The best homemade turkey burgers ever are made with these thick, juicy, tender ground turkey patties seasoned with chopped onion, curry powder, and fresh garlic!
While cooking the turkey burgers on top of the stove is the recommended method for this recipe, grilling is also an excellent choice!
I’ll be sharing some simple, practical cooking and prep tips and tricks here, like salting the burger patties’ exterior right before cooking them rather than salting the turkey mixture first. Ill explain why as we go. Lets get into it.
This really good turkey burger recipe is more about technique than anything else. From here, you can take it and adapt it to suit your personal tastes.
The turkey burger patties are seasoned with curry powder, rosemary, garlic, and onion and are super versatile. Serve them with your preferred turkey burger toppings (or try some of the ideas I’ve listed below).
You’ve just grilled up some delicious turkey burgers, but when you cut into them, you notice a slight pink hue in the center. Now you’re wondering, “Are these safe to eat?”
The short answer is yes slightly pink turkey burgers can be safe to eat but there are a few things you need to keep in mind.
The USDA recommends cooking ground turkey to an internal temperature of 165°F (74°C). This temperature ensures that any harmful bacteria present in the meat are killed. However, it’s important to note that the color of the meat is not always a reliable indicator of its doneness.
Even if the center of your turkey burger is slightly pink, it may still be safe to eat if it has reached an internal temperature of 165°F (74°C). This is because the pink color can be caused by a number of factors, including the type of turkey used, the cooking method, and the presence of certain spices or marinades.
Here are some tips for ensuring that your turkey burgers are safe to eat:
- Use a food thermometer to check the internal temperature of the burgers. This is the most accurate way to determine if they are cooked through.
- Cook the burgers over medium-high heat until they are browned on the outside and the juices run clear.
- Let the burgers rest for a few minutes before cutting into them. This will allow the juices to redistribute throughout the meat.
It is usually best to err on the side of caution and discard your turkey burgers if you are still unsure about their safety.
Here are some additional things to keep in mind:
- Pregnant women, young children, older adults, and people with weakened immune systems should avoid eating undercooked poultry.
- If you have any concerns about food safety, it is always best to consult with a healthcare professional.
However, it is important to use a food thermometer to check the internal temperature and to cook the burgers over medium-high heat until they are browned on the outside and the juices run clear. If you are still unsure whether your turkey burgers are safe to eat, it is always best to err on the side of caution and throw them out.
Are Turkey Burgers “Good”?
Bear with me for a moment here while I walk you through my issues with this question.
I know, “no personal stories, just the recipes” blah blah blah. But this is important. Additionally, you can use the table of contents (above) or click the “jump to recipe” button if you’d like to skip it. But I hope you dont.
(TW: a little conversation about diet culture) In 2013, my husband and I would go for the most thrilling culinary adventures by hiking down to the grassy run behind our apartment, where we had a little charcoal grill set up.
Cornish game hens, sausages, steak, chicken thighs, veggies — we grilled everything. Except for turkey burgers. My husband insisted he “just didnt like them. ” But he also couldnt remember the last time hed tried one. So I set out to change his mind.
While I enjoyed turkey burgers, I was also trying to break free from the diet culture, and I thought that turkey burgers were “healthier” and a “good” food than whatever he was grilling, so why the obsession?
(It’s not that turkey burgers aren’t “good” or “healthy”—though they might be for some people—I just use air quotes because I know better than to attach moral values to food and because I know that calling something “healthy” is ultimately a meaningless way to describe food!) Healthy is relative, and different people have different nutritional needs!).
My spouse showed me how to light a charcoal fire and the importance of keeping the grill’s one side hot and its other side cool. And because I’m not a heathen, I made patties out of ground turkey, which we grilled to great effect. We became turkey burger regulars!.
But it wasn’t until we moved to Baltimore and went to Gary’s Turkey Burger stand at the farmers market that we realized how good a turkey burger could be.
