Looking for the Best Turkey Burger Recipe that's beyond flavorful, moist and juicy? Welp, you come to the right spot. This recipe covers tips and tricks, so you'll make a juicy and flavorful turkey burger each and every time.
Wrap the brioche buns in foil and place in a preheated 375 degree oven until they're warm. Then, remove from oven.
Using a chef's knife, thinly chop shallots and garlic. Set aside. Cut red onion into thick slices, wash lettuce and prep other fixings you'd like to add to your burger. Set aside
In a medium or large sized bowl, add ground turkey meat, grape-seed oil, Cajun seasoning, kosher salt, black pepper, chopped shallots and minced garlic. Gently combine all ingredients just until combined.
Divide the meat mixture into 3 large patties or 4 patties depending on how big you like your burger. Put on a clean plate.
Place cast iron skillet over medium high heat. Add grape-seed oil and allow it to get hot. Place the patties in the cast iron skillet making sure they're not touching. Pan fry first side for 6 minutes. Flip the patties over and allow the other side to pan fry for an additional 6 minutes or so.
Rather than focusing on cooking time, check for done-ness by inserting an instant read thermometer into the burger and when it reads 165 degrees F. IT'S DONE. This is the most accurate way to prevent your turkey burgers from drying out.
When done, place the turkey burgers on a clean plate. Then, place the sliced red onion onto the skillet to sear for 3 minutes or so (until they become slightly brown and translucent).
Remove the brioche buns from the foil. Place the cooked turkey patties on the buns and begin building your burger.
Serve with a side of fries, a salad or not and enjoy.
Notes
For a juicy turkey burger, use either a healthy fat such as grape-seed oil or avocado oil to the meat mixture along with chopped onion and thinly chopped spinach (pre-washed spinach).
As mentioned above, instead of cooking oil, you can add mayo or full fat unsweetened plain Greek yogurt as a fat substitute.
After adding all the ingredients to the meat mixture, gently mix with your hands do not over-mix.
When forming your turkey patties, do not press down too much.
When patties are formed, make a thumb print onto the top of each patty as this will prevent the patty from shrinking.
Rather than focusing on cook time, the most accurate way to check that your patties are done is to use an instant read meat thermometer.
When using a meat thermometer, when the internal temperature reaches 165 degree F, it's done.