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Turkey Burgers

Turkey burger cut in half showing a juicy seared patty with cheddar, lettuce and tomato
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Skillet-seared turkey patties seasoned with grated onion, soy and smoked paprika stay juicy under a golden crust. They are served on buttered brioche with white cheddar, crisp toppings and a lemony herb sauce.

Ingredients

Scale

For the Patties

  • 1 1/2 lb ground turkey (85% lean)
  • 1/3 cup panko breadcrumbs
  • 1/4 cup grated yellow onion
  • 1 tbsp soy sauce
  • 1 tsp Dijon mustard
  • 1 tsp garlic powder
  • 1 tsp smoked paprika
  • 3/4 tsp kosher salt
  • 1/2 tsp black pepper
  • 1 tbsp olive oil, for the pan

For the Herb Sauce

  • 1/4 cup mayonnaise
  • 2 tbsp plain Greek yogurt
  • 1 tbsp chopped fresh chives
  • 1 tbsp chopped fresh dill
  • 1 tsp lemon juice
  • 1 small garlic clove, finely grated

For Assembly

  • 4 brioche buns, split
  • 1 tbsp unsalted butter, softened
  • 4 slices white cheddar
  • 4 butter lettuce leaves
  • 1 large tomato, sliced
  • 1/4 red onion, thinly sliced
  • Dill pickle slices

Instructions

  1. Whisk the mayonnaise, yogurt, chives, dill, lemon juice and garlic in a small bowl. Cover and refrigerate.
  2. Stir the panko, grated onion, soy sauce, Dijon, garlic powder, smoked paprika, salt and pepper in a large bowl and let sit for 2 minutes. Add the turkey and mix gently with your fingertips just until combined.
  3. Shape into 4 patties 3/4 inch thick and 1/2 inch wider than the buns, press a shallow dimple into each center and refrigerate on a parchment-lined plate for 15 minutes. Make ahead: the shaped patties can be refrigerated, covered, for up to 1 day.
  4. Butter the cut sides of the buns and toast in a cast-iron skillet over medium heat for 1 to 2 minutes until golden. Set aside.
  5. Raise the heat to medium-high and add the olive oil. Cook the patties untouched for 5 minutes until deeply browned, then flip and cook 4 to 5 minutes more.
  6. Top each patty with cheddar, cover the pan for 1 minute to melt, and check that the thickest part reads 165°F (74°C). Rest for 3 minutes.
  7. Spread herb sauce on both bun halves and layer lettuce, a patty, tomato, red onion and pickles. Serve right away.

Notes

Refrigerate cooked patties for 3 to 4 days or freeze for up to 3 months, keeping the sauce and toppings separate. Reheat in a covered skillet or a 350°F (175°C) oven until 165°F (74°C).

Nutrition

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Find it online: https://gordonramsayeats.com/turkey-burgers/