Grilled Parmesan Turkey Burgers
Use grated parmesan cheese for a turkey burger that doesn’t stick to your grill grates.
I have made many, many a turkey burger in my day.
Typically I fire up my grill pan on the stove top because turkey is a harder meat to work with on the grill. I can also control the moisture pretty well but searing it and then putting a lid over the top and locking in the steam. Try this if you haven’t and you struggle to keep your burgers moist! Also adding an image below for tips on keeping moisture in your meats.
Over time I have realized a trick for making the turkey less sticky to work with without increasing carbs. I use reduced fat grated parmesan cheese, which I often use in place of breadcrumbs. I use it for my meatloaf recipes allll the time.
For this recipe, I used the parmesan cheese to create a crust on the outside of the burger which makes grilling them much easier. It’s normal for them to still be a little tough to flip but I have found if the burger is really sticking to the grate, it’s not ready to flip yet. Note: I still spray my grate with grill specific cooking spray before igniting the heat.
I love the texture and flavor this trick provides. Not only does it allow me to use the grill (better flavor, less mess, keeps from heating up the kitchen) BUT bonus it provides a yummy parmesan crust on the burger.
Add the toppings you enjoy most. I find just a tomato slice and I’m happy!