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The Juicy Burkey Burger

The Juicy Burkey Burger

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  • 1 medium white onion, sliced
  • 1 Tablespoon vegetable oil
  • 10 Ounces Black Angus ground beef
  • 2 strips cooked bacon
  • 2 slices Cheddar cheese
  • Salt and pepper, to taste
  • 1 brioche bun, sliced in half and toasted
  • Lettuce and tomatoes, for garnish


In a small sauté pan over medium heat, add the vegetable oil and the thinly sliced onions. Cook the onions down until golden brown, about 15 minutes, seasoning with salt and pepper.

Divide the ground beef into two 5-ounce patties and press them down so that they're nice and thin. Add 1 slice of cheese on each burger patty, and top with a few slices of onion and the bacon. Seal the 2 patties together, pressing along the edges to make sure they pressed together well.

Preheat the oven to 350 degrees.

On a griddle, sear the burger on both sides, then place in the oven until cooked through, about 8-10 minutes. Remove from the oven, and let it rest for 5 more minutes before serving. Place on the brioche bun and top with lettuce and tomato.

Nutritional Facts


Calories Per Serving1651

Folate equivalent (total)56µg14%

Riboflavin (B2)0.8mg44.2%

Extra-Juicy Turkey Burgers

Turkey burgers always sound like a great idea, but they too often taste like a fat sawdust patty. No more, friends! Mashing avocado into the turkey mixture helps prevent the meat from shrinking and drying out during cooking, which is why these stay awesomely juicy, even when they’re cooked all the way through.

Let’s Talk Turkey

Pulsing a whole cut of turkey in the food processor would have allowed me to produce a coarse grind for a loose-textured patty, but that was too much trouble for an everyday recipe, so I set my sights on improving the preground stuff. Just like packaged ground beef, packaged ground turkey is blended to have a range of fat contents. I knew that the 99 percent lean type was a nonstarter the greater amount of fat in 93 percent lean turkey (more widely available than 85 percent lean) would provide more flavor and moisture.

To address the dense consistency that the sticky myosin produces, I added panko bread crumbs, which physically disrupted the proteins and made the meat feel coarse and light (rather than tough and dense) on the tongue. For 1 pound of turkey, 3 tablespoons of panko did the job without making the burgers taste bready.

But panko wasn&rsquot a panacea. Kneading and squeezing the turkey to evenly incorporate the bread crumbs created too sturdy a myosin gel, resulting in a springy, sausage-like consistency. To get around this, I broke the slab of ground turkey into ½-inch pieces prior to adding the panko. This exposed more surface area for even dispersal of the crumbs, reduced the amount of mixing required, and kept the meat loose.

Now the turkey had a pleasant texture, but after reaching 160 degrees, it still wasn&rsquot juicy. A couple of test kitchen tricks took care of that. First, I bathed the meat in a solution of baking soda dissolved in a teaspoon of water. The baking soda solution raised the pH, changing the protein structure and enabling the meat to better retain moisture. (It also sped up the Maillard reaction, providing better browning.) Second, I added a bit of unflavored gelatin to hold moisture, creating a juicy mouthfeel.

Combine the ground turkey, cheese, salt, pepper, Worcestershire sauce, and mustard in a medium bowl until blended. Divide the meat into 4 portions. Lightly toss one portion from hand to hand to form a ball, then lightly flatten the ball with your fingertips into a 1-inch-thick patty. Repeat with the remaining portions.

Heat the oil in a large heavy skillet (preferably cast iron or stainless steel with an aluminum core) over medium heat until very hot. Swirl the oil in the pan to coat the bottom. Add the burgers and cook over medium heat without moving them until the bottom of each is dark brown and crusted, 3 to 4 minutes. Turn the burgers over continue to cook until the bottom is light brown but not yet crusted, 3 to 4 minutes longer. Reduce the heat to low, position the cover slightly ajar on the pan to allow steam to escape, and continue to cook for 8 to 10 minutes longer, flipping once if necessary to promote deep browning, or until the center is completely opaque yet still juicy or an instant-read thermometer inserted from the side of the burger into the center registers 160 degrees. Remove from the pan and serve immediately.


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Ultimate Juicy Turkey Burgers

Each year, with the approach of Spring, a flip switches around here. I trade in crockpot comfort dishes and meaty chili’s enjoyed by the fire for fresh veggie salads and green smoothies on the way to the gym. Why… 2 words, Spring. Break.

You guys, please say I’m not the only one that gets super stressed at the idea of trading in super cozy sweaters and leggings for shorts, bathing suits and sleeve-less tops?

I know, I know… it’s shallow, superficial and I really should hold myself to higher standards, buuuuuut.. the truth remains, I can be super self conscious. Annnnnd, in all honesty, putting in a little work before the warm weather arrives, well.. it wouldn’t be a terrible idea.

I learned years ago that for me, when my body isn’t feeling it’s best, deprivation is not the answer. Instead I try to shift my focus away from food that “I don’t eat” and focus instead on the foods that “I do eat.”

My plan for Spring is pretty simple. In fact, I can sum it up with one word, intentional. Intentional about eating more fruits and veggies, intentional about drinking more water, intentional about exercise and as always, intentional about consuming whole foods. And guess what, if I slip up.. No. Big. Deal. I’m all for intentional decisions about what I eat, but there has got to be some balance, or guess what.. I crash and burn (tested fact) and all my good intentions are forgotten because.. well.. I’m hungry, and being hungry sucks.

SO.. for the next week or two I’m going to be putting a healthy spin on traditional meals. You know, highlight some lightened up recipes that are heavy on the veggies and high in nutrients. The perfect opening post, Ultimate Juicy Turkey Burgers.

