Tired of dried out, falling apart turkey burgers? Then this flavor packed, healthy, sticks-together-and-doesn’t-fall-apart turkey burger is the one for you!
I have to admit it, I don’t make turkey burgers at home, or at least I didn’t use to. That was until I cobbled together a recipe with a few techniques that made perfect, no-fail, moist, juicy, won’t-fall-apart turkey burgers.
Now I’m hooked. Completely. The world is my turkey burger oyster. You can play around with seasonings, bits of vegetables or bacon, whatever pleases you, but here is your base recipe for a great turkey burger.
What amazed me what that I cooked these suckers until 190 degrees- ten degrees more than I had to- and when I poked the meat thermometer into them, the juices, oh man, the juices that just flowed out were crazy!
Turkey burgers can be a delicious, healthier alternative to traditional beef burgers. However, they tend to be more delicate and prone to crumbling, especially when grilling If you’ve battled sad, mushy turkey burgers that fall apart on the grill, fear not! With the right techniques, you can enjoy turkey burgers that hold their shape and deliver maximum juiciness and flavor. This comprehensive guide covers pro tips and binding agents to help you master the art of intact turkey burgers
Why Turkey Burgers Fall Apart
There are a few reasons why turkey burgers tend to disintegrate more easily than beef
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Less fat content – Turkey is leaner than beef. Less natural fat means less moisture retention.
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Loose texture – Ground turkey has a looser texture than beef due to the muscle structure.
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Cooking method – Exposure to high heat while grilling can quickly dry out delicate turkey meat.
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Overmixing – Overworking the meat compounds the texture issue.
But with some simple preparation tricks, you can overcome these hurdles for tender, flavorful turkey burgers that hold together beautifully.
Tips to Bind Turkey Burgers
Use Binders
Binders are ingredients that add moisture and act as a “glue” to adhere the meat together. Popular options include:
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Eggs – The gold standard. Use 1 egg per 1 lb turkey meat.
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Breadcrumbs – Dry crumbs soak up moisture and bind. Use 1/4 to 1/2 cup per lb.
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Oats – Finely ground oats work perfectly. Substitute 1/4 to 1/2 cup per lb.
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Potato flakes – Rehydrate and mix 2-3 Tbsp per lb turkey.
Keep it Cold
Chilling all ingredients helps firm up the texture for easier shaping.
- Chill meat before mixing.
- Refrigerate turkey mixture 30+ minutes before shaping patties.
- Chill shaped patties 30+ minutes before grilling.
Gentle Handling
Avoid overworking the meat when shaping patties. Handle patties gently when flipping on the grill.
Don’t Overcook
Cook until just 165°F internally. Overcooking dries out the delicate meat.
Add Fat
Introducing additional fat adds moisture and flavor. Try:
- Ground dark turkey meat
- 2 Tbsp oil per lb ground turkey
- 2 Tbsp animal fat per lb
Turkey Burger Recipes
Now let’s put these tips into delicious action! Here are can’t-miss turkey burger recipes for staying together success:
Greek Turkey Burgers
Feta cheese, spinach, and sun-dried tomatoes pack a flavor punch.
Binders: Eggs, breadcrumbs
Fat: Olive oil
Flavorings: Lemon, oregano, garlic
Southwest Turkey Burgers
Corn, black beans, and spices give a tex-mex vibe.
Binders: Eggs, oats
Fat: Bacon drippings
Flavorings: Chili powder, cumin, lime
“Juicy Lucy” Turkey Burgers
Cheese-stuffed beauties, grill-smashed.
Binders: Eggs, potato flakes
Fat: Bacon fat
Flavorings: Stuffed with cheddar cheese
Cooking and Serving Tips
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Grill over medium-high heat. High heat dries out ground turkey.
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Use a gentle touch when flipping patties. Don’t press down and squeeze juices out.
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Grill patties to 165°F internal temperature. Instant-read thermometers prevent overcooking.
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Let burgers rest 3-5 minutes before serving. This allows juices to redistribute.
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Add cheese slices near the end to melt. Top with lettuce, tomato, pickles, mustard, or favorite condiments.
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For extra flavor, mix in finely chopped onions, mushrooms, peppers, or other veggies.
Troubleshooting Crumbling Burgers
If burgers still fall apart:
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Add more binders like breadcrumbs or mashed potato flakes
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Introduce more fat via oils, animal fat, bacon drippings, etc.
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Ensure meat stays chilled before and after shaping patties
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Refrain from tightly packing patties – shape them loosely
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Try thicker patties vs. smash burgers
If burgers are too dense/compact:
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Avoid over-handling the meat when mixing and shaping
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Use a gentler touch shaping looser patties
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Add a touch more egg, oil or other binder
With the right techniques and recipes, you can master the perfect turkey burger that holds together on the grill for maximum juiciness and flavor. Say goodbye to dry, crumbling patties! Your new go-to turkey burgers will impress any backyard chef.
No Fail, Amazing Turkey Burgers!Tired of dried out, falling apart turkey burgers? Then this flavor packed, healthy, sticks-together-and-doesn’t-fall-apart turkey burger is the one for you!
- ▢ 1 pound ground turkey
- ▢ 2 tablespoons seasoned bread crumbs
- ▢ 2 tablespoons finely diced onion
- ▢ 1 egg
- ▢ 1 clove garlic peeled and minced
- ▢ 1 teaspoon Seasoning Salt
- ▢ 1/8 teaspoon ground black pepper
- ▢ 1 teaspoon Worchestershire sauce
- ▢ flour to dust
- Combine all ingredients in a medium bowl; form into 4 patties.
- Dust each patty with flour, shaking off the excess. This helps you form a crust on the burger and they won’t fall apart as easily.
- Cook on a skillet or a BBQ stone – NO grills!- turning once, until the burgers reach an internal temperature of 180 degrees F.
- Let rest briefly, then serve.
All calories and info are based on a third party calculator and are only an estimate. Actual nutritional info will vary with brands used, your measuring methods, portion sizes and more.
Share a photo of what you made on Instagram or Facebook and tag me @thekitchenmagpie or hashtag it #thekitchenmagpie.
Please rate this recipe in the comments below to help out your fellow cooks!
Turkey Burger Tips & Tricks
I employed a few tricks that if you follow, will help you attain some pretty amazing burgers.
1) Never, ever squish them down. Resist. Even if they are a weird shape, you’re going to squeeze all the juice right out of them!
2) Dust the patties in flour on both sides before you cook them. Trust me. This gave them a fabulous seared coating on the outside that kept the juices in! It worked like a charm!
3) Cook them on a flat top grill, so that they can cook in any fat or juices that do escape. When you cook them on a BBQ grill, the juices just fall between the spaces.
4) If you can, invest in BBQ grilling stones. They have seriously changed my BBQ world. I am in love. The stones make the best EVERYTHING. Click on the link to see how I grilled these turkey burgers! Mmmm!
Like I mentioned, this is simply a base. Add bacon, add cheese, add whatever you like to them, in small amounts, of course. This is just one good tasting, doesn’t fall apart turkey burger.
Man you guys, whenever I write up a recipe for you, I crave it. Just looking at these made me hungry! I was exceptionally happy with how they turned out, because I love a good burger. Sadly, red meat doesn’t love us, so let me tell you how happy I am that these are a nice healthy alternative!
How to stop your turkey burgers from falling apart
FAQ
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