Recipe: Turkey Avocado Burgers (2024)

FAQs

What is the best binder for turkey burgers? ›

Use a Binder

Fresh breadcrumbs (made from fresh bread pulsed in the food processor or torn into small bits) are best here, as they retain some moisture which helps to keep them from drying out the burger.

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.

Add Breadcrumbs and Egg.

They do double duty to bind the meat (so your turkey burger doesn't fall apart) and they keep your turkey burgers moist.

Place the patties on the grill or in the pan and cook approximately 5 minutes on each side or until they reach an internal temperature of 160°F. Remove the patties from the heat and let rest until reaching a temperature of 165°F. Serve the turkey burger patties on whole wheat buns with your choice of condiments.

You need a binder to prevent turkey burgers from falling apart. I used whole wheat breadcrumbs in this recipe, but gluten-free panko would also work.

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.

There are plenty of easy ground turkey recipes out there. But, you will always need spices like olive oil, kosher salt and pepper, chili powder, and garlic powder. You can add minced garlic, and freshly chopped onions and peppers, for an extra edge.

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.

Mix in ingredients like chopped onions, minced garlic, grated carrots, or chopped mushrooms into the ground beef before cooking to add extra flavor and texture. Top the burger with a variety of condiments and toppings. For example, you could use different sauces like barbecue sauce, hot sauce, or aioli.

A few tablespoons of panko bread crumbs break up the finely ground turkey; gently tossing all the ingredients together and using a light touch to shape the patties helps keep the texture loose. Baking soda and gelatin keep the meat moist; help with browning, richness, and savory flavor; and provide a juicy mouthfeel.

How do you make homemade burgers bind? ›

Bind the patty together

If you're going for a leaner meat or adding bulky ingredients (eg spring onions, onions, chillies), add an egg and a handful of breadcrumbs to bind the burgers.

Eggs: Eggs are a common binder in both meatloaf and burgers. They help to bind the ingredients together and add moisture.

The color of cooked poultry is not always a sure sign of its safety. Only by using a food thermometer can one accurately determine that poultry has reached a safe minimum internal temperature of 165 °F throughout the product. Turkey can remain pink even after cooking to a safe minimum internal temperature of 165 °F.

The best way to be sure a turkey — or any meat — is cooked safely and done is to use a meat thermometer. If the temperature of the turkey, as measured in the thigh, has reached 180°F. and is done to family preference, all the meat — including any that remains pink — is safe to eat.

If you don't have a meat thermometer, there are three visual checks that must done. Pierce the thickest part of the meat with a fork or skewer and check that: The juices run clear. It is piping hot all the way through (it should be steaming)

Egg: An egg lends moisture and helps bind the patties together. Seasonings, herbs, and sauces: These hamburgers are flavored with an envelope of dry onion soup mix, fresh garlic, garlic powder, soy sauce, Worcestershire sauce, dried parsley, dried basil, dried oregano, crushed dried rosemary, salt, and pepper.

An easy way to get the perfect balance without using eggs is to use natural binders like fat — whether that's animal fat or olive oil – combined with dry agents like bread crumbs.

You could also mix lean meat with some sort of fat, such as by combining equal amounts of ground beef and pork. Leaner meats like turkey are mixed with high-fat ingredients like eggs, milk, or even yogurt to help them maintain their shape.