Turkey Burger

Name: Turkey Burger
Total time: 30 min
Yield: 2
Ingredients: 1 lb turkey (ground, 93/7 dark meat); 1 unit onion (grated on the box grater, with juice); 2 tbsp mayonnaise (into the meat); 1 tbsp mustard (Dijon); 2 tsp Worcestershire sauce; 1 tsp garlic powder; 1 tsp salt; ½ tsp black pepper; 1 tbsp vegetable oil; 4 unit hamburger buns (toasted); 4 slice lettuce; 1 unit tomato (thick slices)

Sandwiches & Handhelds · American

12 ingredients · 30 minutes · 2 servings

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1023kcal92.9g protein42.8g fat61.2g carbs~$3.58/ serving*

Contains gluten, egg, fish · sometimes contains soy — check the label · only in an optional ingredient: dairy

Restrictions

Containsgluten · egg · fishIt is in an ingredient you cannot leave out.

Sometimes contains — check the labelsoy (Mayonnaise)Some brands have it, some do not. The recipe cannot tell, so this is the one you check yourself.

Only if you add itdairy (cheese swiss)Leave that ingredient out and the dish does not have it.

Diets

No porkNo alcohol

Worked out from the ingredient list. It knows nothing about brands, shared equipment or cross contamination, and it is not a certification — if you have an allergy, you still have to read the label.

Ingredients

Servings:

1 lb	turkey (ground, 93/7 dark meat)
1 unit	onion (grated on the box grater, with juice)
2 tbsp	mayonnaise (into the meat)
1 tbsp	mustard (Dijon)
2 tsp	Worcestershire sauce
1 tsp	garlic powder
1 tsp	salt
½ tsp	black pepper
1 tbsp	vegetable oil
4 unit	hamburger buns (toasted)
4 slice	lettuce
1 unit	tomato (thick slices)

Optional

Not counted above. The dish works without them.

4 slice	cheese (Swiss or cheddar, melted on)
1 unit	avocado (sliced)
¼ cup	pickled red onions (from the catalog)

Steps

Mix4 min
gently — wet hands, minimal working
turkey + grated onion with its juice + mayo + Dijon + Worcestershire + garlic powder + salt + pepper, folded just to combine — the grated onion is the dish's central fix: its moisture cooks into steam inside the patty, doing for turkey what fat does for beef; overworked, any ground-meat patty bounces, and turkey bounces first
Prep5 min
4 patties, dimpled, chilled 10 if the mix is soft
patted into patties a half-inch thick with a thumb-dimple pressed into each center — the dimple counters the bulge every burger makes as it cooks; this mix is wetter than beef and a short chill firms it for the flip
Sear10 min
medium-high, oiled pan, 4-5 min a side, to 165°F exactly
- cheese
undisturbed until the first side releases on its own and carries real color, flipped once, cheese on for the last minute — the thermometer is not optional equipment here: turkey must reach 165°F for safety and falls apart in dryness by 175°F, so the entire quality window is ten degrees wide and a probe is how you hit it
Rest3 min
while the buns toast in the pan's fat
patties off, buns cut-side down in the drippings — then built lettuce-under-patty so the bottom bun stays dry, tomato and the rest above; a turkey burger made this way needs no apology to its beef cousin, which is the whole argument of the entry