At some point during the last year, when I was cranking out recipes like a hooker in heat, I came to the realization that I was cooking far too many things that ended in ‘burger.’  I do not wish to become a burger blog, but last night I was inspired to try Chef Anne Burrell’s turkey burgers, because they (1) received pretty decent reviews, (2) are Asiany and I like Asian things, (3) are made by Anne Burrell (and nothing she makes is bad).

This burger was like a good woman, deliciously moist and full of flavor.  Assuming you have a lot of the ingredients to hand, they’re very cheap to make and huge — I’m considering turning the four patties into 32 sliders and serving them at a cocktail party — and are sure to please everyone; I don’t even like water chestnuts all that much but found they added the most delicious crunch.  One thing to be careful of is flipping them; make sure the burgers have browned very well on one side before attempting to move.  They’re very loose (no egg or breadcrumbs in the batter).  Get the recipe here!