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Turkey Burger Tips?

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I was hoping to get some tips on how to keep a turkey burger to stay together, especially on the grill. Everytime I make them they fall apart. I sometimes put a bit of egg and breadcrumbs in it to try and bind it together but I usually don't have much luck. I also thought about partially freezing them first and then throwing them on the grill but I'm not sure if that will work. Any ideas? And while we're on the subject, what's your favorite turkey burger recipe?

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  1. Are you using all white meat? That could be part of the problem- maybe they are too dry. I've used a blend of white meat and dark meat in the past. This is my favorite turkey burger recipe, with brie and apple: http://www.foodnetwork.com/food/cda/r...

    1. I use the 93/7 stuff usually. I add some Worcestire and some scallions for an average burger. Most of the time they seem wet and sticky, even if I don't add worcestire.

      1. You do have to compress turkey burgers more than beefburgers...the amount of handling that would make a ground-beef burger tough will make a turkey burger stick together without resulting in an overly heavy patty. I think the real trick in keeping 'em together on the grill is to either oil the exterior of the burger, or liberally oil the grill. Put the patty exactly where you want it on the grill surface, and don't move it until you're ready to flip...don't be tempted to pry it off of the grates--it will readily release when it's time to flip (so you might want a little lower temp than for beef). Turn it over gently...if it is still shaggy, use two spatulas, one above and one below, to cradle it while you flip.

        I don't add breadcrumbs or egg, and I manage to keep 'em together. After several years of trying, I've converted my better half to turkey burgers over beef....maybe he'll live past 50 after all!

        1. I agree with the 7% fat ground turkey. I make my turkey burgers using 1 teaspoon of sugar, 1 generous tablespoon breadcrumbs, 1 tablespoon of grated parmasan cheese and a good shake of Italian Seasoning herbs. I try & let them sit for about 20 minutes before putting them on the grill.

          1. I think the key is to brush them well with EVOO AND HAVE THE GRILL HOT!