“Cook’sCountry: A little bit of cheese goes a long way in helping these turkey burgers stay moist and aids a well-browned, crispy, cheesy crust around the edges of the burger. Plus, it creates juicy pockets of fat, which yields a more desirable interior texture. When shopping for ground turkey, look for 93 percent lean meat—NOT 99 percent lean. (Fat content is indicated on the label but is not always listed prominently.) Your best bet? Ask the butcher to grind it for you. The coarser grind of store-ground meat will give you the most tender, most juicy burger of all.”
1 lbground turkey (93 percent lean)
1 cuppanko breadcrumbs
2 ouncesmonterey jack cheese, shredded (1/2 cup)
1 tablespoonvegetable oil
4 hamburger buns, toasted and buttered
Combine turkey, panko, Monterey Jack, mayonnaise, 1/2 teaspoon salt and 1/2 teaspoon pepper in bowl. Using your hands, pat turkey mixture into four 3/4-inch-thick patties, about 4 inches in diameter.
Heat oil in 12-inch nonstick skillet over medium heat until shimmering. Add patties and cook until well browned and meat registers 160 degrees, about 5 minutes per side.
Place burgers on buns and serve with your favorite topping.