Published July 1, 2012. From Cook's Illustrated.
To create juicy, well-textured turkey burgers, we ditched store-bought ground turkey in favor of home-ground turkey thighs, which boast more fat and flavor. To ensure that our turkey burger recipe delivered maximum juiciness, we made a paste with a portion of the ground turkey, gelatin, soy sauce, and baking soda, which trapped juice within the burgers. Finally, we added coarsely chopped raw white mushrooms to keep the meat from binding together too firmly.
If you are able to purchase boneless, skinless turkey thighs, substitute 1 1/2 pounds for the bone-in thigh. To ensure the best texture, don’t let the burgers stand for more than an hour before cooking. Serve the burgers with Malt Vinegar–Molasses Burger Sauce or your favorite toppings.
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