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Turkey Burgers
Updated Aug. 6, 2024
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- Total Time
- 30 minutes
- Rating
- Notes
- Read community notes
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Ingredients
- ½medium onion
- 1pound lean ground turkey
- 1tablespoon Worcestershire sauce
- 2tablespoons ketchup
- ¾teaspoon salt
- Freshly ground pepper to taste
- 4hamburger buns, preferably whole wheat
- 1tablespoon canola oil, or use pan spray
- Thin slices of Cheddar, optional
- Sliced tomato
- Sliced onion
- Iceberg lettuce
- Pickles
- Sliced red pepper
- Ketchup and mustard
For the Burgers
For Serving
Preparation
- Step 1
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.
- Step 2
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, topping with slices of Cheddar, if desired, after the first flip. Serve burgers on buns, with the condiments of your choice.
Private Notes
Cooking Notes
I think in the future I'm going to use the phrase "grating an onion" as a metaphor for a nearly impossible task. What mush I did get was delicious and worked well for the patties, but at the risk of sliding layers off while applying pressure and grating my fingers...
The seasoning for the burgers are delicious. For the same results with less time, I baked the patties in the oven first for 30 mins at 375 F and then seared it on my griddle for 2 mins on each side. It came out delicious, moist and full of flavor
KLK, try the donut method of burger forming. You make the patty and then put a depression in the center - it helps reduce shrinkage and cooks more evenly (which is good since it is poultry).
Just wanted to add that the burgers shrink a lot during cooking so this recipe is best for 3 patties, not 4.
Who knew a turkey burger could be so good? Simple seasoning but the end result got rave reviews from my husband and boys (and I got eye rolls when I said we were having turkey burgers!) I did add about 1/2 cup of panko (as others suggested) as the mixture was wet. Maybe next time - and there will be many next times - I'll add an egg and chill the burgers a bit before cooking. I did them on a cast iron griddle on the barbeque. Crispy outside and moist inside. Thanks for another winner : )
Put a piece of heavy duty aluminum foil on the grate and pam it. Cook the burgers on the foil for a few minutes per side until they firm up. Then, move them to the grate.
My boyfriend made these for dinner last night and they were AMAZING! We baked them in the oven at 375 for about 30 minutes. They turned out moist and delicious on the inside and crisp on the outside. We added an egg as a binder. We also added some whole grain mustard. We also minced rather than grated the onion. We will definitely make these again!
Excellent recipe. My one modification: i replaced the ground turkey with ground beef. Divine.
It would be nice to have the recipe of the author prepared first as a baseline for all. Then any modifications could help others appreciate the results. I don't see bell peppers having the same flavor profile as onions. I also don't agree with the substituting HP sauce for Worcestershire to obtain the taste of the authors recipe. The anchovies, raisins in the Worcestershire brings that. 10 people preparing a recipe without directions=10 different results, grilled, pan fried sous vide,,
Very easy and lots of flavor! Followed recipe but added some fresh basil as well.
I've made turkey burgers for years and this is by far the simplest and best recipe I have ever found.
Incredibly easy and the burgers come out well - you can cook in less oil if using a non-stick pan. The burgers hold their moisture.
Grating the onions makes my eyes tear so I just finely chop them and the burgers came out fine!
Jane Brody has a somewhat more complicated version of the same recipe that is fabulous. I've made it over and over for years. Add to one pound of ground (93% fat free) turkey: 1/2 cup dried bread crumbs 1 chopped onion 2 Tablespoons ketchup 1 Tablespoon lemon juice 1 teaspoon Worcestershire sauce 1 teaspoon soy sauce 1/2 teaspoon paprika 1/4 teaspoon Tabasco sauce salt and pepper to taste
I've made this many times and it's always a family favorite. As I have fiddled with the recipe I have found out a couple of things. Shallots throw off much less liquid than regular onions (and save you worrying about that other half onion). Less ketchup replaced by prepared horseradish.
These were terrific. Very moist, great taste. Cooked in a cast iron skillet on the grill which made a great crust on the burger.
30 mins 375, then sear on cast iron
Instead of fussing with the grated onion, I used granulated onion. Super easy!
This is the best turkey burger recipe! The burger is so tasty and is nice and moist. I found placing the burgers in the freezer before placing them on the BBQ grill helped the burgers maintain their shape.
Followed ingredients list and instructions. Mixture very mushy. Impossible to form patties without the addition of breadcrumbs. Turn frequently during cooking to prevent over browning. The patties were very juicy and delicious. Will make these often.
Pro tip: Quarter the onion, throw it in a blender and then press with a paper towel and drain the liquid. It's a much faster process and the result is the same.
Adding 1/2 cup of either dry bread crumbs or panko helped hold these burgers together. Also, refrigerating them for 30’ before grilling We actually prefer these to beef burgers! I cooked some bacon and put a slice on each burger which took this to another level. Loved, loved, loved
I used the Nutribullet to grind up the onion, which took mere seconds, then strained off the excess onion juice. Doubled the recipe, which also worked well. Really love this recipe and will keep it regular rotation. It’s the ultimate turkey burger!
Thank you, Martha Rose! Weaning my husband off red meat has taken decades, and ground turkey has certainly helped. I make these, and simmer them with onions in a rich vegetarian gravy. Served with mashed potatoes and a simple chopped salad..."cafeteria food" at its finest.
Made per recipe except: used the normal holes on the grater and squeezed excess onion juice out, added 1 Tbs of mayo. Chilled and grilled (w/dimple in center of patty) then melted Swiss cheese on top. Yum.
Add anchovies. Zipped them up with the onion in a wee food processor. Two or three decent sized anchovies per pound of turkey. Finally, a truly savory turkey burger!
This was, truly, the best turkey burger recipe, ever! I agree with the reviewers who said to use panko. You do not need the egg. There is more than enough liquid from everything else to bind with the panko. My 16 year old grandson, who hates anything healthy, loved these. That is as big of a recommendation as I can give!
Moist and flavorful. Didn't have an onion but used a shallot. Delicious.
I finely diced a mushroom, some red pepper and a clove of garlic, and added some panko. The garlic and mushroom cooked nicely in the patties; it added them a nice hint of complexity. My wife doesn't usually like turkey burgers; she loved these and we will make them for Memorial day!
What did I do wrong? Mine completely fell apart while cooking!
What is the wettest thing on earth? A fish? A slip n slide? Baby wipes? The bottom of the deep blue sea? If you guessed any of these you’ll be mistaken - it is what you end up with after following this recipe. I’ve made burgers my whole life. Burgers of all stripes - beef, smash, turkey, bean, mushroom. You name it I’ve made it. I have been cooking for three decades and never had an event like this. Had to build an ark. Ground turkey in the driveway. No.
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