Over the years I have eaten my share of good burgers. To this day there are only three that cause my mouth to water just at mere thought. My husband and I took a road trip to Memphis. After planning our itinerary I always search out the city’s best bite. You have got to go to Dyers, one of my coworkers shared. They were featured on the Food Network Channel. Of course we went. The secret to Dyers delicious burgers on Beal Street is deep frying them in grease that is over 100 years old. Every now and then, they will add fresh grease to the old. Those burgers were so juicy and delicious that my husband and I went back to Dyers on our last day to get more for our trip back home. It was a good idea, but those burgers didn’t stand a chance. My second favorite is Au Chaval in Chicago. If I’m standing in line for over three hours for a burger, I better be impressed. I was. The secret to Au Cheval’s burger is everything. They use prime beef, Kraft American cheese and dijonaise; a blend of mayonnaise, lemon juice and Dijon mustard. If I were you, I’d top it off with the pork belly. You’ll be glad you did. Lastly, I went to visit my son in Myrtle Beach after Hurricane Florence and while walking on the Board Walk I discovered Wahlburgers. The secret to their burgers is the gourmet blend of beef, the whal sauce and their house made pickle slices. If any of those burgers sound appetizing, please try one or all of them.
Sometimes, for whatever reason, I just don’t want beef but I still want a burger. So let’s talk turkey! I know where you can get the best turkey burger, my kitchen and soon yours too.

Please have all of your all of your ingredients and tools ready to go. In a mixing bowl add one pound of ground turkey, about 1/4 cup of chopped red onion. Chop one jalapeño, more if you enjoy spicy. 1/4 cup of crumbled feta cheese, one egg for binding and salt and pepper to taste.

I love cast iron, but you may use whatever skillet you have. On medium setting heat one 2 tablespoons of extra virgin olive oil and cook the burgers on each side for about 3-4 min. When juices run clear, the burgers are done.

Toast your buns, assemble your burger and enjoy. I keep mine simple, yellow mustard and a bread and butter pickle slice. Serve with chips or fries and enjoy.