Achieving juicier turkey burgers with canola oil
The method is straightforward. Shape the turkey mixture into patties, then brush a tablespoon or so of oil on one side of each burger before seasoning. In a test comparing one burger without oil to another with oil on one side, both received an equal amount of salt and pepper, just as Bobby Flay would do. The burgers were then tasted blind, without any sauce or cheese.
The findings were unexpected. The burger with oil on one side was significantly juicier and more flavorful than the one without oil. Additionally, the oiled burger was easier to flip. A generous drizzle of canola or vegetable oil seems to enhance the fat content and juiciness. Flay favors canola oil for its high smoke point and neutral taste, but both oils perform well on a hot grill, helping to lock in the juices. If you're aiming for a leaner option, starting with lower-fat ground turkey is advisable. Keep in mind that the oil does add a bit of extra fat. It's also essential to remove the burger from the grill at the right time. Ensure it reaches an internal temperature of 165 degrees Fahrenheit on a digital thermometer, but avoid overcooking.
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