All questions

How can I make a juicy (yummy) turkey burger patty?

I'm pan frying a basic turkey burger. I know "juicy" and "flavorful" are tall orders since I'm starting with 99% lean turkey. What can I do to help? Looking for any tips, from additions to cooking techniques.

asked by pnoeric almost 2 years ago
10 answers 6628 views
Waffle3
added almost 2 years ago


You could render some fat from the wings, allow it to cool, then add it to the meat at a 70:30 ratio before grinding.

Dsc_0187
laurenlocally

Lauren is Food52's Director of Partnerships.

added almost 2 years ago

My favorite tricks 1) Cook down a peeled apple with a grated onion and some finely chopped celery for flavor and moisture and 2) A few teaspoons of homemade or Major Grey's Chutney.

Junechamp
ChefJune

June is a trusted source on General Cooking.

added almost 2 years ago

I add grated onion and garlic, as well as finely chopped fresh herbs (I like flat leaf parsley, chives, chervil). Not to forget salt and pepper! and I add an egg white for each pound of meat. That adds "juicy" and helps the meat hang together.

Image
added almost 2 years ago

Pouring about 1/3 cup of water at the bottom of a pan and putting at medium heat, covering the pan to steam once gray on top uncover letting the water evaporate then flip cook for another 3 minutes good to go

Zester_003
pierino

pierino is a trusted source on General Cooking and Tough Love.

added almost 2 years ago

I'm unconvinced that there is such a thing as a "good turkey burger". Let's face it, it's intended to mimic something else that tastes a lot better. Introducing fat (and frankly I don't think olive oil is a good one) is a good step. Turkey makes a better meat loaf than a burger for a great variety of reasons that go beyond seasoning. The meat for your basic ground beef burger is 80/20,meat to fat. So, where are you getting that other 20% from? And veggie burgers? Well those taste like they were made from papier mache.

Default-small
added almost 2 years ago

I usually add lots of olive oil!

186003_1004761561_1198459_n
added almost 2 years ago

Lots of great advice here. The bottom line is you have to either add moisture with apples, celery, onions, fennel or some other grated vegetable or you have to add fat like butter, bacon or cheese.

Default-small
added almost 2 years ago

Oprah used to rave about the recipe linked to below. Generally, as others have noted, the key is in adding moistness with sautéed or finely chopped vegetable/onions and cooking through without overcooking.
http://www.oprah.com/food...