Juicy Turkey Burgers
These juicy turkey burgers use a simple binder technique to keep lean meat moist and flavorful. With a golden-brown crust and savory interior, they are ready in just 35 minutes.
Ingredients
- 3 pounds ground turkey
- 1/4 cup seasoned bread crumbs
- 1/4 cup finely diced onion
- 2 egg whites, lightly beaten
- 1/4 cup chopped fresh parsley
- 1 clove garlic, peeled and minced
- 1 teaspoon salt
- 1/4 teaspoon ground black pepper
Instructions
Prep and mix the burger base
- Set everything out so you are not mixing longer than necessary; overworking ground turkey leads to dense patties.
- In a small bowl, whisk the egg whites until loose and foamy, then whisk in the optional mayonnaise and a splash of Worcestershire sauce until it looks creamy and uniform.
- Add ground turkey, seasoned bread crumbs, onion, parsley, garlic, salt, pepper, and the egg mixture to a large bowl. Mix with your fingertips just until the meat looks evenly seasoned and the mixture holds together when you pinch it. Stop the second it does.
Form the patties
- Divide the mixture into 12 patties, then press a small dimple into the center of each one so they cook up flat instead of puffing like meatballs.
Skillet cooking to the right temperature
- Warm a medium skillet over medium heat, then cook the patties, turning once, for about 15 minutes total until the outside is browned and the centers reach 165°F (74°C).
Rest and serve
- Let the burgers rest for 5 minutes before serving so the juices settle back in.
Notes
Temperature precision: A meat thermometer is non-negotiable for turkey. Cook to 165°F for safe and juicy results.
Don't overwork the meat: Mix until just combined and form patties gently to keep them tender rather than rubbery.
The pan sear matters: Give the patties space in the skillet to ensure proper browning and avoid steaming.
Pro Tip: Lightly wet or oil your hands before shaping to prevent the mixture from sticking.
Nutrition information is estimated based on common ingredients and serving sizes and may vary.