Juicy & Easy Barefoot Contessa Turkey Burger
This recipe for turkey burgers, inspired by Ina Garten (the Barefoot Contessa), is praised for being incredibly juicy and flavorful, defying the common dryness associated with turkey burgers. It's described as fast, easy, and perfect for weeknights or impressing guests.
Equipment
- Medium bowl
- Large skillet
- Spatula
Ingredients
Hauptzutaten
- 450 g Ground turkey thighs Using thigh meat is key here! It has a little more fat than breast meat, which helps keep the burgers nice and juicy.
- 1 tsp Garlic powder Adds that essential savory depth.
- 1 tsp Onion powder Complements the garlic powder perfectly for classic burger flavor.
- 0.5 cup Fresh parsley Chopped. Brings brightness and a touch of freshness. Don't skip this!
- 1 tbsp Dijon mustard A little tang to cut through the richness and add complexity.
- 1 tbsp Mayonnaise This is one of the secrets to the moisture! It helps bind and keeps things tender.
- 0.25 tsp Black pepper Freshly ground if you can!
- 1 tsp Diamond Crystal kosher salt Flaky salt is great for seasoning evenly. If using table salt, use a little less (about 1/2 to 3/4 tsp).
- 1 tsp Smoked paprika Adds a wonderful smoky depth that really elevates the turkey.
- 4 tbsp Olive oil For cooking those patties to golden perfection.
Instructions
- In a medium bowl, gently combine the ground turkey thighs, garlic powder, onion powder, chopped fresh parsley, Dijon mustard, mayonnaise, black pepper, kosher salt, and smoked paprika.
- Use your hands, but be gentle! Mix just until everything is combined. Overmixing can lead to tough burgers, and we definitely don't want that.
- Divide the mixture into four equal portions. Shape each portion into a patty about 1 inch thick. Try to make them slightly wider than your burger buns, as they'll shrink a bit when they cook.
- Heat the olive oil in a large skillet over medium-high heat. You want the pan to be nice and hot before the burgers go in – this helps create a beautiful sear.
- Carefully place the patties in the hot skillet. Cook for about 4-5 minutes per side, or until they are nicely browned on the outside and cooked through in the center. Turkey burgers should reach an internal temperature of 165°F (74°C). Don't press down on the burgers with your spatula while they cook – that pushes out all the delicious juices!
- Once cooked, transfer the burgers to a plate and let them rest for a minute or two. This allows the juices to redistribute, making them even more tender and delicious.
- Pile those beautiful, juicy turkey burgers onto your favorite buns with all your go-to toppings. Lettuce, tomato, onion, pickles, cheese... the possibilities are endless! Get ready to dig in!
Notes
Substitutions & Additions:
- Different Herbs: Not a parsley fan? Try chopped fresh chives or a mix of herbs like thyme and rosemary (use a smaller amount, as they are stronger).
- Spice It Up: Add a pinch of cayenne pepper or a dash of your favorite hot sauce to the mix for a little heat.
- Smokier Flavor: A teaspoon of Worcestershire sauce can add even more savory depth.
- Cheese Please: You can add cheese slices during the last minute or two of cooking, covering the pan briefly to help it melt. Provolone, cheddar, or Swiss are all fantastic choices.
- Binder Swap: If you don't have mayo, a tablespoon of plain Greek yogurt or even a tiny splash of milk can help bind the mixture, though the mayo adds great flavor and moisture. Tips for Success:
- Don't Overmix: Seriously, I can't stress this enough! Just mix until the ingredients are incorporated. Overworking the meat is the number one cause of tough burgers.
- Use Thigh Meat: The recipe specifically calls for ground turkey thighs for a reason – fat equals flavor and moisture!
- Get Your Pan Hot: Starting with a hot skillet ensures a great sear and prevents the burgers from sticking.
- Don't Press: Resist the urge to flatten the burgers as they cook. You're just squeezing out those precious juices!
- Prep Ahead: You can mix the burger mixture and form the patties a few hours ahead of time. Cover them loosely and keep them in the fridge until you're ready to cook. How to Store It:
- Cooked Burgers: Let the cooked patties cool completely. Store them in an airtight container in the refrigerator for up to 3-4 days.
