Turkey burgers should be an easy win. They are often cheaper than ground beef and they make for a simple weeknight dinner.
So why don’t more people make them?
Because most turkey burgers are dry, flavorless hockey pucks.
This recipe fixes both of those problems. The key is not one complicated ingredient or an elaborate cooking method. It comes down to adding moisture in the right places and handling the meat correctly.
We are going to grate fresh onion directly into the turkey, work in small pockets of softened butter, and mix everything gently with a spoon. The result is a turkey burger that is juicy, rich, and packed with flavor.
Juicy Turkey Burgers
Makes 4 large burgers or 6 smaller burgers
Ingredients
2 pounds ground turkey, preferably 90/10
1 large egg
About 1 tablespoon chopped fresh herbs, such as flat leaf parsley, thyme, and cilantro
½ teaspoon granulated garlic
1 teaspoon Dijon mustard
¼ white onion, finely grated
1 tablespoon Worcestershire sauce
2 tablespoons room temperature butter, cut into small pieces
Kosher salt
Extra virgin olive oil
Brioche buns
Your favorite grated or sliced cheese
Your preferred burger toppings
Instructions
Preheat your oven to 350°F.
Place the ground turkey in a large mixing bowl. Add the egg, fresh herbs, granulated garlic, Dijon mustard, grated onion, and Worcestershire sauce.
Add the softened butter in small pieces so it can distribute throughout the turkey.
Gently fold everything together with a spoon. Do not overmix it. You should still be able to see a few small pockets of butter throughout the mixture.
Shape the mixture into 4 large patties or 6 smaller patties. The mixture will feel wet and sticky. That is exactly what you want. There is no need to press a divot into the center as you would with a beef burger.
Heat a carbon steel or heavy skillet over medium high heat. Add enough extra virgin olive oil to lightly coat the pan.
Season one side of each burger with kosher salt and place that side down in the hot pan. Season the other side once the burgers are in the pan.
Leave the burgers alone for approximately 2½ to 3 minutes. When the cooked portion has started moving about halfway up the sides, they are ready to flip.
Flip the burgers and gently press them just enough to widen them slightly. Give the second side a quick sear to set the exterior.
Transfer the burgers to a lightly oiled sheet pan and place them in the oven. Bake for approximately 8 minutes, depending on their size.
When the burgers are almost finished, add the cheese and return them to the oven until it melts. Use a food thermometer to make sure the center of each burger reaches 165°F. The USDA recommends 165°F for all ground poultry. View the USDA temperature guide here.
While the burgers finish, place the brioche buns cut side down in the same skillet. Toast them in the turkey drippings until golden brown.
Assemble the burgers with your favorite toppings and serve immediately.
Cooking them on the grill
You can use the same recipe on the grill.
Sear the burgers over direct heat to develop color on both sides. Then move them to an upper rack or an area of indirect heat to finish cooking without burning the exterior.
Continue cooking until the center reaches 165°F.
Make them ahead
The patties can be prepared 12 to 24 hours in advance and kept covered in the refrigerator. Just wait to salt the outside until immediately before cooking.
Turn them into Turkey Meatballs
This mixture also makes an excellent base for turkey meatballs. Shape the mixture into balls and add a little Italian seasoning if you want to take the flavors in that direction.
Just like the burgers, the center of the meatballs should reach 165°F.
The grated onion, butter, and gentle mixing make all the difference here. This is proof that a turkey burger does not have to feel like the disappointing substitute for a beef burger.
Make it correctly, and it may become the burger you choose on purpose.
Why this recipe works
Grated onion adds moisture
Grating the onion releases its juices directly into the turkey. It also gives you a finer texture, so you get the flavor without biting into large pieces of onion.
Butter creates little pockets of richness
The softened butter does not need to disappear completely into the meat. Those small pockets melt as the burgers cook, adding flavor and helping the inside remain moist.
The egg helps retain moisture
One egg for every two pounds of turkey adds richness and helps bring everything together without relying on breadcrumbs.
