1 turkey thigh , about 2 pounds, skinned and boned (or 1 1/2 pounds skinless, boneless thighs) cut into 1-inch chunks; arranged on sheet pan; frozen until semifirm, about 30 minutes
1/2 teaspoon table salt
1/2 teaspoon ground black pepper
2 teaspoons Worcestershire sauce
2 teaspoons Dijon mustard
1 tablespoon vegetable oil or canola oil
1. Working in 3 batches, place semifrozen turkey chunks in workbowl of food processor fitted with steel blade; pulse until largest pieces are no bigger than 1/8-inch (see illustration 4), 12 to 14 one-second pulses.
2. Transfer ground meat to medium bowl. Stir in salt, pepper, Worcestershire sauce, and mustard until blended, and divide meat into 4 portions. Following illustration 5, lightly toss one portion from hand to hand to form a ball, then lightly flatten ball with fingertips into 1-inch-thick patty. Repeat with remaining portions.
3a. To Cook Indoors: Heat a large, heavy skillet (preferably cast-iron or stainless steel with an aluminum core) over medium heat until very hot, 4 to 5 minutes. Swirl oil in pan to coat bottom, then add burgers. Cook over medium heat without moving burgers until bottom side of each is dark brown and crusted, about 5 minutes. Turn burgers over; continue to cook until bottom side is light brown but not yet crusted, 4 to 5 minutes longer. Reduce heat to low, position cover slightly ajar on pan to allow steam to escape, and continue to cook 5 to 6 minutes longer or until center is completely opaque yet still juicy, or an instant-read thermometer inserted from the side of the burger into the center registers 160 degrees. Remove from pan and serve immediately.
3b. To Grill: Alternatively, grill burgers over medium-low fire (you can hold your hand about 5 inches above grill surface for 5 seconds) until dark spotty brown on bottom side, 7 to 9 minutes. Turn burgers over; continue grilling 7 to 9 minutes longer or until bottom side is dark spotty brown and center is completely cooked or instant-read thermometer registers 160 degrees. Remove from grill and serve immediately.
This recipe was submitted by one of our readers and has not been tested by our food editors. We are not responsible for errors in this recipe, but if you find one, please let us know.