Turkey Burger Recipe
Turkey burgers are generally known for two things: Being a healthier version of a beef burger and being very dry. You can’t fix one without fixing the other. So what we are going to do to fix this is adding more fat and create our turkey burger recipe. Generally, leaner meats will be drier because there is no fat to help moisten the protein. If you are looking for a healthy version of a Turkey burger, this is not the recipe for you. If you are looking for a juicy turkey burger recipe, then this is the one for you! Stick around and we will dive into what makes this recipe great.
Most believe that the turkey burger should be grilled over flames. If that is your only option, then by all means go ahead. However, I believe that the best turkey burger should be cooked on a flat surface, for me that’s utilizing my American Steam Griddle but a cast iron pan will work in a pinch. Now it’s time to preheat your griddle to 350°.
- 2 LBS Fresh ground turkey
- 4 oz Softened Butter
- 2 Tea Chopped garlic
- 1 ½ Tea Montreal Spice
- 1 Tbl Apple Cider Vinegar
- ½ Tea Garlic Powder
- ½ Tea Kosher Salt
- Buns & Toppings
- Make sure your butter is softened, not melted or hard. Softened, leave at room temp for hours or overnight.
- Take all of your ingredients and mix well together.
- Patty them into desire size. I went big and did four 8 oz patties.
- After they are in patties, put them in the refrigerator to allow the patty to firm up. This will allow them to get a better sear.
- Place patty on your grease American Griddle. Let it cook 6 minutes per side or until the center reaches 165°.
- Place on bun and top with desired toppings.
Turkey Patty overview
By adding the butter to the ground turkey, we are essentially adding more fat to the bird and in turn giving us a juicier product. By adding in the extra level of fat we are compromising the core nutrition of the product but are adding a layer of flavor that will make you rethink the way you and everyone else views the classic turkey burger.