Burgers... Thick, juicy burgers on a buttery toasted bun. Like the ones Jimmy Buffett sings about in Cheeseburger in Paradise. Usually if said burger is made with ground turkey let's just say the chances said burger staying whole is pretty slim. Turkey burgers are for some reason more inclined to crumble than beef burgers during cooking. My goal was to create a recipe for moist turkey burgers that wouldn't fall apart during cooking. Besides right now the weather outside isn't exactly what you'd call "tropical" more like "wet and cold with a side of wet and cold."

I had made turkey burgers before using just ground turkey. No matter what I did they either fell apart or if by some fluke of nature they stayed whole the inside was undercooked-not cool. So when DH brought home some 99% Fat Free Ground Breast of Turkey and I thought "Maybe this might work better than regular ground turkey." I had read that turkey needs a binding agent to help hold it together and prevent the dreaded crumbling. Armed with knowledge I set out make the perfect turkey burger and here's the results. A nice juicy turkey burger that just begs to slapped on a buttered bun to be topped with whatever your little heart desires.

The Perfect Turkey Burger 
2 1lb 99% Fat Free Ground Breast of Turkey Rolls 
1/2 c. unseasoned dried bread crumbs 
2 eggs 
2 tablespoons Chicken Bullion Powder (I use Knorr brand that I buy from the local Asian supermarket) 
Shortening for frying ( I used Butter Flavored Crisco)

1. In a large bowl mix all the ingredients together by hand. This is a great activity for the kids to do if they want to help with dinner. Set aside. Turn your oven on to the lowest setting- this is so you can keep the burgers that are done while you continue to cook more and also help in the cheese melting process.

2. Heat a large skillet over medium high heat or until a drop of water sizzles. Once the skillet is that hot turn the heat to medium and melt some shortening in it. With wet hand grab a small blob of meat mixture, shape it into a ball and drop into the frying pan. Gently press down on said "meatball" until it's a patty about 1/2" thick. Depending on how big your frying pan is you should be able to get probably two more patties in. Fry for three minutes or until brown on the bottom. When done, flip them and cook another three minutes. After the second three minute cooking, lower the heat to medium low and let them cook covered for a full seven (7) minutes. I know you might be tempted to not do the full time but I don't any of you guys getting sick from eating undercooked turkey, especially my pregnant readers, little ones and anyone else who might be a higher risk for problems. So please cook them the entire seven minutes.

3. After the seven minutes are up, place the burgers on a cookie sheet and slide them into the warm oven. Repeat steps 2 and 3 until all your meat mixture is used up. If you want to put cheese on them you can do so now, the warm burgers along with the heat from the oven will help melt the cheese more evenly.

4. For an added treat serve them on butter-toasted buns. To make these, spread softened butter or margarine on the inside of burger buns and toast them until golden in the frying pan you fried the burgers in over medium heat.

They were a great success and as my kids and husband say "A definite keeper" for the recipe box.