When making turkey burgers at home, it can be challenging to get them to hold their shape and stick together properly. Unlike beef, ground turkey is very lean and lacks the natural fats and binders that help beef burgers stick together. Luckily, there are several tricks you can use to help your turkey burgers hold their form.
Use Binders
The most common solution is to mix a binder into the ground turkey before forming patties. The binder acts to “glue” the proteins in the turkey together. Here are some excellent binder options:
- Eggs: Crack 1-2 eggs into your ground turkey and mix well. The proteins in the egg will bind the turkey burger mix together. Use 1 egg per 1 lb of ground turkey.
- Breadcrumbs: Add 1/4 to 1/2 cup dried breadcrumbs per 1 lb ground turkey. The starch in breadcrumbs acts as a binder. You can use plain breadcrumbs or flavored varieties like panko or Italian-seasoned.
- Oats: Dry oats also work the same way as breadcrumbs. Use 1/4 to 1/2 cup dry oats per 1 lb ground turkey and mix in well.
- Cheese: Finely grate in a sticky cheese like cheddar, Jack or Swiss. Aim for 1/4 to 1/2 cup finely grated cheese per 1 lb ground turkey.
When using any binder, be careful not to over-mix the turkey or the burgers can become dense. Gently mix just until incorporated. Refrigerating the mixed turkey for 30 minutes allows binders like eggs or breadcrumbs to fully hydrate and stick to the meat.
Use Kitchen Tools
In addition to binders, you can use certain kitchen tools and techniques to help turkey burgers hold together better:
- Hand Mix: Instead of a food processor, gently mix the turkey burger mix by hand. Over-processing can make them dense.
- Use a Scale: Weighing meat portions is more accurate than eye-balling. Form same-sized patties for even cooking.
- Wet Hands: Dampen hands slightly with water when shaping patties to prevent sticking.
- Use a Mold: Press mix into a burger press or ring mold for uniform shaping.
- Chill: Let shaped patties chill for 30-60 minutes in the fridge before cooking to help them firm up.
Cook Correctly
The way you cook turkey burgers also impacts how well they hold together:
- Use Oil: Coat pan or grill with a little oil to prevent sticking.
- Don’t Move: Resist the urge to move patties once they’re in the pan/on the grill.
- Gentle Flip: Carefully flip only once during cooking.
- Don’t Press: Don’t press burgers down with a spatula, which can make them lose shape.
Burgers that have a binder mixed in will hold together better during cooking. Also refrain from poking or prodding patties until they have firmed up and cooked through.
Add Moisture and Fat
While turkey meat is low in natural fat and moisture, you can incorporate extra into the burger mix:
- Oil: Add 1-2 Tbsp olive oil, avocado oil or melted coconut oil.
- Butter: Work in 1-2 Tbsp melted butter.
- Yogurt or Sour Cream: Mix in 2-4 Tbsp plain nonfat Greek yogurt or sour cream.
- Mayo: Stir in 2-4 Tbsp mayonnaise (regular or low-fat).
- Broth: Add a couple tablespoons reduced-sodium chicken or turkey broth.
Fat and moisture not only help with binding, but also keep turkey burgers juicy and flavorful. Just don’t overdo it on fat or the burgers may fall apart.
Use the Right Turkey
Pay attention to the specific type of ground turkey you buy. Some work better for burgers than others:
- Dark Meat: Opt for ground turkey that includes dark meat like thighs. Dark meat has more fat.
- Avoid Extral Lean: Ground turkey breast or “extral lean” can be too dry for burgers.
- Get Coarse Ground: Coarsely ground turkey has more texture for binding than superfine-ground.
- Buy Small Packs: Don’t use turkey ground weeks ago. Opt for freshly ground.
Mix With Other Meats
You can blend ground turkey with meats higher in fat to improve binding and moisture. Try mixing in:
- Ground Pork
- Ground Beef (80% lean)
- Ground Chicken
- Ground Veal
- Chorizo or Breakfast Sausage
Use anywhere from 10% to 50% of the higher-fat meat mixed into turkey. This boosts flavor too.
Add Seasonings
Flavorful ingredients like herbs, spices and condiments not only make turkey burgers taste great, but also introduce more moisture:
- Minced Onion & Garlic
- Minced Fresh Herbs
- Spices: Chili Powder, Smoked Paprika, etc
- Worcestershire Sauce
- Mustard
- Ketchup
- Hot Sauce
- Barbecue Sauce
Aim for 2-4 Tbsp total of seasonings per 1 lb ground turkey. Let the blended mix sit for 30 minutes for flavors to meld before cooking.
Toppings Are Key
While turkey burger mix-ins help with binding and moisture, toppings also prevent dryness:
- Cheese Slices
- Avocado Slices
- Crispy Bacon
- Fried Egg
- Caramelized Onions
- Pickles
- Lettuce and Tomato
- Sliced Mushrooms
- Guacamole or Hummus
Pile on your favorite juicy toppings after cooking turkey burgers to introduce even more flavor and moisture to each bite.
Don’t Overcook
It’s crucial not to overcook turkey burgers, which can dry them out quickly. Follow these tips:
- Use a Meat Thermometer – Cook to 165°F internal temp.
- Watch Carefully – Don’t walk away from the grill or stove.
- Cook Gently – Use medium heat on the grill or in a skillet.
- Limit Cooking Time – Turkey cooks fast, avoid going longer than 5-7 minutes per side.
- Let Rest – Let burgers rest 5 minutes after cooking so juices redistribute.
Perfectly cooked turkey burgers will be juicy, tender and hold together beautifully. Prevent them from drying out for best results.
Conclusion
With the right binders, seasonings, mix-ins, cooking methods and toppings, you can make turkey burgers at home that hold their shape and deliver incredible flavor. Pay attention to keeping the meat moist and binding all the proteins together. Then pile on delicious toppings after cooking. Enjoy your juicy, mouthwatering turkey burgers!