Healthy, juicy, and delicious Turkey Burgers made with ground turkey and a simple seasoning. Plus tips for cooking turkey burgers on the stovetop, in the oven, or on the grill.
Ingredients
- 1 pound lean ground turkey
- 1/2 teaspoon garlic powder
- ½ teaspoon onion powder
- 1 1/2 Tablespoons ketchup
- 1 Tablespoon Dijon mustard
- 1 teaspoon Worcestershire sauce
- ¾ teaspoon salt
- ½ teaspoon freshly ground pepper
- 1/3 cup bread crumbs
- 1 egg
- 4 buns
- 1 tablespoon canola oil , or use pan spray
For serving:
- Condiments: ketchup, mustard, mayonnaise, BBQ sauce
- Toppings: lettuce, tomato, onion, pickles, avocado
Instructions:
Mix together: To a mixing bowl add turkey, garlic powder, onion powder, ketchup, mustard, Worcestershire sauce, salt and pepper, egg and breadcrumbs. Using a fork, mix together—try not to mix it too much.
Shape into 4 patties about ½ inch thick— they will be really moist.
Use your thumb to make a depression in the center of each patty. If grilling, place the patties on a parchment lined plate and freeze for 20 minutes.
Cooking options:
1Skillet: Heat the canola oil in a nonstick griddle or large nonstick frying pan over medium-high heat. (Or spray generously with non-stick cooking spray). Once hot, cook the patties for 4-5 minutes on each side.
2Grill: Freeze the patties for 20 minutes before grilling (this will help the hold their shape.) Grill for a few minutes on each side, until cooked through.
3Oven: Bake at 375 F for 25-30 minutes. Then sear on a hot pan for 2 minutes on each side.
4Serve on buns, with the condiments of your choice.
Notes
Make ahead Instructions: Make burger through step 2 of the recipe, just before cooking. Place them on a baking sheet lined with parchment paper and cover them with plastic wrap. Refrigerate for up to 1 day before baking.
Freezing Instructions: Make burger through step 2 of the recipe, just before cooking. Place them on a baking sheet lined with parchment paper and put them in the freezer to “flash freeze” for one hour. Once burger patties are partially frozen layer them in a freezer safe bag or container with parchment paper between them. Freeze for 2-3 months. Cook from frozen or thaw in refrigerator.