Gentle mixing keeps the burgers tender
Mixing aggressively with your hands can compress the meat and create a tighter texture. A spoon lets you incorporate everything while keeping the mixture relatively loose.
The salt stays on the outside
Instead of mixing salt throughout the turkey, season the outside of each patty immediately before cooking. This helps the burgers maintain a looser, more tender texture.
If you try this recipe, let me know what you think. Are you normally a turkey burger fan, or have you been avoiding them because they always turn out dry?
“There’s just something about new school supplies that helps kids get excited about learning, and Huntington Meats in the Original Farmers Market at W. Third St. and Fairfax Ave. is doing their part to make sure all children enjoy that excitement as the new school year kicks off. Huntington Meats’ sister shop Farmers Market Poultry will also be participating in the drive. The two shops offering quality product are coming together to participate in their inaugural Back-to-School School Supply Drive to take place the entire month of August. Proprietor / Organizer Jim Cascone’s goal is to collect enough supplies for 350 kids for distribution to the Union Rescue Mission in Downtown LA. Customers that visit either of the shops and donate new, unused school supplies valued at $10 or more will receive a complimentary pound of ground beef or homemade sausages from Huntington Meats, or a dozen fresh eggs from Farmers Market Poultry.” Proprietor Jim Cascone joins us providing a brief overview of the effort.
“St. Lucia native Nina Compton fell in love with New Orleans while filming Bravo’s Top Chef Season 11: New Orleans (she grabbed the runner-up spot and was voted fan favorite). In 2015, she returned to the city to open Compère Lapin at the Old No. 77 Hotel & Chandlery. Since then, the requests for reservations have been almost non-stop along with the well-deserved acclaim. The success of Compere Lapin lead Compton to open a second restaurant, Bywater American Bistro, in the spring of 2018. Chef Nina Compton takes a break from her busy kitchens to join us.”
“Westwood Coast, the newest culinary venture from San Francisco-based Proof Positive, debuted in early July at Triangle Square in Costa Mesa. Proof Positive now makes its debut in Orange County with Westwood Coast by pairing an elevated, chef-driven steakhouse dining experience with lively country entertainment. At the helm of the kitchen is Executive Chef Jayro Martinez, who brings over a decade of culinary experience to the venture. Martinez has led as an Executive Chef in several acclaimed kitchens, including Mayfield in San Juan Capistrano, AHBA in Laguna Beach, Social in Costa Mesa, and most recently, at Dana Point’s Outer Reef and then Knife Modern Steak under the tutelage of Texas-based celebrity Chef John Tesar. Westwood Coast is bolstered by a team of powerhouse hospitality professionals, including General Manager Michael Ruiz of BOA Steakhouse. Westwood Coast presents a unique experience that artfully blends attentive hospitality, lively entertainment, and bold American flavors with premium cuts of meat.” Executive Chef Jayro Martinez and General Manager Michael Ruiz are our guests to reveal all the diverse elements that are Westwood Coast.
Bub and Grandma’s Restaurant and Bakery is a phenomenally popular breakfast and lunch establishment in the Glassell Park neighborhood of northeast Los Angeles. It’s the retail home for the Bub and Grandma’s Bread and serve daily pastries, sandwiches, salads, sides, chips and other “really good stuff.” They also offer an eclectic collection of craft beer and premium wines. On Sunday and Monday Nights at Bub and Grandma’s after dark are BG Nights with musical guests and cheese, meat and veggie charcuterie boards, Bub’s Bread with toppings, and desserts like their Baguette Bread Pudding with house-made Vanilla Ice Cream and Hot Fudge. Breakfast is served daily until 11:00 a.m. For Lunch Cold Sandwiches are on the menu at 10:00 a.m., with full Lunch available at 11:00 a.m. to 3:00 p.m. The very modest Founder and Baker Andy Kadin joins us on the rise.
Our own Chef Andrew Gruel, the menu-maker behind the full-service Calico Fish House (in the Sunset Beach area of Huntington Beach) provides another timely and informative “Ask the Chef” segment where he responds to listeners’ thoughtful inquiries. Meatballs of all sizes are all the current rage on restaurant menus of all levels. Chef Andrew suggests grilled meatballs are the best summer dish. They take burgers to a whole new level. He prepares them in slider form so they still have the meatball shape. Chef Andrew shares his proven recipe.
