Juicy turkey burgers
Ground turkey burgers kept juicy with mayo, panko and Worcestershire, seared golden and stacked with lettuce, tomato, red onion and avocado.
- Prep
- 7 min
- Cook
- 11 min
- Serves
- 4
- Per serve
- 500 kcal
Ingredients
Method
In a large bowl, gently mix the turkey, panko, mayonnaise, Worcestershire, garlic powder, onion powder, paprika, salt and pepper with your hands until just combined. Don't overwork it.
With damp hands, shape into 4 patties about 3/4 inch thick and slightly wider than the buns. Press a shallow dent in the center of each so they cook flat.
Heat a large skillet over medium heat and toast the buns cut side down until golden. Set aside.
Add the oil and the patties. Cook until deep golden underneath.
Flip and cook until golden on the second side and an instant-read thermometer in the center reads 165°F, with no pink left. Meanwhile, slice the tomato, onion and avocado.
Build the burgers on the buns with lettuce, tomato, red onion and avocado.
Tips
- Don't press the patties with the spatula while they cook. Lean turkey loses its juices fast.
- Ground turkey is soft and sticky; wetting your hands makes shaping much easier.
- Worcestershire sauce contains anchovies and some brands contain gluten. Use gluten-free buns, panko and Worcestershire if needed.
