Grilled Turkey Burger with Basil-Peach Compote

I dont know about you but I’ve been really jonesing to pull out the grill for good. I know I’ve tinkered with it a little already this year but nothing screams Summer more to me than having that grill as a key focal point of my yard. And is there any better way to christen the grilling season than a burger?? OK so maybe a turkey burger doesn’t hit that sweet spot for you initially but wait until you try my Grilled Turkey Burger with Basil-Peach Compote. Seriously, it’ll change your view of turkey burgers for good.

Yes, I know that dry turkey burgers dont get you into the warm Summer, beach going, outside-all-day spirit like a juicy 80/20 beef burger does. But maybe that’s because you haven’t had that juicy, flavor-packed turkey burger that all turkey burgers aspire to be. All it takes is a few more steps and a little more attention to detail and I guarantee you’ll have the turkey burger that you thought was only possible in your dreams.

Grilled Turkey Burger with Basil-Peach Compote

The perfectly moist turkey burger starts out like, believe it or not, meatloaf. Again, maybe meatloaf doesn’t satisfy your Summertime soul like a plain grilled burger does but hear me out. Meatloaf is full of rich flavor, moist, and can hold up to an array of spices and flavor combinations. This turkey burger takes that meatloaf philosophy by blending in sauteed onions, garlic, and herbs. Another key ingredient is Worcestershire sauce. This umami bomb gives you that salty, almost unctuous-like quality reminiscent of beef.

And finally, the most secret of secret ingredients for making a moist turkey burger: soggy, milk-soaked bread. Weird, right?? Not. At. All. This panade, or bread paste, is the true genius of the recipe. What happens is the bread starches absorb milk to form a gel which then “coats and lubricates the meat, keeping it moist and tender” (Cooks Illustrated). So by adding the panade, you ensure the moistest burger ever.

panade
This gooey mess is the key to a moist burger!

The rest of the recipe just makes the burger sing. Why not add a grilled compote to your grilled burger? The newly seasonal peaches are one of my favorite fruits to grill during the summer. And the basil adds a sweet floral quality to the smoky-sweet peaches. The only thing left when making the burger is the cheese, amiright? And for this burger, nothing else would work quite like the pungent Humboldt Fog from California. This soft, mold-ripened goat cheese has the pungent tang of blue cheese without the face-punching funk that most people dont like about blues. It’s the perfect cheesy pairing for the peach-basil compote.

Humboldt Fog Cheese
Humboldt Fog Cheese! Mmmmmmm

Hokay, so… now you know how amazing this burger could be. You really have to try it for yourself though. I promise you that you will never look at turkey burgers the same way after eating this Grilled Turkey Burger with Basil-Peach Compote burger. Pinky swear.

Grilled Turkey Burger with Basil-Peach Compote
Print Recipe
Grilled Turkey Burger with Basil-Peach Compote
You've never had a juicy, flavor-packed turkey burger like this Grilled Turkey Burger with Basil-Peach Compote and Humboldt Fog Cheese. It's smokey, sweet, a little spicy, and full of warm Summertime feels. It's the burger that makes all other burgers jealous.
Prep Time 30 minutes
Cook Time 30 minutes
Servings
servings
Ingredients
Turkey Burgers
Basil-Peach Compote
Prep Time 30 minutes
Cook Time 30 minutes
Servings
servings
Ingredients
Turkey Burgers
Basil-Peach Compote
Instructions
Basil-Peach Compote
  1. Toss all of the ingredients (minus the lime juice and basil) with olive oil and a pinch of salt. Place on a hot grill for 2-4 minutes, or until slightly charred but still firm. Let ingredients cool before rough chopping. (Remove spine and seeds of jalapeno before cutting.) Toss in a bowl with lime juice and basil. Season with salt and place in refrigerator until serving.
    basil, peach, jalapeno
Turkey Burgers
  1. Place slice of bread (crust removed) in and small bowl and submerge with milk. Leave it on the counter for 30 minutes. Remove the bread from the bowl and squeeze out the milk. Place in a large bowl with the ground turkey, egg white, Worcestershire sauce, paprika, salt, and basil. Place in fridge until later. Keeping the meet cold for as long as possible will help with moistness.
  2. In a small saucepan, saute onions, garlic, and herbs in olive oil for 6-8 minutes, or until soft. Place in bowl with turkey.
  3. Mix all of the ingredients until combined but dont over mix. Divide mix into 4 balls then flatten into patties (pushing down slightly in the middle, all the way to the edge, so it looks like there's a little lip around the border of the burger. This will lessen the shrinkage as it cooks). Place burgers on greased grill for 4-6 minutes. Turn burgers over and grill for additional 3-5 minutes, or until internal temperature reaches 155 degrees. Don't overcook your burger (over 165) or all of your hard work will be lost in a dried burger. Place slices of cheese on burger immediately after its removed from grill so the cheese melts. Rest the burger for 5 minutes before serving. Top with basil-peach compote.
    Grilled Turkey Burger with Basil-Peach Compote
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