Turkey Burgers

In a small bowl, mix the egg, bread crumbs, celery, onion, parsley, Worcestershire sauce and spices. Test Kitchen Tip: Pre-mixing these ingredients makes them easier to mix into the turkey meat. The less you handle the meat, the more tender it will be.

Pinch off ground turkey over the bowl, and then lightly mix the mixture together. Form the meat into patties by plucking off a piece, rolling it into a meatball and pressing it between your palms or onto a sheet of waxed paper. (It's easier if you get your hands wet first.) You should have enough for six patties. Don't make the patties too fat or too thin; about 1/3-inch thick is ideal. Press a small dimple into the middle of each patty to encourage even cooking.

Grease the grill grates. Cook the patties over medium heat, about five to six minutes per side. Begin to take the temperature with an instant-read thermometer after about nine minutes; this may be the most crucial key to preserving moisture. Closely monitor the temperature of the meat, and remove it from the grill as soon as it hits your target temperature—for turkey, that's 165°F. Searing over the highest heat on the grill will result in plenty of browning, but it can easily lead to overcooking. Cook the patties over medium heat for greater control and an even result. Test Kitchen Tip: Don't press down on the meat with your spatula like they do when cooking burgers in the movies. This will squeeze out tons of juice!