Turkey burgers can sometimes be tricky to hold together, especially if you want to grill them. The lean ground turkey meat lacks the fat that helps beef burgers stick together. However, with the right preparation and cooking techniques, you can make flavorful, juicy turkey burgers that hold their shape perfectly.
Why do turkey burgers fall apart easily?
There are a few reasons why turkey burgers tend to fall apart more easily than beef burgers:
- Lower fat content – Ground turkey is very lean, usually only 7-10% fat versus 15-20% for ground beef. The fat helps bind and lubricate the proteins in beef burgers.
- Looser texture – Turkey meat has a looser structure compared to beef. This makes it more difficult for the proteins to bind together and form a cohesive patty.
- Less collagen – Collagen is a protein found in connective tissue that acts like a “glue” in meat. Turkey has less connective tissue compared to beef.
Without as much fat and collagen, turkey burgers need some help sticking together. Luckily, there are several tricks you can use when prepping and cooking turkey burgers to prevent them from falling apart.
Prep methods to bind turkey burgers
Proper mixing and handling of the ground turkey meat is key to holding the burgers together.
Use ice cold meat
Start with ground turkey straight from the refrigerator or freezer. The cold temperature helps firm up the proteins so they bind better. Letting the meat sit at room temperature first can make it too soft and loose.
Add binder ingredients
Mixing in binding agents is one of the most effective ways to keep turkey burgers from crumbling. Try adding:
- Eggs – The proteins coagulate and act as a binder. Use 1 egg per pound of meat.
- Breadcrumbs or cracker crumbs – Up to 1⁄4 cup per pound of meat. The starch absorbs moisture and helps adhesion.
- Oats or quick-cooking grains – Similar to breadcrumbs, the starch helps with binding. Use 1⁄4 to 1⁄2 cup per pound of meat.
- Cheese – Grated cheese like cheddar or Parmesan adds fat and melts to bind the meat. Use 2 to 4 ounces per pound of meat.
Handle the meat gently
Overworking the turkey meat can make burgers dense and more likely to fall apart. Gently mix in binders and any seasonings until just combined. Handling the meat too much releases proteins that make it sticky.
When shaping patties, handle the meat as little as possible. Lightly shape patties without compacting them too densely. Make an indentation in the center with your thumb to prevent puffing up while cooking.
Best cooking methods
The cooking technique also impacts how well turkey burgers hold together. Moist heat techniques tend to be better than dry heat.
Pan frying
Pan frying in a bit of oil allows the patties to set up and brown nicely on the outside while staying moist inside. Use medium heat and fry for 4-5 minutes per side. Resist the urge to move the patties around too much which could cause them to break.
Grilling
Grilling can dry out turkey burgers quickly leading to falling apart. Use these tips:
- Keep the grill grate lightly oiled to prevent sticking.
- Grill over medium heat, no hotter than 400°F if possible.
- Let patties set up for 2-3 minutes before trying to flip them.
- Brush with oil or melted butter to keep moist.
Oven baking
Baking in the oven allows the patties to firm up gradually as they cook through. Bake at 375°-400°F for 12-18 minutes, until 165°F internally. Flipping halfway through may cause them to break, so bake unturned.
Moist braising
Braising uses a small amount of liquid to gently cook the patties while sealing in moisture. Brown them first in a skillet, then add a bit of broth or sauce and simmer for 10 minutes until cooked through.
Serving suggestions
How you serve your turkey burgers can also prevent them from falling apart.
Sturdy buns
Choosing a bun or bread that can stand up to the moist burgers helps. Opt for sturdy rolls, ciabatta, focaccia, or thick sourdough bread.
Condiment choices
Smearing condiments on the bun instead of the burger itself prevents sogginess. Opt for condiments like:
- Mustard
- Ketchup
- Mayonnaise
- Avocado
- Pesto
Extra toppings
Add structural toppings on the bottom bun to protect against soaked buns. Try lettuce leaves, sliced tomatoes, pickles, or onion slices.
Best flavor additions
Incorporating flavorful ingredients into turkey burgers helps mask any dryness or denseness.
Fresh herbs
Chopped fresh herbs like parsley, basil, cilantro, rosemary, sage impart moisture and flavor. Use 2-3 tablespoons per pound of meat.
Spices and aromatics
Onion powder, garlic powder, chili powder, cumin, and smoked paprika add tons of flavor. Grill some fresh garlic and onions into the meat as well.
Umami ingredients
Worcestershire sauce, soy sauce, fish sauce, tomato paste add savory depth. Use 1-2 tablespoons per pound of meat.
Sharp cheeses
Crumbled feta, goat, blue cheese, aged cheddar, Parmesan add salty flavor and moisture. Use 2-4 ounces per pound.
Nut butters
A couple tablespoons of nut butter like almond or peanut butter enhances flavor and texture.
Mix-In Ideas
Mixing in crunchy ingredients adds more texture and interest to turkey burgers.
| Mix-In | Amount per pound of meat |
|---|---|
| Chopped nuts | 1⁄4 cup |
| Dried fruit like cranberries | 2-3 tablespoons |
| Crumbled bacon or prosciutto | 1-2 slices, chopped |
| Pickled vegetables | 2-3 tablespoons, chopped |
| Sautéed mushrooms | 1⁄2 cup |
| Caramelized onions | 1⁄4 cup |
| Roasted red peppers | 2-3 tablespoons, chopped |
Conclusion
With the right preparation and cooking methods, turkey burgers can be just as flavorful, juicy and shapely as beef. Allowing the meat to bind in the fridge, adding binder ingredients, gently handling, and using moist cooking techniques allows them to hold together beautifully. Packing them with herbs, spices, cheese, and crunchy mix-ins gives turkey burgers an incredible flavor boost. Follow these tips for your best turkey burger success.