Turkey burgers to not have to be dry, crumbly, and lacking in taste. These are super easy, and I make them in a pan since my grill is a pain in the butt to deal with in the winter, (however, the classic Webber rules in the summer).
Take all white meat ground turkey (I buy enough for 4 burgers), add finely chopped parsley, a tbs of dijon mustard, 2 tbs of olive oil, a little salt, and plenty of crack black pepper. Mix with a fork at first to not make the meat too gummy, then mix the rest of the way with your hands, and form patties.
Cook in a pan on each side, trying to only flip once. The oil protects the burger and keeps it nice and moist, and the mustard adds just enough spices to make it very tasty without tasting like mustard. Both keep the patty together.
Its key to top this burger with awesomeness. I used herb brie cheese, tomato, pickles, lettuce and ketchup.
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