Yes, everybody makes basic cooking mistakes. Like, say, something as simple as overcooking mushrooms or toasting grains and spices. Below, reader Wendy Tedder Hamasaki confesses to botching a batch of turkey burgers to associate food editor Rick Martinez. Here’s Martinez's advice for making sure it never happens again. Welcome to Effed it Up.
__Dear Rick,__Honestly, I'm not a good cook at all. I screw up almost daily. But no one is starving at my house. They still eat. When it comes to my turkey burgers, they are always way too wet and fall apart on the grill. They end up sort of like meatloaf. I make them with ground turkey, green onion, garlic, egg, and breadcrumbs, so they should be all right. What am I doing wrong?
Thanks,
Wendy
Dear Wendy,
Wet turkey burgers?(!) I have never heard that one. Usually people complain about them being dry and flavorless. Either way, it sounds like you've got a case of meatloaf burgers on your hands, which, to be honest, doesn't sound that bad. But I understand that having them fall apart on the grill is not acceptable. Here's how to fix that.
First, you need a binder. Just like in a traditional meatloaf, you need something to hold the meat together. Try adding some dry breadcrumbs to the turkey mixture before you shape the patties. The crumbs will absorb the moisture and, together with the egg, will act like glue and help your burgers maintain their shape on the grill.
Bring your burgers inside and make 'em smash burgers. With turkey instead of beef, of course. Photo: Alex Lau
Now, if you are actually looking for something more burger-like, I have something else for you to try. We are pretty big fans of the smash burger here in the test kitchen. For beef smash burgers, you need more fat—which also means more flavor—to keep the burger tender and juicy. Turkey is leaner and tends to seize up and dry out when exposed to high heat. To compensate, what we do is use dark meat ground turkey. It's a little harder to find, but you can ask the butcher at your local grocery store if he has it or can grind it for you. If not, you can add fat back into the burger—two tablespoons per pound of turkey or chicken fat would be amazing. Or, you could go with bacon fat, if you're into a turkey-bacon burger (let's face it, who isn't?)
Heat a cast-iron griddle or large heavy skillet over medium-high until very hot, about two minutes, then lightly brush with vegetable oil. Divide ground turkey into four equal portions, but do not form patties.
Working in batches if needed, place portions on griddle and smash flat with a spatula to form patties that are four inches in diameter. Remember! Craggy edges are your friend. Season liberally with salt and cook, undisturbed, until outer edges are brown, about two minutes. Flip patties, season with salt, and place a slice of cheese on top of each patty. Cook until cheese droops and burgers are medium, about one to two minutes.
Serve patties on rolls with the works: ketchup, mayonnaise, tomatoes, pickles, and, okay, maybe bacon.
