Why This Recipe Works: Grinding your own turkey for burgers reaps big rewards when using collagen-rich turkey thighs. To ensure a silky texture and to help the burgers retain moisture, we made a paste with a portion of the ground turkey plus gelatin, soy sauce, and baking soda; mushrooms provided meaty flavor and texture.
If you are unable to find boneless, skinless turkey thighs, substitute one 2-pound bone-in thigh, skin and bones removed, trimmed. To double this recipe, spread turkey over two baking sheets in step 1 and pulse in food processor in six batches.
