How to Form a Turkey Burger Patty | JENNIE-O® Turkey (2024)

FAQs

How to Form a Turkey Burger Patty | JENNIE-O® Turkey? ›

Just like in a traditional meatloaf, you need something to hold the meat together. Try adding some dry breadcrumbs to the turkey mixture before you shape the patties. The crumbs will absorb the moisture and, together with the egg, will act like glue and help your burgers maintain their shape on the grill.

Just like in a traditional meatloaf, you need something to hold the meat together. Try adding some dry breadcrumbs to the turkey mixture before you shape the patties. The crumbs will absorb the moisture and, together with the egg, will act like glue and help your burgers maintain their shape on the grill.

Place the patties on the grill or in the pan and cook approximately 5 minutes on each side or until they reach an internal temperature of 160°F. Remove the patties from the heat and let rest until reaching a temperature of 165°F. Serve the turkey burger patties on whole wheat buns with your choice of condiments.

The best turkey burgers are going to have an ideal balance of moisture. An easy way to get the perfect balance without using eggs is to use natural binders like fat — whether that's animal fat or olive oil – combined with dry agents like bread crumbs.

Pulse one-third of turkey in now-empty food processor until coarsely chopped into 1/8-inch pieces, 18 to 22 pulses, stopping and redistributing turkey around bowl as needed to ensure even grinding. Transfer meat to large bowl and repeat 2 more times with remaining turkey.

Most recipes use egg to bind ground turkey, helping the meat to form into cohesive, juicy patties.

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.

The biggest problem with turkey meat as burgers on the grill is they don't have a lot of internal stickiness. That means they are more likely to fall apart than ground beef burgers. You can smush turkey burgers tightly together to make them stay in one piece, but it makes for a tougher burger.

The best way to be sure a turkey — or any meat — is cooked safely and done is to use a meat thermometer. If the temperature of the turkey, as measured in the thigh, has reached 180°F. and is done to family preference, all the meat — including any that remains pink — is safe to eat.

Cook – Use a digital meat thermometer to verify ground turkey reaches a safe internal temperature of 165°F. To test burgers for doneness, insert the meat thermometer horizontally from the side. Always make sure to test the thickest burger as well!

Why are my turkey burgers so dry? ›

Both turkey and chicken have a much lower fat content than beef, which is why they're so prone to drying out.

Signs Ground Turkey is Spoiled

Slimy texture Press your finger lightly into the meat. Ground turkey will feel slightly moist while it's still fresh. As bacteria starts to grow, it will develop a slimy or sticky feeling. If frozen ground turkey feels slimy after it thaws, then it's spoiled.

Simple. While the burgers cook, the heat shrinks the exterior, while steam and juices cause the center to swell. The result is that domed puffy burger that no longer provides a flat surface upon which to pile toppings.

Ground turkey can be sticky and make large clumps as it browns, so it needs to be broken up. A spatula, spoon, potato masher or dough scraper can all be used to cut the meat into small crumble-sized pieces. Lately I have taken to browning the ground turkey in my largest cast iron skillet.

They're only going to take 5-6 minutes on each side. Always remember: flip once and never press down! Since they're poultry you really need to cook them until their desired doneness which is 165 degrees. The safest and easiest way to tell if you're burgers are done is to invest in a meat thermometer.

Because your ground turkey is so lean, there is no need to drain it. You can simply enjoy it as-is.

Open the package and put the ground turkey in a bowl. Then add ingredients to: Keep your burgers from falling apart. We recommend adding a raw egg and a handful of breadcrumbs.

The most common burger binding agent is egg. This makes your ground beef stick together and is the most readily available ingredient. You can also use potato starch as a burger binding agent depending on your allergies or general availability.

Binding burger patty with a combination of eggs and breadcrumbs will provide better results than using them individually. Mixing ingredients thoroughly is important for binding a burger patty. It is advisable to use your hand to shape the mixture into balls and then flatten them using a spatula.

3. Bind the patty together. If you're going for a leaner meat or adding bulky ingredients (eg spring onions, onions, chillies), add an egg and a handful of breadcrumbs to bind the burgers.