Mexican Turkey Burgers Recipe w/ Pico De Gallo & Slaw (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.

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

Both turkey and chicken have a much lower fat content than beef, which is why they're so prone to drying out. In theory, using ground dark meat poultry solves this, but I've never seen it at any of my local grocery stores and suspect you haven't either.

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.

You can also add a little egg or mayonnaise for extra moisture. Cheese is another great option for a binder — semi-soft cheese is the best type of cheese to bind juicy turkey burgers and works best when grated and incorporated into the patty.

Egg: Adding a beaten egg to the mixture helps bind the ingredients, resulting in a cohesive patty. It also contributes to moisture retention, ensuring a juicy turkey burger.

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.

Chia seeds work as a great egg replacer.

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.

The red liquid that you see when you cook meat, is actually not blood. It is actually myoglobin, a protein that's only found in muscle tissue. It is drained from the meat when you cook it.

What is a wet burger in turkey? ›

Islak hamburger (English: wet hamburger) or Taksim hamburger is a type of Turkish street food consisting of a hamburger soaked in tomato sauce. It is then typically served with mayonnaise.

Use a thermometer to ensure you don't overcook and dry out the turkey burgers. They'll continue cooking for a few minutes after being taken off the heat, so cook them to an internal temperature of 160°F. Allow them to rest a few minutes until they reach an internal temperature of 165°F.

With turkey most cheeses we'll go quite well with it;however, my personal favorites with it would be: Swiss, sharp cheddar, provolone, or pepper jack.

They're only going to take 5-6 minutes on each side. Always remember: flip once and never press down! Since they're poultry you really need to cook them until their desired doneness which is 165 degrees. The safest and easiest way to tell if you're burgers are done is to invest in a meat thermometer.

Once the meat turns a darker brown or has a gray color, it's a sign that it's starting to go bad. Ground turkey may have variations in color depending on differences in the animal, such as its age, breed, and diet.

Bread crumbs: these help everything to stick together and also take some of the stickiness out of the turkey meat. They help your patties stick together and make the meat mixture easier to handle.

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.