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Quick Cook Turkey Burgers

Quick Cook Turkey Burgers

Authors Bruce Weinstein and Mark Scarbrough offer the solution to dry turkey burgers with this quick, family-friendly recipe featured in our new cookbook, The Complete Quick Cook.

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Bobby Flay’s Secret to Juicy, Flavor-Packed Turkey Burgers

Fire up the grill to cook along with Bobby as he makes beyond-delicious burgers in his own backyard.

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Turkey burgers often get a bad rap. When compared to their beef counterparts, leaner turkey burgers can seem dry or bland. But that doesn’t always have to be the case.

Bobby Flay recently invited us into his backyard (well, virtually) to show us how to make the juiciest, most flavor-packed burgers, no matter what kind of meat you start with. In his Bangin’ Burgers course on the Food Network Kitchen app, he demonstrates how to turn ground meat into patties like a pro and char them up perfectly on the grill or in a cast-iron skillet. He also shares his favorite toppings: pickled red onions with jalapeno relish, homemade marinara with melted mozzarella and barbecue sauce with homemade coleslaw, just to name a few. Each recipe is delicious and different enough that you could easily serve up burgers for dinner every night of the week without getting bored. The standout, though, might be Bobby's Portobello Mushroom and Swiss Turkey Burger.

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In this class, Bobby proves that turkey burgers can be just as juicy and flavorful as beef burgers. He knows his way around a turkey burger — so much so that it's actually one of the most popular alternative burgers at his restaurant Bobby’s Burger Palace. His secret? Start with good-quality ground turkey from your supermarket or local butcher, season with salt and pepper, and brush on a little canola oil before throwing the patties on the grill, just in case they don’t have enough fat in them. Be sure to cook the burgers all the way through for food safety reasons (there is no such thing as a medium-rare turkey burger). Then, bring out the secret weapon — the ultimate cheeseburger topping.

Instead of throwing a slice or two of American onto the patty and calling it a day, Bobby fills a portobello mushroom cap with Swiss cheese and adds that to the grill. The stuffed 'shroom layer that results takes the turkey burger to a whole new delicious place. Not only does the mushroom add more meaty flavor, but the shape of the cap also keeps all the melty cheesy goodness in one place and prevents it from falling through the grill grates. Plus, the mushroom is basically the same size as the patty, so with each bite you're guaranteed an extra blast of cheesy, umami flavor.

Still not a fan of turkey burgers? The good news is that you can add this topper to any meat or veg you’re throwing on the grill this weekend. Bobby says, "This would also work for beef burgers, pork burgers, veggie burgers, whatever you want to do."

Recipe Summary

  • 2 pounds ground beef
  • 1 (1.25 ounce) envelope onion soup mix
  • ½ cup mayonnaise
  • 2 cups shredded Cheddar cheese
  • 24 dinner rolls, split
  • ½ cup sliced pickles (Optional)

Preheat an oven to 350 degrees F (175 degrees C). Cover a baking sheet with aluminum foil and spray with cooking spray.

Mix together the ground beef and onion soup mix in a large skillet cook and stir over medium-high heat until the beef is crumbly, evenly browned, and no longer pink. Drain and discard any excess grease. Remove from heat. Stir the mayonnaise and Cheddar cheese into the ground beef mixture.

Lay the bottoms of the dinner rolls on the prepared baking sheet. Spread the cheese and beef mixture on the bottom half of each roll. Replace the tops. Cover with another sheet of aluminum foil sprayed with cooking spray.

Bake in the preheated oven until the burgers are heated through and cheese melts, about 30 minutes. Serve with sliced pickles.

Quick and Easy Turkey Burgers

No need to fret if you don’t have all of the ingredients on hand. These burgers are a jack of all trades! Leave out the oats if you’re grain free, sub basil for the spinach if you’re garden is overflowing and it is in season, no green onions? No problem! Just omit them.

Really. If you have ground turkey on hand, these simple burgers can always be for dinner!

I’ve done a lot of experimenting with these. I like to make them with leftover spinach, basil, green onions, and chives. If one of those is sitting in my refrigerator and needs to be used up that is the flavor profile I go with.

I love to make these on my cast iron and place a lid on top after I flip them so they maintain more moisture. Turkey can dry out quickly because of the low fat content so this is a trick that I use to keep them nice and juicy! If you do not have a lid on hand or if you prefer to cook them on a long griddle so you can make them all at once, that works fine too! I tried to sneak moisture filled veggies in here to combat the dryness issue.

Serve with sweet potato fries, homemade barbecue sauce, and all of your favorite burger fixins!

Recipe Summary

  • 1 pound ground turkey breast
  • 2 teaspoons garlic powder
  • 1 teaspoon Cajun seasoning
  • ¼ teaspoon black pepper
  • 3 tablespoons light teriyaki sauce
  • 1 tablespoon water
  • Cooking spray
  • 1 large onion, cut into (1/4-inch-thick) slices (about 2 cups)
  • 1 teaspoon olive oil
  • 4 (1 1/2-ounce) hamburger buns
  • 8 (1/4-inch-thick) slices tomato
  • 4 curly leaf lettuce leaves

Combine the first 4 ingredients in a large bowl. Divide the turkey mixture into 4 equal portions, shaping each portion into a 1/2-inch-thick patty. Combine the teriyaki sauce and water in a small bowl.

