It's officially grilling season, and nothing makes me happier than biting into a juicy, perfectly charred burger in the sun—burgers just taste better in the summer, right?! That goes for beef, veggie, chicken, and turkey burgers, too. While beef gets all the love, there's still something to be said for a good turkey burger, with the operative word being 'good'. It's a little lighter, it's a little leaner, and it's a nice way to switch things up.
But there is nothing—and I mean nothing—that will ruin your barbecue (and turkey's reputation) faster than a dry, dense turkey burger. Luckily, I found a secret ingredient a few years back that will ensure every turkey burger you make, no matter the recipe or flavor profile, is moist, juicy, and absolutely perfect.
:max_bytes(150000):strip_icc()/ar-turkey-burgers-brie-goldman-4x3-3bf9486967ae4df791b8ed45c4f0aea5.jpg "The Secret Ingredient I Use to Make the Juiciest Turkey Burgers (1)")
The Secret Ingredient for Moist Turkey Burgers Every Time
When I think about turkey burgers I'm reminded of a scene from the show "Parks & Recreation" wherein two characters go head to head in a burger competition. One makes a turkey burger, complete with bells, whistles, aiolis and chutneys. The other makes a "hamburger made out of meat, on a bun, with nothing." The beef burger wins by a landslide.
Well, they never tried my turkey burgers. I first tried them when I was in high school; a friend's mom made us turkey burgers for dinner. They were not hum-drum and they didn't taste overly healthy. They were full of flavor, and actually juicier than most homemade beef burgers I had tried. Frankly, they blew me away. I immediately asked her for the recipe.
It turns out the secret to juicy turkey (or chicken) burgers is to include an ingredient that will add moisture—no surprise there! The easiest, most delicious one I've found? Mushrooms. Mushroom haters, before you click away, let me explain. Leaner meats like turkey and chicken have less fat to keep the meat moist as it cooks, which can result in tougher, easily overcooked, dry burgers.
By adding super finely chopped mushrooms, you are putting back a lot of water content that cooks out of lean meats like turkey. I like to use portobello mushrooms, but you can use any fresh mushroom you like, including button or creminis. Aim for about 6-8 ounces of mushrooms for every 1-1 ½ pounds of ground turkey. I use a food processor to get the mushrooms chopped super finely, so they incorporate into the meat mixture better.
In addition to adding moisture, the mushrooms add depth of flavor and umami. If you're super mushroom-averse, you can also use zucchini, summer squash or spinach, which all have a high water content, as well. If you use of of those, I would recommend adding a little additional soy sauce, miso paste, or Worcestershire sauce to supplement for the lack of umami.
From there, I season the mix with alliums (like garlic, onion, or shallots), spices, and herbs, depending on the flavor profile I'm going for. Some of my favorite flavor combinations include shallots, parsley, mint, and feta, or onions, garlic, ginger and garam masala. A dollop of pesto or a packet of onion soup mix also add flavor in a flash on lazy summer nights.
Finally, I always top my turkey burgers with a thick slice of cheese, White Cheddar in my case. I find that it's the perfect thing to balance out the leaner meat and bring a little richness and balance to my burger. I like to serve mine on an English muffin (don't come for me!) with some crisp lettuce, and of course, pickles. You do you, but I beg you—don't skip the 'shrooms next time it's (turkey) burger night.
Get the Recipe: Mushroom Blue Cheese Turkey Burgers
