Traditional recipes

Extra-Juicy Turkey Burgers

Extra-Juicy Turkey Burgers

Turkey burgers always sound like a great idea, but they too often taste like a fat sawdust patty. No more, friends! Mashing avocado into the turkey mixture helps prevent the meat from shrinking and drying out during cooking, which is why these stay awesomely juicy, even when they’re cooked all the way through.

Ingredients

  • 2 tsp. Worcestershire sauce
  • 3 Tbsp. plus ½ cup mayonnaise
  • 1½ tsp. kosher salt, plus more
  • ½ medium red onion, divided
  • 4 Tbsp. extra-virgin olive oil, divided, plus more for greasing
  • 3 cups very thinly sliced red cabbage (from ¼ medium head)
  • 2 Tbsp. fresh lime juice, divided
  • 4 hamburger buns, toasted

Recipe Preparation

  • Mash half of 1 avocado with a fork in a medium bowl until smooth (reserve remaining half for topping burger). Add Worcestershire, garlic powder, cumin, 3 Tbsp. mayonnaise, 2 tsp. Sriracha, and 1½ tsp. salt. Grate half of the onion (as in, half of the half, or one-quarter of the whole) on the medium holes of a box grater into bowl. Mix with a fork to combine. Add turkey and mix thoroughly with clean hands until mixture is homogeneous (it will feel very wet and soft, which is okay).

  • Drizzle 1 Tbsp. oil on a large plate. Using oiled hands, form turkey mixture into 4 balls, place on plate, and press down into patties 4–4½" across (they’ll shrink as they cook). Chill, uncovered, at least 10 minutes and up to 2 hours (this step will help keep them firm). If chilling for more than 2 hours, cover with plastic and chill up to 2 days.

  • Meanwhile, stir remaining ½ cup mayonnaise and 2 tsp. Sriracha in a small bowl and season with a pinch of salt.

  • Thinly slice remaining onion and toss with cabbage in a medium bowl.

  • Heat 2 Tbsp. oil in a large nonstick skillet over medium. One by one, carefully slide patties off plate into skillet. Cook, shaking skillet a couple of times to make sure patties aren’t sticking, but not pressing down on them, until dark brown underneath, about 5 minutes. Turn and cook on second side until burgers are fully cooked, about 5 minutes more. Transfer to a wire rack and let rest while you finish assembling.

  • Thinly slice remaining 1½ avocados. Add lime juice and remaining 1 Tbsp. oil to cabbage mixture and toss to combine; season with salt.

  • Divide Sriracha mayo among cut sides of buns, spreading to edges. Place patties on bottom buns, then shingle avocado slices over. Heap slaw over avocado, then close burgers with top buns.

