Turkey Burger Recipe
This turkey burger recipe uses 93% lean ground turkey thigh meat and a panko-Worcestershire binder to solve the dryness and blandness that plague most turkey burgers, delivering a juicy, flavorful patty in under 30 minutes.
Equipment
- Cast iron grill pan - or outdoor grill
- Burger press - or your hands for shaping (optional)
- Metal turner spatula
- Plate or sheet pan - for resting formed patties
- Digital instant-read meat thermometer - recommended for checking doneness
- Wire cooling rack - optional, for resting cooked patties
Ingredients
For the Patties
- 1 lb ground turkey - 450g, preferably 93% lean thigh meat
- 1/3 cup panko breadcrumbs - 40g
- 1 large egg
- 2 tbsp Worcestershire sauce - 30ml
- 2 cloves garlic - minced
- 1/4 cup yellow onion - 40g, finely diced
- 1 tsp smoked paprika
- 1/2 tsp salt
- 1/4 tsp black pepper
For Cooking and Serving
- 1 tbsp olive oil - 15ml, extra virgin
- 4 brioche burger buns
- 4 slices sharp cheddar cheese - optional
- lettuce - for serving
- tomato - sliced, for serving
- red onion - for serving
- burger sauce - or condiments of choice
Instructions
- In a large mixing bowl, combine the panko breadcrumbs and Worcestershire sauce first and let them sit for 2 minutes so the crumbs soften. Add the ground turkey, egg, minced garlic, diced onion, smoked paprika, salt, and pepper, then mix with your hands just until combined, no more than 30 seconds.
- Divide the mixture into 4 equal portions, about 4 ounces each, and shape each into a patty roughly 4.5 inches wide and 3/4 inch thick. Press a shallow dimple into the center of each patty with your thumb to stop the middle from puffing up as it cooks.
- Heat a cast iron grill pan or skillet over medium heat for 2 to 3 minutes. Add the olive oil and swirl to coat the surface; the pan is ready when a drop of water sizzles and evaporates within a second.
- Place the patties in the pan without crowding them and cook for 5 to 6 minutes on the first side without moving them, so a crust forms. Flip once, then cook for another 5 to 6 minutes on the second side, checking the internal temperature at the thickest point and pulling the patties at 165°F.
- If using cheese, add a slice to each patty during the last minute of cooking. Cover the pan loosely with a lid or a sheet of foil to trap heat and melt the cheese evenly.
- Split the buns and toast the cut sides in the same pan for about 1 minute, until golden. Spread burger sauce or condiments on the bun bottoms, layer lettuce, the patty, tomato, and red onion, then close with the bun top.
Notes
- Use thigh meat over breast meat whenever it's available; the extra fat content is what keeps the burger from drying out.
- Don't press down on the patties with the spatula while they cook, which squeezes out the juices you're trying to keep in.
- Make a thumbprint dimple in the center of each patty before cooking to prevent doming.
- Let the mixed patties rest in the fridge for 10 minutes before cooking so they hold their shape better on the grill.
- Set a wire cooling rack over a plate for resting cooked patties so steam doesn't make the bottoms soggy.
- Salt the outside of the patties right before cooking, not while mixing, to avoid drawing out moisture early.
- Flipping only once gives a more even crust than flipping every minute, which is tempting but works against you.
- Refrigerate cooked patties in airtight storage containers for up to 4 days, or freeze cooked, cooled patties in a single layer then transfer to a freezer bag for up to 3 months.
- Reheat refrigerated patties in a skillet over medium-low heat for 3 to 4 minutes per side, or in the microwave for 60 to 90 seconds.
- Store uncooked, shaped patties between sheets of parchment paper and freeze for up to 3 months; cook from frozen, adding 3 to 4 extra minutes per side.
- Toast buns fresh each time rather than storing them assembled, since a stored bun turns soggy.
- For oven or air fryer cooking: bake at 375°F for about 20 minutes, flipping halfway, or air fry at 375°F for 12 to 14 minutes, checking for 165°F in either case.
Nutrition
Serving: 1BurgerCalories: 380kcalCarbohydrates: 28gProtein: 32gFat: 15gSaturated Fat: 5gSodium: 620mgFiber: 2gSugar: 4g
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