These are not your average, boring turkey burgers. They are so juicy and packed with flavor, that you may never go back to beef burgers again. We served our burgers low-carb style (sans bun), but they are just a yummy served between a toasted bun with your favorite toppings. This recipe will make 6 turkey burgers.
Ingredients
1 package ground turkey (1.5 pounds)
2 tablespoons bread crumbs
2 tablespoons diced onion
1 egg, lightly beaten
1 tablespoon Worcestershire sauce
1/4 teaspoon garlic powder
1/4 cup shredded parmesan
1/8-1/4 teaspoon crushed red pepper
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1/8 teaspoon black pepper
Oil for frying
In a large bowl, mix together the ground turkey, bread crumbs, onion, egg, Worcestershire sauce, garlic powder, parmesan, crushed red pepper, salt, and black pepper (don’t over-mix or your burgers will be tough).
Heat about one tablespoon of oil in a large skillet over medium heat (cast iron works well, if you have it). When the skillet is ready, take a handful of the turkey mixture, form it into a patty and place it directly into the hot skillet. (Note: the turkey mixture is loose and can be hard to keep in a patty-shape, so I don’t bother pre-forming the patties. It’s easier just to make the patties, as needed, and put them directly in the skillet.) Put as many patties into the skillet as will fit easily (give them some room, so they can brown). I’m usually able to fit about 3-4 patties in my skillet.
Now is a good time to wash your hands with hot, soapy water.
Cook the patties, turning once, until cooked thoroughly. Resist the urge to press them down with the spatula or move them around too much. They should develop a lovely dark brown crust on each side.
Serve with your favorite burger toppings, and sweet potato coins!
