Juicy Grilled Turkey Burgers
With ground turkey, grated onion, Worcestershire sauce, and a few other basic ingredients, these Juicy Grilled Turkey Burgers are guaranteed to turn out delicious, tender, and perfect for warm-weather dinners!
Servings: 4
Equipment
Ingredients
For the Turkey Patties:
- 1 pound ground turkey
- ⅓ cup pork rind panko crumbs or plain bread crumbs
- ¼ cup grated onions
- 3 cloves garlic minced
- 2 tablespoons chopped fresh parsley
- 1 egg yolk lightly beaten
- 1 tablespoon Worcestershire sauce
- 1 teaspoon salt
- ½ teaspoon freshly ground black pepper or to taste
Instructions
- Combine the turkey burger ingredients. In a large bowl, combine the ground turkey, crumbs, onions, garlic, parsley, egg yolk, Worcestershire sauce, salt, and pepper; mix until just combined. Do not overmix.
- Shape the burgers. Form mixture into four flat patties. If the mixture is too wet to the point of falling apart, add a little more crumbs until it reaches the desired consistency. Keep in mind, though, that the burgers should be wet and soft, and will firm up in the fridge.
- Chill the burgers. Transfer the turkey burgers to a large plate, then refrigerate for 20 to 30 minutes.
- Prep for grilling. Remove the burgers from the fridge. Preheat the grill to high, about 425˚F to 450˚F, and oil the grates.
- Grill. Using your thumb, create an indent in the center of each turkey patty. Transfer them to the grill and cook for 6 minutes; flip over and continue cooking for 5 to 7 more minutes, or until the internal temperature of the turkey burgers registers at 160˚F to 165˚F.
- Serve. Remove the turkey burgers from the grill and let them rest for about 5 minutes before serving.
Notes
- Preheat the Grill: Ensure the grill is hot before placing the burgers on it. This helps to sear the outside quickly, sealing in the juices.
- Oil the Grates: Because turkey burgers are leaner, they might stick to the grill. Lightly oil the grill grates using a cloth or brush to prevent sticking.
- Handle with Care: Turkey burger mix is softer than beef, but they will firm up as they cook. Also, don't skip the chilling step. Once your patties are formed, consider chilling them (as per the recipe) for about 20 to 30 minutes to help them maintain their shape on the grill.
- Avoid Pressing Down: It's tempting to press down on your burger with a spatula while it's grilling, but resist! This releases the juices and can make your burger dry.
- Limit Flipping: Flip the burger only once. Constant turning can cause it to break apart. Wait until it's cooked at least halfway up the side, then turn it.
- Check for Doneness: Turkey needs to be fully cooked. Use an instant-read thermometer and ensure the internal temperature reaches 165°F (74°C).
- Rest the Burgers: After removing them from the grill, let your turkey burgers rest for a few minutes. This allows the juices to redistribute, resulting in a moist burger.
Nutrition
Serving: 4ounces | Calories: 166kcal | Carbohydrates: 3g | Protein: 29g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 1g | Cholesterol: 113mg | Sodium: 741mg | Potassium: 412mg | Fiber: 1g | Sugar: 1g | Vitamin A: 268IU | Vitamin C: 5mg | Calcium: 25mg | Iron: 1mg
