4 Essential Tips for Making a Better Turkey Burger

published Jul 10, 2014
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I love a good burger any time of year, but there’s something about summer that makes them even better. Lately I’ve been changing things up with lean, flavor-packed turkey burgers.

Creating a good turkey burger can be tricky because ground turkey, while leaner than the beef in traditional burgers, needs a little extra loving care. Here are four tips for a juicy, satisfying turkey burger.

1. Bolster the flavor with add-ins.

Ground turkey is super lean, so as a burger on its own it doesn’t quite offer the same flavorful punch as a juicy beef burger. But that’s what add-ins are for! Pump up the mild flavor of turkey with herbs and spices, sauces and spreads (Dijon mustard is my favorite!), chopped veggies and beans. The flavor options are nearly limitless.

2. Add extra liquid to keep the burgers moist.

Because they’re low in fat, turkey burgers can get dry easily. Luckily there’s an easy way to prevent that! Add a flavoring liquid, like soy sauce, Sriracha or Worcesterchire sauce, or water-packed veggies, like shredded zucchini or diced mushrooms to keep your burgers moist, juicy and even more delicious.

3. Cook your burgers completely.

Unlike its beefy cousin which is downright delicious served medium rare, turkey burgers have to be completely cooked through.

4. Use a meat thermometer.

Is it done? Does it need more time? Take away the uncertainty of judging the doneness of your burger by using an instant read thermometer. Ground turkey should be cooked to 165 degrees Fahrenheit. Cook it just to this temperature — no more — to make sure it stays moist inside.

What’s your favorite way to make turkey burgers?