These burgers are aaaaallllll about feeling good. 1000% you can enjoy a a guilt-free burger that doesn’t taste like a dry hockey puck. You just need a few tricks!

  1. Swap out beef for turkey. It’s leaner. Since there is less fat in turkey I like to use a combo of light and dark meat to keep my burgers juicy.
  2. Season well. Turkey can be a bit bland. I loaded these burgers up with Italian seasoning, dijon mustard, soy sauce, and garlic powder.
  3. Use a binding agent so that the burgers don’t fall apart. The first time I made these burgers I did it sans bread crumbs .. they fell apart. Don’t skip it!
  4. Load your burger with lots of healthy toppings, I’m thinking lettuce, tomato, avocado, and any other veggie you have laying around!
  5. Swap out mayo for hummus or guacamole. It’s yummy!
  6. Skip the white bread and pair your burger with a 100% whole wheat bun or pita:)
  7. Don’t make burgers that are 7632 pounds. I like to stick to 1/4 pound per burger (4 oz).. this also helps them cook faster and more evenly!

Throwing these guys together really couldn’t be any simpler. Dump, mix, pat, cook. That’s it!

Time Saving Tips and Tricks:

Prep: Yes! Follow recipe to prepare burger patties and store in the fridge until grill time! I like to place them in a plastic Zipper bag with parchment paper between each layer. Wrap each burger carefully and then seal in an airtight labeled bag.

Make Ahead: I frequently make a double batch of these burgers. I serve them for dinner and then pack the leftovers into containers with 2 cups of roasted veggies or crumble them up as a salad topper.

Freezer: To freeze the burgers follow the recipe to prepare the burger patties.. but don’t grill. Place patties in a single layer on a baking tray. Place tray in freezer for 1-2 hours or until burgers are frozen through. Remove tray from freezer and place frozen burgers into a sealed Ziplock bag. They will keep for up to 3 months. (*** NOTE: DO NOT refreeze turkey meat that has already been frozen)

Naturally, they go well with chips or fries. A few excellent options include carrot chips, eggplant chips, zucchini fries, and jicama fries. If you don't mind the carbs, these cajun steak fries are awesome.

You can keep them in an airtight container in the fridge for up to three days. Reheat them gently, covered, in the microwave on 50% power.

Or do like I do and enjoy them cold with some Dijon mustard and fresh-cut veggies! These turkey burgers really are delicious when eaten as cold leftovers.

Garlic & Herb Turkey Burgers

Visual learner? Watch me make this recipe from start to finish!

Are you we still eating healthier? Yes. Ok cool! Just checking. Let me know when you’re done so that I can go back to posting my smothered and covered, down-home, comfort goodness recipes!

Ha! Just kidding. Those are coming regardless, but I have made it a point to mix in more lighter recipes. Besides, naughty and nice are always the perfect couple aren’t they? Today I’ve got some AMAZINGLY moist and juicy turkey burgers for you to try! They will probably become your favorite!

There are several turkey burger recipes on this site, but these garlic and herb turkey burgers yall…my fav! They are so moist, juicy, light, fresh and flavorful! (I’m full of adjectives!)

Oh yeah, but here’s the small print, they do contain butter. I mean, I didn’t want to throw my system into shock by not including it. However, these burgers do NOT have eggs or bread crumbs. That has to be a win somewhere.

These garlic and herb turkey burgers are full of fresh herbs, garlic, onions, and spices. My boys devour these patties plain no bun, condiments, nothing! I can’t blame them because they are that flavorful, yet perfectly balanced so that they don’t steal the show from all of your favorite burger condiments!

I keep telling myself that I’m going to make up a big batch so that I can freeze them, but you know how that goes — something else to add to the never-ending to-do list. I made these garlic and herb turkey burgers for dinner on Tuesday. They are so quick and easy which makes them perfect for meal prep, something I’ve become more strict with.

I made the patties up on Sunday and they were a breeze to throw into the skillet while the home-fries were baking. I added a side of cole-slaw and dinner was amazing!

Use your favorite burger toppings! I always go with American or provolone cheese (or both), lettuce, pickle, tomato, red onion, and turkey bacon. A bit of spicy, mayo, ketchup and mustard and you’ve got yourself one of the best turkey burgers ever created!

What makes this turkey burger so amazing? Errythang! From the fresh herbs to the butter, to simmering it in Worcestershire broth! I’m eating one right now for lunch and doing a lil happy dance as I type.

They are even BETTER the next day once all of those herbs and garlic have had a chance to hang out a bit longer.

Recipe Summary

  • ½ cup Hellmann's® or Best Foods® Real Mayonnaise
  • ½ cup plain dry bread crumbs
  • 1 envelope Lipton® Recipe Secrets® Onion Soup Mix
  • 2 pounds ground beef or ground turkey
  • 8 hamburger buns

COMBINE Mayonnaise, bread crumbs and Soup Mix in bowl.MIX mayonnaise mixture into ground beef shape into 8 patties.GRILL or broil until done. Serve burgers on buns.

SMART TIP: For the Hellmann's® taste you love with the goodness of olive oil, substitute Hellmann's®or Best Foods® Mayonnaise Dressing with Olive Oil.BARBECUE TIP: For a delicious creamy barbecue sauce topping, combine 1/4 cup BBQ sauce with 1/2 cup Hellmann's® or Best Foods® Real Mayonnaise. Spoon on juicy burgers and enjoy!TIP: If using ground turkey, oil grill or broiler pan before cooking.

Cost per recipe*: $93Cost per serving*: $24*Based on average retail prices at national supermarkets.

Watch the video: OUR FIRST TIME! The Juicy Vlog (May 2022).