All of this and heaping helpings of extra deliciousness on this week’s not-to-miss show!
Our own Chef Andrew Gruel, the menu-maker behind the full-service Calico Fish House (in the Sunset Beach area of Huntington Beach) provides another timely and informative “Ask the Chef” segment where he responds to listeners’ thoughtful inquiries.
Meatballs of all sizes are all the current rage on restaurant menus. Chef Andrew suggests grilled meatballs are the best summer dish. They take burgers to a whole new level. He prepares them in slider form so they still have the meatball shape. Chef Andrew shares his proven recipe.
Andy Harris, Executive Producer and Co-host previews the show.
“There’s just something about new school supplies that helps kids get excited about learning, and Huntington Meats in the Original Farmers Market at W. Third St. and Fairfax Ave. is doing their part to make sure all children enjoy that excitement as the new school year kicks off. Huntington Meats’ sister shop Farmers Market Poultry will also be participating in the drive. The two shops offering quality product are coming together to participate in their inaugural Back-to-School School Supply Drive to take place the entire month of August. Proprietor / Organizer Jim Cascone’s goal is to collect enough supplies for 350 kids for distribution to the Union Rescue Mission in Downtown LA. Customers that visit either of the shops and donate new, unused school supplies valued at $10 or more will receive a complimentary pound of ground beef or homemade sausages from Huntington Meats, or a dozen fresh eggs from Farmers Market Poultry.” Proprietor Jim Cascone joins us providing a brief overview of the effort.
“St. Lucia native Nina Compton fell in love with New Orleans while filming BRAVO’s Top Chef Season 11: New Orleans (she grabbed the runner-up spot and was voted fan favorite). In 2015, she returned to the city to open Compère Lapin at the Old No. 77 Hotel & Chandlery. Since then, the requests for reservations have been almost non-stop along with the deserved acclaim. The success of Compere Lapin lead Compton to open a second restaurant, Bywater American Bistro, in the spring of 2018. Chef Nina Compton takes a break from her busy kitchens to join us.”
“Westwood Coast, the newest culinary venture from San Francisco-based Proof Positive, debuted in early July at Triangle Square in Costa Mesa. Proof Positive now makes its debut in Orange County with Westwood Coast by pairing an elevated, chef-driven steakhouse dining experience with lively country entertainment. At the helm of the kitchen is Executive Chef Jayro Martinez, who brings over a decade of culinary experience to the venture. Martinez has led as an Executive Chef in several acclaimed kitchens, including Mayfield in San Juan Capistrano, AHBA in Laguna Beach, Social in Costa Mesa, and most recently, at Dana Point’s Outer Reef and then Knife Modern Steak under the tutelage of Texas-based celebrity Chef John Tesar. Westwood Coast is bolstered by a team of powerhouse hospitality professionals, including General Manager Michael Ruiz of BOA Steakhouse. Westwood Coast presents a unique experience that artfully blends attentive hospitality, lively entertainment, and bold American flavors with premium cuts of meat.” Executive Chef Jayro Martinez and General Manager Michael Ruiz are our guests to reveal all the diverse elements that are Westwood Coast.
Bub and Grandma’s Restaurant and Bakery is a phenomenally popular breakfast and lunch establishment in the Glassell Park neighborhood of northeast Los Angeles. It’s the retail home for the Bub and Grandma’s Bread and serve daily pastries, sandwiches, salads, sides, chips and other “really good stuff.” They also offer an eclectic collection of craft beer and premium wines. On Sunday and Monday Nights at Bub and Grandma’s after dark are BG Nights with musical guests and cheese, meat and veggie charcuterie boards, Bub’s Bread with toppings, and desserts like their Baguette Bread Pudding with house-made Vanilla Ice Cream and Hot Fudge. Breakfast is served daily until 11:00 a.m. For Lunch Cold Sandwiches are on the menu at 10:00 a.m., with full Lunch available at 11:00 a.m. to 3:00 p.m. Founder and Baker Andy Kadin joins us on the rise.
