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
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.)
- Make the panade: Place the breadcrumbs in a large bowl, add the yogurt, and mix to combine.
- Flavor the panade: Add the shallot, Worcestershire, soy sauce, garlic, black pepper, chili powder, cumin, mustard, salt, and cayenne pepper. Mix to combine.
- 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.
- 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.
- Heat the oven: Arrange a rack in the middle of the oven and heat to 375°F.
- 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.
- Rest the burgers: Transfer the burgers to a plate and top each with 1 slice of cheese if desired. Rest for 5 minutes.
- Assemble the burgers: Assemble the burgers on hamburger buns with desired toppings.