Juicy Turkey Burgers

Healthy Quick Dinner Serves 4 22 Minutes

The biggest complaint about turkey burgers is that they are dry and bland. Dry. Bland. Boring. This recipe fixes all that.

Worcestershire sauce and Dijon mustard bring deep, savory flavor. An egg yolk and panko breadcrumbs trap moisture so the patties stay juicy even when cooked to a safe 165F. These are turkey burgers you'll actually want to eat. The trick is not to overthink it. Mix the ingredients gently — overworking the meat makes it tough and dense.

Ingredients

• 1.25 lbs ground turkey (93% lean)
• 2 tablespoons Worcestershire sauce
• 2 cloves garlic, minced
• 1 tablespoon Dijon mustard
• 1/4 cup panko breadcrumbs
• 1 egg yolk
• 1/2 teaspoon onion powder
• 1/2 teaspoon smoked paprika
• 1/4 teaspoon freshly ground black pepper
• 1/2 teaspoon kosher salt
• 1 tablespoon olive oil
• 4 burger buns
• 4 slices cheese (optional — cheddar, Swiss, or pepper jack)

Toppings

• Lettuce leaves
• Sliced tomato
• Sliced red onion
• Pickles
• Mayo, ketchup, or special sauce
• Sliced avocado

Instructions

1. Mix the patties. Press a dimple in the center so they cook flat instead of puffing into baseballs. Beyond that, just cook them and enjoy a burger that's lower in fat but doesn't compromise on satisfaction. Ingredients 1.25 lbs ground turkey (93% lean) 2 tablespoons Worcestershire sauce 2 cloves garlic, minced 1 tablespoon Dijon mustard 1/4 cup panko breadcrumbs 1 egg yolk 1/2 teaspoon onion powder 1/2 teaspoon smoked paprika 1/4 teaspoon freshly ground black pepper 1/2 teaspoon kosher salt 1 tablespoon olive oil 4 burger buns 4 slices cheese (optional — cheddar, Swiss, or pepper jack) Toppings Lettuce leaves Sliced tomato Sliced red onion Pickles Mayo, ketchup, or special sauce Sliced avocado Instructions Mix the patties.
2. In a large bowl, combine the ground turkey, Worcestershire sauce, minced garlic, Dijon mustard, panko breadcrumbs, egg yolk, onion powder, smoked paprika, salt, and pepper. Mix gently with your hands or a fork until just combined. Do not overmix. Form the patties.
3. Divide the mixture into 4 equal portions. Shape each into a patty about 3/4 inch thick, slightly wider than your buns. Press a shallow indent into the center of each patty with your thumb — this prevents the burger from puffing up in the middle.
4. Heat the pan. Heat olive oil in a large skillet or grill pan over medium-high heat. If grilling, oil the grates and preheat to medium-high. Cook.
5. Add the patties and cook for 5-6 minutes on the first side without moving them. Flip and cook for another 5-6 minutes on the second side until the internal temperature reaches 165F. Do not press down on the burgers — that squeezes out the juices.
6. Add cheese. If using cheese, place a slice on each patty during the last minute of cooking. Cover the skillet with a lid or a sheet of foil to help it melt. Rest and serve.

Tips for Juicy Turkey Burgers

Variations

• Mediterranean: Add crumbled feta, sun-dried tomatoes, and oregano to the mix. Top with tzatziki.
• Asian-inspired: Mix in soy sauce, ginger, and sesame oil. Top with slaw and sriracha mayo.
• Southwest: Add diced green chiles and cumin to the patties. Top with pepper jack, avocado, and chipotle mayo.
• Italian: Mix in Italian seasoning and Parmesan. Serve on ciabatta with marinara and mozzarella.
• Lettuce wrap: Skip the bun entirely and wrap in butter lettuce for a low-carb version.

Nutrition Information

Per serving (1 burger with bun, without cheese):

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