once upon a chef
– 1.25 pounds Italian turkey sausage (I use Shady Brook Farms hot or sweet varieties) – 1.3 pounds 93/7 lean ground turkey (I use Shady Brook Farms; one package equals 1.3 pounds) – ½ teaspoon ground black pepper – 2 teaspoons Worcestershire sauce – 2 teaspoons Dijon mustard – 8 hamburger buns
Remove the sausage meat from the casings. The best way is to use kitchen shears to cut through the casings and then peel them away from meat.
Add the ground turkey, pepper, Worcestershire sauce and Dijon mustard.
Use your hand to mix together until well combined.
Form the meat into 8 even patties about ½-inch thick, and place them on a foil-lined baking sheet.
Clean the grill and preheat to high. To grease the grill, lightly dip a wad of paper towels in vegetable oil and, using tongs, carefully rub over the grates several times until glossy and coated. Place the turkey burgers on the grill and cook for five minutes, covered, until nice grill marks form. Flip and continue to cook, covered, for 3-5 minutes more.
Heat the buns on the grill, assemble the burgers, and serve.