Best The Best Turkey Burger Ever Recipes

BEST-EVER GRILLED TURKEY BURGERS

Steps:

• or large plate with parchment paper, wax paper, or aluminum foil. Set aside.
• Arrange a few paper towels out on a cutting board, set a box mixer on top. Run the onion along the sides of the box mixer to grate it into fine, shredded pieces. Once grated, use the paper towel to soak up excess moisture from the onion. Too much moisture will make the turkey burger mixture very difficult to handle, so do not skip the extra 30 seconds it takes to blot the moisture from the grated onion. If your onion seems very wet, you can also wrap it in paper towels & wring out the moisture over the sink.
• Add the ground turkey, grated onion, garlic, mayonnaise, Worcestershire sauce, kosher salt & ground black pepper to a large bowl. Using your hands, mix until just combined. Overworking the turkey burger mixture will lead to tough burgers; take care not to overmix.
• Divide the turkey burger mixture into 4 even portions, about 1/3 pound (5.3 ounces) each. Lightly coat your hands in oil (or mist with nonstick cooking spray) & form each portion into a 1-inch thick patty. The mixture will be very wet at this point, so there's no need to fuss over making your burgers look perfect - just aim for forming them into the general shape & size you're after. Set them on the prepared baking sheet.
• the turkey burgers: Transfer the baking sheet with the turkey burger patties to the freezer. Chill for at least 20 minutes.
• Meanwhile, as the turkey burgers chill, preheat the grill for medium-high direct heat grilling, about 450 degrees F. Just before placing the burgers on the grill, generously oil a wad of paper towel. Use grilling tongs to run the oiled paper towel over the grill grates, generously oiling the grates.
• Remove the turkey burgers from the freezer. At this point they should be quite a bit easier to handle; finish forming them into 1-inch thick patties, using your thumb to create an indent in the center of each patty. Firmly press each turkey burger patty down onto the prepared grill grates. Grill the turkey burgers for 6 minutes per side, or until a thermometer inserted in the center of the turkey burgers registers 160 degrees F. If you'd like to add cheese to your turkey burgers, do so when there are 2 minutes left of grilling time.
• Allow the turkey burgers to rest for a few minutes (residual heat will increase the internal temperature to 165 degrees F) before serving as desired. Enjoy!

ACTUALLY DELICIOUS TURKEY BURGERS

Steps:

• In a large bowl, mix ground turkey, seasoned bread crumbs, onion, egg whites, parsley, garlic, salt, and pepper. Form into 12 patties.
• Cook the patties in a medium skillet over medium heat, turning once, to an internal temperature of 180 degrees F (85 degrees C).

PERFECT TURKEY BURGERS

Steps:

• Use a spoon to scrape out the gills from the underside of the mushroom cap. Cut the cap into 1-inch pieces and transfer to a food processor. Add the shallot and parsley and pulse until chopped.
• Transfer the mushroom mixture to a large bowl. Add the turkey, olive oil, Worcestershire sauce, 1 teaspoon salt, and pepper to taste; gently mix with your hands until just combined. Divide into 4 balls, then lightly press into 4-inch-wide, 1-inch-thick patties. Put on a large plate, cover and refrigerate until firm, about 30 minutes.
• Preheat a grill to medium. Brush the grates with olive oil. Grill the patties, undisturbed, until marked on the bottom, 4 to 5 minutes. Give the patties a quarter turn and cook until marked again, 4 to 5 more minutes. Flip the patties and grill until cooked through, 6 to 7 more minutes; top each with 2 slices cheese during the last 3 minutes of cooking and cover with a disposable aluminum pan to melt.
• Toast the English muffins on the grill, then spread with mustard and mayonnaise. Serve the patties on the English muffins; top with avocado.

TURKEY BURGERS

Steps:

• Grate the onion on the fine holes of a grater. You should have about two tablespoons of grated onion (and a lot of juice, which you can discard). Place in a bowl with the ground turkey, Worcestershire sauce, ketchup, salt and pepper. Using a fork, mix together well. Shape into four patties - the mixture will be quite moist - and press the patties into ½-inch thick rounds.
• Heat the canola oil in a nonstick griddle or large nonstick frying pan over medium-high heat. (Alternately, spray the griddle or pan with pan spray.) When you can feel the heat while holding your hand just above griddle or pan, cook the patties for five minutes on each side. Serve on buns, with the condiments of your choice.