Creating a turkey burger that tastes every bit as meaty, tender, and juicy as the beef kind is a tall order. Turkey must be cooked to a higher temperature than beef, and it lacks beef’s high percentage of lubricating fat. This accounts for its appeal as a healthier alternative to beef in a burger, but it also explains why these lean patties often cook up dry, chalky, and bland. We ground our own meat in the food processor, made a turkey sausage, and found an unusual remedy to loosen our burgers' texture.