Turkey Burger Recipe
If you're looking for a Turkey Burger to knock your socks off, look no further. As a classically-trained chef, I have plenty of secrets up my sleeve to make sure your next Turkey Burger is the best one you've ever had!
Servings 6 burgers (6.5 ounces each)
Calories 793kcal
Equipment
- Mixing bowl (I recommend using these nesting bowls from Amazon)
Ingredients
For the basil mayonnaise:
- 1/2 cup mayonnaise
- 1 tablespoon minced fresh basil
- 1 teaspoon lemon juice
- Salt and freshly ground black pepper
For the turkey burgers:
- 2 pounds ground turkey 93% lean (see note 1)
- 6 ounces feta cheese crumbled (see note 2)
- 1/4 cup minced white onion
- 1/4 cup minced fresh parsley
- 6 brioche buns for serving (see note 3)
- Butter lettuce leaves for serving
- Tomato slices for serving
Instructions
- To make the basil mayo, in a small bowl, whisk together mayonnaise, basil, and lemon juice. Season to taste with salt and pepper (I like just a pinch each of salt and pepper).
- In a large bowl, combine ground turkey, feta cheese, onion, parsley, 1 teaspoon salt, and 1/2 teaspoon pepper. Using a strong spatula or your hands (I like to wear latex gloves), mix well. Shape the mixture into 8 patties, about 5 ounces each.
For a gas grill:
- Preheat grill over medium-high heat for 10 minutes and clean and oil grates. Grill the burgers directly over high heat for 5 minutes.
- Flip the burgers, transfer to indirect heat, and continue cooking until an internal thermometer inserted into the middle of the burgers reaches 165 degrees, about 5 to 7 minutes longer. Serve in buns with lettuce, tomato, and the basil mayonnaise.
For a skillet:
- Heat 1 tablespoon vegetable oil in a large skillet over medium-high heat until just smoking. Add the burgers in a single layer (working in batches if necessary) and cook until the bottoms are browned, about 3 minutes.
- Flip the burgers and continue to cook until light brown. Reduce heat to low, partially cover the pan, and continue to cook until an internal thermometer inserted into the middle of the burgers reaches 165 degrees, about 5 to 7 minutes longer. Serve in buns with lettuce, tomato, and the basil mayonnaise.
Video
Notes
- Ground turkey: Choose 93% lean turkey rather than 99% lean turkey breast which will be too dry for these turkey burgers.
- Feta cheese: Even if you buy crumbled feta cheese, check the package for any large chunks and break them apart or cut them down before adding to your burger mixture.
- Buns: Either brioche or standard hamburger buns work here. Consider brushing the cut surfaces with butter and grilling in a skillet (or placing over indirect heat on the grill) before assembling your burgers.
- Yield: This recipe makes about 40 ounces of turkey burger mixture, enough for 6 burgers, 6 1/2 ounces each (pre-cooked weight). For smaller burgers, plan on 8 patties, 5 ounces each.
- Storage: Store leftovers covered in the refrigerator for up to 4 days.
Nutrition
Serving: 1 burger | Calories: 793kcal | Carbohydrates: 40g | Protein: 42g | Fat: 52g | Saturated Fat: 20g | Polyunsaturated Fat: 12g | Monounsaturated Fat: 9g | Trans Fat: 0.2g | Cholesterol: 289mg | Sodium: 932mg | Potassium: 369mg | Fiber: 0.2g | Sugar: 0.4g | Vitamin A: 1190IU | Vitamin C: 4mg | Calcium: 227mg | Iron: 3mg