Seriously Good Turkey Burgers
My favorite turkey burger recipe makes the juiciest, most flavorful turkey burgers! Thanks to our secret ingredient, these burgers so delicious, and will absolutely not dry out when you cook them. This is the best turkey burger recipe I’ve made. It requires only 6 ingredients and about 30 minutes to prepare. The secret to the best juiciest turkey burgers is to add mushrooms. I use the same trick for moist turkey meatloaf. If you don’t love mushrooms and think this mushroom turkey burger recipe might not be for you, trust me. You don’t really taste them. Instead, the mushrooms add a more flavorful, savory, meaty flavor to these seriously good turkey burgers. Key Ingredients Ground turkey: For the juiciest turkey burgers, I use ground turkey with a bit of fat, so I look for 90% to 93% lean ground turkey, which will have a combination of dark and breast meat. Ground turkey breast does work for this recipe, but the burgers will not turn out as juicy. Mushrooms: My secret to keeping our turkey burger moist and flavorful. Most varieties of mushrooms will work, but I usually use baby bella or cremini mushrooms. Garlic and ketchup: These add a little extra flavor to the burgers. It might seem odd to add ketchup, but it is loaded with lots of flavor. It’s sweet and vinegary and adds a bit of color. When I have it in the fridge, I love using homemade ketchup. Fish sauce or Worcestershire sauce: These are both secret weapons for enhancing flavor in almost any savory dish. I use them a lot in our recipes. Use whichever you have on hand. Ground turkey: For the juiciest turkey burgers, I use ground turkey with a bit of fat, so I look for 90% to 93% lean ground turkey, which will have a combination of dark and breast meat. Ground turkey breast does work for this recipe, but the burgers will not turn out as juicy. Mushrooms: My secret to keeping our turkey burger moist and flavorful. Most varieties of mushrooms will work, but I usually use baby bella or cremini mushrooms. Garlic and ketchup: These add a little extra flavor to the burgers. It might seem odd to add ketchup, but it is loaded with lots of flavor. It’s sweet and vinegary and adds a bit of color. When I have it in the fridge, I love using homemade ketchup. Fish sauce or Worcestershire sauce: These are both secret weapons for enhancing flavor in almost any savory dish. I use them a lot in our recipes. Use whichever you have on hand. How to Make the Best Turkey Burgers I love how simple this recipe for turkey burgers is to make. First, you’ll cook your mushrooms. I chop them small and cook them in oil until they release all their moisture and shrink. From there, I stir in garlic, ketchup, and fish sauce or Worcestershire sauce. I stir this mushroom mixture into ground turkey and then form it into burger patties. This method differs from my juicy burger recipe, where I only use ground beef, salt, and pepper. Ground turkey is just not as flavorful as ground beef, so adding this flavor-packed mushroom mixture makes such a difference in how great these turkey burgers turn out. I cook my turkey burgers in a nonstick skillet (which keeps them healthier since I don’t need too much oil). They take 4 to 5 minutes per side, but you can use an internal temperature thermometer to check they are done in the middle (you are looking for 165°F). What to Serve with Turkey Burgers We’ve enjoyed these so many different ways. My favorite is on top of an English muffin with lettuce, tomato, and avocado. If you are up for it, try making homemade English muffins! I also really love this homemade burger sauce. These turkey burgers are also excellent without the bun and served on a salad. During the summer, I love this tomato and mozzarella salad, and in the fall, these burgers are excellent on top of this creamy tahini kale salad. I also love these turkey burgers with a side of dill pickles, creamy pasta salad, or baked French fries. Seriously Good Turkey Burgers PREP 10 mins COOK 20 mins TOTAL 30 mins PREP 10 mins COOK 20 mins TOTAL 30 mins These easy homemade turkey burgers have become one of our favorite things to make. Lean ground turkey can be a bit bland, so we add lots of umami and flavor by stirring cooked chopped mushrooms into the burger mixture. The magic of the mushrooms doesn’t stop there. They also help keep the turkey burgers juicy and moist. If you are not a mushroom fan, don’t worry you don’t really taste them. Instead, they make the burger taste more meaty. Makes 4 (1/4 pound) burgers Watch Us Make the Recipe You Will Need 1 pound (450g) ground turkey (90% to 93% lean) 1 ½ tablespoons olive oil 6 ounces (170g) mushrooms, trimmed and very finely chopped 2 garlic cloves, finely minced 1 tablespoon fish sauce or Worcestershire sauce 1 ½ tablespoons ketchup, try homemade ketchup Salt and fresh ground black pepper Directions 1Heat 1 tablespoon of oil in a wide, nonstick skillet over medium-low heat. (You’ll use this same skillet later to cook burgers.) 