Say goodbye to dry, crumbly turkey burgers. This vegetable is the key to juicy, flavorful patties — and it works for any dish ...

During the last 3 minutes of cooking, top each burger with a slice of brie and let it melt. Once finished cooking, remove from the grill or pan and allow to rest for 5 to 8 minutes. To serve: ...

Fry or grill the burgers as usual. The butter will melt, it’s true. A lot of the butter will come out of the turkey burger the same way fat drips out of a cow burger, but a good deal of it will ...

Most accounts of the patty melt’s beginnings trace it back to Los Angeles restaurateur Tiny Naylor, who sold patty melts in the 1940s. While Naylor may have been the one to popularize this ...

1. In a bowl large enough to hold all the burger ingredients, beat the egg with a fork. Add the zucchini, panko or ...

Ground turkey doesn’t have a lot of fat. The solution: cubes of cold butter folded in. As it melts in the pan, the butter bastes the burgers, promoting browning, crisping and overall deliciousness.

Step 1Place turkey, stuffing and 1 tablespoon of the gravy in a food processor. Pulse 3 to 4 times until mixture is very finely chopped and holds together, adding 1 more tablespoon gravy if needed ...

No Man’s Land Melt: Turkey Frisco Burger with a Sriracha Kick from the Great War reimagines the battlefield ration as a bold, morale-boosting masterpiece. A juicy turkey burger, seared to ...