Cart Smarts: 10 tips for turkey burgers

Did you know that burgers are the most commonly grilled food? Burgers can pack the protein punch, with about 20 grams for a 4-ounce burger, but can also be high in saturated fat, depending on the type of meat you choose. Pay attention to those percentages on the ground meat labels to see how much fat is included.

If you switch from 80/20 ground beef to 93/7 ground turkey for your next burger (4-ounce size), you will save over 100 calories, 14 grams of fat and 6 grams of saturated fat. These stats are certainly impressive, but many customers are hesitant to commit to ground turkey, for fear of having to eat a dry, tough burger.

Here are ten tips for grilling the perfect turkey burgers:

1. Prep the grill.Before you turn on the grill, be sure to oil the grates. You can either spray the grill grates directly with cooking spray or pour oil on a folded paper towel, hold it with tongs and rub it over the rack. Then preheat to medium heat.

2. Keep it moist.Mix in some chopped veggies (onion, mushrooms, eggplant or zucchini) or try adding raw egg or sauce to your meat mixture for some extra moisture.


3. Make it even.Patties should be an even thickness up to the edges—about a half-inch. This will help the burgers cook evenly.

4. Don't overmix.Resist the temptation to work the patties too much, as over-mixing can result in tough burgers.

5. Mark it with the dimple.Burgers naturally bulge up while cooking, so use your thumb to press a slight dimple in the center of your patty. This trick will help prevent dry, overcooked edges.

6. Set down the spatula.Pushing down on the burgers with a spatula will force you to lose all the juices and leave you with a dry burger.

7. Don't flip too early.A good sear will keep the burgers from sticking to the grill. Also, it's recommended to only flip once during the cooking process.

8. Watch the clock.The size of the burger and the temperature of your grill will determine the cooking time, but you can expect about three to nine minutes per side.

9. Use a meat thermometer.Cook the burgers to a safe internal temperature of 165 degrees.

10. Let it rest.Remove the burgers from the grill, place them on a clean platter and wait a couple minutes before serving to allow the juices to settle.

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