Moist Turkey Burgers

Moist Turkey Burgers

"'Although I've tried a number of turkey burgers, I always thought they were too dry,' says Shirlea Ann Roman of Jamestown, New York. 'Cooking the onion first before adding it to the patties makes these burgers moist and flavorful.'"
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Ingredients

30 m servings
Serving size has been adjusted!
Original recipe yields 2 servings

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Directions

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  1. Place onion and oil in a small skillet; cover and cook for 3-4 minutes or until very soft, stirring occasionally. Cool.
  2. In a large bowl, combine the bread crumbs, soy sauce, Worcestershire sauce, garlic powder, poultry seasoning, mustard, pepper, salt and onion. Crumble turkey over mixture and mix just until combined. Shape into two patties. Wrap in plastic wrap and refrigerate for at least 20 minutes.
  3. In a nonstick skillet coated with nonstick cooking spray, cook patties over medium heat for 4-5 minutes on each side or until a meat thermometer reads 165 degrees F. Serve on buns with lettuce and tomato.

Footnotes

  • Nutritional Analysis: 1 burger equals 353 calories, 13 g fat (3 g saturated fat), 90 mg cholesterol, 549 mg sodium, 32 g carbohydrate, 2 g fiber, 25 g protein. Diabetic Exchanges: 3 lean meat, 2 starch, 1/2 fat.

Reviews

Read all reviews 82
  1. 94 Ratings

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Most helpful positive review

After changing a few things, these were the best turkey burgers I've ever had. I used half the breadcrumbs and they were italian style too because that's all I had. Used real garlic opposed to t...

Most helpful critical review

The favor was o.k., but the texture was more meatball than burger. Too much bread crumbs. I couldn't get my kids or husband to eat them.

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After changing a few things, these were the best turkey burgers I've ever had. I used half the breadcrumbs and they were italian style too because that's all I had. Used real garlic opposed to t...

I'm not quite sure why anyone would want to turn a burger into a meatloaf by adding breadcrumbs, so I left them out. Otherwise, we ended up with very moist and delicious burgers that held up bea...

These burgers were pretty good, I would cut back next time on the poultry seasoning, but these turkey burgers stayed together than any others I have made and had the meatiest texture - I prefer ...

This was an awesome recipe - the burgers were super moist. Next time I make these I'll use a little less bread crumbs.

I've made these burgers twice now, and they are AMAZING!! Of course I doubled the recipe, and since I dont have garlic powder I used 2 garlic cloves, and instead of dry mustard i used 1/4tsp. di...

I have used this recipe for both beef and turkey with great results. I sometimes use prepared yellow mustard instead of dry and I occasional use raw onion instead of cooked. This is a good all...

This recipe worked out great. I did however, made a few changes. I omitted the mustard since I did not have any and added an egg white to help hold the burger together. For poultry seasoning,...

The favor was o.k., but the texture was more meatball than burger. Too much bread crumbs. I couldn't get my kids or husband to eat them.

They were very tasty. I'll try it next time without so much breadcrumbs.

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