The Juiciest Turkey Burger Ever

We’re in the middle of Hurricane Irene here in Northern Virginia, and she’s blowing pretty hard and bringing a crapload of rain with her. It’s only appropriate that we devour a turkey burger as moist as the weather is right now. The only time I’ve ever had a dry turkey burger might have been all those frozen Jenny-O turkey patties. They just…nah..those won’t do lol. However, when creating my own turkey burger, I’ve never had an issue with dryness. I learned how to make a “slap-ya-mama” juicy turkey burger many years ago and I’ve kept up the practice. I also do this with regular beef. You too, can successfully build a moist, juicy and extremely flavorful turkey burger in the privacy of your own home, and here’s how…

Juiciest Turkey Burger Ever

Ground turkey is usually very lean, which means a lot of the fat is removed from it and if not cooked correctly, you can end up with a burger dryer than a Dane Cook comedy special. So let’s try to avoid that, shall we? The ground turkey I used was from Shady Brook (93% lean, 7% fat) and it still came out stupid juicy! Full of flavor, tender, just….a mouthful of perfection, especially coupled with the other very yummy ingredients. You’ll be pleased with this burger, and it’s a rather basic recipe that you can definitely tweak to your liking, and add your own favorite seasonings and toppings. Think of this recipe as your “starting point”, really do it big and make it your own.

I’ve always liked adding a little heavy cream to burgers and meatloaves because it really tenderizes the meat and makes it  rich. It’s basically pure fat so, that’s probably why haha! You don’t have to add it in if you don’t have it, but I encourage you to try it one day. It really does something special to it. I topped this burger with the usual suspects, grilled red onion, tomato, bacon, cheddar and arugula, but you can do WHATEVER you want here. This burger will go well with many different toppings, so don’t feel forced to use exactly what I did. This is just about the meat today, and this burger will melt in your mouth — I promise.

Juiciest Turkey Burger Ever

Juiciest Turkey Burger Ever

Juiciest Turkey Burger Ever

Juiciest Turkey Burger Ever

Juiciest Turkey Burger Ever

Juiciest Turkey Burger Ever

Juiciest Turkey Burger Ever

Juiciest Turkey Burger Ever

Juiciest Turkey Burger Ever

Juiciest Turkey Burger Ever

Juiciest Turkey Burger Ever

Juiciest Turkey Burger Ever

Juiciest Turkey Burger Ever

Ummm, hello? Do you SEE how juicy this baby is?? Oh my goodness…this is not a game!

The Juiciest Turkey Burger Ever

Yield: about 6 burgers

Ingredients

  • 1 lb ground turkey (93/7)
  • 2 tbsp worcestershire sauce
  • 1 tbsp + 1 tsp heavy cream
  • 2 tbsp water
  • 2 tbsp extra virgin olive oil
  • ¼ cup seasoned bread crumbs (add a little more if needed, can use plain)
  • Seasoning suggestions:
  • 1 tsp garlic paste (or 2 small garlic cloves chopped)
  • 1 tsp chili paste
  • 1 tbsp dried parsley
  • 2 tsp dried cilantro (optional)
  • 2 tsp kosher salt
  • freshly ground black pepper, to taste
  • chili powder, to taste
  • onion powder, to taste
  • cayenne pepper, to taste
  • granulated garlic, to taste
  • McCormick Grillmates Montreal Steak, and Hamburger seasoning blends, to taste (optional)
  • dash of cumin (optional)

Instructions

In a medium bowl, mix all ingredients together until well combined. Use as much or as little of the un-measured seasonings as you'd like, roughly between a half to full teaspoon of each. Just try to use your best judgement. Remember ground turkey is slightly more bland than beef, so you can kinda get away with adding so many different flavors here. You don't have to use ALL of the seasonings I used, but definitely use what you have. These are merely suggestions.

Cover and refrigerate for at least an hour. I let mine marinate for about 4 hours.

When ready to cook, heat about 1 tbsp olive oil in a skillet over medium heat.

Form your patties about 1 1/2 inches thick. They will be tender to form, so be gentle. Lightly pinch the middle of the patty together to make an indentation. This prevents the middle from rising as much and giving you a rounded burger instead of a flatter one. Cook for about 5 to 7 minutes on each side, or until juices are clear of any pink.

DO NOT PRESS YOUR BURGERS WITH YOUR SPATULA!!!!!

Remove skillet from heat and top with the cheese of your choice. Cover the pan to allow the residual heat to melt the cheese.

Toast your buns, gather your other toppings and build the juiciest turkey burger ever.

