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.
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!
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.