Guys. Get ready to never look at a burger the same way again. I have a serious cheeseburger obsession and enjoy eating them at restaurants (ask me about my most recent New Year’s resolution). However, making cheeseburgers at home is usually too messy and greasy for me to do too frequently. Until now. I can’t tell you how much I hate dry, hockey puck-like food that’s mangled on a grill; I much prefer juicy burgers cooked on the stovetop. Anyway, these Oven Baked Turkey Burgers are true-blue gems, and this recipe is an absolute back-pocket must.
Are you craving a juicy and flavorful burger but watching your calorie intake? Look no further than the mighty turkey burger! Packed with protein and lower in fat than its beefy counterpart, turkey burgers are a delicious and healthy alternative But achieving that perfect juicy texture can be tricky, especially when it comes to temperature.
Fear not burger enthusiasts! This comprehensive guide will equip you with all the knowledge you need to grill the most succulent turkey burgers ever. We’ll delve into the ideal temperature for a perfectly cooked turkey burger, explore tips and tricks to keep them moist and flavorful, and answer all your burning questions.
The Golden Rule: 165°F for Food Safety and Juiciness
When it comes to cooking poultry, food safety is paramount. The USDA recommends an internal temperature of 165°F (74°C) for ground turkey to ensure the elimination of harmful bacteria. However, exceeding this temperature can lead to dryness and a less-than-desirable eating experience.
The key to achieving both food safety and juiciness lies in precise temperature monitoring. Invest in a reliable thermometer like the Thermapen® to accurately measure the internal temperature of your burgers. Remember, every degree counts when it comes to lean meats like turkey.
Resting: The Secret Weapon for Maximum Juiciness
Don’t underestimate the power of resting! Once your burgers reach 165°F, remove them from the grill and tent them with foil for 5 minutes. This allows the internal temperature to rise slightly (carryover cooking) and the muscle fibers to relax, reabsorbing some of the lost moisture. This simple step makes a world of difference in the final texture and juiciness of your burgers.
Pro Tips for Grilling the Best Turkey Burgers:
- Embrace the Frozen Advantage: Frozen Butterball® Natural Inspirations Turkey Burgers are a lifesaver. They can go straight from the freezer to the grill, saving you precious time.
- Seasoning Savvy: Season your burgers after they’ve started defrosting on the grill for maximum flavor adhesion.
- High Heat is Your Friend: Preheat your grill for a direct, high-heat setup to sear the burgers and lock in the juices.
- Don’t Skip the Oil: Lightly oil the grill grates to prevent sticking and ensure even cooking.
- Keep an Eye on the Clock: Grill for a total of 10-12 minutes, flipping once. The exact time will depend on the initial temperature of your burgers and the heat of your grill.
- Temperature is King: Use your Thermapen® to spot-check the internal temperature in multiple areas of the burger. Aim for the lowest reading before the temperature starts rising again to ensure you’ve captured the thermal center.
- Rest and Enjoy: Remember to rest your burgers for 5 minutes before digging in. This final step guarantees maximum juiciness and flavor.
Frequently Asked Questions:
Q: Can I use ground turkey instead of pre-made patties?
A: Absolutely! Simply form the ground turkey into patties and follow the same grilling instructions.
Q: What are some delicious toppings for turkey burgers?
A: The possibilities are endless! Get creative with your favorite toppings, such as lettuce, tomato, onion, avocado, cheese, and sauces.
Q: Can I grill turkey burgers without a thermometer?
A: While it’s not impossible, using a thermometer is highly recommended for accuracy and consistency. It’s the best way to ensure your burgers are cooked to perfection and safe to eat.
Q: What should I do if my turkey burgers are dry?
A: Don’t despair! Next time, try adding a binding agent like breadcrumbs or egg to the ground turkey mixture. This will help retain moisture during grilling.
Q: Can I cook turkey burgers in a pan instead of on a grill?
A: Yes, you can cook them in a pan over medium-high heat. Follow the same temperature guidelines and cooking times.
Grilling the perfect turkey burger is all about precision and technique. By following these tips and using a reliable thermometer, you can achieve juicy, flavorful burgers that are both delicious and healthy. So fire up your grill, grab your Thermapen®, and get ready to experience the ultimate turkey burger bliss!
Oven-Baked Turkey Burger INGREDIENTS
2 pounds ground turkey
Lots of freshly cracked black pepper
1 teaspoon Old Bay (optional)
One teaspoon garlic powder (optional)
1 tablespoon olive oil
Preferred toppings (I stick to the classics: sliced tomatoes, red onion, American cheese, crunchy lettuce, mayo, and pickles)
Top three tips and tricks for the very best oven baked turkey burgers
- Smash! Smash! Alright, so we’re aiming for that satisfying smash burger effect rather than pucks here. We’re going to achieve that with oven cooking, too! You know, those burgers that manage to be extraordinarily juicy while maintaining a uniformly crispy exterior? Yeah, that’s what we’re going for here! It reduces the cooking time, ensures more even baking, and increases the likelihood that the patties will form a crust. We will therefore smash these to a diameter of approximately 4 to 4 and a thickness of about 1/3 inch (give or take). 5 inches. I make these every time, and you can get about six large burgers out of two pounds of ground turkey. Eight quarter-pounders is possible, but to be honest, that’s not quite big enough.
- To aid in binding the ground turkey, use a small amount of the doughy bun interiors. Yes! This is one of my favorite MKL tricks. Since fresh bread is better than dried for this kind of thing and more effectively adds to the overall juiciness of the finished burgers, let’s just take some of the extra bread from our burger buns and toss it into the meat mixture instead of adding a whole new ingredient (store-bought breadcrumbs). Just like when you make traditional meatballs, we’ll just remove a small portion of the bread from the tops of the buns, making them somewhat hollow. Next, we’ll tear that bread up into fresh breadcrumbs. This will keep the patties moist by literally holding onto it, and it will also nicely bind them together. Speaking of incredibly simple meatballs, you might want to try my Pacific Rim Meatballs, Lemony Orzo with Meatballs, or Easiest Hands-off Spaghetti and Meatballs. } .
- Work it, but not real good. Thus, as with almost any recipe involving ground meat, we want to stir the ingredients together just until they are well combined. We DO NOT want to overwork the turkey because this will make the burgers more difficult to eat. We want lightness, not toughness. Additionally, the heat from your hands will start to render whatever fat they do have. We don’t want this to happen just yet.
