• 2 lbs. (I usually combine lean and extra lean)
•  3/4 cup seasoned bread crumbs (salt-free)
• about  1/2 cup onion (or to taste), minced and cooked with a little oil spray and cooled
• 3-4 large garlic cloves, minced (add to the onions the last minute of cooking time) or 1-2 tbsp. garlic puree
• 1/4 cup water if the turkey does not seem moist enough
• 3-4 tbsp. fresh basil, minced; or 1-1/2 tsp. dried
• 3 tbsp. fresh lime juice
• 2 tbsp. low sodium soy sauce
• 1/2 tsp. chili powder
• 1/2 tsp. seasoned black pepper
• sprinkle or two of kosher salt
• brush a little Sriracha sauce on top of both sides while the burgers are grilling (better yet add a dash or two to the meat mixture)

In a large bowl combine all of the ingredients and shape into 6-8 equal sized balls.   By the way I am not a big fan of dark meat like thighs even though I know the meat is more tender and juicy.   Press down gently to form burgers about 1/2-inch thick.  When ready to cook;  grill or pan fry for about 5-7 minutes per side.  The burgers really taste better when you use fresh garlic and basil.  They should register 160°F when they are cooked safely.

How about making a blue cheese mayonnaise: 1/3 cup mayonnaise, 1/3 cup good blue cheese and a tsp. of Sriracha

Don’t forget to grill the buns as it adds a nice touch to your barbecued burgers.

Balsamic Onions:

• 2 onions, cut into 1/4-inch slices
• 1/4 cup balsamic vinegar
• 2 tbsp. olive oil

Preheat the oven to 400 degrees. Toss the onions, vinegar and oil on a large baking sheet. Roast for 20-25 minutes until softened.

Comment:  Just read in The Best of America’s Test Kitchen 2014 that adding a pinch of baking soda (tenderizes the meat by raising the pH) and adding 1 tbsp. unflavored gelatin sprinkled over 3 tbsp. chicken broth (the gelatin acts like a sponge, holding up to 10 times its own weight in water) helps to trap the juices and tenderizes the meat.

Recipe by cookingwithauntjuju.com