The Best Turkey Burgers

IDK about y'all, but I eat a crap load of ground turkey every week. It's my go-to protein when cooking at home because it's just leaner (and chicken gets real old, real fast). Usually, I stick to just ground turkey with accompanying veggies, rice, or whatever's within arm's reach in the fridge. However, my sister (S/O to Allie!) made these turkey burgers and sent me the link, proclaiming they were absolutely incredible. I'm so glad to say – SHE WAS RIGHT. Turkey burgers are prone to dryness, but this recipe fixes all that. They're so good on their own, they hardly need condiments (but I still used sriracha because #sriracha for life). Follow this recipe to a T(urkey), and you'll have a new weekly staple. Promise!

Turkey Burgers by The Kitchn

Makes 4 patties

INGREDIENTS:

2/3 cup fresh breadcrumbs
1/2 cup full-fat plain Greek yogurt
1/4 cup minced shallot (from 1 large shallot)
2 tablespoons Worcestershire sauce
2 teaspoons low-sodium soy sauce
2 cloves garlic, grated or minced
1 1/2 teaspoons freshly ground black pepper
1 teaspoon chili powder
1/2 teaspoon ground cumin
1/2 teaspoon ground mustard
1/2 teaspoon kosher salt
1/8 teaspoon cayenne pepper
1 pound ground turkey (93% lean/7% fat)
2 tablespoons olive oil

Optional garnishes (cheese, tomato, onion, lettuce, sauces, etc.)

DIRECTIONS:

  1. Make the panade: Place the breadcrumbs in a large bowl, add the yogurt, and mix to combine.
  2. Flavor the panade: Add the shallot, Worcestershire, soy sauce, garlic, black pepper, chili powder, cumin, mustard, salt, and cayenne pepper. Mix to combine.
  3. Mix in the turkey by hand: Add the turkey and use your fingers to combine the meat and flavorings. Handle the meat gently and do not overmix, as this can make the burger tough.
  4. Form into patties: Divide the mixture into 4 (6-ounce) portions. Form each a patty about 1-inch thick and 3 1/2-inches wide. Place on a plate or baking sheet. Press your thumb into the center of each patty to create a dimple. This will keep the burger from bulging in the center as it cooks. Cover with plastic wrap and refrigerate for at least 1 hour.
  5. Heat the oven: Arrange a rack in the middle of the oven and heat to 375°F.
  6. Cook the burgers: Heat the oil in a large cast iron skillet over medium-high heat until shimmering. Add the burgers and cook undisturbed until a golden-brown crust forms on the bottoms, about 3 minutes. Flip the burgers with a flat spatula. Transfer the pan to the oven and bake until the burgers reach an internal temperature of 160°F, 5 to 7 minutes more.
  7. Rest the burgers: Transfer the burgers to a plate and top each with 1 slice of cheese if desired. Rest for 5 minutes.
  8. Assemble the burgers: Assemble the burgers on hamburger buns with desired toppings. 

 

Emma GoldenComment