Turkey burgers

• Yield 4 hamburgers
• Time 30 minutes

Poultry burgers are much leaner than hamburgers, but they could be dry and dreary. Moisten them with the addition of ketchup and a certain amount of grated onion to the floor poultry — or mayonnaise and a certain amount of mustard. The concept is usually to highlight condiments, whilst keeping the turkey wet.

To the hamburgers:

• medium onion
• 1 pound slim ground poultry
• 1 tablespoon Worcestershire sauce
• 2 tablespoons ketchup
• tsp sodium
• Recently ground pepper to preference
• 4 hamburger buns, preferably whole wheat
• 1 tablespoon canola essential oil, or use pan mist

For servicing:

• Sliced up tomato
• Sliced onion
• Iceberg lettuce
• Pickles
• Sliced reddish pepper
• Ketchup and mustard

1. Grate the onion about the great pockets of your grater. You ought to have about two tablespoons of grated onion (and a lot of juice, that you can throw away). Devote a container with all the terrain poultry, Worcestershire marinade, ketchup, salt and pepper. Employing a fork, mixture collectively nicely. Design into several patties — the mixture is going to be rather damp — and push the patties into -inches thicker rounds.
2. Warmth the canola oil in a non-stick