Feathered Fez Turkey Burgers
David Guas, Host, Travel Channel’s “American Grilled”
Chef/Owner, Bayou Bakery, Coffee Bar & Eatery [Arlington, VA & Washington, DC]
My wife doesn’t eat beef or pork, so we make a lot of turkey burgers at our house. It’s an art we’ve come to perfect over the years. Traditionally, turkey burgers tend to be dry as there’s very little fat content, so we pile our burgers high with veggies that hold moisture and slather on a boldly flavored olive spread.
Serves 4 | Hands-on 13 min. | Total 13 min.
1 pound Ground turkey [thigh meat]
3 tablespoons Worcestershire sauce
1 teaspoon Kosher salt
4 each Potato rolls
.5 cup Unsalted butter, melted
.33 cup Spicy green olive tapenade
.5 cup Mayonnaise
Toppings: grilled portobello mushrooms, feta or goat cheese, grilled sweet onions, fresh baby spinach, sliced fresh tomatoes.
1. Light charcoal grill or preheat gas grill to 350° to 400° (medium-high). Combine turkey and Worcestershire sauce, and shape into 4 (4-oz.) patties. Sprinkle burgers with salt, and place on cooking grate; grill 3 to 31⁄2 minutes on each side or until a meat thermometer inserted into thickest portion registers 165°.
2. Brush inside of top and bottom of each roll with melted butter, and grill 45 seconds to 1 minute or until well toasted. Meanwhile, combine tapenade and mayonnaise, and mix well. Serve burgers on toasted buns with tapenade mixture and desired toppings.
*To test for doneness, make a slit on 1 side of a browned burger. If juice is cloudy and brown, cook 30 seconds to 1 minute more.