Let’s Talk Turkey Burgers
They have a bad reputation for being as dry as the Sahara (and often as flavorless). Find out how a few key ingredients transform this burger into something truly juicy and delicious.
Whole-wheat Hamburger Buns It’s worth checking to make sure whole-wheat flour is the first ingredient on the label, or scoping out the fiber content of your pick, since some brands may seem more wheaty than they really are. Choosing whole-wheat gives you more fiber than a white bun (an impressive 3 or 4 grams per roll versus less than 1 gram).
One of the biggest challenges with cooking lean ground meat, especially turkey, is that it can easily become dry. Our fix? Add moisture by mixing in grated onion—grating releases more of the veggie’s juices compared to chopping. The onion also imparts lots of flavor.
93%-Lean Ground Turkey Swapping traditional ground beef for lean ground turkey is a great way to cut back on saturated fat. Compared to the typical 85%-lean ground beef burger, one made with 93%-lean ground turkey has half the saturated fat at 2.5 grams. (And it has a lighter environmental footprint than
beef, as well as a milder taste— which some cooks prefer.) Plus, 93%-lean ground turkey still has enough fat content overall that it’s not as prone to drying out as the 99%-fat-free kind.
This fermented English condiment is made with vinegar, onions and garlic, molasses, anchovies and spices, so it packs tons of umami. Yes, it’s high in sodium, but we only use 1 tablespoon in the entire recipe. That way, you get the savoriness without the salt bomb. And it enhances the meaty taste of the turkey burger.
Fresh Whole-wheat Breadcrumbs
Lean ground turkey needs a binder to help the patties hold their shape so they don’t fall apart on the grill. (Higher-fat meat naturally stays together.) So we turn to breadcrumbs. Using fresh instead of dried gives the burgers even more moisture.