Juicy Turkey Burgers - Healthy Recipes Blog (2024)

FAQs

What is a good binder for turkey burgers? ›

While raw egg can be used to bind the burgers, mayonnaise does the trick while also adding an irreplacable dimension of creaminess, moisture, and flavor. When the patties cook, the mayo melts into the pockets of the meat to create a wonderfully juicy patty. Goodbye, dry turkey burgers.

"Ground turkey contains less saturated fat than ground beef, giving it a more beneficial fat profile," says Beaver. "In its place, ground turkey instead contains more polyunsaturated fat, which is a protective, healthier type of fat."

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.

More not-dry turkey burgers

Mashing avocado into the turkey mixture helps prevent the meat from shrinking and drying out during cooking, which is why these stay awesomely juicy, even when they're cooked all the way through.

One of the most common substitutes is breadcrumbs, but sometimes the breadcrumbs can fall off when the burgers are cooking if there are too many or they are too dry. Other popular substitutions for eggs include cornstarch, flour, ketchup, porridge oats, cracker crumbs, and ground flaxseed.

Add 1 egg yolk per pound of hamburger. It won't add appreciably to the fat content and will bind the meat beautifully. The other thing you can do is add canned, drained, crushed black beans or chickpeas to the hamburger. The starch from the beans will bind the meat together and add an interesting taste.

The bottom line is yes—it is okay to include ground turkey in your diet regularly, though as with any food, it's crucial to eat it in moderation and variety in your food choices. Eating a diverse range of nutrient sources helps ensure you obtain all of the essential nutrients needed for enhancing overall health.

Interestingly, the plant based burgers may not be the best choice for people following a heart-healthy diet, as they are higher in saturated fat than turkey burgers and contain substantially more sodium than lean beef burgers.

Similar to meatloaf, the meat binder, in this case, is an egg and breadcrumbs that will promote the turkey burger to keep its shape and structure.

Egg yolk acts as a binder and adds flavor

After forming it into a patty, he explains that the egg actually helps bind the meat together, and adds an incredibly rich flavor to the burger patty. As a good rule of thumb, it's best to add one yolk per pound of ground beef.

How do you add moisture to ground turkey? ›

Mushrooms add moisture, mouthfeel, and umami (beefy) flavor to the otherwise dry ground turkey. When mushrooms are chopped up into little bits, they easily and evenly mix with ground turkey making the protein so tender and flavorful while also giving the dish a veggie boost. And we all love that!

You need a binder to prevent turkey burgers from falling apart. I used whole wheat breadcrumbs in this recipe, but gluten-free panko would also work.

Wet your hands before shaping the burgers to keep them from sticking to your fingers. Don't press down on the burgers with a spatula when you're cooking them. Pressing squeezes out the moisture in the meat, which makes them dry and causes them to fall apart.

Yes, Add Butter to Your Beef for Better Burgers

The workaround? Add the fat you seek directly to the meat. Butter is readily available, affordable, and adds moisture and fat to beef — making for a tender, juicy burger.

You need a binder to prevent turkey burgers from falling apart. I used whole wheat breadcrumbs in this recipe, but gluten-free panko would also work.

Apply a thin coat of good-ol' mayonnaise to you turkey breasts before seasoning, and you'll get better adhesion and better “bark.” The proteins in the mayo act as a simple glue when they heat up, binding with the spices.

The most common burger binding agent is egg. This makes your ground beef stick together and is the most readily available ingredient. You can also use potato starch as a burger binding agent depending on your allergies or general availability.

An easy way to get the perfect balance without using eggs is to use natural binders like fat — whether that's animal fat or olive oil – combined with dry agents like bread crumbs.