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!
2pounds94% lean ground turkey
1/3cupfinely chopped onion
2garlic cloves, minced
1/2teaspoonfreshly ground black pepper
optional: 6 slices sharp cheddar cheese
for serving: hamburger buns, lettuce, mayo, tomato, onion, etc.
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.
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.