Everyone criticizes turkey burgers for being too bland, too dry too meh – so I saw an opportunity. After much research and experimentation, I believe I have indeed perfected the turkey burger. It’s flavorful, juicy and delicious. It’s perfect on it’s own with regular burger toppings (LTO) but it’s also a great base recipe that supports adaptation. Try adding some Mexican flavors like cumin, cilantro and jalapeno, and top with salsa or bean dip and guac? Or what about top with brie and apples and serve it on an English muffin? I even think adding some pesto, parm and sundried toms to the patties would be good. Options are endless. This is a good turkey burger.

Truly Good Turkey Burgers

Yield: 4 Burgers

Author: Bebe Clement

A turkey burger that is truly, actually, really delicious.

Time

Prep: 20 mins
Cook: 10 mins
Total: 30 mins

Ingredients

1lb ground turkey – dark meat preferred, but if you can’t find it don’t get leaner than 90%
2 TB full fat Greek yogurt
2 TB panko
1 shallot, grated or finely minced
1 TB Worcestershire sauce
1 TB Dijon mustard
½ tsp paprika
½ tsp garlic powder
¼ tsp cayenne pepper
Salt and Pepper
EVOO
Whatever extra seasonings, condiments, toppings or bun situation you like

Recipe

Place the ground meat into a bowl. Add all ingredients through the salt and pepper (and be generous with those!) and mix the meat thoroughly (but not too, too much). Place meat in fridge for 10 mins or more. (What you’re doing here is giving the panko time to soak in the yogurt, spices and juices to ensure you have a flavorful burger – so the longer the better!)
Set your oven to 200 so you can put the burgers in there to keep them warm once they are done cooking.
Using wet hands, form the meat into 4 patties. They should be thin-ish (about ¾ inch) and a little bigger than you’d expect. They will shrink up but not as much as a beef burger. Put the patties back in the fridge while you heat the skillet.
Heat a cast iron skillet to medium low now. Add a little olive oil but make sure it doesn’t smoke (a true medium low). You’re trying to get the whole thing properly heated up so the burger cooks evenly.
When the oiled cast iron is heated add the burgers (max 2 at a time) and cook for 5 mins a side. Don’t check or peek until the 5 mins has passed so you don’t tear up your burger. If you’re adding cheese stick that on for the last 30 seconds or when you are transferring burgers to the warmed oven.
Serve with toasted buns and behold how good a simple turkey burger can be!

Truly Good Turkey Burgers