Buzz
When you're looking to cut down on red meat but aren't quite in the mood for Impossible burgers, turkey burgers are a common alternative. However, they often fall short, leaving us to return to beef due to their dry texture. Don't give up on them just yet! With the right approach, turkey burgers can be both tasty and incredibly juicy. Here are three ways to keep your turkey burger moist.
Incorporate mayonnaise
Turkey tends to be lean and doesn't retain moisture well, which can lead to dry, tough, and flavorless burgers. By adding a touch of mayonnaise to the raw meat mix, you can boost both juiciness and flavor. The end result won't taste like mayo at all—just a perfectly seasoned, moist burger. My boyfriend even asked if I had added sausage, but the secret was simply a bit of mayo and a pinch of salt.
For a four-ounce patty, add about two teaspoons of mayonnaise, which equals two tablespoons plus two teaspoons for every pound of turkey. Toss in any seasonings you typically use and mix gently with your hands to avoid overworking the meat. At this stage, it might not look too appealing. The mayo will make the meat a bit 'loose,' but trust the process. Shape the patties and cook them in a pan as usual. If grilling, handle the patties with care when transferring them to the grill. Once they start cooking, they'll firm up, allowing for an easy flip.
Incorporate grated cold butter
This is another way to introduce fat and increase the juiciness of your turkey burgers. Grate cold butter directly into the mixing bowl with the turkey meat and seasonings. I used a box grater to create medium-sized butter strips. Avoid a microplane since its small holes could get clogged with fat, unless you're using frozen butter.
Grate about half a tablespoon of butter per four-ounce patty, or two tablespoons for every pound of turkey. Fry or grill the burgers as usual. While the butter will melt and some will drip out of the burger, much of it will stay in the patty. I used a frying pan, so my turkey burgers benefited from frying in the butter drippings, giving them a gorgeous brown crust and keeping them wonderfully moist.
Incorporate fruits or vegetables
It’s hard to ignore that turkey is often favored for being leaner than beef. But thankfully, fat isn’t the only solution to prevent your turkey from turning dry and tough. Try incorporating finely chopped fruits and vegetables into the raw meat mix. These ingredients release moisture as they cook, which is why many recipes call for them to be pre-cooked before being mixed in. In the case of a turkey burger, we want that moisture to stay inside.
Finely chop any moisture-rich plant ingredients you prefer, such as apples, mushrooms, onions, celery, or a mix of all of them. (Small pieces are key so that they soften properly during cooking.) You don’t need a lot—just one tablespoon of chopped produce for each four-ounce patty, or four tablespoons for every pound of turkey. Adding too much can prevent the protein’s fibers from binding together, causing your burger to fall apart. (Pre-cooked veggies can also be a great addition.) Once added, season the raw turkey mixture to your liking, shape your patties, and cook as usual. Get ready for dinner questions like “Is this really turkey?” or “How did you make these so juicy?”
