Yakityak's Turkey Burgers

Let's face it. Ground turkey tastes terrible. It even smells bad when you try and make it as meatballs in sauce. However, high cholesterol has made me take a second look at ground turkey burgers, and I've come up with a fairly reliable way to do them. It's no small feat to make a decent tasting turkey burger, and I thought I'd pass along my recipe.

For what it's worth, I'm putting down amounts, but I usually 'go by feel'.

1 lb. ground turkey
2 eggs or equivalent egg substitute
1/2 small onion or 1/3 large onion, chopped
3-4 cloves garlic, chopped
2 generous handfuls of Product 19 (Kelloggs) cornflake cereal
1 and 1/2 tsp dried thyme leaves
1 tsp onion powder
1 tsp garlic powder
1/2 tsp garlic salt or to taste (guestimate unless you like having salmonella poisoning)
10 grinds of fresh black pepper

If using an oven, set to low broil. You can use a baking temp of around 450 F if you do not have this setting on your oven. If grilling outside, get your barbeque ready. Hamburgers and turkey burgers cook best when the coals are burned grey.

In a wooden bowl, place all ingredients. Carefully begin chopping with a mezzoluna, mixing in all the ingredients. Initially this could be a messy process! Use the mezzoluna chopping action to mix the ingredients thoroughly - expect the cereal to pretty much dissolve, and all the spices to mix thoroughly (use the thyme as your gauge) but the onions may remain fairly chunky.

Form patties from the mixture. Place on a plate with wax paper between the layers to take outside, or put on a broiling grill pan if using the oven. I usually get about 6 thick burgers out of this recipe.

Grill or broil until well browned - make sure you check the interior of a patty... turkey burgers should never be cooked rare. For public health reasons it is better to cook on a slightly lower temperature to ensure thorough cooking so as to avoid charring the outside while leaving the interior raw.

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