21 minutes
Delicious and moist turkey burgers cooked on a skillet, perfect for a quick and healthy meal.
teaspoons
teaspoons
teaspoons
93% Lean Ground Turkey, 93% lean
0 lb
tablespoons
Unsalted Butter, melted
tablespoons
Panko bread crumbs
tablespoons
tablespoons
Unflavored Gelatin
teaspoons
teaspoons
teaspoons
American Cheese, optional
slices
Hamburger Buns
0 buns
1. Prepare Skillet
Start by placing 2 teaspoons of vegetable oil in a 12-inch nonstick skillet. This will ensure your turkey patties don’t stick and cook evenly.
2. Mix Baking Soda and Water
In a small bowl, combine 1 teaspoon of water with 0.25 teaspoon of baking soda. This mixture helps keep the burgers moist and tender.
3. Prepare Ground Turkey
Take 1 pound of ground turkey and break it up into small pieces. This step is crucial as it helps in incorporating the ingredients evenly.
4. Add Liquid Ingredients
Drizzle the baking soda mixture, 1.5 tablespoons of soy sauce, and 1 tablespoon of melted butter over the turkey. The combination of these ingredients will enhance the flavor and texture of your burgers.
5. Add Dry Ingredients
Next, sprinkle 3 tablespoons of panko bread crumbs, 3 tablespoons of grated Parmesan cheese, 0.5 teaspoon of unflavored gelatin, 0.25 teaspoon of pepper, and 0.125 teaspoon of table salt over the turkey. These ingredients will bind the mixture and add a delightful depth of flavor.
6. Mix and Shape Patties
Gently toss the turkey mixture to combine, being careful not to overwork it. Overmixing can make the burgers tough. Divide the mixture into four equal portions and shape each into a patty, roughly 4 ounces each.
7. Cook Patties
Transfer the patties to the prepared skillet. Heat the skillet over medium heat, which ensures the patties cook evenly and develop a nice brown crust. Cook the patties until they are well-browned on the bottom, which should take about 2.5 minutes. Flip the patties and continue cooking for another 2.5 to 3 minutes, or until they register 160 degrees internally. If you’re adding American cheese, place a slice on each patty about a minute before the burgers finish cooking to allow the cheese to melt.
8. Rest and Serve
Once cooked, let the burgers rest for 5 minutes. This resting period allows the juices to redistribute, making the burgers even more succulent. Finally, serve the burgers on hamburger buns, and enjoy the juicy, flavorful goodness.
Mix in feta cheese, olives, oregano, and serve with a tzatziki sauce.
Add grated Parmesan, Italian seasoning, minced garlic, and chopped basil into the mix. Serve with marinara sauce and mozzarella cheese.
Incorporate a blend of chili powder, cumin, and minced jalapeño into the patties. Top with avocado and pepper jack cheese.
Replace ground turkey with ground beef for a classic burger. Adjust seasonings, as beef can handle a bolder flavor profile.
Substitute with ground lamb and incorporate Mediterranean spices like cumin, coriander, and mint for a flavorful twist.
Opt for ground turkey that's not too lean. A mix of dark and white meat, with a fat content of about 15-20%, will give you a juicier burger than 99% lean ground breast. If you can only find lean turkey, consider adding a bit of olive oil or grated onion for moisture.
Turkey burgers should be cooked to an internal temperature of 165°F to be safe, but be careful not to go over this temperature. Use a meat thermometer to check for doneness without cutting into the burgers, which can release precious juices.
Turkey meat is quite mild, so it needs an extra flavor boost. Season the meat with a good amount of salt and spices. Don't be afraid to add your favorite herbs or a blend of spices such as smoked paprika, garlic powder, and black pepper. Incorporate the seasoning throughout the meat for an even flavor.
Just like a steak, give your turkey burgers a few minutes to rest after cooking. This allows the juices to redistribute throughout the patty, ensuring a moist bite.
To counteract the dryness of turkey, incorporate moistening agents into your patties. This could be a splash of Worcestershire sauce, soy sauce, or even a bit of dijon mustard. Another trick is to mix in a few tablespoons of mayonnaise or Greek yogurt, which will add both moisture and a slight tang.
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