Dead simple, four ingredients, shockingly delicious. As the recipe says the panko keeps the turkey from becoming dense and acquiring that yoga-mat texture turkey burgers sometimes have; the mayo keeps it moist throughout; and the cheese works its usual magic. All of it together makes a burger that I promise will not just compete with all other turkey burgers you’ve had but may give your favorite beef burger a run for its money.
I combined all the ingredients and shaped the burgers a few hours before cooking and it worked out fine. These are so good I recommend trying them first with no condiments or accessories. I happened to have the only good off-season tomatoes on hand and started with some of those sliced on top but found it distracting and unnecessary and took them off. Truly, these burgers don’t need a thing.
Crispy Skillet Turkey Burgers, Cook's Country, Dec/Jan 2017
Ingredients
- 1 pound 93% lean ground turkey
- 1 cup panko bread crumbs
- 2 ounces Monterey Jack cheese, shredded (1/2 cup)
- ¼ cup mayonnaise
- Salt and pepper
- 1 tablespoon vegetable oil
- 4 hamburger buns
Instructions
- Combine turkey, panko, Monterey Jack, mayonnaise, 1/2 teaspoon salt, and 1/2 teaspoon pepper in bowl (honestly, the best way to do this is with your hands. I keep the warm water running because it's COLD). Pat mixture into four 3/4-inch-thick patties. Season with salt and pepper.
- Heat oil in 12-inch nonstick skillet over medium heat until shimmering. Add patties and cook until well browned and meat registers 160 degrees, about 5 minutes per side.
- Serve on buns.
I made this recipe today except I substituted Greek yogurt in place of mayonnaise and added a little garlic to the ground meat. It was so good! My husband love it! I also used fresh turkey ground from the local meat market instead of the ones from Safeway or Walmart. Made a huge difference in taste! Will make this recipe again for sure!
Thanks for the Greek yogurt substitution, I really didn’t want to use mayonnaise
This recipe is absolutely amazing. I am going to only make turkey burgers this way from now on. The burger was so moist and juicy. The outside was nice and crispy. I would just suggest adding some of your favorite seasonings as suggested in previous comment. For me, I like to use garlic and onion powder. This recipe is going into my notebook as a keeper. Thank you.
My family makes these all the time and we love them! My 3-year-old daughter always eats them all up. We have also experimented with using ground tortilla chips in place of the breadcrumbs when we’ve run out and that’s very tasty too! We have also cut up leftovers and added them to pasta sauce for “turkey meatballs” the next day which is delicious too.