Enjoy!

http://carnaldish.com/recipes/sandwiches/the-juiciest-turkey-burger-ever/

I didn’t slather this burger with ketchup or mustard, it doesn’t need it…but I did whip up a flavored mayo and applied a very thin layer of that, because it didn’t need much of that either. That’s how insanely juicy and flavorful this burger is. Enjoy.

Disclaimer: Please note that some of the links on each post, recipe, and/or page may be affiliate links and I will earn commission if you make a purchase through those links, which helps support the site. You are under no obligation to purchase any products through any affiliate links posted here.

Comments

  1. Paulette says

    I have to second this. I have tried Resha’s turkey burgers. All I have to say, is “WOW Momma”. This young lady who happens to be my daughter is one Creative and Gifted young lady with skills out of control. When I bit into her turkey burger, my eyes became so relaxed and eventually closed. I didn’t want anyone to say anything to me until I had eaten the entire burger. I wanted to slap her, but I refrained from doing that, only because I want her to keep doing this Again, and Again. Just Crazy.

  2. kuhmeesee says

    I made these exact burger (albeit on the grill) on Saturday. Cot dammy they were good! I used 93/7 ground sirloin instead. It’s NOTHING like a good house burger!

  3. DTP1908 says

    I used this recipe tonight and OHH MYYY GAWD!!! My turkey burgers have NEVER been this juicy! The spices blended just right! This recipe is awesome!

  4. ladolcemila says

    I just made this for my Labor Day party! OMG AMAZEBALLS! I would have never thought to add the heavy cream, olive oil and breadcrumbs :) They ended up so juicy and delicious, Thanks!

  5. Wes says

    Thank you for posting this recipe. I followed the recipe almost to the t (just added an additional tablespoon of cream) and the burgers were incredible!

    My turkey burger eating friend was doubtful the entire time, but she had the BIGGEST smile when she bit into the finished product!

  6. Bakergirl! says

    This recipe was GREAT! I quadrupled the amount and made sliders for a party…they were a HUGE hit. Its difficult to find a slider recipe that make your burgers really moist and flavorful! I’m glad I ran across this one! Thanks again!

  7. Nisha says

    Just made these tonight and even subbing 2% milk for heavy cream (didn’t have any in the house) and using my own seasonings, they came out amazing! I didn’t cover them while they cooked and theynwere STILL super moist. Will be my go-to recipe from now on. :)

  8. Michelle says

    I used this recipe to make bbq turkey meatballs. Added a couple of splashes of liquid smoke to enhance the bbq flavor. Tossed the balls with flour, browned them, and finished them in the oven. SO fucking great! So moist and yummy and tender.

    My slightly creepy but totally innocent goal is to make every one of your recipes.

  9. Raquel Seymone says

    Resha,

    I don’t think I’ve made one of your recipes and NOT liked it, this included. I thought it was impossible to have a moist and flavorful turkey burger. This + your sweet and tangy bbq sauce on Hawaiian sweet bread buns? Bruh. Nom nom nom

  10. Amanda says

    I made these tonight and added a tablespoon of dales seasoning. Also used milk instead of cream bc I didn’t have any. bEST burger ever!! My hubby had 2 and my picky six year old even ate one and told me I needed to tell McDonald’s how to make these! Ha! Will be a go to recipie! Thanks!!

  11. usha says

    I use to think I made the best turkey burgers..until I tried this recipe. Cot-dam! this is the best and last turkey burger recipe you will ever need. Instead of whipping cream i usually use about 2 tsp. of sour cream just cuz thats usually what I have in the fridge. Also if i dont have the dried parsley or cilantro i use dried dill. Sometimes i even add a little barbecue sauce to the mixture. One thing to keep in mind is you dont want to add too much liquids to the meat because if you are grilling them on a bbq they tend to want to fall apart. When servimg them I also pair it with a homemade thousand island sauce. Since I’ve discovered this recipe Ive never went back to my old ones.

  12. Karen says

    Okay these are the very best turkey burgers. Ever! The only thing is that I would love to figure out another way of cooking them rather than frying in oil. Has anyone mastered grilling them yet? I was thinking of partially freezing them first?

  13. Kimberly says

    Just made this tonight! I added my new fav secret ingredient for savory recipes: porcini mushroom powder. It adds the umami flavor. Yum yum yum!

    Btw, as I mixed up the seasonings, I thought – lawd have mercy. This is going to b too much & too strong for just 1 lb of turkey.

    Boy was I wrong. I could’ve added even more. You have done a fabulous job. Many many thanks!

    My husband said – this doesn’t even taste like turkey. Are you sure this isn’t ground beef? lol.

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