A delicious cast iron seared turkey burger served with with your favorite toppings and the addition of a smoky thousand island sauce!
If you have never tried a turkey burger and are leery of it I think we can help
In fact I know we can!
We use ground turkey in a lot of our recipes here on the blog and so we know how to coax a ton of flavor out of this leaner meat
Trust me… bite into one of our turkey burgers and you will be a believer!
We like to use large batches of product to save money. For instance we are using a 3 pound family pack of ground turkey so we will get some extra for another day. Obviously you can scale back
To start, we will need 1 cup of plain bread crumbs (more if needed for binding the meat), 1/2 cup of ketchup, 2 tablespoons of Worcestershire Sauce, 1 tablespoon of Gravy Master, 2 eggs (whisked), 1 tablespoon of Dijon mustard, 1 teaspoon each of kosher salt and ground black pepper
Add the breadcrumbs, eggs, salt and pepper to the meat
To a bowl add the ketchup, Worcestershire Sauce, Gravy master and dijon together and whisk to combine
I take this extra step because if I mix these prior to adding to the meat I will get a more even distribution of the flavors….rather then some ketchup over here and some dijon over there
Add this to the meat
Using your hands gently fold all of the ingredients together until mixed well but not overworked. You don’t want a tough burger
Line a sheet pan with parchment paper that was lightly sprayed with cooking oil
I’m making 6 ounce burgers so in order to keep them even I’m using a 3/4 measuring cup
Fill the measuring cup and dump the meat mixture out onto the parchment
Roll the meat and press into a patty
I know I mentioned we are using a family pack of turkey meat but for the sake of this particular blog we are going to work with four burgers… if making more just repeat the cooking process
By the way if your burger isn’t a perfect circle don’t sweat it… they will taste just as good!
Make a small indent in each patty
Why do I need to make an indent?
As a burger cooks and renders out it’s fat it tends to want to swell up. We have all seen the dome burgers at cookouts. The indent helps the burger maintain its shape during cooking… remember these are patties not meatballs
For extra flavor I like to drizzle each burger with some extra Worcestershire Sauce and a sprinkle of salt and pepper
Since I have been man handling the meat it has warmed up, making it softer. So let’s chill the burgers for 20-30 minutes in the fridge prior to cooking
While we are waiting why don’t we make a topping for this burger which, well, excuse the pun, will take it over the top!
Let’s make a simple and smoky thousand island sauce
We will need 1 cup of mayonnaise, 1/2 cup of ketchup, 2 tablespoons of pickle relish (or chopped pickles) and 1 tablespoons of chilis in adobo
What are chilis in adobo?
Chilis in adobo can be found in the Mexican part of most grocery stores. They are smoked and dried jalapenos that are rehydrated in a tangy tomato based sauce. When we buy a can we immediately blend it into a puree and store in a mason jar in the refrigerator. This smoky and spicy sauce is a great add in to salsas, ketchup, tarter sauce and more!
Like the sauce we are about to make!
Add all of the ingredients together in a bowl and whisk to combine. Refrigerate until you’re ready to use
Okay, the burgers have been chilling, the special sauce has been made, now it’s time to cook!
Preheat your oven to 350 F
Turkey has to be cooked through so I’m going to get a good sear on the stove top and then finish them off in the oven
Place a large cast iron pan on a burner over medium high heat
You can certainly grill these but cooking burgers in a cast iron pan just brings them to another level. Trust me
Once the pan starts to lightly smoke add in your burgers (if cooking more then four work in batches)
Sprinkle the back of the burger with a little salt and pepper, I mean you don’t want it to feel left out right?
Sear for 4 minutes
Flip the burger and sear for another 4 minutes (look at that crust!)
After the 4 minutes are up place the pan into the preheated oven and cook another 4-6 minutes or until the interior is cooked through
If cooking more then four remove the seared burger to a sheet pan and cook the next batch. Repeat until all the burgers are seared and on the sheet pan and finish them in the oven
We are going to top each burger with a slice of cheddar cheese, your can certainly use any cheese that you like
Cook 1-2 minutes or until the cheese has melted
Remove the burgers from the pan and allow to rest a few minutes
Next we have some of our toppings. Of course you can use your imagination here and add what you like
We are using romaine lettuce, thinly sliced tomato and red onions along with our smoky thousand island sauce
Now it’s time to top and serve. We always like to toast the rolls. This just adds extra texture and flavor
Spread some of the sauce on the top and bottom halves of the roll and lay the lettuce down
Next goes the burger, tomatoes and onions
And there you have it! Simply Sunday’s Turkey Burger! Take a bite…we bet you come back for more!!!
Try some of our other favorite burgers!
Grilled Portabella Mushroom Burgers
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Simply Sundays! ~ Turkey Burgers
For the sauce
1 cup of mayonnaise
1/2 cup of ketchup
2 tablespoons of pickle relish
1 tablespoon of chilis in adobo (blended)
For the burger
3 pounds of ground turkey
1 cup of plain breadcrumbs
2 tablespoons of Worcestershire Sauce
1 tablespoons of Gravy Master
2 large eggs, whisked together
1 tablespoon of Dijon mustard
1 teaspoon of kosher salt
1 teaspoon of ground black pepper
sliced cheddar cheese
Note: Lower fat ingredients can be substituted for the buns, cheese and mayonnaise
For the sauce
In a bowl whisk together 1 cup of mayonnaise, 1.2 cup of ketchup, 2 tablespoons of pickle relish and 1 tablespoon of chilis in adobo (bended). Refrigerate until ready to use
For the burger
Place the ground turkey in a large bowl and add in 1 cup of plain bread crumbs (more if needed for binding the meat), 2 eggs (whisked), 1 teaspoon each of kosher salt and ground black pepper
In a bowl whisk together 1/2 cup of ketchup, 2 tablespoons of Worcestershire Sauce, 1 tablespoon of Gravy Master and 1 tablespoon of Dijon mustard and add to the meat. Using your hands gently fold all of the ingredients together until mixed well
Line a sheet pan with parchment paper that was lightly sprayed with cooking oil. Using a 3/4 measuring cup scoop out the meat mixture and dump onto the parchment. Roll the meat a little and then flatten into a patty. Using your thumb make a small indent in the center of each burger. Drizzle each with a bit of Worcestershire Sauce and a sprinkle of salt and pepper. Chill for 20 – 30 minutes
Preheat your oven to 350 F. Place a cast iron pan, sprayed with cooking oil over medium high heat. Lay the burgers in the pan seasoning side down. Sprinkle the back of the burger with a little salt and pepper.
Sear for 4 minutes then flip and sear for 4 minutes more. Place the pan in the preheated oven and cook for 4-6 minutes or until the burger is cooked through. Top with cheese and cook 1-2 minutes or until the cheese is melted. Remove the burgers from the pan and allow to rest for a few minutes
Toast some rolls and top with the sauce, lettuce, tomato, red onions, and of course the burger and serve
Tools used to make this recipe
Architec Carving Board, Gripperwood
Reynolds Kitchens Parchment Paper
Royal Classique 10 Piece Stainless Steel Measuring Cups and Spoons Set with Silicone Handles
Wilton Recipe Right Non-stick Cookie Sheet Set, 2-Piece
OXO Good Grips Flat Wire Whisk
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