½tablespoonchili powder (chilli powder in British English)
1teaspooncumin
1teaspoonsalt
1teaspoonground black pepper
1tablespoonbutter
Instructions
We are going to start by melting our butter in a saute pan. Once the butter is melted, and the pan is hot, add the red onion and bell pepper. We are looking to soften them, so they do not remain crunchy inside our burger. Once they are softened, put them aside to cool.
In a large bowl, combine the ground turkey, egg, spices, and the cooled onion/pepper mix. To mix together, you must use your hands. If you use a spoon, you will most likely overwork your meat. I can hear it now, “You want me to touch that with my hands? Gross!” We must not overwork our meat. We do not want to eat hockey pucks for dinner.
After your meat and spices are evenly combined, grab a handful of meat. Roll the meat into a ball in between your hands, then flatten it into a patty shape. It is important to remember when forming your patties that they will shrink in size, so make them slightly larger than your desired end result.
The next step for your patty is to press a little divot in the middle of the patty. This allows your patty to cook more evenly instead of being dry on the outside edges and raw on the inside.
Depending on the size of your burgers, they should take about 7-8 minutes per side to cook through. It is crucial for you to cook your turkey burger to 165°F or all the way through. Ground turkey is not meat you can eat rare or medium, only well-done. That being said, don’t cook it so long that you make it dry. A well-done turkey burger will have a moist, juicy inside with a nice charred outside. If you feel like you are chewing rubber, you committed meat murder, and the turkey burger police will arrive at your house shortly.
Notes
I like to eat my turkey burger atop a salad with a nice balsamic dressing to keep it Paleo. Feel free to slap some cheese on your burger and put it on a bun for a non-Paleo version.