Ingredients:
1 1/2 pounds lean ground turkey
1 medium-size firm Bosc pear, peeled, cored and coarsely grated
1 egg, lightly beaten
1 cup panko (Japanese-style bread crumbs)
1/4 cup fresh flat-leaf parsley, chopped
2 cloves garlic, very finely minced
1 1/2 teaspoons fresh sage, finely chopped
1 1/2 teaspoons rosemary leaves, finely chopped
1/4 teaspoon Watkins Allspice
1 teaspoon coarse salt
1/4 teaspoon Watkins Pepper
Directions:
Mix together the turkey, pear, egg, panko, parsley, garlic, sage, rosemary, and allspice in a large bowl until well combined. Add the salt and pepper, or more to taste. (To test the flavor, cook a teaspoon or two of the mixture in the microwave or a small skillet.)
Divide the mixture into 6 equal portions and shape them into patties, gently pressing the center of each to creat a slight indentation. This will prevent the patty from bulging in the center, so that you end up with a flat, evenly cooked burger. Refrigerate the patties until the grill is ready.
Prepare a charcoal fire or a gas grill to medium-hot. Wipe the rack with canola oil and lay the burgers on it indentation-side up. Let them cook, without pressing down on them, until the bottoms are well seared, about 5 to 7 minutes. Flip the burgers and continue grilling until they are completely cooked through (the juices will run clear), another 5 to 7 minutes.
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