Classic (Not Dry) Turkey Burgers Recipe

When it comes to burgers, "dry" is not typically a descriptor that we want to hear. Unfortunately, it's all too easy to dry out a burger, especially when using a lean protein like turkey. Luckily, with this classic, not dry turkey burger recipe from developer Catherine Brookes, you can say goodbye to dry, rough, and unappetizing burgers.

"I love making these delicious turkey burgers from scratch," Brookes explains. "They're a great, healthier alternative to red meat, and are full of wholesome ingredients!" Now, Brookes has a few tricks up her sleeve to keep these burgers nice and juicy, and the first one is simply using a type of ground turkey that's higher in fat. "The addition of the egg and sauces, as well as frying [them] in oil rather than baking in the oven, also helps to keep them moist," she adds. Don't let the fear of a dry burger keep you from playing the poultry burger game — follow this easy recipe for perfectly succulent turkey burgers.

As we've already covered, ground turkey is the star protein here, and Brookes advises us to pick the type with the highest fat content, if available. You'll also need some olive oil, diced red onion, a beaten egg, breadcrumbs, salt, garlic powder, and onion powder. Worcestershire sauce and soy sauce will add both flavor and moisture, and you can round out the ingredients list with some breadcrumbs, and chopped parsley for some herby brightness. "I wouldn't say there's 1 stand out ingredient here, but the combination of herbs, garlic, and onion with the umami flavor of the soy and Worcestershire sauces is so tasty," Brookes describes. Team work makes the dream work, as evidenced by these turkey burger ingredients!

Finally, depending on how you want to serve these burgers, you'll likely also want some buns and toppings, but the types that you use are totally optional. If you need a little inspiration, Brookes has you covered. "You could top the burgers with pickles, or thinly-sliced red onion," she suggests. "For sauces, you could go for ketchup, or sweet chili sauce."

Start by placing a frying pan on the stovetop over medium heat, then add in 1 tablespoon of olive oil. Add the diced onion, and allow it to fry and soften for 5 minutes, making sure to stir frequently.

Once the onion has softened, add it to a large mixing bowl, along with the ground turkey, garlic powder, onion powder, beaten egg, breadcrumbs, Worcestershire sauce, soy sauce, chopped parsley, and salt. Use your hands to mix everything together, ensuring that all the ingredients are evenly incorporated throughout the turkey.

With the burger "batter" ready to go, you can shape it into patties. This recipe should yield 6 burgers, so divvy up the meat mixture with that number in mind. Then, use your hands to shape each portion into a hockey puck shape.

Now, add that remaining 1 tablespoon of olive oil to the frying pan over medium-high heat. Place the patties into the pan, and allow them to cook for 6 minutes on each side, or just until they're golden brown on both sides, and no pink remains in the middle. 

Once the burgers are done cooking, you can top them with some buns. No good burger is complete without toppings, and Brookes adorned hers with lettuce, tomatoes, and some mayo. Really any toppings work well here, so get creative, and stack your burger as high (or low) as you'd like. As for sides, Brookes says, "These burgers would be great served with potato wedges or fries, and a fresh green salad."

Because this recipe yields 6 burgers, you may have leftovers. Not to worry, as Brookes notes that "Leftover burgers should keep well in the fridge up to 3 days," and she advises to "reheat them in the oven."