- Uncooked Patties: Form the patties and place them on a plate or baking sheet lined with parchment paper. If stacking, place parchment paper between them. Cover tightly with plastic wrap or transfer to an airtight container. They'll keep in the fridge for up to 1-2 days before cooking.
- Freezing Cooked Burgers: Cool completely, then wrap each patty individually in plastic wrap, then foil, or place in a freezer-safe bag. They can be frozen for up to 2-3 months. Thaw in the refrigerator overnight before reheating.
- Freezing Uncooked Patties: Freeze individually wrapped patties as described above. Thaw in the refrigerator before cooking. FAQs:
- Are these turkey burgers dry? Absolutely not! Thanks to the turkey thigh meat, mayonnaise, and careful cooking, these are incredibly juicy and flavorful.
- Can I grill these instead of pan-frying? Yes! These patties hold together well enough for grilling. Preheat your grill to medium-high heat and lightly oil the grates. Grill for about 4-6 minutes per side, or until cooked through (165°F internal temperature).
- What are the best toppings for these? Honestly, anything you love on a beef burger works! Classic lettuce, tomato, and onion are great, but also consider cheese, avocado, a tangy sauce, or even grilled onions.
- Can I use ground turkey breast instead? You can, but the burgers will likely be less juicy. If you do, consider adding a tablespoon of olive oil or a little extra mayonnaise to the mix to help with moisture.
- Different Herbs: Not a parsley fan? Try chopped fresh chives or a mix of herbs like thyme and rosemary (use a smaller amount, as they are stronger).
- Spice It Up: Add a pinch of cayenne pepper or a dash of your favorite hot sauce to the mix for a little heat.
- Smokier Flavor: A teaspoon of Worcestershire sauce can add even more savory depth.
- Cheese Please: You can add cheese slices during the last minute or two of cooking, covering the pan briefly to help it melt. Provolone, cheddar, or Swiss are all fantastic choices.
- Binder Swap: If you don't have mayo, a tablespoon of plain Greek yogurt or even a tiny splash of milk can help bind the mixture, though the mayo adds great flavor and moisture. Tips for Success:
- Don't Overmix: Seriously, I can't stress this enough! Just mix until the ingredients are incorporated. Overworking the meat is the number one cause of tough burgers.
- Use Thigh Meat: The recipe specifically calls for ground turkey thighs for a reason – fat equals flavor and moisture!
- Get Your Pan Hot: Starting with a hot skillet ensures a great sear and prevents the burgers from sticking.
- Don't Press: Resist the urge to flatten the burgers as they cook. You're just squeezing out those precious juices!
- Prep Ahead: You can mix the burger mixture and form the patties a few hours ahead of time. Cover them loosely and keep them in the fridge until you're ready to cook. How to Store It:
- Cooked Burgers: Let the cooked patties cool completely. Store them in an airtight container in the refrigerator for up to 3-4 days.
- Uncooked Patties: Form the patties and place them on a plate or baking sheet lined with parchment paper. If stacking, place parchment paper between them. Cover tightly with plastic wrap or transfer to an airtight container. They'll keep in the fridge for up to 1-2 days before cooking.
- Freezing Cooked Burgers: Cool completely, then wrap each patty individually in plastic wrap, then foil, or place in a freezer-safe bag. They can be frozen for up to 2-3 months. Thaw in the refrigerator overnight before reheating.
- Freezing Uncooked Patties: Freeze individually wrapped patties as described above. Thaw in the refrigerator before cooking. FAQs:
- Are these turkey burgers dry? Absolutely not! Thanks to the turkey thigh meat, mayonnaise, and careful cooking, these are incredibly juicy and flavorful.
- Can I grill these instead of pan-frying? Yes! These patties hold together well enough for grilling. Preheat your grill to medium-high heat and lightly oil the grates. Grill for about 4-6 minutes per side, or until cooked through (165°F internal temperature).
- What are the best toppings for these? Honestly, anything you love on a beef burger works! Classic lettuce, tomato, and onion are great, but also consider cheese, avocado, a tangy sauce, or even grilled onions.
- Can I use ground turkey breast instead? You can, but the burgers will likely be less juicy. If you do, consider adding a tablespoon of olive oil or a little extra mayonnaise to the mix to help with moisture.