Appears in Cook's Illustrated July/August 2012, America's Test Kitchen TV
Most turkey burgers are dry, bland, or loaded up with flavor-blunting fillers. We made more than 200 burgers to figure out a better way.
To create juicy, well-textured turkey burgers, we ditched store-bought ground turkey in favor of home-ground turkey thighs, which boast more fat and flavor. To ensure that our turkey burger recipe delivered maximum juiciness, we made a past...