Reviews SectionThis is atrocious. An embarrassment. In the original article where this recipe is cited, Claire says this is Carla Lalli Music’s favorite turkey burger ever. Carla, what cold hell have you been living in?! Claire, how could you do this to us?! A bird died for this! Followed the recipe, but included slightly less avocado and mayo than recommended because mushy things are my mortal enemy (#crunchlyfe). After refrigerating the patties for an hour and them not becoming firmer, I let the cast iron rip. I continued in good faith. If for nothing else than for our fowl friend not to have died in vein. The patties became cracked and sort of fell apart when I flipped them. Not to worry, I told myself as I topped them with my thickly sliced cheddar of choice. I put them under the broiler to get the best possible cheese bubble/crispy edge quotient. Then we went to the bun. My topping game differed from the recommended ingredients (I’m more of a lettuce, tomato, pickles gal). First bite - COMPLETE mush. I’m talking 18th century orphanage gruel level mushiness. I returned my patty to the broiler after extricating it from the bun to nuke it beyond recognition, and it was still the texture of patè or nduja on the inside. After the recent Bon Appetit scandals in the news, I was waffling about how I felt. Now I’m just mad because this recipe is grossly negligent to the lives of turkeys and turkey burger cravers everywhere. Everyone involved in the publishing of this recipe needs to take a hard look in the mirror.Love this recipe! The Anonymous person from Washington DC does not know how to cook. The uncooked turkey mixture did not look appealing but you're not gonna eat it like that. I followed the recipe and my burgers were very juicy. Rock on Bon Appétit!selftaughtchefRound Rock, TX07/04/20Amazing recipe and the best juiciest turkey burger ever. Thank you BA! Definitely a keeper! I improvised a little and left out the cabbage. Instead, I did a roasted red pepper and side of roasted asparagus (salt, pepper and parmesan cheese). Turned out like a great combination with this delicious turkey burger!Sadly worst BA recipe I've tried. Agree with other users who say this should be taken down. The mixture just created a catfood like mush that was hard to cook and tasted like sawdust. Solid pass.AnonymousWashington, DC 06/18/20These were tasty but falling apart. We liked the toppings and seasonings but we made some without mayo and avocado in the patty, and those held together much better.Juicy yes. Burger maybe. Mine came out a bit more like meatloaf. Daughter dislikes meatloaf. Wife and I ate hers.AnonymousStamford ct05/26/20The flavors were on point, but it was probably one of the mushiest burger concoctions I've ever assembled. Luckily, after sitting in the refrigerator for a few hours, it held up enough to make it to the grill. Less avocado next time?Blown away by these burgers! I am not a big fan of any type of burger other than beef but was looking for a lighter option. I'm totally impressed! We opted for a lettuce burger, added red onion, and covered in Frank's hot sauce. Will absolutely be making these again. I might only do 1.5-2 Tbsp of mayo though...they're so juicy I didn't think they needed all 3 Tbsp.regansanderspensacola, florida 05/20/20We made these last night for dinner....served on butter lettuce rather than buns. We also added bacon and feta cheese. Really, really tasty. I made the patties about 3 hours before cooking, which I think helped them stay together during cooking. They're soft, so you really have to just let them cook on one side until you see about half the patty is cooked through, prior to flipping, or they'll fall apart. Definitely going to make again - i think i might try yogurt or sour cream instead of the mayo for the additional sauce. We also added lime juice to the sriracha mayo mixture - which I think helped cut the richness. If you don't have cabbage - i think it would be great with apples or an apple slaw. Might try that too!I didn't stick 100% to this recipe but the foundation got me great results! I didn't have a ripe avocado so I mixed an egg into the meat mixture, swapped soy sauce for worchestershire. The ground turkey I get is super wet so I patted it as dry as I could before mixing. I wouldn't compare these patties to beef or red meat patties, the ARE like wet cat food but the firm a bit in the fridge and transfer just fine to a skillet using a thin metal spatula. I quickly browned my patties on the skillet and then transferred them to the grill to get some nice char and smokiness.wschwallerPhiladelphia04/29/20One of the best turkey burgers I have ever had.Grill_guy46Scottsdale04/18/20AMAZING! I sometimes use whole-fat Greek yogurt instead of mayo and it turns out the exact same. My meat-loving husband even requests these nowadays!kpotithavoranant1551Florida04/17/20Best turkey burger ever! I reduced the cumin by 1/3 ish and I would reduce the salt a bit (and I love salt). I chilled for 2 hours. They are super soft and you have to spatula them into an oiled non stick pan. Just shake and then flip at about 5-6 minutes. I added sliced cheese then and covered with a lid and lowered heat to low on my hottest burner. Since we are in a pandemic- I had no cabbage but added pickled red onion and arugula to the burger along with avocado and sriracha mayo. It was stupid good. Really... I don’t get the negative reviews. This was sooo good.Kristin KileyAtlanta04/14/20These were the absolute best turkey burgers I've ever made, and I've made a lot of turkey burgers. To be fair, I didn't measure any of my ingredients