📝 About This Recipe
Forget everything you know about dry, bland poultry patties; this turkey burger is a masterclass in moisture and depth of flavor. By incorporating sautéed aromatics and a touch of Worcestershire, we elevate the lean protein into a gourmet fast-food experience that rivals any beef counterpart. Topped with a tangy secret sauce and nestled in a toasted brioche bun, it's the perfect balance of healthy-ish indulgence and pure comfort.
🥗 Ingredients
The Turkey Patties
- 1.5 pounds Ground Turkey (93% lean preferred for best moisture)
- 1 piece Shallot (finely minced)
- 2 cloves Garlic (minced)
- 1 tablespoon Worcestershire Sauce
- 1 teaspoon Dijon Mustard
- 2 tablespoons Fresh Parsley (finely chopped)
- 1 teaspoon Kosher Salt
- 1/2 teaspoon Black Pepper (freshly cracked)
- 1 tablespoon Olive Oil (for the pan)
The Signature Sauce
- 1/4 cup Mayonnaise
- 1 teaspoon Sriracha (adjust for heat)
- 1 teaspoon Honey
- 1/2 teaspoon Lemon Juice (freshly squeezed)
Assembly & Garnish
- 4 pieces Brioche Buns (split and buttered)
- 4 slices Pepper Jack Cheese (or Sharp Cheddar)
- 1 cup Arugula (baby leaves)
- 1 large Tomato (sliced into thick rounds)
- 4 thin slices Red Onion
- 1 piece Avocado (sliced)
👨🍳 Instructions
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1
In a small skillet over medium heat, sauté the minced shallots and garlic in a teaspoon of olive oil for 3-4 minutes until soft and fragrant. Let them cool completely before adding to the meat.
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2
In a small bowl, whisk together the mayonnaise, sriracha, honey, and lemon juice to create the signature sauce. Set aside in the refrigerator to let flavors meld.
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3
In a large mixing bowl, gently combine the ground turkey, cooled shallot mixture, Worcestershire sauce, Dijon mustard, parsley, salt, and pepper.
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4
Using a light touch, mix the ingredients until just combined. Overworking the meat will result in a tough, rubbery burger.
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5
Divide the mixture into 4 equal portions and shape them into patties about 3/4-inch thick. Press a slight indentation into the center of each patty with your thumb to prevent bulging during cooking.
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6
Heat a large cast-iron skillet or non-stick griddle over medium-high heat and add the remaining olive oil.
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7
Place the patties in the hot skillet. Cook for 5-6 minutes on the first side without moving them, allowing a deep golden-brown crust to form.
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8
Flip the burgers carefully. Immediately place a slice of Pepper Jack cheese on each patty.
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9
Cook for another 5 minutes on the second side. The internal temperature should reach exactly 165°F (74°C) for safety and juiciness.
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10
While the burgers cook, toast the buttered brioche buns in a separate pan or under the broiler until golden brown.
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11
Spread a generous tablespoon of the signature sauce on both the top and bottom toasted buns.
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12
Layer the bottom bun with a handful of arugula and a slice of tomato. Season the tomato lightly with salt.
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13
Place the cooked turkey patty on top of the tomato, followed by the red onion and avocado slices.
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14
Close the burger with the top bun and serve immediately while the cheese is still melty.
💡 Chef's Tips
Always use 93% lean turkey; 99% fat-free turkey breast will turn out too dry for a burger. Do not over-mix the meat; use your fingertips to toss the ingredients together lightly. Use a meat thermometer to pull the burgers exactly at 165°F to ensure they stay juicy. If the patty mixture feels too wet to handle, refrigerate the formed patties for 30 minutes before cooking. For an extra smoky flavor, add a drop of liquid smoke or a teaspoon of smoked paprika to the meat mixture.
🍽️ Serving Suggestions
Serve with crispy sweet potato fries seasoned with smoked paprika. Pair with a cold, hoppy IPA or a crisp sparkling lemonade. A side of vinegar-based apple slaw provides a great acidic crunch. Add a few pickled jalapeños if you want an extra kick of heat. Serve with a side of truffle parmesan potato chips for a high-end fast food feel.