Juicy turkey burger patties

Ingredients

• 700 g classic turkey mince
• 1 st. l. gelatin powder
• 3 art. l. broth
• 200 g champignons
• 1 st. l. soy sauce
• 2 tbsp. l. vegetable oil
• a pinch of soda
• salt to taste
• ground black pepper to taste

Cooking

Step 1

Pour the gelatin into a small bowl, pour over room temperature broth.

Step 2

Cut the mushrooms into slices and pulse in a blender or food processor into fine crumbs. Transfer to a bowl.

Step 3

Separate 1/3 of minced meat, put in a blender bowl, add soaked gelatin, soy sauce and soda. Grind until smooth. Add vegetable oil and mushrooms, turn on the blender in pulse mode 3-5 more times. When processing ingredients in a blender or food processor, remember to occasionally scrape them off the sides of the bowl.

Step 4

Transfer the blender mixture to the bowl with the remaining ground turkey and mix with your hands.

Step 5

Divide the minced meat into 6 parts, form round cutlets with a diameter of 10 cm. Make a small indentation in the center so that the cutlet remains flat when frying.

Step 6

Preheat the grill grate, grease it with vegetable oil. Fry the cutlets for 4-7 minutes on each side. Transfer the patties to a plate and let them rest for 5 minutes. Arrange on rolls of the appropriate diameter, along with sauce and garnish to taste.