Ranch Turkey Burger Recipe | LaaLoosh (2024)

FAQs

What is the best binder for turkey burgers? ›

Use a Binder

Fresh breadcrumbs (made from fresh bread pulsed in the food processor or torn into small bits) are best here, as they retain some moisture which helps to keep them from drying out the burger.

Just like in a traditional meatloaf, you need something to hold the meat together. Try adding some dry breadcrumbs to the turkey mixture before you shape the patties. The crumbs will absorb the moisture and, together with the egg, will act like glue and help your burgers maintain their shape on the grill.

Since turkey burgers tend to be drier than their ground beef counterparts, we added an egg to ours to help it hold together and give it more moisture. We also use 94% lean ground turkey in our patties—we don't recommend any higher than that, or your burgers might not hold together.

Both turkey and chicken have a much lower fat content than beef, which is why they're so prone to drying out. In theory, using ground dark meat poultry solves this, but I've never seen it at any of my local grocery stores and suspect you haven't either.

However, one of the greatest challenges of making your own turkey burgers is keeping them from falling apart. The secret to keeping your patties together is to use binding agents like eggs to add moisture that helps the burgers from falling apart.

Lean ground turkey needs a binder to help the patties hold their shape so they don't fall apart on the grill. (Higher-fat meat naturally stays together.) So we turn to breadcrumbs. Using fresh instead of dried gives the burgers even more moisture.

Bind the patty together

If you're going for a leaner meat or adding bulky ingredients (eg spring onions, onions, chillies), add an egg and a handful of breadcrumbs to bind the burgers.

If all you can find is the super lean stuff, you can mix some fat in yourself. A tablespoon of schmaltz, lard, or bacon grease per pound of meat will keep things moist and give your burger more flavor, especially if you use unfiltered bacon grease.

Yes, because turkey is leaner than beef, turkey burgers cook more quickly than beef burgers.

To Prevent Crumbly Burgers, Consider Adding Mayonnaise.

Why are turkey burgers so good? ›

"Ground turkey contains less saturated fat than ground beef, giving it a more beneficial fat profile," says Beaver. "In its place, ground turkey instead contains more polyunsaturated fat, which is a protective, healthier type of fat."

Simple. While the burgers cook, the heat shrinks the exterior, while steam and juices cause the center to swell. The result is that domed puffy burger that no longer provides a flat surface upon which to pile toppings.

To keep ground turkey moist, use these methods: Add moisture-rich ingredients like diced vegetables, grated zucchini, or cooked quinoa to the mixture. Incorporate a bit of olive oil or yogurt. Cook over medium heat and avoid overcooking to prevent dryness.

Use a thermometer to ensure you don't overcook and dry out the turkey burgers. They'll continue cooking for a few minutes after being taken off the heat, so cook them to an internal temperature of 160°F. Allow them to rest a few minutes until they reach an internal temperature of 165°F.

Islak hamburger (English: wet hamburger) or Taksim hamburger is a type of Turkish street food consisting of a hamburger soaked in tomato sauce. It is then typically served with mayonnaise.

Egg: An egg lends moisture and helps bind the patties together. Seasonings, herbs, and sauces: These hamburgers are flavored with an envelope of dry onion soup mix, fresh garlic, garlic powder, soy sauce, Worcestershire sauce, dried parsley, dried basil, dried oregano, crushed dried rosemary, salt, and pepper.

The most common burger binding agent is egg. This makes your ground beef stick together and is the most readily available ingredient. You can also use potato starch as a burger binding agent depending on your allergies or general availability.

One of the most common substitutes is breadcrumbs, but sometimes the breadcrumbs can fall off when the burgers are cooking if there are too many or they are too dry. Other popular substitutions for eggs include cornstarch, flour, ketchup, porridge oats, cracker crumbs, and ground flaxseed.