Not your typical dry Turkey burger, thanks to turkey Italian sausage included in the mix!
- 1.25 pounds Italian turkey sausage (I use Shady Brook Farms hot or sweet varieties)
- 1.3 pounds 93/7 lean ground turkey (I use Shady Brook Farms; one package equals 1.3 pounds)
- 1/2 teaspoon ground black pepper
- 2 teaspoons Worcestershire sauce
- 2 teaspoons Dijon mustard
- 8 hamburger buns
- Remove the sausage meat from the casings. The best way is to use kitchen shears to cut through the casings and then peel them away from meat.
- Place the sausage meat in a large bowl along with the ground turkey, pepper, Worcestershire sauce and Dijon mustard.
- Use your hand to mix together until well combined. The mixture will seem quite wet; that's okay. Form the meat into 8 even patties about ½-inch thick.
- Place on a foil-lined baking sheet and refrigerate until ready to cook.
- Clean the grill and preheat to high. To grease the grill, lightly dip a wad of paper towels in vegetable oil and, using tongs, carefully rub over the grates several times until glossy and coated.
- Place the turkey burgers on the grill and cook for five minutes, covered, until nice grill marks form. Flip and continue to cook, covered, for 3-5 minutes more, until the burgers are cooked through.
- Heat the buns on the grill, assemble the burgers, and serve.
- Freezer-Friendly Instructions: The uncooked burgers can be frozen for up to three months. (Freeze the burgers on a baking sheet or plate so their shape sets, then transfer them to a sealable plastic bag for easy storage.) Defrost the burgers overnight in the refrigerator prior to serving and then cook as directed.
Source: onceuponachef.com
