- Calories
- 290
- Protein
- 35g
- Fiber
- 1g
- Sat. fat
- 4g
- Sodium
- 540mg
- Added sugar
- 1g
What this recipe does for you.
Turkey burgers that are juicy and savory instead of dry and bland: lean turkey seasoned with grated onion, Worcestershire and Dijon, seared hot. 35g protein. A dimple in the center and grated onion do the work.
Why this works
Every recipe on this site ships with an explanation of the technique decisions, why sear then braise, why the acid goes in at the end, why the fat renders before the aromatics. The method below is those decisions, in order.
Ingredients
Serves 4- 1.25 lblean ground turkey · 93 percent lean
- 1/4onion · grated with its juice
- 2 clovesgarlic · grated
- 1 tbspWorcestershire sauce
- 1 tbspDijon mustard
- 2 tbspflat-leaf parsley · chopped
- 3/4 tspkosher salt
- 1/4 tspblack pepper
- 1 tbspavocado oil · for the pan
Method
Grated onion is the moisture and flavour trick
Grate a quarter onion on the coarse side of a box grater and add it with its juice. It melts into the patty, seasoning it through and keeping lean turkey moist. Diced onion stays as raw crunchy bits, grated onion disappears into juiciness.
Worcestershire and Dijon for savoury depth
Lean turkey needs help tasting like more than plain protein. Worcestershire brings umami and Dijon brings a savoury tang, and together they season the patty from the inside so it does not rely on the toppings to be interesting.
Do not overmix or overpack
Mix just until combined and shape with a light touch. Compacted turkey cooks up dense and rubbery. Loosely formed patties stay tender. Wet your hands to shape them without the mix sticking.
Press a dimple in the centre
Push a shallow well into the middle of each patty with your thumb. Turkey burgers puff and dome as they cook, and the dimple keeps them flat so they cook evenly and sit properly in the bun rather than rolling into a ball.
Cook hot and hands-off to a safe temperature
Sear in a hot pan for about five to six minutes a side without pressing them, pressing squeezes the juice out. Cook to an internal 74C, turkey must be cooked through, but pull them the moment they hit it so they do not dry past that.
Rest before you build the burger
Let the patties rest three minutes so the juices settle back in rather than running out onto the plate. Then build with whatever you like, avocado and a slice of tomato keep it clean, or go classic with lettuce and a smear of mustard.
Variations
Substitutions and adaptations land with the photography shoot. The method holds across most reasonable swaps.
Storage
Refrigerator: 3 to 4 days, sealed. Freezer: up to 3 months. Reheat covered to retain moisture.
Frequently asked
- How do I keep turkey burgers from drying out?
- Use 93 percent lean rather than the driest 99 percent, add grated onion with its juice for internal moisture, mix and shape lightly, do not press the patties while they cook, and pull them the instant they reach a safe 74C. Overcooking is the single biggest cause of dry turkey burgers.
- What temperature is safe for turkey burgers?
- Ground turkey should reach an internal temperature of 74C, checked with an instant-read thermometer in the centre. Unlike beef, poultry must be cooked through, so a thermometer is the reliable way to hit safe and juicy at the same time.
- Can I grill them instead of pan-searing?
- Yes. Oil the grates well because lean turkey sticks, grill over medium-high, and flip only once. The dimple matters even more on the grill because the domed heat puffs them. Cook to 74C internal.
- How do I keep them dairy-free?
- The patty is already dairy-free. Skip the cheese and build with avocado, tomato, lettuce and a mustard or a dairy-free sauce. Serve on a bun or lettuce-wrapped.
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