The New York Times’ Most Flavorful Turkey Burgers

Turkey burgers often get a bad rap for being dry and flavorless. But fear not, burger lovers! This recipe, inspired by the New York Times Cooking section, will transform your perception of ground turkey forever. Packed with juicy goodness and bursting with flavor, these turkey burgers are sure to become a new weeknight staple.

Ingredients:

1 pound ground turkey (at least 90% lean)

1/2 cup panko breadcrumbs

1/4 cup chopped red onion

2 tablespoons chopped fresh parsley

1 tablespoon Worcestershire sauce

1 teaspoon Dijon mustard

1/2 teaspoon dried thyme

Salt and freshly ground black pepper, to taste

Hamburger buns, toasted (your favorite kind!)

Toppings of your choice (see suggestions below!)

Directions:

1. Prep Time: In a large bowl, combine ground turkey, breadcrumbs, red onion, parsley, Worcestershire sauce, Dijon mustard, thyme, salt, and pepper. Use your hands to gently mix everything together until just combined. Be careful not to overmix, as this can make the burgers tough.

2. Forming the Patties: Divide the turkey mixture into four equal portions. Shape each portion into a patty that’s about 3/4 inch thick and slightly wider than your hamburger bun.

3. Cooking Up a Feast: Heat a grill pan or cast iron skillet over medium-high heat. Add a drizzle of olive oil and let it shimmer. Carefully place the patties in the pan and cook for 4-5 minutes per side, or until cooked through and nicely browned.

4. Burger Bonanza: While the burgers cook, toast your hamburger buns. Once the burgers are done, assemble your masterpiece! Add your favorite toppings (see suggestions below) and devour that deliciousness.

Nutrition Facts:

(Per serving, without bun and toppings)

Calories: 350

Fat: 15g

Saturated Fat: 5g

Cholesterol: 70mg

Sodium: 450mg (depending on added salt)

Carbohydrates: 10g

Protein: 40g

Tips:

For extra juicy burgers, add a tablespoon of olive oil or melted butter to the turkey mixture.

Don’t press down on the burgers while they cook, as this can squeeze out the juices.

If you don’t have panko breadcrumbs, regular breadcrumbs will work in a pinch.

Topping Inspiration:

Classic: Lettuce, tomato, red onion, pickles, ketchup, mustard, mayo

Mediterranean: Feta cheese, crumbled, sliced red onion, kalamata olives, hummus

Southwest: Avocado slices, pepper jack cheese, pico de gallo, chipotle mayo

Asian: Teriyaki sauce, sriracha mayo, pickled ginger, sesame seeds

Conclusion:

So ditch the dry, flavorless turkey burgers of the past! This recipe, inspired by the New York Times Cooking section, will elevate your burger game to a whole new level. With its juicy, flavorful patty and endless topping possibilities, this recipe is a guaranteed crowd-pleaser.

FAQs:

1. Can I use ground chicken instead of turkey?

Absolutely! Ground chicken is a great substitute for turkey in this recipe. Just be sure to choose ground chicken that’s at least 90% lean.

2. How can I make these burgers even healthier?

Use leaner ground turkey (at least 93% lean).

Substitute whole wheat hamburger buns for white buns.

Load up on veggie toppings like lettuce, tomato, and onion.

3. What if I don’t have a grill pan or cast iron skillet?

No problem! You can cook these burgers in a regular skillet over medium-high heat. Just be sure to add a drizzle of olive oil to the pan before cooking.

4. How can I keep leftover turkey burgers from drying out?

Let the burgers cool completely before storing them in an airtight container in the refrigerator for up to 3 days. Reheat them gently in a skillet over medium heat, or wrap them in foil and reheat in a preheated oven at 350°F (175°C) for 10-15 minutes.

5. What are some other creative topping ideas?

Get creative! Here are a few more ideas to inspire you:

Fried egg

Guacamole

Pineapple slices (for a Hawaiian twist)

Caramelized onions

Blue cheese crumbles