Our own Chef Andrew Gruel, the menu-maker behind the full-service Calico Fish House (in the Sunset Beach area of Huntington Beach) provides another timely and informative “Ask the Chef” segment where he responds to listeners’ thoughtful inquiries. Meatballs of all sizes are all the current rage on restaurant menus of all levels. Chef Andrew suggests grilled meatballs are the best summer dish. They take burgers to a whole new level. He prepares them in slider form so they still have the meatball shape. Chef Andrew shares his proven recipe.
All of this and heaping helpings of extra deliciousness on this week’s not-to-miss show!
“St. Lucia native Nina Compton fell in love with New Orleans while filming Bravo’s Top Chef Season 11: New Orleans (she grabbed the runner-up spot and was voted fan favorite). In 2015, she returned to the city to open Compère Lapin at the Old No. 77 Hotel & Chandlery. Since then, the requests for reservations have been non-stop along with the deserved acclaim. The success of Compere Lapin lead Compton to open a second restaurant, Bywater American Bistro, in the spring of 2018.”
“Trained in the French tradition at the Culinary Institute of America, Nina mixes the rich culinary traditions of New Orleans with those of her Caribbean roots. She was named one of Food & Wine magazine’s “Best New Chefs 2017.” Along with receiving a rave review from The New York Times, Compère Lapin was named “Best New Restaurant” by both New Orleans Magazine and The Times-Picayune. And then in 2018, she took home the prestigious James Beard Foundation Award for “Best Chef: South.”
“Nina began her career at Daniel in New York City, alongside Chef Daniel Boulud. From there, she joined Norman Van Aken in Miami at Norman’s. Next up, was a stint with Philippe Ruiz at Palme d’Or at the historic Biltmore Hotel. Then Nina moved to Casa Casuarina in Miami Beach where she rose to the rank of executive chef. Before settling in New Orleans, she was chef de cuisine at the Italian restaurant Scarpetta at Fontainebleau Miami Beach. There the “Gnocchi Queen” worked with celebrity chef and restaurateur Scott Conant.
Chef Nina was one of the distinguished Host Chefs for the recent Bocuse d’Or Americas competition in New Orleans.
Chef Nina will be one of the high-profile chefs with a tasting station at L.A. Loves Alex’s Lemonade benefit on Saturday, October 5th at the Royce Quad at UCLA.
Chef Nina Compton takes a break from her busy kitchens to join us.
“Westwood Coast, the newest culinary venture from San Francisco-based Proof Positive, debuted in early July at Triangle Square in Costa Mesa. Known for its buzzworthy Bay Area portfolio, which includes Wilder, Horsefeather, Thriller Social Club, Last Rites, and Westwood Gold, Proof Positive makes its debut in Orange County with Westwood Coast by pairing an elevated, chef-driven steakhouse dining experience with lively country entertainment.
“At the helm of the kitchen is Executive Chef Jayro Martinez, who brings over a decade of culinary experience to the venture. Martinez has led as an Executive Chef in several acclaimed kitchens, including Mayfield in San Juan Capistrano, AHBA in Laguna Beach, Social in Costa Mesa, and most recently, at Dana Point’s Outer Reef and then Knife Modern Steak under the tutelage of celebrity Chef John Tesar. Westwood Coast is bolstered by a team of powerhouse hospitality professionals, including Chef de Cuisine Dan Perry, formerly of The Ranch, and General Manager Michael Ruiz of BOA Steakhouse. Westwood Coast presents a unique experience that artfully blends exceptional hospitality, lively entertainment, and bold American flavors with premium cuts of meat.”
“Shareable starters are brought to life with locally sourced peak-of-season ingredients in dishes like the Grilled Spanish Octopus, which shares the plate with fried green tomatoes and crispy Smoked Duck Wings. Martinez’s signature Corn Ribs are reimagined with tangy lime aioli and salsa macha powder. Standout entrees include Short Rib Agnolotti with bone marrow and shaved Brussels sprouts, and Petaluma Fried Chicken served with herby buttermilk and hot honey.
