I’ve struggled to fully embrace turkey burgers over the years but this recipe makes me let that struggle go! Moist and delicious are the keywords here – YUM!
Prep time: 15 minutes
Pairs well with: potato chips, beer, french fries, and brown beans
Turkey burger ingredients:
- 1.5 lbs. ground turkey (93% lean, if possible)
- ¼ Cup panko crumbs
- 2 Tbsp. pickle juice brine (or water if you don’t have pickle brine)
- 1 Tbsp. finely grated parmesan
- 2 Tbsp. Dijon mustard
- 2 tsp. Worcestershire sauce
- 1 tsp. garlic powder
- 2 tsp. kosher salt
- ¼ tsp. fresh ground pepper
- 3 scallions, finely sliced
- ½ Cup mayo
- 2 Tbsp. ketchup
- 1 Tbsp. yellow mustard
- 2 Tbsp. sweet pickle relish
- ¼ tsp. smoked paprika
- Pepper Jack cheese slices
- Fried eggs over easy
- Dill pickle slices
- Sliced tomatoes
- Crispy fried onions such as French’s
- Shredded iceberg lettuce
- 4-6 sesame burger buns
- Make your burger patties while you preheat your grill. In a medium sized bowl, add in your panko crumbs and pickle brine. Give it a good couple stirs so the crumbs absorb the liquid.
- Next, add your ground turkey to the mix, parmesan cheese, Dijon, Worcestershire sauce , garlic powder, salt, pepper and scallions.
- Mix well, using your hands to incorporate all of the ingredients without overworking it, and form into 4 to 6 burger patties.
- Place your patties onto your preheated grill and cook until a thermometer inserted in the middle reaches 165 degrees. Once done, add your pepper jack cheese slices on top of each patty and keep on the grill until the cheese is melted which shouldn’t take long.
- While your burgers are busy grilling, make the sauce by mixing all of the burger sauce ingredients together in a small bowl. Set aside.
- In a nonstick skillet, fry your eggs in a 2 tsp of vegetable oil and keep warm in the oven until ready to assemble your burger.
- To assemble, toast your burger buns, slather with sauce, add your cheesy grilled turkey patties, fried egg, and other burger toppings. Serve with fries or chips and enjoy!
- Try not to use ultra lean ground turkey as it will dry out quickly on the grill. 93% lean should be the leanest you use.
- The burger sauce can also double as a yummy fry sauce, so make extra to dip your fries in.
- When making the patties, double the recipe to freeze some patties for later as the uncooked patties freeze well. Just make sure to defrost fully in the fridge before grilling.
- Pickle juice brine is just the juice from a jar of pickles, so you probably already have it in your fridge or pantry. It gives the burgers a mystery flavor that seasons the burgers so well, very tasty!
All Photos by Marla Smith Photography