Turkey Spinach Burger #Recipe – Marvelous Mommy (2024)

FAQs

What keeps turkey burgers from falling apart? ›

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.

To help the turkey burger patties keep their shape, it's important to use a binding agent. While most people will reach for some dried breadcrumbs as their binder, in the case of turkey burgers, it makes a lot more sense to use fresh breadcrumbs instead.

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.

Most recipes use egg to bind ground turkey, helping the meat to form into cohesive, juicy patties.

Breadcrumbs: Use seasoned whole wheat or gluten-free breadcrumbs to keep the turkey together. How do you add flavor to ground turkey? Dried onion flakes, ketchup, Worcestershire sauce, grated garlic, and salt flavor turkey burgers.

If you don't have Worcestershire sauce on hand, soy sauce or tamari will work as a substitute. garlic powder and onion powder – these classic burger seasonings are a must. sea salt and black pepper – to bring all the flavors together.

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.

However, as a general rule of thumb, for every pound of ground beef, you can use 1 to 2 eggs to bind the ingredients together and add moisture to the meat. For hamburgers, a common ratio is 1 egg for every 1 to 1.5 pounds of ground beef. This will help bind the meat together and keep the burgers moist.

Absolutely! We love getting ahead when it comes to prep. Make the turkey burger mixture, form into patties, and then cover with cling film and refrigerate up to 1 day ahead. You can also freeze the patties for up 3 months and then use when you need!

Why are turkey burgers so hard to cook? ›

For turkey burger success, you must first make peace with the obvious: Ground turkey isn't ground beef. It's very wet—71 percent water versus 66 percent for beef—which makes it hard to work with, yet it can easily cook up dry. That's because ground turkey must be cooked to 160 degrees.

FOR BEST RESULTS

Remove thawed product from the refrigerator 30 minutes before cooking. Do not cook turkey burgers on high heat as they will dry out. Use a meat thermometer and check temperature in the center of the meat.

To Prevent Crumbly Burgers, Consider Adding Mayonnaise.

Mayo on a Burger

They say the tangy taste of mayo compliments the flavors of the meat and cheeses. Because it's not as overpowering, it means the rest of the burger is elevated. With at least 15 types of mayonnaise, there are so many options to choose from.

Why do burgers with mayonnaise on them taste so good? Burgers with more fat have a richer taste. Mayo adds fat, so can make lean beef seem like full fat.

Add oil to a hot pan then add your ground turkey meat to it on medium high heat. Keep the meat moving around the pan and as it cooks it will naturally brown and fall apart.

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.

Go easy on the shaping. When you're making your burgers, try not to manhandle them too much or else you'll end up breaking the meat into smaller pieces than you have to. We recommend simply shaping the beef into a vague burger shape with the least amount handling as possible.

Try to work as efficiently as possible and avoid squeezing too hard, since overworking the beef is a big reason why burgers fall apart. If you don't want to grill them right away, however, throw them in the fridge while you wait – colder burgers are less likely to break down when you cook them.