We made turkey-veggie burgers for dinner, following this recipe from the NY Times.They came out really yummy, but I may tinker with the recipe to make the burgers more interesting in their “spice profile”!
We tried using both a pan (don’t have a griddle) and a grill. The grill definitely worked better – less charring and the turkey cooked through easier on it. Another thing worth remembering – a relatively obvious one – is to keep the patties relatively thin.
These did turn out pretty well. We added greens, avocado, Jarlsberg cheese, tomatoes. And tried whatever different sauces we had on hand, on the side.