and definitely ended up with a little bit more or all the flavorings (spices, sriracha, and Worcester) and a little bit less of the fats (maybe 2 tbsp mayo, 1/3 an avocado, and cooked the patties in a pan with cooking spray rather than oil). I'm also sensitive to onions, so instead of the red onions used finely chopped green onions (green parts only).I made my own slaw recipe, using green cabbage, fennel, carrot, olive juice, plain Greek yogurt, lemon juice, salt and pepper. Then we put the burgers on fresh olive walnut sourdough bread right out of the oven! The olive juice in the slaw paired really well with the bread, and while at first I wasn't sure how well the patties would go with all these strong flavors, they turned out to be very versatile burgers!This will be my new go-to turkey patty recipe and I'll be hard-pressed to ever try another.I have tried many different turkey burger recipes in the past, and this one exceeds all of them BY FAR. These burgers are absolutely delicious, and the combination of flavors is perfect. The only thing I change is that I use 2 Tbsp. rather than 3 Tbsp. of Mayonnaise in the mixture. Do not listen to any of the negative reviews below; if you follow the instructions you will be very pleased.AnonymousMontreal, Canada03/12/20My husband and I are highly disappointed in bon appetit for sharing this recipe. Not only did the wet mixture look like cat food (even after an hour of being chilled then stuck in the freezer), but the burgeritself tasted like mush. It was challenging to keep the patties from falling apart in the skillet. It's possible that there was error on our part but we followed the recipe step by step. I would strongly advise against making this burger.AnonymousNew Orleans, LA03/09/20These burgers are incredible! I prefer turkey burgers over beef any day so I was very excited to try this recipe. I used lean ground turkey and they were so much juicier than any turkey burger I've every had! I checked the internal temperature twice because I thought there was no way a burger this juicy could be cooked all the way through, I will definitely be making these again!AnonymousHouston, TX10/17/19DELICIOUS- the seasoning and cooking instructions were perfect. This is a wonderfully easy and flavorful recipe that I'll be making all the time.I am making this right now for the second time and had to leave a review. I’ve made so many recipes from this site and honestly wasn’t expecting these burgers to be anything special but they were absolutely amazing. Everything from the slaw/avocado topping to the Sriracha & mayo just goes so perfectly together. My house smelled like I knew what I was doing in the kitchen! Thank you so much for this recipe!Apucket2Boise, ID05/15/19Love this recipe. I made the burgers exactly as the recipe directed. Yes, as it said, the burgers will be wet and soft but I worked with it as the recipe indicated step by step--I will admit they didn't form into perfect balls though. I probably left the burgers in the fridge about 15-20 mins. I did accidentally change the cabbage recipe and made the cabbage mix with the mayo and Sriracha. It was great. By the way, a local market sells small bags of chopped red cabbage--saved time and left over cabbage. I heated the left over burgers in a 325 degree oven the next day for about 20 mins. They were excellent. I will definitely make these again. I suspect they will be easier the next time I make them now that I know what to expect.DebbieftcColorado03/04/19btw, the prior comment is addressing Molly's Adult Mac & Cheese (so-called), one of the extra-added videos presented above. what cheeses? how about Comte or Raclette? i'll do some research to see what works best. definitely NOT Kraft Singles! maybe crumbled Garlic/Herb Boursin + cream cheese? wouldn't THAT be WOW?!hollis5Vero Beach, FL02/23/19i might make this, but not the way Molly did. i'd use cream, not milk, and i wouldn't limit it to just parmesan. the way it is now, it's not really *mac & cheese*; it's more like "pasta with parm and pepper." nope. i want the base to be butter and heavy cream; milk is too thin -- it needs the tasty fat and thickness of the cream. heating the fresh-ground pepper in the butter is a great idea -- i'm all for it! but ONLY PARM? no way. it's Cacio e Pepe that way (plus cream). i'd be using a combination of cheeses, as Molly mentioned that many readers have remarked. also, *pasta water* is NOT "liquid gold" -- that phrase is reserved for either EVOO or schmaltz, IMO. i'd call pasta water *starchy silver* -- not as rich as gold but just as great.hollis5Vero Beach, FL02/23/19and when i say i prefer a *meat* burger, i mean either beef, pork, veal, or lamb. i'm sure there are other red meats, too. but definitely use a good schmaltz -- preferably one rendered with onions and garlic -- to impart moisture, firmness, and flavor galore.hollis5Vero Beach, FL02/23/19Leslie, who uses ricotta instead of mashed avocado, is on the right track. however, if you want a *moist* burger and insist on using ground poultry, then i strongly suggest mixing the ground meat with schmaltz, both to moisten and firm it up (once chilled prior to cooking) and to add incomparable flavor. myself, i prefer a burger made with meat. or a nice salmon patty. (not a crab fan, although i just saw a fantastic Chinese raw marinated crab recipe that is literally *to die for* -- i would DEFINITELY eat crab prepared like that! and they're not really "raw" -- they're marinated, which is a type of cooking method. haven't you heard of ceviche?)hollis5Vero Beach, FL02/23/19kirsplashSunnyvale, CA02/03/19

