Turkey and Artichoke Burgers

Turkey burgers, and anything made with ground turkey, have a reputation for being dry and bland.  Instead of putting veggies on the sandwich, I put them inside the burger.

This isn't a kefta recipe, but it does use some of the same flavors.  It also is not a grilling recipe.  The burgers were very soft and watery from the defrosted artichokes.  I baked half of them and pan-fried the other two, to find out which method was best.  The skillet won by a tiny margin, because you get the caramelization as though it was cooked on a grill.

*1 lb ground turkey
*3 green onions, finely chopped
*4 oz frozen artichokes, finely chopped
1/2 tsp kosher salt
1/4 tsp white pepper
1/4 tsp paprika
olive or avocado oil for the pan
Burger buns and dressings for serving, optional

1.  In a bowl, combine all ingredients except the oil.  Mix until everything is thoroughly distributed.  Refrigerate for one hour, for flavors to meld.

2.  Preheat a griddle or large skillet over medium-high heat.  Add oil to coat the bottom evenly, since turkey isn't fatty enough for the patties not to stick.  Shape turkey into four balls, then flatten into patties slightly larger than the buns.

3.  Set patties in the hot skillet and cook until bottoms are well browned and the meat is firming, 5-8 minutes.  Carefully flip and continue to cook until the center reaches a minimum of 165ºF.  Serve hot on toasted buns with condiments and toppings of choice.

Difficulty rating  π