Hi there, I tried your turkey burgers. I love the flavor. I cooked mine is a le creuset grille pan but they totally stuck to the pan and I generously added olive oil to coat the pan. Any tips on cooking these so so they don’t fall apart?? Thanks
Hi Beth! I was going to answer you privately but then I realized others may also be having the same problem. Sticking is something very common when working with ground turkey and these burgers are no exception.
Here’s a few things that I do to keep in mind…
- I use non-stick cooking spray when cooking on a skillet or on the grill. Surprisingly enough, I cook them a lot on the George Foreman and never had a problem sticking even without spray.
- I form the patty and plop on the grill immediately. The recipe really makes a loose patty that doesn’t hold it’s shape for very long unless cooked.
- Once it’s on the grill/pan (over medium-high heat) I do not touch it for at least 4-5 minutes. By that time there should be a good crust on the side that’s down that will hold it together and prevent sticking.
That’s it, really. Let me know if any of those tips help. If you are still having problems you could add another egg white to help hold them together a bit better. That’s really the “glue”.
Hope that helps! Thanks for your question!