Email This Post HomeProduct ReviewsMoist Turkey Burgers – Kitchen MacGyver Amy Vansant July 24, 2010 Product Reviews 2 Comments Kitchen MacGyver is at it again; and somehow I managed to make truly moist turkey burgers. No seriously, they were actually juicy. They didn’t taste like packaging stuffing. That’s impossible, you say. The truly moist turkey burger is a fairytale, a myth — like the lost city of gold or Keanu Reeve’s acting skills. But I swear to you, I think I found a trick. As usual, I was trying to make something edible out of the utter crap I had left in the house after three weeks of dodging food shopping like I was a 1940s gumshoe and it was my landlord. What I had to work with: About a pound of ground turkey A few cloves of garlic (which had already begun to sprout more garlic. I felt guilty killing them when they were pregnant. There are probably laws against that.) Onion powder About a half a cup or a more of two day old salsa I had made from tomatoes, cilantro and hot peppers from our sad little garden I took all of the above, and some salt and pepper, threw them in the food processor and mixed it all up. Then I cooked them, of course, just in a pan with a little olive oil. They were fantastic! I think part of the charm was the use of the food processor, which I’ve come to realize does give burger of any kind a really nice texture you can’t get just mixing things with your hands. This is a bonus, because mixing greasy meat with my hands is sort of a pet peeve of mine anyway. The other key I’m sure was the salsa, which, naturally, would not have to be homemade. I have stuffed turkey burgers with cheese, added olive oil to the mix, soaked them in butter, cried my own tears into them (because what I really wanted was a greasy mess from Chili’s Takeout) – but this was by far the most moist. Try it tonight – and let me know if you have any turkey burger tricks of your own! ** The picture is just a stock photo to make the blog look pretty. I do not have a crinkle cut mandolin blade for making those fries. But after Googling how they cut crinkle cut fries, I have to admit I’m thinking about getting one now... About Latest Posts Amy VansantAmy Vansant is a USA Today and Wall Street Journal Best-Selling author specializing in fun, funny fiction --- even the murder mysteries. Latest posts by Amy Vansant (see all) The Vultures Show Up, Cool Furniture – Book Giveaways and Deals - October 15, 2019 Pineapple Turtles Cover Reveal, Today Show Segment, Giveaway and Book Deals - October 9, 2019 More Kilty Sales, Scardy-Dog, Giveaways and Book Deals! - October 2, 2019 2 Responses Amy October 27, 2010 This post is from this summer (but I’m new to your site) so you may be over the turkey burger craze until it starts to warm up again, but I always put marinated, chopped mushrooms in my turkey burgers. They’re naturally moist. Time willing, I like to chop them after they’ve spent a little time on the grill, bout 3 minutes on each side, to add the grilled flavor. Portobellos are my favorite, doused with olive oil, garlic, whatever makes you happy. I’ve never used a food processor – will try now – but would probably work the mushrooms in after the fact, with a wooden spoon, as I too abhor touching raw meat. 0 likes Reply Amy Vansant October 28, 2010 That is a good idea, but much to my chagrin, my husband doesn’t like mushrooms (I love them). Slowly changing his mind. . . 0 likes Reply Leave a Reply Cancel Reply Your email address will not be published.CommentName* Email* Website Add me to Amy Vansant's Humor Newsletter!