Turkey Burgers Recipe

Cook turkey burgers gently and build moisture into the patties. Use about 7 to 8 percent fat ground turkey rather than the extra lean kind, add a moisture booster such as a tablespoon of mayo or olive oil and grated onion, and include a binder such as an egg plus a little breadcrumb so they hold together without getting dense. Don’t overmix the meat, shape patties gently, make a small dimple in the centre of each patty so they cook flat, and avoid pressing them while cooking. These steps help the burgers stay juicy and have good texture.

Season boldly. Salt and pepper are essential. Add garlic powder and onion powder for depth, one teaspoon Worcestershire or a splash of soy sauce for umami, and a fresh herb such as sage or thyme to complement the cranberry flavours. A grated onion or a spoonful of sautéed mushrooms or bell pepper adds moisture and flavour. Breadcrumbs and an egg give structure without making the burger dry. A small spoon of grated Parmesan or a tablespoon of mayo also improves mouthfeel.

Two common reasons are not enough binder and patties being too warm or loose when they hit the pan. Add a little more breadcrumbs or one egg, mix until just combined, then chill the patties for 15 to 30 minutes so they firm up. If needed, press them gently after chilling to reshape. Cooking on a moderately hot surface that is lightly oiled helps the exterior set quickly and keeps them intact.

Cook the cranberries long enough for them to burst and release pectin, then simmer until the liquid is reduced and glossy. Use a balance of sugar and a small amount of thickening mix ins such as chopped dried apricots or a spoonful of apricot jam. The dried fruit adds body and texture as it rehydrates in the sauce. Finish with a splash of balsamic or port for richness and let the sauce cool to room temperature, because it will thicken further as it cools. If you need extra body, gently mash some berries for a jammy texture or strain then reduce the syrup and stir it back in for intensity.

Yes, make it ahead and chill it. Cranberry sauce often tastes better after resting, and it firms up in the fridge which makes assembly easier on the day you build the burgers. Store in an airtight container in the fridge for up to a week. For longer storage freeze in portions, and thaw in the fridge before use. Rewarm gently if you want it spreadable, or use it cold for a thicker dollop.

Cook turkey patties to a safe internal temperature of 74 degrees Celsius, 165 degrees Fahrenheit. For juicy results cook over medium to medium high heat so the exterior browns without overcooking the interior. A heavy skillet or grill pan works well, and letting the patties rest a few minutes after cooking evens out the juices. If you use very lean turkey, pay close attention to timing because it overcooks quickly.

Classics that pair beautifully are a warm stuffing or herbed breadcrumb base under the patty, dill pickle slices for acidity, and shredded lettuce tossed lightly with mayonnaise or crème fraiche for a creamy bright note. Brie, goat cheese or a slice of melting cheese under the sauce are popular options for extra richness. Fresh herbs like rosemary or sage echo the turkey and cranberry combination. If you want a twist, add a smear of mustard or a thin layer of horseradish in the burger for contrast. Many cooks also stir a bit of the cranberry sauce into the patty mix for a Thanksgiving style twist.