Goodbye, dry turkey burgers.
I first started swapping out ground beef for ground turkey last year.
Since then, ground turkey has become one of my staple grocery store buys.
Credit: Photo: Greg DuPree; Prop Styling: Kay E. Clarke; Food Styling: Torie Cox
The art of the turkey burger can be difficult to perfect.
When I order turkey burgers at restaurants, I often end up disappointed with a dry, bland burger.
Don’t overwork the meat.
Go bold with the seasoning.
Unlike traditional beef patties, ground turkey on its own doesn’t contain a punch of flavor.
But it’s possible for you to really get creative with the seasoning.
Add a spoonful of mayonnaise.
A spoonful or two of mayonnaise, mixed right in with the ground meat.
Now hear me out.
Most recipes use egg to bind ground turkey, helping the meat to form into cohesive, juicy patties.
And isn’tmayonnaisereally just an emulsification of egg yolk, oil, and acid?
Goodbye, dry turkey burgers.
WATCH: How to Make The World’s Best Burger
Double down on sauce.
Pair your turkey burger with a sauce to really accentuate the moisture.
(For a slightly healthier option, you might replace mayo with unflavored Greek yogurt.)
Stack on the condiments.
Don’t be afraid to load up your turkey burgers!
With all these dynamic flavors and textures, I often opt to skip the bun.
These simple turkey burgers will become a staple in your weeknight dinner repertoire.
They’re easy to prepare, endlessly customizable, low-calorie, and great for the whole family.
Once again, we prove that we really can’t live without mayonnaise.
