Consider this your dependable, blank-slate turkey burger that will always be juicy and well-seared no matter how you embellish it. Add ground spices, such as cumin or garlic powder; chopped herbs; or Worcestershire sauce or anchovies for umami. Or leave the patty alone, and with just a swipe of ketchup or mustard, it’ll hold its own. Grated zucchini keeps them moist, mayonnaise helps bind and brown, and salting only on the outside ensures that the meat stays tender. (For a cheeseburger, in the last two minutes of cooking, drape sliced cheese on the patties and cover the pan.)
- Serves: 4 persons
- Neutral oil (such as grapeseed), for greasing
- 1pound ground turkey
- ½cup coarsely grated unpeeled zucchini (from one small zucchini)
- 1tablespoon mayonnaise
- Kosher salt (such as Diamond Crystal) and black pepper
- Hamburger buns, toasted
- Toppings and condiments as desired
Step 1Lightly grease a plate with neutral oil and set aside. In a medium bowl, mix together the turkey, zucchini and mayonnaise. Form 4 patties about 4 1/2 inches wide (about 5 ounces each). Press a small dimple in the center of each patty, then place the burgers on the plate and refrigerate to firm for at least 5 minutes or, covered, up to 2 days.
Step 2Heat a large (12-inch) cast-iron or nonstick skillet over medium-high. Add about 1 tablespoon oil to the skillet to lightly coat. Generously season the tops of the patties with salt and pepper. Add the patties, seasoned-side down, to the skillet and cook until seared and dark brown, 3 to 5 minutes. (Don’t press down; that’ll release juices.) Season the tops generously with salt and pepper, then flip and cook until cooked through, 3 to 5 minutes, turning the heat down as necessary to avoid scorching.
Step 3Transfer to a clean plate and let rest for at least 5 minutes before building into a burger on the buns with desired toppings and condiments.