Turkey Burger

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Here’s how to make the best Turkey Burger ever—juicy, full of flavor, and totally satisfying.

Here’s how to make the best Turkey Burger ever—juicy, full of flavor, and totally satisfying.

I definitely make a lot of burgers in the summer. They’re quick, easy, and everyone loves them. Usually, I keep it simple and use my Best Burger Recipe, but sometimes I like a change of pace—or something a little more healthy. That’s when I turn to turkey burgers.

Ground turkey, especially white meat turkey, has less fat. That’s good news and bad news. Having less fat makes turkey healthier, but also less flavorful and juicy. Turkey burgers can also be dry—again because they have less fat, but also because, unlike beef, they have to be cooked through and through. (No rare turkey, please!)

All those things are pretty easily addressed, though. Here’s how:

For moisture, I simply add an egg. You’ll see some turkey burger recipes that add mayonnaise, but that’s adding back fat, which doesn’t make much sense to me. Others add grated onion, and I’ve even seen one from Bon Appetit magazine that adds mashed avocado. But honestly, both of those options sound like a lot of work. Especially since an egg works so well.

For flavor, I add garlic powder, onion powder, salt, and pepper. There’s never anything wrong with that combination, right? But I also add a couple of ingredients that really make the difference between a good turkey burger and a great one: Worcestershire sauce, because it helps give the turkey a meatier, more savory flavor, and chili powder, because it adds flavor, but also because it adds a little color. That color helps my turkey burgers look more brown and appetizing and less pale and plain.

A tip for putting all the ingredients together: do it as delicately as possible, because overworking the meat can lead to tough burgers. With that in mind, I find it helps to mix the seasonings with the egg first, then add the meat, mixing it in as gently and sparingly as possible.

The combined mixture will be a little wet, but once you form the patties, refrigerating them for about an hour will help them hold their shape when you cook them—whether you do it in a skillet on the stovetop or on the grill.

When you sit down to eat, you’ll be rewarded with tasty, tender turkey burgers that are a welcome change of pace—and a healthy alternative.

Yay!

Christine

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Turkey Burger


  • Author: Allie McDonald
  • Prep Time: 15 minutes, plus 1 hour to refrigerate patties
  • Cook Time: 10 minutes
  • Total Time: -26054542.033333 minute
  • Yield: 4

Description

Here’s how to make the best Turkey Burger ever—juicy, full of flavor, and totally satisfying.


Ingredients

 

  • 1 large egg
  • 1 Tbsp. Worcestershire sauce
  • 3/4 tsp. salt
  • 1/2 tsp. chili powder
  • 1/2 tsp. garlic powder
  • 1/2 tsp. onion powder
  • 1/2 tsp. pepper
  • 1 lb. ground turkey
  • Cooking oil
  • Hamburger buns
  • Lettuce, tomatoes, condiments, and other toppings of your choice

Instructions

  1. In a large bowl, beat the egg, Worcestershire, salt, chili powder, garlic powder, onion powder, and pepper.
  2. Add the turkey and combine. Handle the mixture as gently and sparingly as possible (overmixing can make the burger tough).
  3. Divide the mixture into 4 equal portions. Shape each into a ball, then flatten the balls into discs, about 4 inches in diameter. Make them thinner in the center.
  4. Arrange the patties on a plate or platter, cover with plastic wrap, and refrigerate for at least an hour.
  5. Heat a skillet or grill to medium-high and lightly oil the skillet or grate. Cook the patties until the internal temperature is 160°F, 3-4 minutes per side.
  6. Arrange the patties on the buns and serve with your favorite toppings.