“The menu’s ‘headliners’ are its premium char-broiled steaks, which include options like a 10-oz Picahna and large-format Big Daddies, boasting impressive cuts like a 32-oz 45-day Dry-Aged Porterhouse, and a 40-oz Bone-in Australian Wagyu Ribeye served with braised king trumpet mushrooms and cippolini onions.”
“Westwood Coast is where fine dining meets fun,” says General Manager Michael Ruiz. “We’ve curated an elevated menu and bar program that caters to discerning diners, while our lively entertainment offerings ensure that every visit is a memorable experience.”
Executive Chef Jayro Martinez and General Manager Michael Ruiz are our guests to reveal all the elements that are Westwood Coast.
Bub and Grandma’s Restaurant and Bakery is a standout breakfast and lunch establishment located in the Glassell Park neighborhood of northeast Los Angeles. It’s the retail home for the wildly popular Bub and Grandma’s Bread and serve daily pastries, sandwiches, salads, sides, chips and other “really good stuff.” They also offer an eclectic collection of craft beer and premium wines.
“On Sunday and Monday Nights at Bub and Grandma’s after dark are BG Nights with musical guests and cheese, meat and veggie charcuterie boards, Bub’s Bread with toppings, and desserts like their Baguette Bread Pudding with house-made Vanillas Ice Cream and Hot Fudge.”
Breakfast is served daily from 8:00 a.m. until 11:00 a.m. For Lunch Cold Sandwiches are on the menu starting at 10:00 a.m., with full Lunch available at 11:00 a.m. until 3:00 p.m.
They are well-known for their Classic Tuna Salad with iceberg lettuce, pickles, mayo, mustard and red onion served on House Challah.
Founder and Baker Andy Kadin joins us on the rise.
Our own Chef Andrew Gruel, the menu-maker behind the full-service Calico Fish House (in the Sunset Beach area of Huntington Beach) provides another timely and informative “Ask the Chef” segment where he responds to listeners’ thoughtful inquiries.
Meatballs of all sizes are all the current rage on restaurant menus. Chef Andrew suggests grilled meatballs are the best summer dish. They take burgers to a whole new level. He prepares them in slider form so they still have the meatball shape. Chef Andrew shares his proven recipe.
Anajak Thai in Sherman Oaks is a 40-year old neighborhood bistro serving up Thai specialties with a notable wine list. Chef Justin Pichetrungsi pays homage to his father, Chef Chavalit Pichetrungsi with his traditional recipes alongside his own creations using locally sourced, seasonal farmers market produce. Their unique Thai Taco Tuesday (TTT) is chef-collaboration driven.
Among recent honors for Anajak Thai are Chef Jason being named a semi-finalist for a distinguished James Beard Award for “Best Chef: California.”
In addition to his regular menu with rotating specials Chef Justin creates an Omakase menu (by reservation only) on Friday, Saturday and Sunday at 7 p.m. Optional supplements include a caviar pairing and a sommelier-selected wine pairing.
Standout dishes at Anajak Thai include Southern Thai Fried Chicken, Lab tot (fried pork & chicken meatballs with spicy Tamarind sauce) and Dry Aged Fish (sourced from The Joint Seafood Eatery) with chili-lime dressing.
Seating at Anajak Thai is either inside or outside along the wall of spiffed-up alley adjacent to the restaurant. It’s a true “Family Affair” as Justin’s Mom and Aunt work the floor.
Chef Justin Pichetrungsi joins us fish sauce in hand.
Anajak Thai in Sherman Oaks is a 40-year old neighborhood bistro serving up Thai specialties with a notable wine list. Chef Justin Pichetrungsi pays homage to his father, Chef Chavalit Pichetrungsi with his traditional recipes alongside his own creations using locally sourced, seasonal farmers market produce. Their unique Thai Taco Tuesday (TTT) is chef-collaboration driven.
