Prepare yourselves for 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…
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.
Ummm, hello? Do you SEE how juicy this baby is?? Oh my goodness…this is not a game!Print
- 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)
- 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)
- 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.
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.