Grilled Turkey Burgers
Published Aug. 3, 2022
- Total Time
- 40 minutes
- Rating
- Comments
- Read comments
Ingredients
- Neutral oil (such as canola), for greasing
- 1medium yellow onion, peeled
- 1pound ground turkey
- ¼cup store-bought or homemade barbecue sauce
- 2tablespoons mayonnaise
- Kosher salt (such as Diamond Crystal)
- Black pepper
- 4hamburger buns
- Toppings (such as shredded iceberg, sliced onion, tomato and pickles) and condiments (mayonnaise, barbecue sauce or mustard), as desired
Preparation
- Step 1
Heat the grill to medium-high. Lightly grease a plate and set aside. Coarsely grate ¼ cup onion; reserve the remaining onion. In a medium bowl, mix the turkey, grated onion and 2 tablespoons barbecue sauce. Form 4 patties about 4 ½ inches wide (about 5 ounces each). Press a small dimple in the center of each patty, then place the burgers on the plate and refrigerate until firm (at least 5 minutes or, covered, up to 2 days).
- Step 2
Meanwhile, in a small bowl, stir together the remaining 2 tablespoons barbecue sauce with the mayonnaise; season with 1 teaspoon each of salt and pepper.
- Step 3
When ready to grill, dip the reserved onion in oil. Clean the grates with a grill brush, then grease the grates with the oiled onion. (This perfumes the grill and your patties.) Lightly coat the tops of the burgers with some of the mayo mixture (about ½ teaspoon per patty).
- Step 4
Grill the burgers, mayo side down, until well browned and patties release from the grates, 4 to 6 minutes. (If flare-ups occur, move to an area of the grill where there are no flames underneath. For a gas grill, close the lid between flips, listening and keeping an eye out for flare-ups.) Spread mayo mixture on the tops of the patties, then flip and grill on the second side until cooked through, another 4 to 6 minutes.
- Step 5
Transfer to a plate and let rest for at least 5 minutes. Grill the cut sides of the buns until toasted, 1 to 2 minutes. Build burgers on the buns with the patties and desired toppings and condiments.
Private Notes
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Comments
The dimple in the middle of the burger is to keep it from getting too thick in the centre when the meat contracts in the heat. Flattening a small spot in the middle allows for more even cooking and flat burger, not one domed in the middle.
Keeps it burger flat/keeps from puffing up in the middle. ;-)
Excellent turkey burger recipe. . one of the best we've ever made.
I've made this twice now, once on a charcoal grill, once on a pan on the stovetop. Neither time have I managed to keep all four patties intact, so next time breadcrumbs will be required. Both times I made it with leftover homemad BBQ sauce using another NJT recipe and it's delicious. Delicious enough to keep trying, even if it ends up more of a deconstructed burger...
As others have noted, they are VERY gloppy when you try to form them into a burger , egg didn’t help at all . That being said , ended up being tasty
Patties started off liquidy and loose and never firmed up. It was a feat that I flipped them mostly intact, with a layer of meat adhering to the grill. Melting some cheese on top was clutch and flavor was fine but not a pleasant texture for eating.