Garys towering turkey patties with cheese were moist, tender, juicy, and packed with lots of flavor. They were topped with thick slices of cheese and crispy bacon. Basically everything you dont expect turkey burgers to be. Lines for Garys began around 7 a. m. Youd put your name down and return 30 minutes later to pick up your order. It was worth it.
While we waited, we learned some secrets of a quality turkey burger straight from the legend himself. Gary shared with us his method for keeping the turkey patties flat during cooking and his addition of curry powder to the ground turkey mixture. In the winter, when the market was closed, we made our own version of Garys burgers at home.
Gary’s Turkey Burger Stand is sadly no longer in operation, but his legacy lives on in our delectable recipes and treasured memories.
The truth is, I have no idea if consuming these turkey burgers will enhance your character or general well-being. But I’ll assume you’re a decent person if you make them, post a photo of them on Instagram with a tag for me, or write a review on this blog. All I can say is that these ground turkey burgers are incredibly tasty and perfectly seasoned.
They taste good and I like eating them because I like them. Thats it. Thats the whole story. But if you’ve been putting up with dry, crumbly turkey burgers because you feel like you should because they’re “good for you,” I’m here to show you just how delicious they can be. ” .
Heres what youll need to make these turkey burgers. Nothing fancy here, you should be able to find most of these at your local grocery store. See recipe card for quantities.
- In Turkey, 90% of the ground is regarded as being lean or higher. We were on the lookout for a turkey meat that was 85% lean enough to use in our turkey hamburgers. If you want juicy, flavorful turkey burgers, you should definitely start with a less lean ground turkey mixture because fat adds moisture and flavor.
- Onion: White, yellow, or sweet onions are best for these turkey burgers, but red onions or shallots will do in a pinch.
- Garlic: You can mince or finely chop the garlic cloves for these turkey burgers. You want to chop them fairly finely to ensure that they blend evenly.
- Curry Powder: Depending on the brand, different spice mixtures are used in curry powder. Madras curry powder is my favorite because it’s a bit spicier than regular curry powder. Emphasis on slightly. Its not really spicy. The majority of grocery stores carry it; if not, try Spicewalla or Amazon.
- Black pepper: Either freshly cracked or pre-ground works well!
- Diamond Crystal Kosher Salt is my favorite brand because it is half as salty as other brands, even kosher brands. If you’re using a different brand, cut the salt quantity in half!
- Rosemary: Fresh rosemary brings out the savory flavors of these turkey burgers.
- Potato buns, kaiser rolls, brioche buns, or pretzel rolls are great with turkey burgers. Although I prefer my burger buns to be soft and seedy on top, you do you!
- Here are your favorite burger toppings: lettuce, bacon, mayo, onions, and mustard!
How Long to Cook a Turkey Burger
Turkey burgers take about 5 minutes per side to cook on the stovetop. Depending on how hot your pan is, this may take a little longer. I.
You may need to reduce the heat if your pan is overheated in order to prevent the outside of the burger from burning before the interior reaches the appropriate doneness.
To cook a turkey burger on the stove, first preheat your bare skillet over medium heat (this is especially important if you’re using a stainless steel pan). Then, add enough oil to completely cover the bottom of the pan in an even layer.
After adding the turkey patty to the pan, flip it over so the salt-stained side and the divot are facing down. Then season the flat side, which is now facing up.
Instead of rubbing salt into the meat, you can prevent the salt from evaporating from the meat before it cooks by seasoning turkey burgers in this way. By seasoning the outside of the burger youll end up with a much more tender, juicy turkey burger.
As the turkey burger cooks, it expands. The divot will flatten out, giving you a nice flat turkey burger thats evenly thick throughout.
Without the divot, youd end up with a rounded turkey burger patty! No one wants that.
When the turkey patties are nicely browned on both sides and cooked through, top them with cheese or bacon.
Add these toppings to the turkey burger patties while they are still in the pan so the cheese will melt on them. If youre using bacon, the melting cheese will help hold the bacon in place.
To speed up the melting of the cheese, add a tablespoon or so of water to the pan and cover it immediately. Leave it alone for about 30-60 seconds. The steam will melt the cheese faster.