Turkey Burger
A good turkey burger is one of those dinners you end up making on repeat once you get it right. This version stays juicy, holds together on the grill or in a skillet, and gets loaded up with all the classic burger toppings you already love. It's leaner than a beef burger but still tastes like a proper burger, not a sad substitute.
Equipment
- Large mixing bowl
- Box grater for the onion
- Cast iron skillet or grill pan
- Sturdy spatula
- Instant-read meat thermometer
- Measuring cups and spoons
Ingredients
- 2 pounds ground turkey 907g, 93% lean, not 99% fat free
- 1/3 cup plain breadcrumbs 40g
- 1 large egg lightly beaten
- 1/4 cup yellow onion finely grated, excess liquid squeezed out
- 2 cloves garlic minced
- 1 tablespoon Worcestershire sauce
- 1 tablespoon Dijon mustard
- 1 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1 1/4 teaspoons kosher salt
- 1/2 teaspoon black pepper
- 1 tablespoon olive oil for cooking
- 4 slices sharp cheddar cheese optional
- 4 brioche burger buns
- lettuce for topping
- tomato sliced, for topping
- red onion sliced, for topping
- pickles for topping
Instructions
- Grate the yellow onion on the large holes of a box grater onto a clean kitchen towel. Squeeze firmly over the sink to remove as much liquid as possible, then mince the garlic finely.
- Add the ground turkey to a large mixing bowl and break it up gently. Add the squeezed onion, minced garlic, breadcrumbs, egg, Worcestershire sauce, Dijon mustard, garlic powder, onion powder, salt, and pepper. Mix just until combined.
- Divide the mixture into 4 equal portions, about 8 ounces each, and shape into patties about 3/4 inch thick and slightly wider than your buns. Press a shallow indentation into the center of each patty and refrigerate for 10 to 15 minutes if time allows.
- Set a cast iron skillet or grill pan over medium-high heat and let it heat for 2 to 3 minutes. Add the olive oil and swirl to coat evenly. The pan is ready when a drop of water sizzles and evaporates almost immediately.
- Place the patties in the hot skillet, indentation side up, leaving space between each one. Cook undisturbed for 5 to 6 minutes until a deep golden crust forms, then flip and cook another 5 to 6 minutes. Add cheese during the last minute if using and cover loosely to melt. Check for doneness with an instant-read thermometer; it should read 165 degrees Fahrenheit.
- Transfer the cooked patties to a plate and rest for 3 to 5 minutes. Toast the brioche buns cut side down in the same skillet for 30 to 60 seconds until golden. Build each burger with lettuce, tomato, red onion, pickles, and any sauce, then top with the patty and the other half of the bun. Serve immediately.
Notes
- Always choose 93% lean ground turkey rather than 99% fat free, since the extra fat is what keeps the patties juicy.
- Squeeze the grated onion completely dry before adding it, or the extra moisture will loosen the patty mixture.
- Do not overwork the meat mixture. Mix just until the ingredients are combined and stop there.
- Use a thermometer instead of cutting into the patty to check doneness, since cutting releases the juices early.
- Let the burgers rest for a few minutes off the heat before serving so they stay juicy when you bite into them.
- Wet your hands slightly before shaping the patties to prevent the mixture from sticking to your fingers.
- Store cooked patties in an airtight container in the refrigerator for up to 3 days.
- Freeze cooked or uncooked patties separated by parchment paper for up to 3 months.
- Thaw frozen patties overnight in the refrigerator before cooking or reheating.
- Reheat cooked patties in a skillet over medium heat for 2 to 3 minutes per side, or in the microwave in 30 second bursts. Avoid reheating in the oven at high heat, since it tends to dry the patties out further.
Nutrition
Serving: 1BurgerCalories: 390kcalCarbohydrates: 22gProtein: 34gFat: 18gSodium: 620mgFiber: 1g
Tried this recipe?Let us know how it was!