Sandwiches · American
Turkey Burgers
Juicy skillet turkey burgers with a dark, crusty sear and a creamy secret inside.
- Hands-on
- 35 min
- Total
- 35 min
- Makes
- 4 burgers
- Serves
- 4
All stovetop, no oven. About 10 minutes to mix and shape, 4-5 minutes to heat the pan, then 3-4 + 3-4 minutes of searing and 8-10 minutes on low with the lid ajar. Our burgers go to 74°C (165°F), a little hotter than some recipes aim for, so allow a couple of extra minutes on low before the thermometer gets there.
- easy
- weeknight
- burgers
- grilling-season
Verified against at least two trusted test kitchens or food-safety guides · Last checked · What this means
Scaling? One large skillet holds 4 patties. For 8, cook in two batches (or use two pans) rather than crowding one pan; each batch needs the same times and the same 74°C (165°F) check. Some items (like eggs) don’t halve neatly: beat them, then measure out half.
Ingredients
You need: large heavy skillet (cast iron, or stainless steel with an aluminum core) with a lid · medium bowl · wide spatula (two thin fish spatulas make flipping easier) · instant-read thermometer · separate cutting board or plate for the raw patties
Contains: milk · fish · wheat
Method
Mix
In a medium bowl, mix the 567 g (1 1/4 lb) ground turkey with 1/2 tsp salt, 1/2 tsp pepper, 2 tsp Worcestershire sauce, 113 g (1/2 cup) ricotta and 2 tsp Dijon mustard until evenly blended. Divide into 4 equal portions.
Shape the patties
Roll each portion gently into a ball, then flatten it with your fingertips into a patty about 2.5 cm (1 in) thick. Wash your hands with soap and warm water when you're done with the raw turkey.
Heat the pan
Set the empty skillet over medium heat for 4 to 5 minutes.
Ready when: After 4 to 5 minutes on medium the pan is very hot all over and ready for the oil.
Sear the first side
Swirl in the 1 tbsp oil, add the 4 patties and cook over medium heat for 3 to 4 minutes without moving them.
Ready when: The bottoms are dark brown with a crust. Lift an edge with the spatula to check.
Flip
Turn the burgers and cook 3 to 4 minutes more on medium.
Ready when: The second side is light brown but not crusted yet. The middle is still raw at this point, so keep going.
Finish low and slow
Turn the heat down to low and set the lid on the pan slightly ajar so steam can escape. Cook 8 to 10 minutes, turning the burgers when needed so they brown evenly. The ricotta can scorch, so keep an eye on them. Check the middle by sliding the thermometer in from the side; if it isn't at 74°C (165°F) yet, keep cooking and check again every minute.
Ready when: A thermometer pushed in from the side to the centre of the thickest burger reads at least 74°C (165°F). This is the safe temperature for ground poultry. Colour alone isn't a reliable test.
Otto tried this firstOtto cranks the heat to high to finish faster. The ricotta scorches black on the outside while the middle is still underdone. Low heat and a lid set ajar cook the centre through without burning.Serve
Put each burger on one of the 4 buns, add your toppings and serve right away.
Swaps
- Instead of 93% lean ground turkey: ground dark-meat turkey, same weight Dark meat is richer. It still has to reach 74°C (165°F).
- Instead of the skillet: a grill over medium-low heat: 7 to 9 minutes per side Grill until both sides are dark and spotty brown and the centre reaches 74°C (165°F).
Make ahead, store & reheat
- Storage
- Refrigerate cooked leftovers within 2 hours and eat them within 3 to 4 days. Raw ground turkey should be cooked or frozen within 1 to 2 days of buying it.
- Reheat
- Reheat leftover burgers until they reach 74°C (165°F) in the middle.
If something goes wrong
- The outside is burnt but the middle is still under 74°C (165°F) Why: The heat was too high for the last stage. Ricotta browns and burns quickly.
After the two sears, turn the heat to low, set the lid ajar and let the middle catch up, turning the burgers as needed. - Both sides are brown but the thermometer is still low Why: Thick patties need time on low heat.
Keep them on low with the lid ajar and check every minute until the centre reads 74°C (165°F).
Good to know
- Push the thermometer in from the side of the patty so the tip sits right in the middle.
- Want cheese? Lay a slice of American cheese on each burger about 1 minute before they're done.
- Two thin fish spatulas make flipping the soft patties easier.
Safety
- Raw ground turkey can carry Salmonella. Keep it away from foods that won't be cooked, use a separate board or plate for the raw patties, and wash your hands, the bowl and the board with hot soapy water after touching it.
- Ground poultry must reach 74°C (165°F) in the centre. Check every burger with a thermometer; the colour inside can fool you.
- The skillet and its handle get very hot. Use an oven mitt, and an adult should do the flipping.
- Check labels: Worcestershire sauce usually contains anchovy (fish), and buns can contain sesame, soy, milk or egg.