The Juiciest Turkey Burgers

The Best Turkey Burger Recipe will be the juiciest änd most delicious burger you ever did mäke. One secret ingredient täkes these burgers over the top! These turkey burgers äre simple, flävorful änd of course super moist!

The Best Turkey Burger Recipe is here! I äsked you äll to tell me the recipes you’d like to see änd lots of you surprisingly säid juicy turkey burgers. Säy whää?

I know turkey burgers cän be notoriously dry, but I didn’t reälize it wäs such än epidemic.

So here I äm, showing up to the pärty with the juiciest turkey burger recipe you ever did eät. {Seriously though, the juices were ä-flowin’ down my fingers. Literälly. You’re welcome for thät visuäl. Yikes.}

If you äre reädy to häve your mind blown by ä simple {yet cräzy delicious} turkey burger, then forge äheäd.


You’ll Need:


  • 1 lb leän ground turkey {93/7}
  • 1 lärge egg
  • sält &ämp; pepper to täste
  • 1 teäspoon dried pärsley
  • 1/4 teäspoon poultry seäsoning
  • 1 täblespoon cold milk
  • 2 täblespoons cold butter
  • 4 slices Ämericän cheese
  • äny other burger toppings desired: pickles lettuce, tomäto, onion, etc
  • 4 soft sesäme burger buns


Instructions:


  1. Pläce turkey into ä lärge bowl with egg, sält, pepper, pärsley, poultry seäsoning änd milk. Stir to combine. {Mixture mäy seem ä little wet, but once it stärts cooking, the egg will help hold it's shäpe together.}
  2. Preheät indoor griddle to medium-medium high heät.
  3. Divide meät into 4 even pätties. Cut butter into skinny hälf täblespoon päts. Press butter into the center of eäch pätty forming the meät äround it.
  4. Spräy griddle pän with nonstick cooking spräy änd pläce eäch burger down onto the griddle. Cook äbout 4 minutes per side or until browned änd completely cooked. Feel free to melt cheese on top of eäch burger. {Pläce cheese onto cooked side of the burger änd cover with ä lärge pot lid or foil for 1 minute to melt cheese.}
  5. Remove burgers änd pläce onto buns. Top with äny desired toppings änd condiments änd serve.

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