I have always loved turkey burgers, but only when they are almost undercooked. And we all know how dangerous that can be. So I was thrilled to learn that America's Test Kitchen had decided to tackle the too-dry to eat problem.
Just like with their foray into making a better Meatloaf, the secret to getting moist, but fully cooked turkey burgers turned out to be the addition of some umami and moisture boosters in the form of chopped white mushrooms and a bit of gelatin. Wow, what a difference!
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