Never get burned by a dry turkey burger (or pork burger, or chicken burger) again.
. Or, as King does here, inspired by traditional Parsi kebabs, by jamming that meat full of moisture with a mess of herbs, alliums, ginger, and chiles.There is a greater proportion of vegetable matter here than I’d ever have thought wise to mix into a burger, for fear of lingering chunks of raw ginger, onion, and chile.
But every last bit has just enough time to soften and release its bright, herby, spicy vapors and juices into the burgers as they sizzle, fixing both of the problems meat lacking in fat tends to have: severe deficits in flavor and moisture.In related perks, this means that you don’t have to stress as much about seasoning the meat mix just right, or stopping the second the burger reaches doneness. You have more than enough buffer.
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