ReceptnaptárAmerican turkey burger
The turkey burger is a lighter, leaner version of the beef burger. Minced turkey tends to dry out, which is why the grated onion and oil are there: they keep the meat moist so the burger stays juicy.
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Ingredients
Method
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- Put the minced meat in a large bowl, add the onion, garlic, spices and oil, and mix gently; don't overwork it.
- Divide into four equal portions and shape into 2 cm thick patties slightly wider than the buns, pressing a small dimple into the middle with your thumb.
- Chill the patties for 10 minutes.
- Heat a frying pan or grill pan over medium-high heat and cook the patties for 5-6 minutes per side until cooked through (74 °C).
- In the last minute, put a slice of cheese on each patty and cover with a lid to melt it.
- Toast the buns cut side down, then assemble the burgers with mustard, mayonnaise, lettuce, tomato and gherkins.
A Receptnaptár original recipe. Calories and protein are estimated.
Tips
- Turkey is lean, so don't overcook it: take it off the heat at an internal temperature of 74 °C.
- Press a dimple into the middle of the patty, because it puffs up while cooking and the burger stays flat.
- Chilling helps the patty hold its shape while cooking.
- Shaped before cooking, they keep for 1 day in the fridge or 2 months in the freezer.
Frequently asked questions
Why is my turkey burger dry?
Turkey is lean; add grated onion, oil or a little fattier meat, and don't overcook it.
What can replace the bun?
A gluten-free bun, or skip it and serve wrapped in lettuce leaves.
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