Best Turkey Burgers

A take on the Turkey Burger · Z-Burger →A take on the Turkey Burger · Burger Lounge →A take on the The Tur-Cali Club · MOOYAH Burgers, Fries & Shakes →Mr. Make It Happen’s take →

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About

A big-batch turkey burger: three pounds of ground turkey make twelve patties, so this is one to cook for a party or to freeze in portions. The mix is fresh rather than punchy. Finely diced onion and chopped parsley keep the lean meat moist, egg whites and seasoned bread crumbs bind it, and garlic, salt and pepper do the rest.

The patties are cooked in a skillet over medium heat and turned once, which gives an even golden crust without the flare-ups of a grill. The recipe takes them to an internal 180°F. Poultry is safe from 165°F, so a thermometer lets you stop earlier for a juicier burger. Dice the onion really small: large pieces make the patties split when you flip them.

Ingredients

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Ground turkey3 pounds ground turkey
Breadcrumbs0.25 cup seasoned bread crumbs
White onion0.25 cup finely diced onion
Egg2 egg whites, lightly beaten
Parsley0.25 cup chopped fresh parsley
Garlic1 clove garlic, peeled and minced
Salt1 teaspoon salt
Black pepper0.25 teaspoon ground black pepper

Recipe

1
Set out the turkey, seasoned bread crumbs, onion, egg whites, parsley, garlic, salt and pepper.
2
Put everything in a large bowl and mix until the onion and parsley are spread evenly through the turkey.
3
Divide the mixture into 12 portions and shape each into a patty.
4
Cook the patties in a medium skillet over medium heat, turning once, until the centre reaches 180 degrees F (85 degrees C).
5
Serve them straight from the pan, while the crust is still crisp.