That's because a 90 per cent lean turkey burger (4oz) has only about 160 calories, yet still offers an impressive 20 grams of protein and just nine grams of fat. Just don't be tempted to buy leaner ground turkey. It may be fine in other recipes, but when making burgers, anything leaner than 10 per cent fat will produce tough, dry patties.

But burgers need some fat for flavour, moisture and tenderness. Even 90 per cent ground turkey requires some careful handling in order to ensure a juicy, tasty burger. I have two tricks that are game-changers for your turkey burgers.

First, use an instant-read thermometer. It will be money well spent, and not just for burgers. Unless you are very experienced with meat, use the thermometer to take the guesswork out of grilling. It makes it easy to know exactly when the meat has hit the desired temperature.

A turkey burger needs to cook to 165?F, but don't let it go one degree above that! In fact, I take mine off the grill a degree or two early because meat continues to cook a bit after it comes off the heat.

Second, flavour the burger - both in the patty and with a topping. Turkey burgers are almost always better when they have a little flavouring in the meat. And then you also want to top them with something to add flavour and moisture, such as marinated summer peaches and goat cheese, which I stretched with some high-protein, low-fat Greek yogurt. This is a turkey burger everyone will love.