Ingredients
Scale
- 1 lb (450g) ground turkey (preferably 93% lean)
- 3–4 cloves garlic, finely minced
- 1/2 small yellow onion, very finely minced or grated
- 1/3 cup plain breadcrumbs (or Panko breadcrumbs)
- 1 large egg, lightly beaten
- 1 tablespoon Worcestershire sauce
- 1 teaspoon Dijon mustard
- 1 tablespoon fresh parsley, chopped (or 1 teaspoon dried parsley)
- 3/4 teaspoon kosher salt (or 1/2 teaspoon table salt)
- 1/2 teaspoon freshly ground black pepper
- Optional: 1 teaspoon sweet or smoked paprika
- Optional: Olive oil spray for the baking sheet
Instructions
- Preheat and Prepare: Preheat your oven to 400°F (200°C). Line a large baking sheet with parchment paper or lightly spray with olive oil. This prevents sticking and makes cleanup easier.
- Combine Wet Ingredients (Gently!): In a large mixing bowl, gently combine the ground turkey, minced garlic, finely minced onion, beaten egg, Worcestershire sauce, Dijon mustard, and chopped parsley.
- Pro Tip: Avoid overmixing! Overmixing ground turkey can develop the proteins too much, leading to tough, dense burgers. Mix until the ingredients are just combined. Using your hands is often the best way to achieve this gentle mix.
- Add Dry Ingredients: Sprinkle the breadcrumbs, salt, pepper, and optional paprika over the turkey mixture.
- Mix Again (Still Gently!): Gently mix everything together with your hands or a fork until just incorporated. Again, the key is not to overwork the mixture. It should look combined, but not overly compacted.
- Form the Patties: Divide the mixture into 4 or 5 equal portions (depending on your desired burger size). Gently shape each portion into a patty about 3/4-inch to 1-inch thick.
- Pro Tip: Make a slight indent in the center of each patty with your thumb. This helps prevent the burgers from puffing up too much in the middle (creating a “football” shape) and promotes even cooking.
- Arrange on Baking Sheet: Place the formed patties on the prepared baking sheet, ensuring there’s a little space between each one for even air circulation.
- Bake to Perfection: Bake in the preheated oven for 20-25 minutes. The exact time will depend on the thickness of your patties and your oven’s calibration. The burgers are done when they are cooked through and the internal temperature reaches 165°F (74°C) when checked with a meat thermometer. The juices should run clear when pierced.
- Checking Doneness: Using a meat thermometer is the most reliable way to ensure your turkey burgers are cooked safely and perfectly without drying them out. Insert it horizontally into the thickest part of a patty.
- Rest (Crucial Step!): Once cooked, remove the baking sheet from the oven and let the burgers rest on the baking sheet for 5-10 minutes before serving. This allows the juices to redistribute throughout the patty, resulting in a much juicier burger. Don’t skip this step!
Nutrition
- Serving Size: One Normal Portion
- Calories: 220-280
- Sodium: 500-600mg
- Fat: 10-15g
- Saturated Fat: 3-5g
- Carbohydrates: 5-8g
- Protein: 25-30g