Email a copy of 'Moist Turkey Burgers - Kitchen MacGyver' to a friend

* Required Field






Separate multiple entries with a comma. Maximum 5 entries.



Separate multiple entries with a comma. Maximum 5 entries.


E-Mail Image Verification

Loading ... Loading ...

2 Responses

  1. Amy

    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

    • Amy Vansant

      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