Awesome! These turned out juicy, moist and full of flavor. Instead of mincing the garlic, parsley and onion, I pulsed it to a paste/puree form in my magic bullet blender instead. This helped to breakdown each ingredient without messy chopping and allowed the meat to really absorb the flavor. I did add extra bread crumbs to offset the added moisture so we could grill them rather than cook them on the stovetop. They did not fall apart on the grill at all and were cooked for 4 minutes on each side over medium/high heat.
Here were the changes/additions I made for 16 OZ OF TURKEY BURGERS ON THE GRILL:
Above ingredients plus
1 packet or 1 teaspoon of soy sauce
1 teaspoon of worchestershire sauce
1 whole egg
Puree the onion, parsley and garlic together before adding to the meat
1/4 cup Italian breadcrumbs
Combine all ingredients well, divide meat into 4 parts, roll into 4 patties, indent the center slightly, cover and put back in fridge for up to 3 hours before grilling.
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Awesome! These turned out juicy, moist and full of flavor. Instead of mincing the garlic,...