Makes four big, juicy, zero carb burgers. The cooking times below may vary due to your stove, your choice of pan, and how thick you make your burgers. Pay attention to the browning but try not to touch your burgers too much. Also, don’t push down on the burgers while cooking. You want all those juices to stay in the burgers!
1.3 pounds 85/15 ground turkey (don’t skimp on the fat!)
1/4 teaspoon or so salt
1/4 teaspoon or so ground black pepper
1.5 teaspoons Dijon mustard
A little hot sauce to taste (optional)
1 tablespoon vegetable oil or canola oil
- Dump all ingredients except vegetable oil into a big bowl.
- Use hands to blend everything together, but don’t mix more than 10 seconds or so–the meat will get tougher the longer you mix.
- Divide meat into 4 portions.
- Gently form into balls.
- Push down on each ball to form 1-inch-thick patties.
- Preheat a pan large enough to hold all four patties on medium heat. If you don’t have a big enough pan, cook in two batches.
- Add vegetable oil to pan to coat the bottom.
- Add patties to pan.
- Cook for around 6 minutes, until bottom is browned and crusty.
- Flip burgers.
- Cook around 5 minutes until bottom is light brown but not yet crusty.
- Reduce heat to low.
- Cover, but leave a quarter-inch gap to allow steam to escape.
- Cook 6 to 7 minutes longer until center looks cooked and the temperature has reached a food-safe 160° (check by sticking a thermometer into the side of the burger to the center).
Note: I don’t use turkey meat because it’s “lighter,” I’m just plain not a big fan of beef. Also, a big thanks to Cook’s Illustrated for the burger-cooking technique. I found the recipe and cooking times weren’t spot-on, but the overall technique is amazing!