No More Bland Burgers!
Are you turned off by the blandness of turkey burgers? Me, too. Sometimes they’re too dry to choke down. But they don’t have to be that way. These burgers are moist and scrumptious! I jazzed up the base recipe by adding a jolt or two of Worcestershire sauce and soy sauce.
Sauce It Up
- 1 lb. lean ground turkey (preferably a dark/white mixture)
- 1 egg
- salt and pepper, to taste
- a jolt or two of Worcestershire sauce and soy sauce
- 2 Tbs. chopped onions and bit of garlic (if desired)
- 1 tsp. dried parsley or fresh
- 1/4 cup Italian Panko breadcrumbs
- 2 Tbs. cold butter
- 4 sesame burger buns
- Toppings: cheese, pickles, lettuce, tomato, onion
- In a large bowl, combine turkey, egg, salt, pepper, sauces, onions, parsley, and breadcrumbs. Stir gently with spatula to combine or use hands. Do not overwork or burgers will be tough. Refrigerate for one hour before cooking
- Preheat indoor griddle to medium high heat. Divide meat into 4 patties. Cut butter into about half tablespoon pats. Press butter into center of each patty and form meat around it.
- Spray griddle with cooking spray before adding burgers. Cook about 4-5 minutes per side or until brown and cooked through (165 degrees on meat thermometer).
- Add melted cheese, if desired, by placing a slice on each burger and covering with a pot lid for a minutes.
- Place on cooked burger on bun along with desired toppings. For even more fun, try this super easy avocado spread shown under the photo at top of page. Makes 4 burgers.
Tips for Terrific Turkey Burgers
- Handle patties gently. Don’t press down with spatula.
- Use ground turkey that includes the more flavorful dark meat as well as the white.
- Put a light coating of flour on the patties just before you cook them, shaking off excess flour. The flour helps form a light, crusty exterior and makes it easier to flip
- Put patties in freezer for 20 minutes (or fridge for 1 hour) before cooking to help them hold their shape and moistness.
- If cooking on grill, spray the grill heavily with Pam.
- Cook burgers for about 5 minutes on each side. If using meat thermometer, it should register 165 degrees halfway through the thickness when fully cooked through.
- Make the full recipe and freeze extra uncooked burgers.
- Remember you can make a taste test of the mixture by forming a mini patty and cooking it in a small skillet. Taste and adjust ingredients accordingly.