If you’ve been disappointed by turkey burgers in the past then look no further! These burgers are moist, full of flavor and will leave you craving them.

Yup! I said it. Better than beef.

Never and I mean NEVER in a million years did I ever think I was going to eat a turkey burger.

I can’t tell you what I thought of turkey burgers, was it a stigma that only ‘healthy’ people ate them? Was it the fact it wasn’t beef? I’m not sure, but I finally took the plunge and once again am totally mad at myself for not doing this years ago!

MY LATEST VIDEOS

Since cutting back on red meat I have been experimenting with alternatives and turkey was first on the list. I made my fair share of turkey burgers that either ended up on the bottom of the grill once I tried flipping them or burnt to a crisp or totally inedible.

These burgers are SO good my family ate them !!! They are my true kitchen testers because they tell it like it is. 🙂

They are OUT OF THIS WORLD DELICIOUS !!!

How to make MOIST FLAVORFUL Turkey Burgers

Tip #1 – Turkey is a lean POULTRY, it is not beef. Therefore there is a lack of moisture that needs to somehow be replaced. Some have suggested mayo, yogurt, cheese. We chose mustard, and not just ANY mustard. It must be a whole grain Dijon mustard that will yield the great flavor these burgers produce. Egg is also another binder that can be used, however we chose to not add eggs.

Tip #2 – Unlike ground beef, ground turkey has a very mild flavor, almost no flavor really. So the addition of spice (like the mustard) is needed. We chose to keep this recipe pretty simple and just add some onions and carrots. Another way of looking at it is to think “theme” when it comes to your burgers, like Asian burgers with garlic, ginger, soy sauce or Mediterranean burgers with roasted red pepper, feta, oregano, or Mexican burgers made with cilantro, ground cumin and jalapeños.

Tip #3 -Don’t overmix. It’s super easy to want to keep mixing or smashing the meat with your hands until every little bit is combined. But that will result in a very dry, over mixed, and dry burger. Handle the meat very gently and make the patties without smooshing them.

Tip #4 – Cook the turkey burgers over either a preheated, lightly oiled skillet. Do not press with the spatula or move around. Let it cook for approximately 4 minutes, flip and cook the other side. When cooking on a grill, again, make sure it is very hot, put the burgers on, do not press down, close the lid and let them cook for approximately 4 minutes, flip and cook the other side. Burgers are made in all shapes and sizes so the time it takes them to cook will vary so the best means of ensuring they are done are with a meat thermometer. The minimum internal temperature should be 160.

If you are looking to cut back on red meat this summer and are willing to give these burgers a try I PROMISE you, you will not regret it!

Broccoli Cranberry Almond Salad

Creamy Dreamy Deviled Eggs

Caesar Salad

Better than Beef Turkey Burgers

If you’ve been disappointed by turkey burgers in the past then look no further! These burgers are moist, full of flavor and will leave you craving them.

Prep Time: 10
Cook Time: 8-10 min
Total Time: 20 min

Ingredients

1 pound Organic Ground Turkey
1/2 cup Grated Gruyere Cheese
1 Tablespoon finely diced Organic Onion
1 Tablespoon finely diced Organic Carrot
1/4 cup Bread Crumbs (I used THESE)
1/4 cup Dijon Mustard (just shy of 1/4 cup)
Salt
Pepper

Instructions

Place all the ingredients in a bowl and mix gently with your hands until all the ingredients are combined.
Form into 4 patties (you can refrigerate if not cooking immediately)
Cook over medium heat approximately 5-6 min per side or until the internal temp reaches between 165-170.
Serve on toasted buns

Nutrition

Serving Size: 4 burgers
Calories: 250
Sugar: .5 gr
Sodium: 359 mg
Fat: 12 gr
Carbohydrates: 4.9 gr
Fiber: .3 gr
Protein: 26.9 gr
Cholesterol: 94 mg

Recipe Source: Everyday Food by Martha Stewart
I used all organic ingredients when making this recipe, and hope you do too! 🙂