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–+ servings
Let's Cook - Chef Billy Parisi
turkey burger with avocado and tomato

Turkey Burger Recipe

My turkey burger recipe uses a blend of breast and thigh meat with finely grated onion, garlic, and mayo mixed right into the patty for maximum juiciness. I love topping it with oven dried tomatoes, balsamic caramelized onions, mashed avocado, and a homemade chipotle mayo.
Servings: 5
Prep Time: 10 minutes
Cook Time: 1 hour

Ingredients 

For the Toppings:

  • 4 thickly sliced Roma tomatoes
  • 1 tablespoon unsalted butter
  • 1 large or 2 small peeled and julienne red onion
  • 3 tablespoons balsamic vinegar
  • 2 pitted and peeled avocados
  • Juice of ½ lemon
  • 5 slices mozzarella cheese
  • 5 toasted brioche buns
  • 5 large leaves of butter leaf lettuce
  • Chipotle Mayonnaise
  • Salt and pepper to taste

For the Burgers:

  • 1 pound ground turkey breast meat
  • 1 pound ground turkey thigh meat
  • ½ finely grated peeled yellow onion
  • 4 finely grated garlic cloves
  • 2 teaspoons Dijon mustard
  • 1 ½ tablespoons Worcestershire sauce
  • 3 tablespoons mayonnaise
  • 2 tablespoons unsalted butter
  • Salt and pepper to taste

Instructions

  • Preheat the oven to 275°.
  • Place the sliced tomatoes on a sheet tray with a rack and season them with salt and pepper. Bake them at 275° in the oven for 1 hour (see video). Set aside when done.
  • Next, Mix the ground turkey meat with all onions, garlic, mustard mayo, Worcestershire sauce, salt, and pepper until combined. Cover and set aside in the refrigerator until ready to start forming and cooking.
  • In the meantime, add the 1 tablespoons of butter to a large frying pan over medium heat and caramelize the red onions until browned, which takes about 10 to 15 minutes while frequently stirring. Deglaze with the balsamic vinegar, mix in, and set aside.
  • Make the chipotle mayo sauce and set to the side until ready to use.
  • Mash the avocado with lemon juice, salt, and pepper, using a hand masher until it resembles the consistency of guacamole. Keep cool to the side.
  • Heat a griddle or large cast iron skillet to medium-high heat and add 2 tablespoons of butter until melted and hot.
  • Form the turkey burgers into 8 large patties and add them to the griddle as soon as they are made (see video).
  • Cook for 5 to 6 minutes per side or until it reaches an internal temperature of 165°.
  • Add the mozzarella cheese to each burger with 2 to 3 minutes left in the cooking process.
  • Toast the brioche buns on the griddle until lightly browned and toasted.
  • Assemble the burger by layering on as followed: Bottom toasted bun, lettuce, tomato, avocado, onion, turkey burger, chipotle mayonnaise, and then the final toasted top bun.

Notes

The single most important thing about my turkey burger recipe is that the turkey mixture should be very wet before you form the patties. If it is not, the burgers will dry out during cooking. That moisture is what keeps them juicy, exactly like you want it!
Never add breadcrumbs: Breadcrumbs absorb moisture and turn turkey burgers into dry bricks. I do not put breadcrumbs in my meatloaf or meatballs either. The grated onion, garlic, and mayo provide all the binding and moisture you need.
Grate the onion and garlic: Using a microplane or box grater releases the juices into the meat. This is the opposite of using dried granules, which actually pull moisture out. The difference in the finished burger is dramatic.
Form patties at the last second: I shape the burgers right before they go on the griddle. The wet mixture firms up in the refrigerator, and forming them fresh means they hold together on the hot surface without overworking the meat.
Cook to 165 degrees: Turkey must be fully cooked. I use an instant-read thermometer to check, and the combination of breast and thigh meat ensures it stays juicy even at the proper internal temperature.
Ground chicken works too: If you prefer chicken over turkey, the same technique applies. Use a mix of breast and thigh for the same reason.
Make-Ahead: These are best eaten right after cooking. I prepare all the toppings up to 1 day ahead of time: oven-dry the tomatoes, make the chipotle mayo, and caramelize the onions. The burger meat can also be mixed and stored in the refrigerator for 1 day before forming and cooking.
How to Store: I keep the meat and toppings separate, covered in the refrigerator, for up to 4 days. The cooked turkey burgers freeze well, covered, for up to 3 months. I thaw them in the refrigerator for 1 day before reheating.
How to Reheat: I place the turkey burgers in a 13x9 casserole dish, cover with foil, and bake in the oven at 350 degrees for 8 to 12 minutes until warm.

Nutrition

Calories: 996kcalCarbohydrates: 58gProtein: 59gFat: 61gSaturated Fat: 25gPolyunsaturated Fat: 9gMonounsaturated Fat: 16gTrans Fat: 0.3gCholesterol: 294mgSodium: 1167mgPotassium: 1519mgFiber: 8gSugar: 7gVitamin A: 7085IUVitamin C: 25mgCalcium: 297mgIron: 6mg
Author: Chef Billy Parisi