What is a good binder for turkey burgers?
Just like in a traditional meatloaf, you need something to hold the meat together. Try adding some dry breadcrumbs to the turkey mixture before you shape the patties. The crumbs will absorb the moisture and, together with the egg, will act like glue and help your burgers maintain their shape on the grill.
What to add to ground turkey to make it moist?
I opt for 1/4 cup of mayonnaise per 1-1/4 pounds of ground meat, but you can use plain yogurt, ricotta cheese or spreadable herbed cheese such as Aloutte, as well. Just keep the moisture-giving ingredient to the same proportions as this recipe or the burger will be so wet, they’ll fall apart.
How do you make a turkey less bland?
5 Ways To Have Your Turkey Not Be Dry & Bland On Turkey Day
- Breast Down Turkey. We get it; maybe cooking isn’t your forte or maybe you’re a busy individual.
- Bacon Wrapped Turkey.
- Beer Can Turkey.
- Brined Turkey.
- Deep Fried Turkey.
How do you keep turkey burgers from drying out?
Adding milk to the patty and stuffing each patty with butter will help keep your turkey burgers moist and juicy. If you make this recipe and notice you have wet turkey meat, try decreasing the milk OR add in a few plain bread crumbs to make it easier to work with.
Why is my ground turkey so dry?
Cooking the meat too long. When overcooked, ground turkey quickly gets dry and crumbly, and loses its flavor. Follow this tip: Keep on eye on the time as you cook, and keep an instant-read thermometer handy. To prevent dry meat, cook ground turkey until it reaches an internal temperature of 165°F.
Do you put egg in turkey burgers?
The good news is that making turkey burgers from scratch is quite easy. All you need is ground turkey, onion, bread crumbs, eggs, and some seasonings and you’re good to go.
What kind of cheese is good on a turkey burger?
What cheese goes with turkey burgers? Because the cheese is stuffed in the burger, it melts best. Play around with different cheese options. Anything that melts would be great such as Swiss cheese, Fontina, Colby-Jack, Mozzarella, Havarti, etc.