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Turkey Burgers
June 27, 2012
By Jennifer Chandler

With the right added ingredients, turkey burgers are a tasty alternative to regular burgers.

JENNIFER CHANDLER/SPECIAL TO THE COMMERCIAL APPEAL

With the right added ingredients, turkey burgers are a tasty alternative to regular burgers.

Tired of the same old burger? Change up your summer burger routine with a tasty turkey burger.

The key to a juicy turkey burger is adding ingredients, such as cheese and mustard, that impart plenty of flavor, as well as much-needed moisture.

Turkey burgers also need binders such as egg and bread crumbs to help them hold their shape when cooking. I recommend using panko bread crumbs instead of regular bread crumbs because they impart a lighter and more airy texture to the burger.

Ground turkey on its own just isn't as flavorful as ground beef. Plumped up with flavorful ingredients like scallions, red peppers or even mango chutney, it becomes a grill-worthy burger.

In addition to being a tasty alternative for burgers, ground turkey is lower in fat than ground beef. Since turkey is so lean, be sure to use ground turkey that is at least 7 percent fat. Using anything leaner will result in dry burgers.

To get a head start on dinner, turkey burgers can be formed, tightly wrapped and refrigerated for up to 24 hours in advance. They also freeze well. Freeze uncooked patties on a baking sheet; then wrap the frozen burgers individually in plastic wrap before placing in a resealable freezer bag. Freezing the burgers separately allows you to defrost as few or as many as you need and prevents them from sticking together.

Turkey Burgers

Ingredients

1/4 cup panko bread crumbs

1 tbsp. milk

1 lb. ground turkey (7 percent fat)

1/2 cup grated sharp white cheddar cheese

1/4 cup thinly sliced scallions (about 2 scallions)

3 tbsp. Dijon mustard

- Kosher salt and freshly ground black pepper

2 tbsp. olive oil

4 hamburger buns, split

Directions

1 Preheat the oven to 350 degrees.

2 In a large mixing bowl, combine the bread crumbs and milk until all the milk has been absorbed. Add the ground turkey, cheddar cheese, scallions and Dijon mustard. Season with salt and pepper to taste. Gently mix together, by hand or with a fork, until well combined. Divide and shape the mixture into 4 patties.

3 In a large, oven-proof skillet over medium-high heat, warm the oil until a few droplets of water sizzle when carefully sprinkled in the pan. Cook the turkey burgers until well-browned on both sides, about 3 minutes per side. Transfer the skillet to the oven until cooked through and no longer pink in the middle, about 8 to 10 minutes.

4 To serve, toast the buns. Place each burger inside a bun and garnish as desired. Serve immediately. Serves 4.


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