Now, some people tell you to add in an egg or some breadcrumbs to keep it from falling apart, but I really think that’s unnecessary. I like to keep mine simple and true to the meat. Next, you’ll want to form your patties. Now, this is just like making a regular hamburger.

You want to squish it into the size of your buns. You wanted about half an inch thick. I’m going to put it on my tray here and press my thumb into the middle. Burgers tend to puff up in the middle while they’re cooking, and so this will help it cook a little more evenly.

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Once all your burgers are formed, it’s time to head outside to the grill.

Preheat your grill to a medium high heat, which will be about 350 to 425 degrees. Make sure your grate is well oiled. You can wipe oil directly on it or spray on some nonstick cooking spray.

Only flip your burger once during the cooking process and don’t press down on it. These are both big no-nos because you’ll lose a lot of that juiciness. Cook your burgers to an internal temperature of 160 degrees.

Using a meat thermometer ensures that you don’t overcook them and they dry out. 165 degrees is the safe cooking temperature for Turkey, but you have to remember that burgers continue cooking for a few minutes after you’ve removed them from the grill. Removing it at 160 degrees gives it some room so that can raise by five degrees while it’s resting. After the Burger has had a few minutes to rest. Go ahead and put it together with your favorite toppings.