Ground Turkey Burger
This is the most succulently juicy Turkey Burger recipe out there – even non-turkey lovers will be singing its praises- and yours! The turkey burgers are extra juicy thanks to Greek yogurt (and other tips!), masterly seasoned and infused with richer, deeper flavor thanks to beef bouillon (optional). These juicy flavor bombs are easy to whip up and enjoy immediately or chill for entertaining or whenever the cravings strike!
Servings 4 turkey burgers
Ingredients
TURKEY PATTIES
- 1 egg
- 1/4 cup panko breadcrumbs
- 1/4 cup dried minced onions
- 3 tablespoons plain Greek yogurt (any fat content)
- 2 teaspoons Worcestershire sauce
- 2 teaspoons granulated beef bouillon or 2 crushed cubes
- 2 tablespoons minced fresh parsley (or 1 tsp dried)
- 3/4 teaspoon garlic powder
- 1/2 tsp EACH smoked paprika, pepper, dried oregano, salt
- 1/4 teaspoon ground cumin
- pinch-1/4 teaspoon red pepper flakes
ADD LAST
- 1 pound (16 oz.) ground turkey (I use 93/7)
- cooking spray
FOR SERVING
- 4 brioche buns
- 1 recipe Remoulade Sauce (optional, highly recommend)
- Topping of choice: cheese, lettuce, tomatoes, pickles, avocado, sliced onions/caramelized onions/pickled red onions, bacon, etc.
Instructions
- Combine ingredients: Stir the Turkey Patty ingredients together (except turkey) in a large bowl until well combined. Add the turkey and mix with your hands just to combine (don’t over-mix or your patties will be tough).
- Form patties: Wet your hands with cold water, then shake them, and lightly spray them with cooking spray to prevent the mixture from sticking. Form the mixture into 4 loose, equal balls (I use a kitchen scale) and transfer to a parchment paper-lined baking sheet. Shape the balls into round patties, about 1/2 inch thick, 4 inches wide. The mixture will be soft, wet, and sticky.
- Dimple patties: Make a 1/4”-1/2" deep indentation in the middle of each patty with the back of a lightly greased 1/4 cup measuring cup (this will prevent shrinking and ensure even cooking).
- Chill: Transfer the patties on the baking sheet to the refrigerator for 30 minutes (or longer as needed) or the freezer for 15 minutes (cold patties stay intact better).
TO COOK TURKEY BURGERS ON THE STOVE TOP
- Heat oil: Heat 1 ½ tablespoons of olive oil in a large cast-iron skillet over medium heat (or brush a grill pan, or use 1 TBS for a nonstick frying pan).
- Transfer patties: Don't use your hands or a spatula to transfer the burgers. Instead, tear or cut the parchment paper from around each burger patty, then flip the patty onto the hot skillet, then peel the parchment paper off.
- Cook: Cook until the bottom is browned/charred and easily releases from the pan, about 3-4 minutes. Flip and continue cooking until the burgers register 160 degrees F on an instant-read thermometer, about 3-4 minutes longer. (If using cheese, add about 2 minutes before you think the burgers will be done.) Remove to a plate, tent with foil, and let rest for 5 minutes.
TO COOK TURKEY BURGERS ON THE GRILL:
- Prep grill: Preheat grill to medium-high heat, 450 degrees F. Clean, then grease VERY well with vegetable oil.
- Transfer: Don't use your hands or a spatula to transfer the burgers to the grill. Instead, tear or cut the parchment paper from around each burger patty, then flip the patty onto the grill, and then peel the parchment paper off.
- Grill: Once hot, add patties and cover. Cook for about 4-5 minutes, until browned, and they easily release from the grill. Flip the burgers (do not press down) and cook until they register 160 degrees F on an instant-read thermometer, about 4-5 additional minutes. (If using cheese, add about a minute before you think the burgers will be done.) Remove to a plate, tent with foil, and let rest for 5 minutes.
TO COOK TURKEY BURGERS IN THE OVEN:
- Preheat oven to 400 degrees F.
- Bake: Transfer the parchment-lined baking sheet with the patties to the oven and bake for 10 minutes. Flip the patties and continue cooking until they reach an internal temperature of 160 degrees, about 5-10 minutes longer.
TO SERVE:
- Toast the burger buns on the grill, in a skillet, or in the oven (see the post for directions). Top with desired toppings (highly recommend the remoulade if you like some heat!).
Video
Notes
MEAL PREP
- Turkey patties: Form the patties on the parchment, cover with plastic wrap, and refrigerate for up to 48 hours. DON’T bring to room temperature before cooking – cook straight from the refrigerator.
- Toppings: Prep the toppings while the burgers are chilling or prep 24 hours ahead of time and refrigerate in separate containers.
- Remoulade: Store for up to one week in the refrigerator.
Storage
Tightly wrap turkey burger patties in plastic wrap and store in an airtight container in the refrigerator for up to 3 days. For longer storage, freeze turkey burger patties instead (see below).HOW TO FREEZE COOKED TURKEY BURGERS
1. To freeze: Place cooked patties in a freezer size plastic bag and separate with parchment paper OR place patties in individual plastic bags; squeeze out excess air. Alternatively, wrap individual patties tightly in plastic wrap followed by foil.2. To thaw: Thaw overnight in the refrigerator then cook within three days, or bake from frozen.
3. To bake from frozen: Line the frozen hamburger patties on a lightly greased baking sheet without touching. Lightly tent with foil and bake at 425°F degrees for 20-25 minutes, until internal temperature reaches 160°F.
HOW TO FREEZE RAW TURKEY BURGERS
1. Place the patties on the parchment lined tray tray in the freezer and freeze until solid, about 1-2 hours.2. Using kitchen shears, cut the along the imaginary grid to separate the patties.
3. Stack patties separated by parchment paper into a freezer bag.
Squeeze out as much air as possible in order to prevent freezer burn then seal and label.
4. Freeze for up to four months.