Ground Turkey Burger
fromcarlsbadcravings.comcarlsbadcravings.com/turkey-burger-recipe
This is the most succulently juicy Turkey Burger recipe out there – even non-turkey lovers will be singing its praises- and yours! The turkey burgers are extra juicy thanks to Greek yogurt (and other tips!), masterly seasoned and infused with richer, deeper flavor thanks to beef bouillon (optional). These juicy flavor bombs are easy to whip up and enjoy immediately or chill for entertaining or whenever the cravings strike!
Ingredients
Instructions
Combine ingredients: Stir the Turkey Patty ingredients together (except turkey) in a large bowl until well combined. Add the turkey and mix with your hands just to combine (don’t over-mix or your patties will be tough).
Form patties: Wet your hands with cold water, then shake them, and lightly spray them with cooking spray to prevent the mixture from sticking. Form the mixture into 4 loose, equal balls (I use a kitchen scale) and transfer to a parchment paper-lined baking sheet. Shape the balls into round patties, about 1/2 inch thick, 4 inches wide. The mixture will be soft, wet, and sticky.
Dimple patties: Make a 1/4”-1/2" deep indentation in the middle of each patty with the back of a lightly greased 1/4 cup measuring cup (this will prevent shrinking and ensure even cooking).
Chill: Transfer the patties on the baking sheet to the refrigerator for 30 minutes (or longer as needed) or the freezer for 15 minutes (cold patties stay intact better).
TO COOK TURKEY BURGERS ON THE STOVE TOP
Heat oil: Heat 1 ½ tablespoons of olive oil in a large cast-iron skillet over medium heat (or brush a grill pan, or use 1 TBS for a nonstick frying pan).
Transfer patties: Don't use your hands or a spatula to transfer the burgers. Instead, tear or cut the parchment paper from around each burger patty, then flip the patty onto the hot skillet, then peel the parchment paper off.
Cook: Cook until the bottom is browned/charred and easily releases from the pan, about 3-4 minutes. Flip and continue cooking until the burgers register 160 degrees F on an instant-read thermometer, about 3-4 minutes longer. (If using cheese, add about 2 minutes before you think the burgers will be done.) Remove to a plate, tent with foil, and let rest for 5 minutes.
TO COOK TURKEY BURGERS ON THE GRILL:
Prep grill: Preheat grill to medium-high heat, 450 degrees F. Clean, then grease VERY well with vegetable oil.
Transfer: Don't use your hands or a spatula to transfer the burgers to the grill. Instead, tear or cut the parchment paper from around each burger patty, then flip the patty onto the grill, and then peel the parchment paper off.
Grill: Once hot, add patties and cover. Cook for about 4-5 minutes, until browned, and they easily release from the grill. Flip the burgers (do not press down) and cook until they register 160 degrees F on an instant-read thermometer, about 4-5 additional minutes. (If using cheese, add about a minute before you think the burgers will be done.) Remove to a plate, tent with foil, and let rest for 5 minutes.
TO COOK TURKEY BURGERS IN THE OVEN:
Preheat oven to 400 degrees F.
Bake: Transfer the parchment-lined baking sheet with the patties to the oven and bake for 10 minutes. Flip the patties and continue cooking until they reach an internal temperature of 160 degrees, about 5-10 minutes longer.
TO SERVE:
Toast the burger buns on the grill, in a skillet, or in the oven (see the post for directions). Top with desired toppings (highly recommend the remoulade if you like some heat!).
