How To Make a Super Juicy Turkey Burger
A deliciously moist, juicy turkey burger that is full of flavor, topped with cheddar cheese, avocado, and a Dijon aioli. Delicious!
Equipment
- food processor - if you don't have a food processor, a blender will also work
- 1 Large Bowl
- 2 metal spatulas
- 1 large knife
- instant read thermometer - not essential, but highly recommended
Ingredients
For Veggies
- 10 oz. Cremini mushrooms (stems cut off and tops quartered)
- 1 Tbsp. shallot (coarsely chopped)
- 3 Tbsp. flat Italian parsley (whole leaves, lightly packed (just shy of a ¼ cup))
Adding With The Veggies
- 20 oz. 85% lean ground turkey (this works better than leaner turkey)
- 2 Tbsp. extra virgin olive oil
- 1 tsp. Worcestershire sauce
- ½ tsp. Kosher salt
- fresh cracked pepper, to taste
- 4 slices cheese of choice (I like sharp cheddar, but use what you like!)
For Grilling
- 2 tsp. avocado oil (for brushing grill pan)
For Assembling The Finished Burger
- 4 slices cheese of your choice (cheddar is my favorite)
- 4 sturdy rolls, sliced and toasted (like ciabatta, Kaiser, etc.)
For Dijon Aioli
- ⅓ cup light mayonnaise
- 1 Tbsp. Dijon mustard
Burger Toppings
- 1 avocado (cut into ¼" slices)
- tomato slices
- sliced red onion
- green leaf lettuce
Instructions
PREP THE VEGGIES
- Wash, cut stems off and quarter 10 oz. Cremini mushrooms
- Coarsely chop 1 Tbsp. shallot
- Wash and measure 3 Tbsp. flat Italian parsley
- Add to Food Processor or blender and pulse a few times to chop into small pieces
FORM THE TURKEY PATTIES
- Into a large bowl, add 20 oz. 85% lean ground turkey, 1 tsp. Worcestershire sauce, 2 Tbsp. extra virgin olive oil, ½ tsp. Kosher salt, and fresh cracked pepper, to taste.
- Divide meat into 4 sections, and form 4 patties and place on large plate. At this point, the consistency will be soft but will firm up a bit in the refrigerator. Cover tightly with plastic wrap.
- Refrigerate for at least 30 min. but preferably 1 hour.
GRILL THE PATTIES
- Oil grill pan with 2 tsp. avocado oil, and let pan heat for a couple minutes. Using a large metal spatula, transfer patties to grill pan and let cook undisturbed for 5 minutes.
- After 5 minutes, give the patties a ¼ turn, and let cook another 4-5 minutes longer.
- Flip burgers and continue to cook another 4 minutes.
- With an instant read thermometer, check temperature of burger. It should register about 140℉ at this point depending on thickness.
- Add 4 slices cheese of your choice to tops of burgers and place a large pan cover over to help melt the cheese. After cheese has melted, take internal temperature again. It should register at least 165℉. It is ok if it is a bit higher, as this burger is so incredibly juicy, it will not affect the final results.
PREP THE AVOCADO
- Wash exterior of 1 avocado. Using a sharp chef's knife or other large knife, slice around the entire avocado lengthwise and twist gently to separate the two halves.
- Remove pit, scoop the flesh out with a spoon, and slice into ¼" slices.
TOAST THE ROLLS
- To toast the 4 rolls, you can either slice them in half and use a toaster or use a sheet pan and toast all 4 rolls at once face side up on broil. Make sure to keep a close eye on them - they will burn quickly!!
MAKE THE AIOLI
- To make the aioli, mix ⅓ cup light mayonnaise with 1 Tbsp. Dijon mustard. Stir until well blended.
ASSEMBLE THE BURGERS
- Once the burger is finished, the rolls are sliced and toasted, spread the aioli onto both sides of the rolls.
- Next, place burger onto bottom half, and top with your choice of toppings including avocado, red onion, lettuce, tomato, etc. Add top of roll to this wonderful creation, and ENJOY!
Notes
- Chill the patties. Make sure to chill the formed patties at least 30 min., and preferably 1 hour +
- Use a spatula to transfer uncooked turkey burger to grill pan. The patty will not be very firm.
- Use a good instant read thermometer. I strongly recommend investing in a good instant read thermometer. This will help make the difference between overcooking a prized steak to undercooking poultry and potentially getting you sick. Like chicken, ground turkey needs to be cooked to an internal temperature of 165 deg. F to be safe to consume.
- Use a high smoke point oil. When cooking with oil at high heat, it is recommended to use a high smoke point oil such as avocado. It can withstand significantly more heat than other oils before breaking down (up to 520 deg. F / 288 deg. C). In addition, it is a healthy choice full of nutrients!
- Use a sturdy roll. Choose a sturdy roll, and make sure you toast it! Ciabatta or Kaiser are good choices. When the delicious juice absorbs into the roll , it will remain sturdy.
- Don't overmix the ground turkey. When mixing the ground meat and the veggies together, make sure not to over-work the meat. It will make the burger too dense. You should just use your hands and gently fold the ingredients together.
- Uncooked patties will keep for 24 hours in the refrigerator, covered with plastic wrap, or wrap tightly and freeze for up to 2 months. Thaw and proceed grilling the same way.
YOUR OWN NOTES
Nutrition
Serving: 1burgerCalories: 639kcalCarbohydrates: 38gProtein: 48gFat: 34gSaturated Fat: 9gPolyunsaturated Fat: 6gMonounsaturated Fat: 16gTrans Fat: 0.04gCholesterol: 109mgSodium: 994mgPotassium: 1096mgFiber: 5gSugar: 3gVitamin A: 1340IUVitamin C: 20mgCalcium: 243mgIron: 3mg
Disclosure
The provided nutritional information should only be used as a general guideline rather than an exact representation of the nutritional content of the prepared dish. Individual nutritional needs and dietary preferences may vary, and we encourage our readers to use their discretion and consult with a qualified healthcare professional or nutritionist for personalized dietary advice.
Tried this recipe?Let us know how it was!