When mixing and shaping the patties, do not over¬work the meat, or the burgers may become dense. A pair of fish spatulas works well for flipping the burgers.
1. Place oil in 12-inch nonstick skillet and set aside. Combine water and baking soda in small bowl. Place turkey in large bowl. Using your hands, break up meat into rough 1/2-inch pieces. Drizzle baking soda mixture evenly over turkey, followed by soy sauce and melted butter. Evenly sprinkle panko, Parmesan, gelatin, pepper, and salt over turkey mixture. Using your hands, gently toss to combine.
2. Divide meat into 4 lightly packed portions, about 4 ounces each. Gently flatten 1 portion into patty about 1/2 inch thick and about 4 inches in diameter. Transfer patty directly to prepared skillet and repeat with remaining portions.
3. Heat skillet over medium heat. When patties start to sizzle, cover skillet and cook until patties are well-browned on bottom, about 21/2 minutes (if pat¬ties are not browned after 21/2 minutes, increase heat). Carefully flip patties, cover, and continue to cook until second side is well browned and burgers register 160 degrees, 21/2 to 3 minutes longer. If using cheese, place 1 slice on each burger about 1 minute before burgers finish cooking. Transfer burgers to plate and let rest for 5 minutes, then transfer to buns and serve.
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|Serving Size: 1 Serving (297g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 142 (32%)|
|Amt Per Serving||% DV|
|Total Fat 15.8g||21 %|
|Saturated Fat 4.5g||22 %|
|Monounsaturated Fat 2.1g|
|Polyunsanturated Fat 0.8g|
|Cholesterol 90.2mg||28 %|
|Sodium 614.8mg||21 %|
|Potassium 472mg||12 %|
|Total Carbohydrate 40.6g||12 %|
|Dietary Fiber 5.7g||23 %|
|Sugars, other 34.9g|
|Protein 33.7g||48 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 440
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