“I can’t imagine a world without hamburgers,” Jamie Purviance writes in his book, Weber’s Big Book of Burgers. Nor could we. Purviance, a best-selling cookbook author, dishes out dozens of recipes for burgers of all sorts: beef (naturally), bison, lamb, shrimp, mushroom, and many others – like the lemon and dill turkey burgers featured here. (Click here to see recipe.)
Purviance, who also is Weber’s master griller, is a big fan of extra virgin olive oil, which he uses in various ways for grilling. (Click here to get his tips for grilling with extra virgin olive oil.)
These turkey burgers, in fact, use olive oil. To form the patties, Purviance includes 2 tablespoons of extra virgin olive oil to combine the ingredients: yellow onion, garlic, ground turkey, minced fresh dill, lemon zest, lemon juice, and salt and pepper. The olive oil also helps prevent the turkey meat from drying out.
Once they’re ready, the burgers are bushed with olive oil to keep them from sticking to the grill grate. (Our Everyday Fresh oil would be ideal for this recipe.) After they’re grilled, the burgers are placed on a toasted bun along with lettuce, roasted bell pepper, and mayonnaise. (Click here to see recipe.)
Purviance, by the way, uses a neat technique to help the patties keep their shape while they cook on the grill. It’s something you could use with other burgers. “With your thumb or the back of a spoon, make a shallow indentation about 1 inch wide in the center of the patties to prevent them from forming a dome as they cook,” he explains.
Your friends at California Olive Ranch