I've been trying to make turkey burgers, with dismal results. Dry and bland. The ground meat looks like it has promise, but there's no "there" there. But I've persevered, and made KILLER ones today.
Seasoning (all from Penzeys):
Smoked Spanish Paprika
Ginger Powder (about twice what you'd imagine putting in)
A few squirts of soy sauce (I use Filipino Toyomansi, which contains calamansi - i.e. preseved lemon...it's my big secret ingredient in lots of dishes)
Sort of a half-assed hybrid of a fry and a braise in a saute pan. I keep at least some water in the pan (with a drizzle of olive oil) for most of the cooking time, and keep covering/uncovering at various intervals. Medium heat. At the end, I try to have water gone and pan uncovered just to dry things a BIT.
An important part is extreme neurotic paranoid attention to removing from heat at the MOMENT pinkness is gone.
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