My response to your message was blocked for potentially violating safety policies I apologize for any inconvenience
Ratings4 out of 5368 user ratingsYour rating
or to rate this recipe.Have you cooked this?
or to mark this recipe as cooked.
Private NotesLeave a Private Note on this recipe and see it here.
When the meat contracts in the heat, the dimple in the middle of the burger prevents it from becoming overly thick in the center. Instead of having one domed in the center, flattening a small area in the middle allows for more even cooking and a flat burger.
Keeps it burger flat/keeps from puffing up in the middle. 😉
Excellent turkey burger recipe. . one of the best weve ever made.
Whats with the dimple?
93% ground turkey works well. I think you have to use some judgment depending on how moist or dry the meat mixture . If it’s too moist, then some breadcrumbs or ground oatmeal might be helpful. And of course a lot depends on which bbq sauce you use. I used Sweet Baby Ray’s and it came out great .
imo, the teaspoon of salt for the sauce was too much. i had to add more bbq sauce to tame it. i would prob do 1/2 a tsp next time. i will make it again, however.
Part 2. The high percentage of fat made the ground meat almost sloppily wet. Therefore, I added enough bread crumbs to the meat in addition to the ingredients from the recipe to give it a “stiffer” consistency. (I combined plain panko and Progresso Italian Bread Crumbs, which I’ve been using for years as a standard topping for my ground beef burger meat.) ) Otherwise, I followed the recipe exactly to rave reviews. I did melt cheddar on the burgers and toast the buns. Yummy!.
I made this recipe for the first time last night. Turkey burgers had been requested by my dinner guests and I complied. I had never made them before, but recipe will definitely enter into my grilling (charcoal) rotation. When I was buying the turkey, I decided to get the 2015%%20fat%20variety%20of%20ground%20turkey, because that’s what I always do on beef burgers. (The high percentage of fat almost guarantees a moist and flavorful burger. ) Please see Part 2 of this review.
I dont love barbecue sauce so you can substitute worcestershire or soy, it tastes quite good.
Best turkey burger ever!
Very good! Refrigerated about 4 hours Cooked 6-7 minutes per side
My biggest complaint with ground turkey in general is that it tends to fall apart on the grill and/or turn out dry. However, this recipe works well, having been made four times already; the mayo/BBQ sauce serves as a good “sealant” for the meat, keeping the burger juicy inside. I once tried cooking on gas, but it wasn’t hot enough. Unless you have a fancy sear mode, gas won’t be hot enough. It’s crucial to refrigerate the patties. I also suggest using extremely hot coals.
Despite my skepticism, the directions were accurate, even though I used the very liquidy yet delicious Bachans Japanese Barbeque sauce. Delicious results.
Tried this recipe and found it works best with a couple of tweaks – 1. Took Turkey meat from the freezer and mixed when defrosted but still cold 2. The burger meat needs to be salted 3. I prefer shallots to yellow onions 4. I used half of the BBQ sauce but added spices for flavour 5. Agree with the other feedback about making them more like donuts than patties. Doing this I had no issue with them falling a part (kept in fridge for 30min after mixing).
Definitely a mess prepared as directed; chilled for an hour and there was no way they’d withstand grilling. Pan fried burgers for six minutes and finished in the broiler. Perhaps draining moisture from onions would create a tighter burger. It’s doubtful I’ll re-visit this recipe.
These are very tasty turkey burgers. Skipped the onion oil technique, just oiled the grill as usual. Definitely a keeper!.
Excellent turkey burger recipe. . one of the best weve ever made.
93% ground turkey works well. I think you have to use some judgment depending on how moist or dry the meat mixture . If it’s too moist, then some breadcrumbs or ground oatmeal might be helpful. And of course a lot depends on which bbq sauce you use. I used Sweet Baby Ray’s and it came out great .
Do you recommend all-white meat ground turkey, or the version that includes some dark meat?
I was about to write this recipe off as a failure, as I’ve seen a few others do, but they held together amazingly well and had a great flavor! I’m not sure if they’ll become a regular summer grilling recipe, but they were tasty nonetheless. With the exception of adding a small amount of bread crumbs—without which they would not have made it onto the grill in one piece at all—I followed the recipe exactly as it was written. Gave this 3 stars. Private notes are only visible to you.
or to save this recipe.
How To Grill TURKEY BURGERS on a Weber Q | BONUS SECRET TECHNIQUE To Keep Them MOIST!
FAQ
How do you know when a turkey burger is done?
How do you grill turkey burgers without falling apart?
How long do you grill burgers on each side?
How do you cook turkey burgers on a Weber gas grill?
How long do you Grill a turkey burger?
Grill the turkey burgers for 6-7 minutes per side, or until a thermometer inserted in the center of the turkey burgers registers 165 degrees F. If you’d like to add cheese to your turkey burgers, do so when there are 2 minutes left of grilling time. Serve: Build your turkey burgers as desired.
How long does a turkey burger take to cook?
The Best Ever Turkey Burger takes just 15 minutes and a few secrets to get the most perfect, juicy turkey burger either on the stovetop or on the grill. Whether you are trying to avoid red meat, or you simply want a lighter option at your backyard barbecue, turkey burgers are a great option.
How long do you cook burgers on a grill?
Grill the burgers for 5 minutes on each side until just cooked through (an internal temperature of 165 degrees). Add the cheese, if using, during the last minute of cooking. Close the top of the grill while the cheese melts. Place the split buns, cut sides down on the hot grill for just about 10 seconds, then remove them.
How do you cook a ground turkey burger?
The USDA recommends cooking ground turkey until it reaches a temperature of 165 degrees for safety reasons. Use a meat thermometer to ensure your burgers reach that temp. Combine the burger mixture: Place the turkey in a large mixing bowl. Add the onion, mayonnaise, Worcestershire sauce.