Grilled Turkey Smash Burger
Let's get grilling
Divide the turkey meat into 8 balls. Place each ball between two sheets of plastic wrap. Smash with the bottom of a pan to make even thin patties about ½-inch wider than your buns. Refrigerate wrapped patties for at least 10 minutes while you light the grill.
If using Kingsford® Signature Flavors Briquets: Preheat a charcoal grill to medium-high heat (about 450°F) using Kingsfor® Garlic Onion Paprika Charcoal and Flavor. Brush a cast iron pan or griddle with oil and place on the grill as it heats.
If using Kingsford® Signature Flavors Pellets: Prepare a pellet grill using Kingsford® Signature Flavors Garlic Onion Paprika hardwood pellets by heating to 400°F. Brush a cast iron pan or griddle with oil and place on the grill as it heats.
Stir together the garlic powder, onion powder and paprika, and add salt and pepper, to taste. Season both sides of each patty with the seasoning mix. When the pan and grill are preheated, place 2–4 patties at a time in the pan.
Sear for about 1–2 minutes and flip over; as soon as you flip the patties over, place a slice of the cheese on each patty to melt, and cook another 1–2 minutes until cooked through. Remove, and repeat with remaining burgers.
To assemble, stack two burger patties on top of each other and place on the bottom halves of four buns. Top with shredded lettuce. Spread barbecue sauce on the top halves of the buns and close the burgers. Serve immediately.
Ingredients
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ground dark turkey meat
1.25 lb.
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granulated garlic
1 tsp.
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onion powder
0.5 tsp.
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paprika
0.5 tsp.
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kosher salt and ground black pepper, to taste
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smoked gouda or Havarti cheese
8 thin slices
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burger buns (Hawaiian or potato buns preferred)
4
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shredded iceberg lettuce, for garnish
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KC Masterpiece® Barbecue Sauce
For safe meat preparation, reference the USDA website.
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