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Juicy Turkey Burgers (No Fillers or Fats)

These turkey burgers are crafted with lean ground turkey, seasoned simply and handled gently to maintain moisture and flavor. They’re seared to develop a golden crust, resulting in tender, juicy patties that are rustic in appearance and full of natural taste. Perfect for a straightforward, flavorful burger experience without fillers or added fats.
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Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings: 4
Course: Main Course
Cuisine: American
Calories: 250
Ingredients Equipment Method Notes

Ingredients
  

  • 1 pound ground turkey (dark meat blend preferred) for juiciness and flavor
  • 1/4 cup panko breadcrumbs helps keep patties tender
  • 1 small onion finely minced for juiciness and sweetness
  • 1 tsp Worcestershire sauce adds smoky umami flavor
  • 1 small egg beaten, acts as binder
  • 1 tsp salt season generously
  • 1/2 tsp pepper freshly ground if possible
  • optional fresh herbs (parsley or thyme) for brightness and freshness

Equipment

  • Large mixing bowl
  • Sturdy spatula
  • Rimmed baking sheet
  • Cast-iron skillet or heavy-bottomed pan
  • Thermometer

Method
 

  1. Gently combine the ground turkey, panko breadcrumbs, minced onion, Worcestershire sauce, beaten egg, salt, pepper, and herbs in a large mixing bowl using a spatula. Mix just until ingredients are evenly incorporated, being careful not to overmix, which can make the patties dense.
  2. Divide the mixture into four equal portions and shape each into a wide, slightly flattened patty about 1.5 cm thick. Keep the edges smooth to prevent cracking during cooking.
  3. Preheat your cast-iron skillet or heavy-bottomed pan over medium-high heat until hot, and add a small splash of oil. When the oil shimmers and lightly smokes, the pan is ready.
  4. Carefully place the patties into the hot pan, cooking for about 4-5 minutes on the first side. You’ll hear a satisfying sizzle and see the edges turn deep golden brown. Gently flip each patty using a spatula, being careful not to break them.
  5. Cook the second side for another 4-5 minutes, checking for a deep golden crust. Use a meat thermometer to ensure the internal temperature reaches 74°C (165°F); if not, continue cooking until done.
  6. Transfer the cooked patties to a plate and tent loosely with foil. Let them rest for 3 minutes to allow the juices to redistribute, ensuring each bite remains moist and tender.
  7. Serve the patties hot, nestled in buns with your favorite toppings, or enjoy on their own for a satisfying, juicy bite.

Notes

Handle the meat gently and keep the mixture chilled before shaping to ensure juicy, tender patties. Use a thermometer for perfect doneness and rest the burgers after cooking to lock in moisture.