Turkey Burger
A turkey burger is a lighter alternative to beef, but lean mince can turn dry without a little help. Here, egg and breadcrumbs bind the patties, grated onion and garlic add flavour and moisture, and a short chill in the fridge keeps them from breaking up in the pan. Cooked through until golden, they are ready for a soft bun, lettuce and tomato.
- Total
- 44 min
- Prep
- 15 min
- Cook
- 12 min
- Serves
- 4
- Per serving
- 440kcal
How to tell when a turkey burger is done
Poultry must always be cooked through, so a thermometer is the surest way to check. The burger is ready when the centre reads 75°C, the juices run clear and there is no pink meat. A short rest lets the juices settle, so the burger stays moist when you bite into it.
Turkey burger: the method
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- Mix Put the turkey mince, egg, breadcrumbs, onion, garlic, salt and pepper in a large bowl. Mix with wet hands for about , just until everything is evenly combined. Overworking makes the patties tough.
- Shape Divide the mixture into 4 equal portions (about 180g each). Shape each into a patty about 10cm wide and 2cm thick, then press a shallow dimple into the middle with your thumb so they stay flat as they cook.
- Chill Put the patties on a plate, cover and chill for , to help them hold their shape.
- Fry Heat the oil in the frying pan over a medium heat. Cook the patties for on each side, turning once, without pressing down, until deep golden. They must be steaming hot all the way through, with no pink meat and clear juices (75°C in the middle).
- Rest and toast Lift the burgers onto a plate and cover loosely with foil for . Meanwhile, toast the cut sides of the buns in the hot pan for about .
- Assemble Put a lettuce leaf and tomato slices on each bun base, add a burger and finish with the bun top.
Serving and variations
Serve the burgers with oven chips, coleslaw or a crunchy salad. Pickles and a spoonful of mayonnaise or burger sauce go well inside the bun. If you want a different bird, try a chicken burger, or cook turkey meatballs with the same mince.
Common problems and fixes for Turkey Burger
- The patties break up in the pan.
- The mixture is too wet or overworked. Add another tablespoon of breadcrumbs, chill the shaped patties for the full 15 minutes and turn them only once.
- The burgers are dry.
- Lean turkey dries out fast. Use 5% fat or thigh mince, and mix 1 tablespoon of plain yoghurt or half a grated courgette (squeezed dry) into the mixture. Take them off the heat as soon as they reach 75°C.
- The outside is dark but the centre is still pink.
- The heat is too high. Lower it to medium-low, cook for 2–3 minutes more on each side and check the centre again with a thermometer.
Frequently asked questions about Turkey Burger
Can you cook them in the oven?
Yes. Bake them on a lined tray at 200°C (180°C fan), gas 6, for 20–25 minutes, turning halfway, until they reach 75°C in the middle and the juices run clear.
Can you freeze them?
Yes, raw or cooked, for up to 3 months. Separate the patties with baking paper and freeze flat. Defrost in the fridge overnight and cook until steaming hot all the way through. Cooked burgers keep in the fridge for 2 days.
What can I use instead of breadcrumbs?
Rolled oats work well, and so do crushed crackers. Use the same weight.
How do I know a turkey burger is cooked?
It should be hot all the way through, with no pink meat and clear juices. A thermometer in the centre should read 75°C.
How did you like the recipe?
4.8 / 5 · 6 ratings
