Ultra Juicy Turkey Burgers


Ultra Juicy Turkey Burgers


Depending on where you get them from, turkey burgers can sometimes taste better than regular burgers in my opinion. Don’t get me wrong, I love a good beef hamburger, but turkey can be a great way to switch it up, and it is also much leaner than red meat, with just half the amount of saturated fat. The problem with turkey burgers is that when they aren’t prepared right, they can easily become dry, tasteless and overall unpleasant. Nobody wants a bland burger, but last night I created a way to keep those burger patties juicy with no grill required.

That’s right, no grill. Every time I have attempted to cook turkey burgers on the grill, I can almost guarantee that they will either fall apart or become dried out. Both undesirable outcomes, so obviously I needed another method of cooking them. I should probably mention that I also strongly dislike cooking my turkey burgers on the stove top, as I feel that they stick, crumble, fall apart, etc.,. Needless to say, I have had a frustrating process with cooking turkey in the past, but not anymore! The secret? The broiler. I don’t think I have ever had a juicier turkey burger that held so perfectly together! It was an exciting moment to say the least, and I highly recommend you give this recipe a try! Serve it with my super quick guacamole recipe (included below), and wrapped in lettuce to keep it low carb.

5.0 from 4 reviews

Ultra Juicy Turkey Burgers
Author: 
Recipe type: dinner
Cuisine: American
Prep time: 
Cook time: 
Total time: 

Serves: 6-8
 

Incredible juicy turkey burgers, cooked in the oven instead of the grill.
Ingredients
  • 1.25 lbs. organic lean ground turkey
  • 2 tsp. olive oil
  • 1.5 Tbsp. dijon mustard
  • 1 Tbsp. liquid aminos
  • 2 large cloves garlic; minced
  • 1 Tbsp. Italian seasoning
  • 1 tsp. onion powder
  • ½ tsp. granulated garlic
  • ½ tsp. ground black pepper
  • ¼ tsp. ground Himalayan pink salt
  • ½ cup yellow sweet onion; finely chopped
  • ¼ cup fresh flat leaf parsley; finely chopped
  • 1 Tbsp. milder hot sauce (I used Tapatio brand)
  • ***Optional:***
  • 2 ripe avocados; peeled, pitted and mashed
  • ¼ cup cilantro
  • ¼ Red onion; half finely chopped for quick guacamole, other half sliced and used for burger topping
  • 1 small jalapeno; seeded and finely chopped
  • 1 small lime; juiced
  • Salt and pepper to taste
  • Hot sauce of your choice
  • Lettuce wraps to serve them in (large romaine leaves, butter lettuce, collard greens, etc.,)

Instructions
  1. In a large mixing bowl, combine ground turkey, olive oil, mustard, liquid aminos, garlic and seasonings.
  2. Add in chopped sweet onion, parsley and hot sauce.
  3. With clean hands, combine mixture completely. You want the texture to seem almost mushy in order for it to stick and stay together.
  4. Once your turkey is well mixed, grab an amount that is slightly smaller than a tennis ball to form a patty with your hands. Patties should be about ¾” thick.
  5. Place patties on a non-stick baking sheet with edges (you cannot use a flat sheet as the juices will run everywhere). Repeat process until all of your turkey is used. You should have about 8 patties total.
  6. Move your oven rack about 6″ from the broiler, and turn broiler on the high setting. Allow it to heat up for a few minutes.
  7. Place your baking sheet into the oven and allow patties to cook for approximately 7 minutes on one side, then flip and cook for 7 minutes on the other. The outer portion of your turkey should turn a golden brown.
  8. When finished, remove patties from oven and check the internal temperature of your thickest patty with a meat thermometer. The temperature needs to be at least 165F. If you don’t have a meat thermometer, a patty is finished when the juices run clear and the interior is opaque with no pink.
  9. In a medium mixing bowl, combine avocados, lime juice, cilantro, chopped red onion and chopped jalapeno, mixing thoroughly.
  10. Place turkey burger on one half of your lettuce leaf and top with red onion slices, a spoonful of guacamole and a drizzle of hot sauce. Place other lettuce leaf on top and enjoy!

 

 

13 comments on Ultra Juicy Turkey Burgers

  1. Velvet Day
    February 3, 2014 at 10:51 am (3 years ago)

    I just made these for lunch! Cut the recipe in half since I only had a half a pound of ground turkey. OMG….yummmmmmm! They were delicious! Thank you for sharing. :)

    Reply
    • Danielle
      Danielle
      February 3, 2014 at 10:53 am (3 years ago)

      So glad to hear that they turned out so well for you!

      Reply
  2. Katie Ward
    February 14, 2014 at 8:05 am (3 years ago)

    Hi Danielle,
    Do you have to use the liquid aminos in the recipe? I have Bragg’s All purpose seasoning – would that work the same? Or a regular soy sauce? I’m not too familiar with liquid aminos..
    Thanks!
    Katie

    Reply
    • Danielle
      Danielle
      February 14, 2014 at 8:14 am (3 years ago)

      Hi Katie! You could definitely substitute soy sauce for the liquid aminos. Liquid aminos is basically just a healthier version of soy sauce, so they would work the same if that is what you have on hand. Hope that helps!

      Reply
  3. Ellen
    September 1, 2014 at 9:20 am (3 years ago)

    I made the turkey burgers and the guacamole the week before last and my hubby and I LOVED them so much that I turned around and made another batch this past week. The burgers are yummy enough to eat plain! Thanks for sharing this WONDERFUL/HEALTHY recipe as recipes like this are so very hard to find!!!

    Reply
    • Danielle
      Danielle
      September 2, 2014 at 12:44 pm (3 years ago)

      So glad to hear you enjoyed it, Ellen! My hubby and I just ate them this past week also, and I have to say, I forgot how juicy and good they are!

      Reply
  4. Jessica
    December 18, 2014 at 12:08 pm (3 years ago)

    I have a question, my broiler is set to degrees rather than low or high. What temperature would you put it on to get it to cook the right amount of time?

    Reply
    • Danielle
      Danielle
      December 22, 2014 at 11:50 am (3 years ago)

      Hi Jessica! I would say around 400/500 F would be equivalent to the ‘high’ setting.

      Reply
  5. aimee
    February 9, 2015 at 4:12 pm (2 years ago)

    do you have the nutrition info handy?

    Reply
    • Danielle
      Danielle
      February 10, 2015 at 10:06 am (2 years ago)

      Hi Aimee! Without the toppings (avocado, etc.) the burgers come in at about 250 calories each.

      Reply
  6. luann
    March 18, 2015 at 12:45 pm (2 years ago)

    Made for lunch today and loved them!!
    How long are they safe in refrigerator after broiled?
    Can they be frozen, before or after broiled?

    Reply
    • Danielle
      Danielle
      March 24, 2015 at 12:02 pm (2 years ago)

      Glad you enjoyed them! I would say up to 2 days in the fridge. As far as freezing, I haven’t tried it myself so I can’t say, but if you do, let me know how it works out!

      Reply
  7. Katie
    March 26, 2015 at 7:11 pm (2 years ago)

    Made these tonight and they were delicious, I used chopped spinach instead of parsley as I had some in the fridge that needed to be used up. Will be making these again!

    Reply

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