Often seen as a healthier alternative to beef, turkey burgers end up being notoriously dry and crumbly due to their lower fat content. Nevertheless, a solution for juicy, delicious turkey burgers exists in everyone's pantry: the humble onion.

Boasting a water content of nearly 90%, onions, when grated, protect turkey patties from drying out as they cook. The added bonus is the subtle sweetness and rich flavor that grated onion brings. They also play a vital role in holding the patties together, ensuring they remain soft without crumbling.

Making turkey burgers? Start by grating a small onion. Half of the onion (which equals about ⅓ cup of grated onion) is sufficient for 1 1/2 pounds of ground meat, for making around four burgers. Once grated, place the onion on a double layer of paper towels and squeeze out the excess liquid. Doing this step thoroughly is crucial as the unsqueezed juices can make your meat mixture soggy, resulting in shapeless or crumbling patties. Following this, fold the grated onion into the meat mixture along with any seasonings you desire. Shape these into patties and cook on a grill or in a skillet.

The onion you choose can also alter the flavors subtly. Yellow onions with their mild flavor and sweet undertones are a popular choice. If you want a sharper taste, opt for a red onion, while white onions lend a milder flavor and sweet onions provide additional sweetness. No matter the type of onion, grating is recommended over mincing or chopping; it releases more liquid and enables flavors to seep into the meat more rapidly. Additionally, grated onion cooks quickly and merges seamlessly into the burgers.

This technique isn't just great for turkey burgers. It works equally well with lean chicken burgers or other dishes like meatballs and lule kebabs. While beef burgers can benefit from this method too, the higher fat content in beef makes it less likely for the patties to dry out.