This recipe for a burger from Turkey is prepared with classic spices such as ketchup, mustard and Warkstershire sauce for a bold, juicy scent with each bite. It is fast, healthy and more aromatic than your average burger from Turkey. You can even make them forward and freeze them!
The best recipe for burger from Turkey
I wanted to create a major burger from Turkey that you can enjoy a bun, just like a classic beef burger. I tried the versions purchased from stores-like Bubba Burgers, and honestly, I think they are terrible. Dry, gentle and simply not satisfying. So, after a few rounds of testing in my own kitchen, I finally landed on this version – and they came out perfectly. It is versatile and made with spices that you already have in your kitchen. Feel free to show creativity with your garnish or mix in different herbs and spices to the earth’s turkey mixture to make it your own!
Why will you love these turkey burgers
I wanted to create a basic recipe for a burger from Turkey that you can eat on a bun just like a beef burgerS Something without added vegetables like mine Turkey zucchini burgers or Turkey Broccoli Rab burgerswhich are also delicious. I bought turkey burgers like Bubba Burgers, from the supermarket and I think they are terrible. This recipe for Burker Turkey is delicious, ideal for quick dinner Or negligently gathering the weekend.
- Juicy, never dry – Thanks to simple spices of the closet such as mustard, ketchup and Warkstershire.
- Quickly and easily – Perfect for the week, preparing meals or summer cooks.
- Personalized – Add your favorite herbs, spices or garnishes to make it your own.
- Freezer – Make a double batch and freeze the extras for later.
Ingredients for a Burker of Turkey
Here’s what you will have to do these turkey burgers. See the recipe card below for accurate measurements.
- Ground turkey: Select 93% Lean Ground Turkey. 99% ground turkey meat would be too dry. If you prefer beef burger, replace 90% of lean beef.
- Breads: Use forged whole wheat or gluten -free breadcrumbs to keep the turkey together.
- How do you add aroma to earth turkey? Dried onion flakes, ketchup, Warkstershire sauce, grated garlic and salty bruise burgers.
- Burger buns: I prefer buns with whole grains such as Martin or wheat potato rolls or 647 Old Tyme rolls For less carbohydrates and calories and more fiber.
- Burger’s popular garnishes: Cheese, tomato, red onion, iceberg lettuce, sliced pickles, ketchup, mustard, caramelized onion and avocado are great options.
How to make turkey burgers
Here are the step directions. See the recipe card below for the printing recipe.
- Make the patties: Combine ground turkey, breadcrumbs, dried bulb flakes, ketchup, worrestershire, garlic and salt. Divide the meat mixture into four equal portions and press the patties with a thickness of half an inch.
- Cook on the stove: Heat a large non -stick pan over medium low heat. When hot, lightly spray it with oil, add the burgers and reduce the heat to low. Cook for four to five minutes on each side until browned and cooked (the internal temperature should be 165 ° F).
- Air fryer: The air for fried turkey burgers 400F about 4 to 5 minutes on each side.
- Grill Turkey Burgers: Clean the grill well and wipe the grilles with a paper towel covered with oil to prevent sticking. Cook the burgers over medium heat for about 5 minutes on each side.
- Assemble the burgers: While the jars are cooked, bake the buns and prepare your garnishes. Place the meat on the bread and top with your vegetables and spices.
How to grill turkey burgers without breaking up
Turkey burgers can stick to the grill because of their more fat content than beef. However, there are several ways to prevent this:
- Heat the grill: Make sure your grate is hot before you put the burgers. The hot grill helps to quickly search the meat by holding the juices and preventing sticking.
- Grilled oil grilles: Before you start grilling, rub a paper towel soaked in vegetable oil on the grilles, which will create a non -stick surface.
- Do not move the burgers too early: After placing your burgers on the grill, allow them to cook unsettled until they are released, usually about five to six minutes. If you turn them too early, they can stick.
- Use a spatula: When it comes time to turn your burgers, use a wide spatula and a spoon under the meat completely to prevent them from collapsing.
What to serve with this recipe for burger from Turkey
You can walk the traditional route and serve these healthy turkey burgers with Sweet potato fries., Fried potatoesor Onion ringsS Potato salad., Macaroni salad., Italian salad for pasta and corn salad are some other options. I went with Grilled asparagus for something lighter, but that Creamy cucumber salad., cabbageor Lettuce He would also work.
How to freeze turkey burgers
Turkey burger patties are ideal for Eating Because you can freeze them raw. Keep them in the freezer in a zipper bag with pieces of parchment between them so that they do not stick. Then, when ready to serve them, thaw them in the fridge and prepare them according to the instructions.
Once cooked, the residual turkey burgers will last up to 4 days in the refrigerator.
Frequently asked questions
Is it healthier turkey burger than a beef burger?
Turkey burgers are usually healthier than beef burgers. It depends on the type of ground turkey you use. I always choose a 93% turkey that is slender without being dry.
What do you use to protect burgers from Turkey from falling apart?
You need a binder to prevent turkey burgers from collapsing. I used whole grains in this recipe, but gluten -free Panko would also work.
How do I protect turkey burgers from decaying?
Adding breadcrumbs helps to connect the mixture if it is too loose. The defeated egg would also help. Avoid too much mixing to keep the texture gentle.
What is the best type of ground turkey for use?
93% lean turkey is ideal – there is enough fat to stay juicy without oily. Ultra-lean (99%) may be dry.
More recipes for a burger from Turkey you will like
Yield: 4 portions
Size serving: 1 burger
Optional to serve: (not entered NI)
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In a large bowl, combine ground turkey, breadcrumbs, onion, ketchup, mustard, wrster sauce, garlic and salt.
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Make 4 equal jars, press down to align so that they are not too thick, about 1/2 inches thick so that they are cooked in the center.
To cook on the stove:
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Heat a large non -stick pan over medium low heat. When hot, gently spray the oil.
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Add burgers to the pan and reduce heat to low. Cook for 4 to 5 minutes on each side until browned and cook. Follow the bottom to prevent burning and make sure that the burgers are prepared all the way.
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While the burgers cook, prepare your buns and garnish. Bake the buns if you wish.
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When the burgers are ready, place them on the buns, add your desired garnishes and serve immediately.
If grill:
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Clean the grill well before cooking and spray with an oil spray to prevent sticking.
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Cook the burgers over medium heat for about 5 minutes on each side or no longer pink in the center and reach an internal temperature of 165 ° F.
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Air option for a fryer: The air for fried turkey burgers 400F about 4 to 5 minutes on each side.
Last step:
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- Heat the grill: Make sure your grate is hot before you put the burgers. The hot grill helps to look for meat quickly by holding the juices and preventing sticking.
- Grilled oil grilles: Before you start gripping, take a paper towel soaked in vegetable oil and, using clips, rub it on grilled grilles. This will create a non -stick surface.
- Do not move the burgers too early: After you put your burgers on the grill, let them cook without disturbing them until they are easily released from the grill, usually about 5-6 minutes. If you try to turn them too early, they can stick and break up.
- Use a spatula: When it comes time to turn your burgers, use a wide spatula and be sure to warm up completely under the burgers so that they do not fall apart. Remember to make sure your turkey burgers reach An internal temperature of 165 ° F To ensure that they are preparing safely.
Service: 1 burger., Calories: 351 kcal., Carbohydrates: 33.5 g., Protein: 29 g., Fat: 12 g., Saturated fat: 3 g., Cholesterol: 84 mg., Sodium: 768.5 mg., Fiber: 2 g., Sugar: 8.5 g