Place a large nonstick skillet coated with cooking spray over medium heat until hot. Add the onion slices cover and cook 10 minutes or until onion is golden brown, stirring frequently. Stir in 1 tablespoon teriyaki mixture. Remove onion from pan, and keep warm. Add olive oil to pan. Add patties, and cook 5 minutes over medium heat. Add 3 tablespoons teriyaki mixture to pan. Carefully turn patties over, and cook for 3 minutes or until golden. Place 1 patty on bottom half of each bun, and top each patty with 1/4 cup onion, 2 tomato slices, and 1 lettuce leaf. Top with remaining bun halves.

Note: You can freeze any uncooked turkey patties for up to 1 month. To freeze, separate the patties with wax paper place them in a heavy-duty zip-top plastic bag, remove excess air, seal, and freeze. Thaw in the refrigerator.

Best-Ever Turkey Burger

We all crave burgers on a weekly basis, there's no doubt about it. But, as adults, we all realize that maybe we shouldn't indulge on those weekly cravings. Enter the turkey burger. This easy recipe hits all of the key points and satisfies our craving without the guilt of red meat. It's a better option for a weeknight, but we still have these 75 Delish burger recipes to help with your cheat days.

Why ours is the best

We love our turkey burger for one simple reason: We let it be. We didn't try to cover up the fact that it was turkey. Instead, we embraced it. We brought out its flavors and made it the best dang turkey burger there is. Turkey burgers tend to be drier so we added an egg to ours to help it hold together and give it added moisture. We also use 94 percent lean ground turkey and don't recommend any higher than that or the burgers might not hold together.

Can I add different stuff to mine?

Absolutely! We obviously love ours as is, but there are a few swaps you can make that we totally support! Don't have Worcestershire? Use soy sauce or even liquid smoke! Add some finely chopped shallots in with your garlic or swap out the parsley for any herbs you have on hand. You can also add more seasonings like paprika, chili powder, or ground mustard. This burger is flexible!

Can I grill it?

Yes, you can! If summer is calling, heat up your grill and cook your burgers outside. Char is always welcomed on burgers.

  1. Combine all ingredients in a large bowl and shape into four patties.
  2. Heat a large skillet on medium and coat with cooking spray.
  3. Add the turkey patties and cook for 10 minutes, flipping halfway, until browned on both sides and no longer pink in the center. Serve on a bun with lettuce, tomato, and onions (see Ann''s Tips). We love Rudi''s Organic Bakery 100% Whole Wheat Bun.

Chef Tips

If you are going through chemo and want to have some greens with your burger, instead of lettuce and tomatoes, garnish it with a some wilted spinach, and perhaps a slice or two of roasted red peppers.

For even more flavor, use 4oz ground breast meat, and 4 oz ground dark meat turkey

Registered Dietitian Approved

All our recipes are created by chefs and reviewed by our oncology-trained staff Registered Dietitian, Kate Ueland, MS, RD, to ensure that each is backed with scientific evidence and meets the standards set by the Academy of Nutrition and Dietetics.

Quick Cook Turkey Burgers - Recipes

I definitely make a lot of burgers in the summer. They&rsquore quick, easy, and everyone loves them. Usually, I keep it simple and use my Best Burger Recipe, but sometimes I like a change of pace&mdashor something a little more healthy. That&rsquos when I turn to turkey burgers.

Ground turkey, especially white meat turkey, has less fat. That&rsquos good news and bad news. Having less fat makes turkey healthier, but also less flavorful and juicy. Turkey burgers can also be dry&mdashagain because they have less fat, but also because, unlike beef, they have to be cooked through and through. (No rare turkey, please!)

All those things are pretty easily addressed, though. Here&rsquos how:

For moisture, I simply add an egg. You&rsquoll see some turkey burger recipes that add mayonnaise, but that&rsquos adding back fat, which doesn&rsquot make much sense to me. Others add grated onion, and I&rsquove even seen one from Bon Appetit magazine that adds mashed avocado. But honestly, both of those options sound like a lot of work. Especially since an egg works so well.

For flavor, I add garlic powder, onion powder, salt, and pepper. There&rsquos never anything wrong with that combination, right? But I also add a couple of ingredients that really make the difference between a good turkey burger and a great one: Worcestershire sauce, because it helps give the turkey a meatier, more savory flavor, and chili powder, because it adds flavor, but also because it adds a little color. That color helps my turkey burgers look more brown and appetizing and less pale and plain.

A tip for putting all the ingredients together: do it as delicately as possible, because overworking the meat can lead to tough burgers. With that in mind, I find it helps to mix the seasonings with the egg first, then add the meat, mixing it in as gently and sparingly as possible.

The combined mixture will be a little wet, but once you form the patties, refrigerating them for about an hour will help them hold their shape when you cook them&mdashwhether you do it in a skillet on the stovetop or on the grill.

When you sit down to eat, you&rsquoll be rewarded with tasty, tender turkey burgers that are a welcome change of pace&mdashand a healthy alternative.

What are good seasonings for this burger?

The great part about cooking up burgers is that they offer a lot of variety. Some people prefer to follow the recipe to the exact measurements and ingredients while others like to venture out and vary just a bit.

One addition and alteration that many people make is that they like to add a bit of spice. While this is great, just make certain that you’re doing this to select patties instead of the whole bunch. Not everyone likes their burgers to make their mouths on fire!

And if you do want to make them a bit spicy, just add in a few sprinkles of cayenne pepper or ghost pepper. That will do the trick without a doubt!