Great Grilled Turkey Burgers

1. Arrange turkey chunks on baking sheet and freeze until semifirm, about 30 minutes.
2. Working in 3 batches, pulse semi-frozen turkey chunks in food processor until largest pieces are no bigger than 1⁄8 inch, 12 to 14 pulses. Transfer ground turkey to bowl and stir in Worcestershire, mustard, salt, and pepper. Divide meat into 4 portions and lightly toss 1 portion from hand to hand to form ball, then lightly flatten ball with fingertips into 1-inch-thick patty. Press center of patty down with fingertips until it is about 1⁄2 inch thick, creating a slight depression. Repeat with remaining portions.
   3A. FOR A CHARCOAL GRILL: Open bottom vent completely. Light large chimney starter three-quarters filled with charcoal briquettes (4-1⁄2 quarts). When top coals are partially covered with ash, pour two-thirds evenly over grill, then pour remaining coals over half of grill. Set cooking grate in place, cover, and open lid vent completely. Heat grill until hot, about 5 minutes.
   3B. FOR A GAS GRILL: Turn all burners to high, cover, and heat grill until hot, about 15 minutes.
3. Clean and oil cooking grate. Place burgers on grill (hot side if using charcoal) and cook, without pressing on them, until well browned on both sides, 5 to 7 minutes, flipping halfway through cooking.
4. Move burgers to cooler side of grill (if using charcoal), or turn all burners to medium (if using gas). Cover and continue to cook until burgers are cooked through, 5 to 7 minutes longer, flipping halfway through cooking.
5. Transfer burgers to serving platter, tent loosely with aluminum foil, and let rest for 5 to 10 minutes before serving on rolls.

QUICKER TURKEY BURGERS
This recipe will enrich store-bought ground lean turkey so that it makes excellent burgers. Ricotta cheese can burn easily, so keep a close watch on the burgers as they cook.
Substitute 1-1⁄4 pounds 93 percent lean ground turkey for turkey thighs and add 1⁄2 cup whole-milk ricotta cheese to turkey with seasonings.

MISO TURKEY BURGERS
Japanese miso, a paste made from fermenting rice, barley, or soybeans, gives the turkey burgers a particularly savory, beefy flavor.
Stir 2 teaspoons white miso together with 2 teaspoons water. Omit Worcestershire sauce and mustard and add miso mixture with seasonings.

INDOOR TURKEY BURGERS
Pan-frying develops an especially nice crust on the burgers when grilling isn’t an option.
Heat 2 teaspoons vegetable oil in 12-inch skillet over medium heat until just smoking. Add burgers to pan and cook over medium heat without moving burgers until bottom side of each is dark brown and crusted, 3 to 4 minutes. Flip burgers and continue to cook until bottom side is light brown but not yet crusted, 3 to 4 minutes longer. Reduce heat to low, position skillet lid slightly ajar on pan to allow steam to escape, and continue to cook 8 to 10 minutes longer, flipping burgers if necessary to promote deep browning, until burgers register 160 degrees. Serve immediately.