If I ever get around to writing down recipes here one of the first I’ll jot down is: turkey burgers. In the meantime here are two tricks. First, add something that will soak up the extra moisture so that the burgers don’t ooze. Turkey seems to be much more prone to this than beef. Bleah. I add 1/2 cup plain bread crumbs for a 1-1.5 pound package of ground turkey. Second, toast up some fennel seeds, 1/2-1 teaspoon, and toss them into the mix before forming the patties. Yum yum.