Among recent honors for Anajak Thai are Chef Jason being named a semi-finalist for a distinguished James Beard Award for “Best Chef: California.”
In addition to his regular menu with rotating specials Chef Justin creates an Omakase menu (by reservation only) on Friday, Saturday and Sunday at 7 p.m. Optional supplements include a caviar pairing and a sommelier-selected wine pairing.
Standout dishes at Anajak Thai include Southern Thai Fried Chicken, Laab Tot (fried pork & chicken meatballs with spicy Tamarind sauce) and Dry Aged Fish (sourced from The Joint Seafood Eatery) with chili-lime dressing.
Seating at Anajak Thai is either inside or outside along the wall of spiffed-up alley adjacent to the restaurant. It’s a true “Family Affair” as Justin’s Mom and Aunt work the floor.
“Chef Rich Mead’s special menu of five $5 bites highlights the unique local and sustainable ingredients he sources during weekly trips to the Santa Monica Farmers Market. A tradition he’s kept for nearly 20 years, the relationships Chef Rich has cultivated with local farmers and purveyors is what has made Farmhouse the go-to destination to discover the freshest flavors of the season since day one.”
“Guests can select from Farmhouse Kimchi Fried “Rice” made with Tehachapi Heritage Grain Project rye grain, Autonomy Farms Chicken Meatballs and Tomatillo Broth, Vegetable Spring Roll, Cauliflower “Ceviche” and a Pastrami Cured Salmon Bite.”
“During his nearly four decades of culinary expertise, Chef Rich Mead has cultivated relationships with the highest regarded local sustainable farms, allowing him to create the freshest menus using locally sourced, seasonal ingredients and specially grown vegetables. In 2016, after years of planning, Chef Mead unveiled a unique and sustainable field-to-fork dining experience at Farmhouse, located within Roger’s Gardens. Nestled on over 6 acres in the garden-like setting, Farmhouse features exclusive wines, craft beers, signature cocktails, artisan refreshments and a healthy-based seasonal cuisine.”
Chef Rich takes a respite from his busy kitchen to join us.
We’ve been enthusiastically following the El Segundo Brewing Co. in El Segundo since the beginning, and this year they will be celebrating their 8th Anniversary. A wonderful entrepreneurial success story. The craft beer from “Mayberry by the Sea” is now available all over California and also in Portland, Oregon.
They were one of the first craft breweries in the South Bay and are particularly known for their award-winning, hop-centric brews. Just opened a short walk from the brewery (and around the corner on Grand Avenue) is the family-friendly, ESBC The Slice and Pint.
It’s 18” hand-tossed or 8” x 12” pan pizza. Available by the slice, too. Also meatballs, baked garlic knots, wings, Calamari strips and salads. On opening night 170 hand-tossed pizzas were prepared, baked and served.
Expect a wide selection of 12 rotating ESBC’s styles available on tap.
“The Slice & Pint is locally focused and environmentally responsible. We partner with vendors who share the same values. We support local, independent farmers for our produce whenever possible. If we can make it in-house, we’re going to do that…simple as that.”
Executive Chef/Proprietor David Pratt of Brick Restaurant in San Clemente likes to challenge himself. He’s been very successful since opening 6 years ago with his distinctive gourmet pizzas from the wood-burning oven with a subspecialty in massive, multi-meat (beef, pork and veal) meatballs cooked in the wood-burning oven.
Chef David has newly installed an eye-popping Santa Maria-style grill and the appealing farm menu has broadened to include grilled lobster, rib-eye and hangar steals, lamb chops and whole young chicken.
“David Pratt, a visionary and true foodie at heart, is passionate about fresh, sustainable and flavorful food. He cares deeply about the food he creates, but he cares even more that people are happy with it. “I try to talk to each table that comes in,” David says. “I want to make sure everyone has a good experience.”
“His hands are in each aspect of the business, from making pasta and shopping at farmers markets to overseeing the wine list and meeting guests. One bite into a wood-fired Margherita pizza or the house roasted Porchetta and it all comes full circle.”
We divert Chef David from working the Santa Maria grill for a chat.
