Turkey Burger
Ingredients
- 2 tablespoons onion – finely grated
- 2 cloves garlic – finely minced
- 1 tablespoons Worcestershire sauce
- 1 teaspoons Dijon mustard
- 1 1/2 teaspoons kosher salt
- 3/4 teaspoons black pepper – freshly ground
- 1 1/2 pounds ground turkey (93% lean)
- 1 tablespoons vegetable oil – for cooking
- 4 buns hamburger buns – split
- lettuce – leaves (for serving)
- tomato – sliced (for serving)
- red onion – sliced (for serving)
- dill pickles – sliced (for serving)
- mayonnaise – for serving
- yellow mustard – for serving
- ketchup – for serving
- cheddar cheese – sliced (for serving)
Instructions
1. In a large bowl, combine the onion, garlic, Worcestershire sauce, Dijon mustard, kosher salt, and black pepper.
2. Add the ground turkey and gently mix with your hands just until evenly combined; do not overwork. Divide into 4 equal portions and shape into 4 patties about 3/4 inch thick. Press a shallow indentation in the center of each patty.
3. Heat a grill or large skillet over medium-high heat. Oil the grates or skillet with the vegetable oil.
4. Cook the patties until well browned on the first side, 4–5 minutes. Flip and cook until an instant-read thermometer inserted in the center registers 165°F, 4–5 minutes more. If using cheddar cheese, place a slice on each patty during the last minute and cover to melt.
5. Toast the split hamburger buns on the grill or in the skillet until lightly golden, 30–60 seconds.
6. Assemble the burgers on the toasted buns and serve with lettuce, tomato, red onion, dill pickles, mayonnaise, yellow mustard, and ketchup.
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A turkey burger is a lean, juicy alternative to the classic beef burger, built on seasoned ground turkey and cooked until tender with a flavorful sear. The taste is savory with gentle umami from Worcestershire and mustard, and it shines when paired with crisp lettuce, ripe tomato, and tangy pickles on a toasted bun. When handled lightly and cooked properly, the texture is moist and satisfying without feeling heavy.
Emerging in the United States as health-conscious dining grew in the late 20th century, the turkey burger became a staple at backyard cookouts and on casual restaurant menus. Cooks learned to balance turkey’s leanness with techniques that lock in moisture, such as grating aromatics into the mix and avoiding overcooking. Today it stands as a familiar American sandwich, adaptable with regional toppings yet rooted in straightforward, home-style preparation.