If you're craving big flavor, make these turkey burgers. This recipe proves that it is possible to make a delicious burger out of ground turkey that is not only incredibly flavorful, but remains extra juicy and moist. Trust me, these will be the best turkey burgers that you have ever had!
Last year I shared one of my most favorite burger recipes— these black bean burgers. I eat meat but those burgers are one of my top picks. Over the last few weeks I've been working on a new burger recipe and I'm confident that I've found the perfect combination of ingredients to make an absolutely divine burger. Readers, meet my turkey burgers.
Why You'll Love These Turkey Burgers
- Extra juicy— not at all dry
- Incredibly flavorful
- Thick and satisfying
- Easy to make
- A healthier option compared to beef burgers
Ingredients To Use & Why
It's a known fact that ground turkey simply doesn't contain the same flavor as ground beef, so it's up to you to add the extra flavor. After playing around with different spices, I found the below list produces not only a flavorful burger but also keeps it juicy.
- Ground Turkey: This is the most important ingredient. Without it, there's no burger! I usually use 94% lean ground turkey, though I have made these with 96% lean ground turkey. If you use anything higher you run the risk of drying out the burger.
- Onion: Not only does the fresh onion add flavor, it also adds moisture.
- Garlic: Adds flavor.
- Worcestershire: Not only adds a depth of flavor but like the onion, adds moisture.
- Smoked Paprika, Cumin & Onion Powder: I found that these spices pair wonderfully with the turkey.
- Salt & Pepper: Always needed.
Overview: How To Make Turkey Burgers
- Prep the Ingredients: Add all the ingredients into a bowl.
- Mix Together: You want to make sure that you mix the ingredients together well. The best way to do it is with your hands— it's truly the best kitchen tool. Though, you can use a wooden spoon or rubber spatula.
- Form into Patties: Divide the mixture into 6 sections— each of the patties will be roughly a heaping 1/2 cup. Form into patties and make a slight indent into the center.
- Cook: Place the burgers on the hot grill and cook for 5 minutes with the lid closed then, flip and cook for another 4-5 minutes. Place a slice of cheese on the burger about 1 minute before it's finished. There is no "medium-well", "medium" etc. with turkey burgers. The burgers are finished when the internal temperature reaches 165°F degrees.
- Add Toppings & Serve: Serve the burgers on a bun, over lettuce with mayo, ketchup, lettuce, tomato, onion, pickles, or whatever else is your favorite.
#1 Tip for Turkey Burgers
There's no "medium", "medium-well" or "well-done" when it comes to turkey burgers. The burgers are finished when the internal temperature reaches 165°F degrees. The trick is to remove the burgers from the grill when the internal temperature reaches 160°F degrees. Set the burgers aside on a plate, cover with aluminum foil and allow them to rest for 5 minutes.
Switching up the type of burgers that we have for dinner and BBQs was a nice change. These turkey burgers hit the spot and the entire family loved these! I hope yours does too! These are a must make at your next BBQ!
The Best Turkey Burgers
Description
Ingredients
- 2 pounds 94% lean ground turkey
- 1/3 cup finely chopped onion
- 2 garlic cloves, minced
- 2 teaspoons Worcestershire sauce
- 1 teaspoon smoked paprika
- 1/2 teaspoon ground cumin
- 1/2 teaspoon onion powder
- 1 teaspoon salt
- 1/2 teaspoon freshly ground black pepper
- optional: 6 slices sharp cheddar cheese
- for serving: hamburger buns, lettuce, mayo, tomato, onion, etc.
Instructions
- In a large bowl, combine the first 9 ingredients together. You want to make sure that you mix the ingredients together well. The best way to do it is with your hands— it's truly the best kitchen tool. Though, you can use a wooden spoon or rubber spatula.
- Once completly combined, divide the mixture into 6 sections— each of the patties will be roughly a heaping 1/2 cup. Form into patties and make a slight indent into the center.
- Grease the grill with vegetable or olive oil. Add some of the oil onto a paper towl or basting brush and rub over the grates. Preheat the grill to high. Place the burgers on the hot grill and cook for 5 minutes with the lid closed then, flip and cook for another 4-5 minutes. Place a slice of cheese on the burger about 30 seconds to 1 minute before it's finished. There is no "medium-well", "medium" etc. with turkey burgers. The burgers are finished when the internal temperature reaches 165°F degrees. Overcooking the turkey burgers will dry them out so keep an eye on them.
- Serve the burgers on a bun, over lettuce with mayo, ketchup, lettuce, tomato, onion, pickles, or whatever else is your favorite. Leftovers stay fresh in the refrigerator for up to 5 days.
Notes
- Make Ahead & Freezing Instructions: You can shape the burger patties up to 48 hours in advance as well as freezing them for up to 3 months. Allow to thaw overnight in the refrigerator. Follow the steps above to cook. The cooked turkey burgers can be frozen for up to 3 months— allow them to cool completely then individually wrap each burger and then store in a zip-topped bag. Thaw in the refrigerator overnight. Heat up to your liking.
- Turkey: I tried this recipe with 94% and 96% lean ground turkey. The highest I recommend going is 96%, otherwise the burgers may end up dry.
- Tip: There's no "medium", "medium-well" or "well-done" when it comes to turkey burgers. The burgers are finished when the internal temperature reaches 165°F degrees. The trick is to remove the burgers from the grill when the internal temperature reaches 160°F degrees. Set the burgers aside on a plate, cover with aluminum foil and allow them to rest for 5 minutes.
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