Guys. Get ready to never look at a burger the same way again. I am obsessed with cheeseburgers and love eating them when I’m dining out (ask me sometime about my most recent New Year’s resolution), but cooking them at home tends to be greasy/messy enough to prevent me from doing it too often. Until now. I MUCH prefer a smash burger cooked on the stovetop to a dry, hockey puck-esque thing mangled on a grill (I have stories, can you tell?). Anyway, these Oven Baked Turkey Burgers are true-blue gems, and this recipe is an absolute back-pocket must.
Turkey burgers have become an increasingly popular alternative to traditional beef burgers Packed with protein and lower in fat, turkey burgers are a healthier option that doesn’t compromise on flavor. However, cooking turkey burgers can be a bit tricky. Being leaner than beef, it’s crucial to cook them just right to avoid ending up with a dry, overcooked hockey puck.
So what’s the perfect temperature for turkey burgers to achieve both food safety and juicy deliciousness? Let’s break it down
Why Temperature Control Matters
Temperature is arguably the most important factor when cooking turkey burgers. Poultry needs to reach an internal temperature of 165°F to eliminate any harmful bacteria like salmonella. Going over that temp risks drying out the burgers and making them tough.
Being so lean, turkey burgers have less wiggle room when it comes to temperature compared to fattier meats. There’s no marbling to keep them moist. You need to catch them at just the right moment before they go from succulent to sawdust. Getting an accurate reading of the internal temp is key.
The USDA Recommended Safe Temperature
The USDA recommends cooking turkey burgers to an internal temperature of 165°F to ensure they are safe to eat. This temperature kills any potential foodborne pathogens. Some people may think 165°F seems high and risks overcooking. However, when dealing with ground meats, you want to eliminate bacteria that could be mixed throughout the meat. Whole muscle cuts like turkey breast only need to reach 165°F at the thickest part since bacteria exist mainly on the surface.
For ground turkey, the USDA says 165°F is the magic number for safety. It’s not worth taking risks with poultry under that temp.
The Fine Line Between Safe and Dry
Here’s the catch. While 165°F kills bacteria, even one degree over can cause turkey burgers to turn dry and taste like cardboard. Poultry has less fat and connective tissue than beef. Once you go past 165°F, the meat fibers quickly get overcooked and moisture is expelled.
You want to cook the burgers thoroughly to be safe, but pulling them off the heat at the exact right moment is essential. This takes careful temperature monitoring. Using an accurate instant-read thermometer is the best way to nail that ideal temp.
Accounting for Carryover Cooking
When cooking turkey burgers, you also have to consider carryover cooking. This is the phenomenon where the internal temperature continues to rise even after you pull it off the grill or pan. This means you want to remove the burgers from the heat when they’re 5-10 degrees below your target temp.
For example, pull the burgers at 160°F and allow carryover cooking to bring them up to a safe 165°F as they rest. This prevents overshooting to 170°F+ which would dry them out. Just a few degrees make a big difference!
Resting for Maximum Juiciness
Speaking of resting, this is a crucial step in grilling juicy turkey burgers. Allowing the burgers to rest after cooking allows the proteins to relax and reabsorb some of the moisture pushed out during cooking.
After removing the burgers from heat, tent them loosely with foil and let them rest for 5 minutes before serving. The temperature equalizes, juices redistribute, and you end up with a more tender and juicy interior. Don’t skip this step!
Handling Frozen Turkey Burgers
If using frozen pre-made turkey burger patties, you can go straight from freezer to grill or pan. However, frozen meat accepts seasoning poorly. Wait until the patties have thawed slightly before seasoning or salting them.
Frozen patties may take slightly longer to cook through to 165°F since they start cooler. Watch the temp, flipping periodically, until it registers around 160°F, then carryover finish to 165°F.
Grilling Turkey Burgers to Perfection
Grilling is a popular cooking method for turkey burgers to give them nice charred exterior while keeping the interior tender and moist. Here are some tips:
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Preheat grill to high heat, around 450-500°F. Use direct heat for searing.
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Oil the grates well so the lean patties don’t stick.
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Cook turkey burgers over direct high heat for 5-7 minutes per side with the lid open.
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Flip only once during cooking for better sear.
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Monitor internal temp, pulling at 160°F for carryover finish to 165°F.
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When done, move to indirect heat, tent with foil and rest for 5 minutes.
Pan-Seared Turkey Burgers
You can also cook turkey burgers in a skillet on the stovetop. Here is a simple pan-searing method:
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Heat a cast iron or nonstick skillet over medium-high heat.
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Add a teaspoon of oil or butter to coat the pan.
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Add patties and cook undisturbed for 3-4 minutes to sear bottoms.
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Flip burgers and cook second side for another 3-4 minutes.
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Check internal temp, removing from pan at 160°F.
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Rest patties on a plate for 5 minutes before serving.