The Best Turkey Burger Recipe

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The Best Turkey Burger Recipe will be the juiciest and most delicious burger you ever did make. One secret ingredient takes these burgers over the top! Simple to make on the grill or stovetop, flavorful and obviously super moist. Serve with homemade French Fries, Kettle Chips or a Macaroni Salad. Yum!


Recipe Summary

  • 1 pound ground turkey
  • ¼ cup dry bread crumbs
  • 1 onion, finely chopped
  • 1 green onion, chopped
  • 1 egg
  • 2 cloves garlic, minced
  • 2 tablespoons parsley paste
  • 1 ½ tablespoons Worcestershire sauce
  • 1 tablespoon hot pepper sauce (such as Tabasco®)
  • ½ teaspoon salt

Mix ground turkey, bread crumbs, onion, green onion, egg, garlic, parsley paste, Worcestershire sauce, hot pepper sauce, and salt together in a bowl. Cover bowl with plastic wrap. Refrigerate at least 1 hour.

Preheat oven to 350 degrees F (175 degrees C). Lightly grease a baking dish.

Form turkey mixture into 4 patties arrange in a baking dish.

Bake turkey burgers in the oven until no longer pink in the center and the juices run clear, about 30 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).


HOW CAN YOU TELL WHEN A TURKEY BURGER IS DONE?

Ground turkey needs to be cooked to an internal temperature of 165ºF. Use a meat thermometer to ensure accuracy.

This recipe works great on an outdoor grill, or indoors using a grill pan or large skillet. If using an outdoor grill, bring the heat up to about 450ºF. Make sure that your grate is well oiled so that the burger doesn&rsquot stick. Be patient and let the burger cook about 5 minutes before flipping. If you flip the meat too early, they may fall apart.

Have you tried Thomas&rsquo English Muffins? You can find them at Walmart located near other bread items.

I&rsquod love to know if you make this (or any) recipe! Tag @kimscravings on Instagram and be sure to subscribe to our mailing list to receive more healthy delicious recipes straight to your inbox.


Tips for grilling chicken and turkey

Season freely

Chicken and turkey are mild in flavour, which means they’re delicious with almost any kind of seasoning. Search WW.ca for barbecue-friendly rub and marinade recipes. Or try a simple brine for chicken breasts to help them grill up extra juicy and flavourful.

Make poultry burgers juicier

Burgers made from super lean ground turkey and chicken don’t have to be dry. Amp up the flavour, texture, and juiciness by adding minced portobello mushroom or shredded zucchini to the burger mixture before forming patties. Just be sure to remove excess moisture from shredded zucchini, if using. Squeeze the zucchini in your hands over a bowl, or use the back of a spoon to push out the moisture through a fine-mesh strainer. The goal is a juicy burger, not a soggy one!

Pound breasts before grilling

Before putting boneless, skinless chicken breasts on the grill, you’d be wise to pound them to a consistent thickness. This ensures even cooking so you don’t end up with flame-dried jerky on one end. To pound boneless chicken breast, place the meat between two sheets of plastic wrap or wax paper, then gently hit with a meat mallet, rolling pin, or other blunt, heavy object until you achieve the desired level of thickness.

Always measure temperature

In terms of doneness, grilled meat can sometimes be tough to eyeball—nice char marks aren’t necessarily a sign the food is ready to eat. To be safe, use a food thermometer. No matter what kind of poultry you’re preparing—ground meat, cutlets, pieces on the bone—the safe internal temperature for doneness is 165℉, as measured at the meat’s thickest part. Once the food is done, remove from the grill and let rest for a few minutes so juices reabsorb (instead of running onto your plate or lap).


Cover the Skillet

Putting a lid on the skillet bathes the patties in steam so that the interior comes up to temperature while the crust browns.

I made a couple of bold decisions. First, I would start the patties in a cold oiled skillet. Once they were in place, I turned the heat to medium, and then, when I started to hear sizzling, I covered the pan. The lid trapped the moisture that escaped from the turkey, enveloping the burgers in steam so they cooked quickly and evenly. After about 2½ minutes, I flipped the patties (which were nicely browned on the bottom), covered them, and continued to cook them until they reached 160 degrees and the second side was golden brown. These burgers hit all the right notes: deep browning a tender crust a pleasantly coarse and juicy texture and rich, savory flavor.

I melted cheese onto the burgers and then sandwiched them between soft buns with the works: lettuce, tomato, ketchup, and mayonnaise. And for those times when I wanted to go all out, I created a recipe for my new favorite burger topping: quick‑pickled avocado slices. Almost any fruit or vegetable can be pickled, including fatty avocados. The result is both creamy and tangy&mdashthe ideal crown for a turkey burger worth bragging about.


Juicy Dijon & Thyme Turkey Burgers

  • Author: Lauren Grant of Zestful Kitchen
  • Prep Time: 10 minutes
  • Total Time: 40 minutes
  • Yield: 4 burgers 1 x
  • Method: Grilling

Description

These juicy turkey burgers are healthy, packed with protein (thanks to Greek yogurt) and incredibly flavorful. Serve these burgers with some stellar side dishes for the most delicious turkey burger menu around.

