Description
This recipe for turkey burgers, inspired by Ina Garten (the Barefoot Contessa), is praised for being incredibly juicy and flavorful, defying the common dryness associated with turkey burgers. It’s fast, easy, and perfect for weeknights or impressing guests.
Ingredients
- 450 g ground turkey thighs
- 1 tsp garlic powder
- 1 tsp onion powder
- 0.5 cup fresh parsley, chopped
- 1 tbsp Dijon mustard
- 1 tbsp mayonnaise
- 0.25 tsp black pepper
- 1 tsp kosher salt (or 1/2 to 3/4 tsp table salt)
- 1 tsp smoked paprika
- 4 tbsp olive oil (for cooking)
Instructions
1. In a medium bowl, gently combine the ground turkey thighs, garlic powder, onion powder, chopped fresh parsley, Dijon mustard, mayonnaise, black pepper, kosher salt, and smoked paprika.
2. Mix with your hands just until everything is incorporated—do not overmix.
3. Divide the mixture into four equal portions and shape into patties about 1 inch thick, slightly wider than your burger buns.
4. Heat olive oil in a large skillet over medium-high heat until hot.
5. Carefully place patties into the skillet and cook for 4-5 minutes per side, or until nicely browned and internal temperature reaches 165°F (74°C).
6. Do not press down on the burgers while cooking to retain moisture.
7. Transfer cooked patties to a plate and let rest for 1-2 minutes before serving.
8. Serve on buns with your favorite toppings like lettuce, tomato, onion, pickles, or cheese.
Notes
Substitutions & Additions:
– Try fresh chives or thyme instead of parsley.
– Add cayenne or hot sauce for a kick.
– Worcestershire sauce adds extra depth.
– Add cheese slices during the last minute of cooking.
– If no mayo, substitute with plain Greek yogurt or a splash of milk.
Tips for Success:
– Do not overmix the meat to avoid toughness.
– Use turkey thigh meat for better moisture and flavor.
– Make sure your skillet is hot before cooking.
– Don’t press on the patties while they cook.
– Patties can be made ahead and chilled.
Storage:
– Cooked burgers last 3-4 days in the fridge.
– Uncooked patties last 1-2 days in the fridge.
– Freeze cooked or raw patties for up to 2-3 months.
– Thaw overnight in the fridge before reheating or cooking.