He found a grilled turkey burger recipe that he wanted to try, but rather than just use any old ground turkey, he would make half the burgers with ground dark meat (his favorite) and half the burgers with ground white meat and see if he preferred one over the other. I complicated the test further by suggesting that we use regular Tabasco sauce with the white meat turkey burgers and chipotle Tabasco sauce with the dark meat burgers, thinking that the stronger flavor of dark meat would hold up well to the chipotle. Dad took the test a step further and decided that we would have half as much chili sauce in the white meat burgers. Clearly we weren’t aiming for a perfect scientific study. The good news is that both sets of burgers turned out great. With the white meat turkey burgers, since we had less chili sauce, the turkey flavor was more pronounced. With the dark meat burgers, the chipotle sauce added a lot of kick to the meat. Both burgers were flavorful, filling, and paired very well with the spicy coleslaw, sweet pickles, and tomatoes. 3 thumbs up on this one. Form four patties, about 1-inch thick. Toward the end of the cooking, put the buns on the grill to toast for about a minute. Remove the burgers from the grill to a platter, cover and let rest for 5 minutes.
