Equipment
Ingredients
Vegetable Base
- 15 ml olive oil
- 100 g onion, finely diced
- 100 g red pepper, finely diced
- 1 garlic, minced
- 75 g carrot, finely grated
Burger Mixture
- 570 g ground turkey breast
- 15 ml barbecue sauce
- 15 ml ketchup
- 4 g salt
- 1 g black pepper, freshly ground
Serving
- 5 ml vegetable oil
- 6 whole grain hamburger buns
- condiments
Nutrition (per serving)
Nutrition is estimated per serving. Nutrients without complete source data are omitted.
Full nutrition
- Calories
- 326 kcal
- Protein
- 30 g
- Carbohydrates
- 40 g
- Fat
- 7 g
- Fiber
- 5 g
- Sugar
- 5 g
- Sodium
- 655 mg
- Saturated Fat
- 1 g
- Trans Fat
- 0 g
- Monounsaturated Fat
- 3 g
- Polyunsaturated Fat
- 2 g
- Cholesterol
- 54 mg
- Potassium
- 488 mg
- Calcium
- 36 mg
- Iron
- 2.9 mg
- Magnesium
- 75 mg
- Phosphorus
- 312 mg
- Zinc
- 2.4 mg
- Vitamin A
- 136 mcg
- Vitamin C
- 24 mg
- Vitamin D
- 0.2 mcg
- Vitamin E
- 1.2 mg
- Vitamin K
- 5 mcg
- Vitamin B6
- 1.0 mg
- Vitamin B12
- 1.4 mcg
- Thiamin
- 0.29 mg
- Riboflavin
- 0.26 mg
- Niacin
- 12.1 mg
- Folate
- 43 mcg
- Water
- 137 g
Sources: USDA FoodData Central
Method
Heat 15ml olive oil in a medium skillet over medium heat.
Add 100g diced onion to the skillet and cook for 3 minutes until softened.
Add 100g diced red pepper and a pinch of salt; cook for 5 minutes until the peppers are tender.
Stir in the minced garlic and 75g grated carrot, cooking for 2 minutes until fragrant and slightly softened.
In a large bowl, mash 570g ground turkey breast with a fork.
Add 4g salt, pepper, 15ml barbecue sauce, and 15ml ketchup to the turkey and mix well.
Combine the sautéed vegetable mixture with the turkey until thoroughly incorporated.
Divide the mixture into 6 equal portions and shape them into 2cm (3/4-inch) thick patties.
Place the patties in the refrigerator to chill for 1 hour to improve handling.
Heat a greased griddle over medium-high heat and cook the patties for 4 minutes per side until the internal temperature reaches 74°C (165°F).
Chef's Notes
- For extra moisture and flavor, consider adding a tablespoon of Worcestershire sauce or a pinch of smoked paprika to the turkey mixture.
- Ensure vegetables are finely diced and cooked until tender before mixing with the turkey. This prevents large chunks and ensures even cooking.
- Chilling the patties is crucial for preventing them from falling apart during cooking. Don't skip this step, especially if your turkey is lean.
- Don't overmix the turkey mixture once the vegetables are added. Overworking the meat can lead to tough burgers.
Storage
Refrigerator: 3 days — Store in an airtight container.
Freezer: 3 months — Wrap individual patties tightly.
Reheating: Reheat in a skillet over medium heat or in a microwave until the internal temperature reaches 74°C/165°F.
Troubleshooting
Burgers are dry
Cause: Lean turkey breast overcooks easily
Fix: Serve with extra condiments or sauce to add moisture.
Prevention: Use a meat thermometer to ensure you do not exceed an internal temperature of 74°C (165°F).
Patties fall apart during cooking
Cause: The mixture was too warm or handled too much
Fix: Handle as little as possible once on the heat.
Prevention: Ensure the patties are chilled for at least 1 hour before cooking and use a wide spatula for flipping.
Cultural Context
Turkey burgers are a popular, leaner alternative to traditional beef burgers, especially in American cuisine. They gained traction as a healthier option and are often customized with various seasonings and additions, reflecting the American penchant for grilling and backyard barbecues.
