Made a Turkey Burger recipe from this month's [i]Cook's Illustrated[/i] today; their goal with this recipe is to make a turkey burger as moist and juicy as a beef burger. They recommended grinding your own turkey thigh (which I did, a lot of work boning raw poultry), added a pinch of baking soda which raises the pH and makes the meat more tender, mushrooms ground in the food processor to add moisture and umami, soy sauce for seasoning and more umami, and a mixture of 1 Tbspn gelatin and 3 Tbspns chicken broth (I used water), which also locks in moisture.
Well, I grant you, they were [i]incredibly[/i] juicy, but didn't taste all that exciting. For the second burger I ripped off Bobby Flay from this morning and added some sriracha mayo, [i]much[/i] better!
They were a lot of work to make: boning raw turkey, five loads in the food processor, really sticky and hard to form into burgers, and the remnants stuck like glue to my bowl, cutting board, and food processor. They even stuck to my CI grate, which I'd preheated to 550 F!
The recipe made six burgers so I have two more meals in the freezer, but its a pretty fussy undertaking.
Live fast, die young, and leave a well-marbled corpse.