Turkey Burger Recipe

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Super Moist and Juicy Turkey Burgers with Cheese!

What’s for Sunday Supper?

Juicy, moist, melt in your mouth Turkey Burgers with Cheese !

I did not like Turkey burgers, they were dry, flavorless, boring and unappetizing! I was determined to change all that and find a way to make a turkey burger bursting with flavor and juicy goodness. After numerous attempts to come up with one that would be a winner I finally came up with the perfect recipe. There are a couple of secrets, first flavoring the bland meat just right is crucial, and second the method of cooking to make sure you keep all the juiciness in the burger. You won’t miss the beef at all!
DRESSING
1 cup mayonnaise
¼ cup tomato ketchup
1 tablespoon Tabasco sauce

BURGER
1 pound dark turkey meat, ground
1 teaspoon onion powder
1 teaspoon garlic powder
1 teaspoon Worcestershire sauce
1 teaspoon kosher salt and cracked black pepper to taste
1-½ tablespoons mayonnaise
1 tablespoon Dijon mustard
1 scallion , finely chopped
1 tablespoon Italian parsley, finely chopped
1/8 teaspoon cayenne pepper
1 egg yolk
4 tablespoons canola oil
4 slices sharp cheddar cheese
4 whole wheat buns
2 cups arugula
1 medium tomato, sliced

1/3 cup water

Mix the mayonnaise, ketchup and Tabasco together, set aside in the refrigerator. (Will keep for a week in an airtight container)

Place the first 11 ingredients in a bowl. Use your hands to mix well. The meat will be sticky and not smooth and will be a little difficult to handle. Shape into 4 burgers about 1″ inch thick and place on a plate. Wash your hands with warm soapy water, rinse well and dry.

Use a heavy bottom or cast iron skillet large enough to hold 4 burgers without crowding them. Heat the skillet on high heat for 2 minutes. Add the oil, swirl and immediately add the burgers. Lower heat to medium and cook undisturbed for 4 minutes. Use a timer. Flip and cook for 4 minutes on the other side. Reduce heat to low, add water (there will be a lot of steam rising up) immediately place a lid over the burgers slightly ajar so the the steam can escape and continue to cook 5 minutes longer. You want the water to evaporate. Flip over 1 more time and add cheese. Place the lid on top covering the skillet for 30 to 45 seconds to melt the cheese!
Serve on a whole wheat toasted bun, add 1 tablespoon spicy dressing, arugula and sliced tomato!
Serves 4

Cooks note
If you crowd the burgers together in the pan or if they are touching each other the burgers will steam and not develop a rich brown crust on the top and bottom.

 

 

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  • http://WWW.WineEveryday.net Eileen Gross

    I’ve come to love turkey burgers over beef burgers. The flavors in your recipe & that tangy dressing are calling me to reach for a grassy New Zealand Sauvignon Blanc. I’m bookmarking this & will be making it for our Memorial Day Cook-out.
    Cheers!

    • http://cristinaferrarecooks.com cristina

      Thank you Eileen, please let me know how they turn out. Please remember that these burgers should not be grilled on a out door grill but made in a skillet on top of the stove, Adding the water to steam after they have been browned on both sides is the secret to keeping the burger super moist! Thank you for you response!

    • http://cristinaferrarecooks.com cristina

      We need to pair it with a great wine. What would you suggest?