Turkey Burgers
Updated Aug. 6, 2024
- Total Time
- 30 minutes
- Rating
- Comments
- Read comments
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Ingredients
- ½medium onion
- 1pound lean ground turkey
- 1tablespoon Worcestershire sauce
- 2tablespoons ketchup
- ¾teaspoon salt
- Freshly ground pepper to taste
- 4hamburger buns, preferably whole wheat
- 1tablespoon canola oil, or use pan spray
- Thin slices of Cheddar, optional
- Sliced tomato
- Sliced onion
- Iceberg lettuce
- Pickles
- Sliced red pepper
- Ketchup and mustard
For the Burgers
For Serving
Preparation
- Step 1
Grate the onion on the fine holes of a grater. You should have about two tablespoons of grated onion (and a lot of juice, which you can discard). Place in a bowl with the ground turkey, Worcestershire sauce, ketchup, salt and pepper. Using a fork, mix together well. Shape into four patties — the mixture will be quite moist — and press the patties into ½-inch thick rounds.
- Step 2
Heat the canola oil in a nonstick griddle or large nonstick frying pan over medium-high heat. (Alternately, spray the griddle or pan with pan spray.) When you can feel the heat while holding your hand just above griddle or pan, cook the patties for five minutes on each side, topping with slices of Cheddar, if desired, after the first flip. Serve burgers on buns, with the condiments of your choice.
Private Notes
Comments
I think in the future I'm going to use the phrase "grating an onion" as a metaphor for a nearly impossible task. What mush I did get was delicious and worked well for the patties, but at the risk of sliding layers off while applying pressure and grating my fingers...
The seasoning for the burgers are delicious. For the same results with less time, I baked the patties in the oven first for 30 mins at 375 F and then seared it on my griddle for 2 mins on each side. It came out delicious, moist and full of flavor
KLK, try the donut method of burger forming. You make the patty and then put a depression in the center - it helps reduce shrinkage and cooks more evenly (which is good since it is poultry).
Cooked as written. Simple but so good. If you want the joy and comfort of a cheeseburger made a little leaner, cook this!
This reminds me of the White Castle burgers of my youth! The grated onion, ketchup, and Worcestershire sauce make for a moist mushy blend. Skip the pink slime and opt for quality organic ground turkey (or chicken). Cooked on a skillet, these burgers are never dry and full of flavor!
This is an absolute staple in my dinner rotation, I love these burgers! I’ve never had a problem with the burger patties being too wet, even without straining the onion, I just grate it right in with the meat. One tip I have is to form the patties into balls, then slap them down on parchment cut into squares to transfer them to the pan more easily and squash them down a bit for more even cooking. I love that they come out perfect every time, 5 minutes each side. I also will sauté the other half of the onion as an extra topping!