The Best Turkey Burgers

Someone holding a turkey burger on a sesame bun with guacamole, mayo and arugula.

I’ve never used the term “juicy” to describe a turkey burger.

I knew they could be nutritious and easy, but noticeably lacking in moisture. There has to be a trade-off when it comes to healthy weeknight meals, right?

These turkey burgers are here to prove you (and me) wrong.

Turkey burger on a white plate.

They start with a couple flavor powerhouses: Worcestershire sauce, granulated garlic, and harissa.

Here’s a tip: if you’re trying to make something taste better, add Worcestershire sauce. 

The harissa is optional; you can add sriracha or whatever chili paste you have lying around.

Ground meat and harissa filling in a white bowl.

I think the secret, though, to the best turkey burgers is finely chopped onion. 

Grate it on a box grater or chop it with a knife (if you love an eighth-inch dice as much as I do), and mix it right in with the ground turkey. You don’t want big chunks of onion, you want it to evenly permeate the meat. 

The onion adds pure savory liquid, combining with the juices of the turkey to create the best turkey burger you’ve ever had. 

I’ve also never used the word “best” to describe a turkey burger, but it’s 2019 and we’re defying the burger establishment.

Ground meat mixture in a white bowl.

The ground turkey mixture will feel different from your usual dry, flavorless meat. It has more moisture, so it will literally feel wet. 

This can make it tricky to work with, but it’s nothing a can of non-stick spray can’t handle. 

Scoop rounds of the mixture onto a well-greased plate and chill the burgers for a bit so they hold their shape and the flavors meld. 

Three burgers on a blue skillet.

Slip them onto a hot, well-greased skillet and you’ll have juicy, mahogany-hued burgers in about 6 minutes.

I like these with a few slices of avocado, a big handful (as much as you can fit in your hand) of arugula, Dijon mustard and pickles. 

Turkey burger on a sesame bun sitting on a napkin with a bite taken out of it.

Choose your favorite toppings and stuff the turkey burger to your heart’s content. My only recommendation is to set out extra napkins on the table. 

The best, juiciest burgers are always good and messy.

The Best Turkey Burgers

1 Star2 Stars3 Stars4 Stars5 Stars (5 votes, average: 4.80 out of 5)
Loading...
Serves: 3
Prep Time: 15 minutes Cooking Time: 15 minutes

Juicy, delicious, healthy, and easy- the best turkey burgers are here to prove all of your (and my) assumptions about this quick weeknight dinner wrong.

Ingredients

  • 2 tsp. Worcestershire sauce
  • 1 tsp. garlic powder
  • 1 tsp. ground cumin
  • 1 tsp. kosher salt
  • 2 Tbsp. mayonnaise
  • 2 tsp. harissa
  • ¼ of a small onion, finely chopped (2-3 tablespoons)
  • 1 lb. ground turkey
  • Non-stick spray (optional)
  • 4 Tbsp. extra-virgin olive oil, divided

Instructions

1

Add Worcestershire, garlic powder, cumin, salt, mayo, harissa, and onion to a large bowl. Mix with a fork to combine. Add turkey and mix thoroughly until well-combined.

2

Coat a large plate with non-stick spray or oil. Using oiled hands (or an oiled ice-cream scoop), form mixture into 4-5 balls, place on plate, and 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.

3

Heat 2 Tbsp. oil in a large nonstick skillet over medium. Working in 2 batches, transfer the turkey mixture into skillet and use a spatula to press them into patties. Cook, until dark brown underneath, about 3 minutes. Turn and cook on second side until burgers are fully cooked (155-160F), about 2 minutes more. Let them rest for about 5 minutes before putting them into a bun, adding toppings galore, and biting into juicy goodness.

Nutrition

  • 289 Calories

Notes

For turkey burgers, my preferred toppings are mayo, pickles, red onion, arugula, and avocado on a whole-wheat bun. I also add Dijon mustard because it's probably my favorite condiment, but it's not necessary here. Unlike beef burgers, rosé or unoaked Chardonnay is a great match for turkey burgers, especially in the summertime. For a red, try a light to medium-bodied Pinot Noir. It has just enough acidity to cut through toppings like cheese or creamy avocado.

You Might Also Like

No Comments

Leave a Reply

This site uses Akismet to reduce spam. Learn how your comment data is processed.