Time for turkey burgers

Yet another article on how beef production and consumption releases way too much greenhouse gases:

Hamburgers are the Hummers of Food in Global Warming

Here's an excerpt:

"Even though beef only accounts for 30 percent of meat consumption in the developed world it's responsible for 78 percent of the emissions, Pelletier said Sunday at a meeting of the American Association for the Advancement of Science. That's because a single kilogram of beef produces 16 kilograms carbon dioxide equivalent emissions: four times higher than pork and more than ten times as much as a kilogram of poultry, Pelletier said. If people were to simply switch from beef to chicken [or even better, TURKEY], emissions would be cut by 70 percent, Pelletier said."

OK, OK, I've tried ground turkey. It's DRY; it doesn't have that tasty artery-clogging fat content of greasy ground beef. So what we have to figure out is how to add just enough fat to make ground turkey taste juicy and fatty and wonderful -- McDonald's should see this train wreck coming and get their best people (the ones that invented the Egg McMuffin and the Big Mac, not the ones who invented the oriental salad) working on it.