2Add the finely chopped mushrooms to the skillet. Sprinkle with 1/4 teaspoon of salt and 1/4 teaspoon of pepper. Cook the mushrooms, stirring occasionally, for about 10 minutes. The mushrooms will initially release liquid, which bubbles away as they cook. The mushrooms are done when all the liquid has boiled away. 3Stir in the garlic and cook for 1 minute or until fragrant. Remove the skillet from the heat, then stir in the fish sauce (or Worcestershire sauce) and the ketchup. Set aside until warm, not hot. 4Gently mix the mushroom and garlic mixture into the ground turkey. The mixture may be sticky. 5To test the seasoning, heat a pan over medium heat and add a tablespoon of the burger mixture. Cook for 1 to 2 minutes, flipping once, until thoroughly cooked through. Taste the mini patty. If it seems under-seasoned, sprinkle a little salt on the turkey burger patties just before cooking them. 6Form the turkey burger mixture into 4 patties (or more for sliders). 7Heat another tablespoon of oil in a nonstick skillet over medium heat. Add the burgers, then cook for 4 to 5 minutes on each side or until an internal thermometer reads 165°F when inserted into the middle of a patty. 8Transfer to a plate and let rest, lightly covered with foil, for 5 minutes. Serve. 1Heat 1 tablespoon of oil in a wide, nonstick skillet over medium-low heat. (You’ll use this same skillet later to cook burgers.) 2Add the finely chopped mushrooms to the skillet. Sprinkle with 1/4 teaspoon of salt and 1/4 teaspoon of pepper. Cook the mushrooms, stirring occasionally, for about 10 minutes. The mushrooms will initially release liquid, which bubbles away as they cook. The mushrooms are done when all the liquid has boiled away. 3Stir in the garlic and cook for 1 minute or until fragrant. Remove the skillet from the heat, then stir in the fish sauce (or Worcestershire sauce) and the ketchup. Set aside until warm, not hot. 4Gently mix the mushroom and garlic mixture into the ground turkey. The mixture may be sticky. 5To test the seasoning, heat a pan over medium heat and add a tablespoon of the burger mixture. Cook for 1 to 2 minutes, flipping once, until thoroughly cooked through. Taste the mini patty. If it seems under-seasoned, sprinkle a little salt on the turkey burger patties just before cooking them. 6Form the turkey burger mixture into 4 patties (or more for sliders). 7Heat another tablespoon of oil in a nonstick skillet over medium heat. Add the burgers, then cook for 4 to 5 minutes on each side or until an internal thermometer reads 165°F when inserted into the middle of a patty. 8Transfer to a plate and let rest, lightly covered with foil, for 5 minutes. Serve. Adam and Joanne's Tips Mushrooms: We usually add one or more of the following: white button, cremini or baby bella, shiitake and portobello mushrooms. Food processor: To quickly chop the mushrooms or to make them extra small, use a food processor. Freezing the burgers: To freeze uncooked patties, prepare them as directed then individually wrap each patty. Freeze. To cook them, thaw the burgers then cook as directed. To freeze cooked patties, prepare and cook them as directed then line up on a baking sheet. Slide the baking sheet into the freezer and freeze until partially frozen, about 30 minutes. Wrap them with plastic wrap (place a piece of wax paper if wrapping multiple patties together) then store in the freezer. To serve, reheat in the microwave or oven. The nutrition facts provided below are estimates. Mushrooms: We usually add one or more of the following: white button, cremini or baby bella, shiitake and portobello mushrooms. Food processor: To quickly chop the mushrooms or to make them extra small, use a food processor. Freezing the burgers: To freeze uncooked patties, prepare them as directed then individually wrap each patty. Freeze. To cook them, thaw the burgers then cook as directed. To freeze cooked patties, prepare and cook them as directed then line up on a baking sheet. Slide the baking sheet into the freezer and freeze until partially frozen, about 30 minutes. Wrap them with plastic wrap (place a piece of wax paper if wrapping multiple patties together) then store in the freezer. To serve, reheat in the microwave or oven. The nutrition facts provided below are estimates. Nutrition Per Serving Calories 227 / Protein 24 g / Carbohydrate 4 g / Dietary Fiber 0 g / Total Sugars 3 g / Total Fat 13 g / Saturated Fat 3.5 g / Cholesterol 65 mg AUTHOR: Joanne Gallagher We’re Adam and Joanne, a couple passionate about cooking and sharing delicious, reliable recipes since 2009. Our goal? To inspire you to get in the kitchen and confidently cook fresh and flavorful meals.More About Us