Either grilling or pan-searing work well for turkey burgers. The key is monitoring temperature to catch them at the perfect 165°F for food safety and juiciness.
Common Turkey Burger Mistakes
It’s easy to go wrong with turkey burgers if you aren’t diligent about temperature. Here are some common mistakes:
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Not using a meat thermometer and overcooking. It’s nearly impossible to gauge doneness by eye alone.
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Cooking over high heat the entire time. High heat is good for searing but lowering heat prevents burning.
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Not allowing the burgers to rest before serving. Skipping this causes loss of moisture and juices.
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Adding ice cold toppings right away. Allow burgers to cool slightly before topping or the cold ingredients will draw out more heat.
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Squishing down with a spatula while cooking. Doing this presses out moisture so only flip once.
With a little care and proper technique, you can avoid these pitfalls and make the juiciest turkey burgers ever!
Tips for Keeping Turkey Burgers Moist
In addition to perfect temperature control, there are some other helpful tips for keeping turkey burgers nice and moist:
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Mix in a little egg and breadcrumbs as binders to help the patties retain moisture.
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Make indentation in the center of patties to reduce bulging and help them cook evenly.
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Brush turkey patties with oil before cooking to seal in moisture. Olive or avocado oil work well.
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Avoid leaner breast-only turkey burgers. Opt for a mix with some thigh or leg meat which has more fat.
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When forming patties, handle the meat as little as possible to prevent overworking it.
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Consider adding juicy toppings like cheese, guacamole, or grilled onions and peppers.
Getting Creative with Turkey Burgers
Part of the fun of turkey burgers is mixing up flavors and toppings. Here are some tasty ideas:
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Pesto turkey burgers – pesto mixed into meat or spread on bun
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Jalapeño popper turkey burgers – stuffed with cream cheese and jalapeños
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Mediterranean turkey burgers – feta, sun-dried tomatoes, and tzatziki
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BBQ turkey burgers – cheddar, bacon, onion rings, and BBQ sauce
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Southwest turkey burgers – pepper jack, guacamole, roasted corn salsa
Don’t limit yourself to boring plain turkey burgers. With inventive seasonings and toppings, you can make them pop with flavor.
Time and Temperature Is Everything
Cooking turkey burgers that are safely cooked, moist and tender on the inside, and full of flavor is all about precision. Follow the USDA recommended internal temperature of 165°F but not a degree over. Employ carryover cooking by removing them from heat just below this temp. Always allow the patties to rest after cooking for maximum juiciness. With the right techniques you’ll have turkey burgers that rival beef in taste and texture.
Top three tips and tricks for the very best oven baked turkey burgers
- Smash! Smash! Okay, we’re not going for pucks here, right? We’re trying to achieve that good smash burger effect. You know, the burgers that are somehow both incredibly juicy and still have an even, crisp surface all over? Yes, that’s what we’re getting here, but all done in the oven! The smashing really helps with it, too. It keeps the cook time lower, the patties will bake more evenly, and they’re more apt to actually develop a crust . So, we’re going to smash these to a thickness of about 1/3 inch (give or take) and a diameter of about 4 to 4.5 inches. This is what I do every time, and with 2 pounds of ground turkey, you can get about six big burgers out of it. You could do eight quarter-pounders, but honestly that’s not quite big enough.
- Use a little bit of the doughy bun interiors to help bind the ground turkey. Yes! This is one of my favorite MKL tricks. Rather than introducing a whole new ingredient to the program here (store-bought breadcrumbs) let’s just pick out some of the excess bread from our burger buns and throw that into the meat mixture, yes? Fresh bread is better for this sort of thing than dried anyway, as it contributes to the overall juiciness of the finished burgers more effectively. Similar to how you make classic meatballs, we’ll simply pick out some of the bread from the bun tops, hollowing them out a bit. Next, we’ll tear that bread up into fresh breadcrumbs. This will maintain moisture – literally holding onto it – and it will also bind the patties together nicely. {Speaking of super easy meatballs, you may want to peep my Easiest hands-off spaghetti and meatballs, or my lemony orzo with meatballs, or my Pacific Rim Meatballs.}
- Work it, but not real good. So, as with just about any recipe that uses ground meat, we want to gently mix the ingredients together just until blended. We DON’T want to over-work the turkey, as this will contribute a toughness to the finished burgers. We want lightness, not toughness. Also the heat from your hands will begin to render what little fat they actually do have. We don’t want this to happen just yet.
What temperature to bake turkey burgers?
I have found that a respectably-hot-yet-not-overly-scorching temperature of 400 degrees F is perfect for these. This will give the interiors a chance to fully cook through while the exteriors can develop a good browned crust.
Best Ever Juicy Turkey Burgers
FAQ
What temperature do you cook turkey burgers to?
How do you know when turkey burgers are done?
Can turkey burgers be a little pink?
Can I eat a turkey burger medium rare?