Ingredients

  • 1 pound lean ground turkey (93%)
  • ½ cup 2% or full-fat greek yogurt
  • ½ cup Panko bread crumbs
  • 2 tablespoons Dijon mustard
  • 1 tablespoon olive oil
  • 1 tablespoon minced fresh thyme
  • 2 teaspoons Worcestershire sauce
  • ½ teaspoon kosher salt
  • ½ teaspoon pepper
  • ¼ teaspoon fennel seeds, crushed
  • ½ cup Greek yogurt
  • 4 teaspoons Dijon mustard
  • 1 teaspoon fresh lemon juice
  • ½ teaspoon minced fresh garlic
  • ¼ teaspoon honey
  • 4 whole-wheat buns or multigrain hamburger buns, toasted
  • Bibb or green leaf lettuce

Instructions

Combine turkey, ½ cup yogurt, bread crumbs, 2 tablespoons Dijon, oil, thyme, Worcestershire, ½ teaspoon salt, ½ teaspoon pepper, and fennel seeds (mixture will be fairly wet).

Divide meat into 4 equal portions, gently form each into a ball, then lightly flatten into 1-inch-thick patties. Press finger through center of patties (this helps them patties flat) and transfer to a plate chill patties at least 15 minutes or up to 2 hours.

Meanwhile, combine ½ cup yogurt, 4 teaspoons Dijon, lemon juice, garlic, and honey for the sauce season with salt and pepper.

For a gas grill:

Heat grill over high for 15 minutes clean and oil grill grate. Transfer patties to grill and cook, covered, without pressing down, for 5–7 minutes, flipping halfway through cooking.

Reduce heat to medium and continue to cook, covered, until an instant-read thermometer, such as the Thermapen, inserted into the center of the burgers reaches 160°, 5–7 minutes more.

Transfer burgers to a plate, tent with foil, and let rest 5–10 minutes.

For a skillet or grill pan:

Heat a cast-iron skillet or grill pan coated with nonstick spray over medium until nearly smoking.

Transfer burgers to grill pan and cook, without moving, until bottom sides are dark brown and crusted, 3–4 minutes. Flip burgers and cook until starting to brown, but not crusted, 3–4 minutes more.

Reduce heat to low, cover pan with lid slightly ajar to let steam out, and cook 8–10 minutes more, flipping as needed to prevent burning, until an instant-read thermometer, such as the Thermapen, inserted into the center of the burgers reaches 160°, 7–10 minutes more.

Transfer burgers to a plate and let rest 5–10 minutes.

Turn grill to low (or use skillet/grill pan) and grill buns, cut side down, until toasted 1–2 minutes.

Serve burgers on toasted buns, with sauce, lettuce, and pickled onions.

Did you make this recipe?

Leave a comment below and tag @zestfulkitchen on Instagram and hashtag it #zestfulkitchen!


Stuffed Zucchini

If you have a garden — or know friends or neighbors who do — then you've probably had an abundance of zucchini to use up in summer. Stuffed zucchini is a great way to do it. This simple version takes a cue from pasta recipes with a stuffing of Italian sausage, garlic, and cheese. A jar of marinara sauce adds moisture and plenty of sauce to sop up with bread.

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Turkey Burgers

This week both of my children FINALLY started school.

Summer is officially OVER. Although, the ninety-degree heat the last few days was certainly a big tease. Now that I’m getting back into the groove of meal planning for the entire week, I’m definitely trying to diversify our options. I have many awesome grilling recipes from this summer’s menu rotation that simply can’t be replicated to peak perfection on a small, indoor stove top and oven range.

I miss being able to take a simple piece of meat or fish, baste it with olive oil and salt and pepper, and just grill it. While plain beef burgers were our most celebrated grill option, it seems sac religious to make them on a stove top in a kitchen. However, we’ve discovered that turkey burgers are equally as good whether they’re made on the grill or cooked in a skillet.

Last night, I tweaked our generic turkey burger recipe. Instead of integrating bread crumbs and ketchup to bind the meat together, I used onion soup mix. What a difference. Instead of bland, mealy burgers that require loads of toppings to acquire flavor, the new and improved turkey burgers were moist and tasty with a little zing from the onion mix. The omission of the bread crumbs improved the consistency ten-fold.

Everyone gave it two thumbs up, including my daughter who, at first glance, thought I was trying to slip a tuna burger past her.

Hope you enjoy making this simple recipe– it only take 20 minutes so it’s perfect for a last minute fix.


Chopping the onion

I think the hardest part of the recipe (if you can even call it “hard”) is that you have to grate or chop the onion. You can either use a box grater or even a small food processor to help get that fine mince going. I’ve never used the box grater for this recipe, always opting to use the food processor and sometimes even simply chopping it finely by hand on the chopping block. I will definitely get around to grating the onion some day to see how/if it makes a difference.