Featured Recipe
Turkey Burgers with Herbed Mayo
By Kate
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Ground turkey combined with sautéed sweet potato and red onion, seasoned with fennel seeds and smoked paprika. Lightly bound with panko and egg. Coated in crushed cornflakes for crunch. Pan-fried till edges crisp and internal temp hits safe 165 degrees. Herb-infused mayo with oregano, basil, lemon zest cools the heat. Served on toasted brioche, layered with arugula and tart cherry preserves. A riff on traditional turkey burgers with unexpected texture and flavor depth. Smart swaps like sweet potato for moisture, fennel for subtle spice, and cornflakes to avoid soggy crust. Builds savory complexity and makes each bite more interesting.
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Prep:
20 min
Cook:
22 min
Total:
42 min
Serves:
4 servings
turkey
burger
herbs
easy recipe
American cuisine
Introduction
Ground turkey can be a challenge–tends toward dryness if overworked or overcooked. The trick? Add moisture and fat with smart binders. Sweet potato replaces carrot to give earthier, creamy sweetness and retains juice during cooking. Red onion brings sharp aroma and slight bite. Fennel seeds add anise-like warmth that regular celery seed won’t duplicate. Panko breadcrumbs keep mixture light–not too dense but enough hold. Crushed cornflakes instead of plain bread crumbs for crust; crunch and nutty, slightly caramelized exterior. Cook in batches for even browning, and flip only once when crust’s well-formed. Use aroma and texture cues—sizzle turns to a deeper crackle—that’s your signal. Herbed mayo with oregano, basil, and lemon zest strikes balance between savory and bright–adjust salt to taste. Layer with peppery greens and tart cherry preserves for bursts of flavor and color. Practical, tactical, no fluff.
Ingredients
About the ingredients
Sweet potato instead of carrot improves moisture retention and deepens flavor. Red onion over yellow imparts sharper aroma and slight sweetness once caramelized. Fennel seeds swapped for celery seeds to add a mild licorice note–toast them lightly to release oils before crushing. Panko bread crumbs used inside mix for lightness. Cornflakes for crust–helps create crunchy exterior without dense coating. Brioche buns hold moisture and contrast burger texture. Cherry preserves swap from cranberry; more intense and less sweet, adds interesting dimension. For dietary restrictions, Greek yogurt can replace mayo in herbed spread, adding tang while lowering fat. Olive oil is best for high heat and neutral flavor; butter or avocado oil okay, but monitor smoke point. Keep salt measured to help bind and enhance flavor, adjusting to personal taste.
Method
Technique Tips
Sauté veggies first for moisture and concentrated flavors; help break down fibrous sweet potato before adding to meat, avoiding raw chunks. Cooling veggies before mixing prevents prematurely cooking egg and burger mixture, keeping burger moist. Combine ingredients gently–overmixing toughens protein. Patty shaping technique crucial: don’t overcompress, maintain slight irregularities to crisp edges. Cornflake dredge applied after shaping to create crunch layer, pressing firmly to avoid dropping crumbs during frying. Cook burgers in batches in hot oil for crust formation–listen for sustained sizzle that deepens into crackling, and observe color changes–golden amber edges with browned peaks mark doneness. Flip once only to maintain crust integrity. Use instant-read thermometer if unsure–165°F internal for poultry safety. Rest burgers a few minutes before assembly to let juices redistribute, avoiding dry bites. Herbed mayo made ahead to allow flavors to meld fully. Assemble burgers immediately before serving to keep brioche from softening. If pressed for time, use store-bought herb blends instead of fresh; adjust salt accordingly. Always have extra mayo or preserves at hand to compensate if burger dries or lacks acidity.
Chef's Notes
- 💡 Sauté sweet potato & onion first. Softens texture. Deepens flavor. Don't rush this step. Caramelization is key. Aromas shift. When sweet potato softens, pull off heat. Let cool a bit.
- 💡 Mix turkey gently. Overmix? Dense, dry patties. Mix till combined but don’t pound it in. Aim for cohesive but tender texture. Shape patties lightly. Don’t overcompress. Irregular edges help crisp.
- 💡 Cornflake dredge adds crunch. Press flakes onto shaped patties. Don’t skip this. Oil should ripple—not smoke—before patties hit the pan. Fry in batches. Ensure good crust. Flip once, let it brown.
- 💡 Herbed mayo is key to balancing flavors. Prep it ahead. Let ingredients meld. Adjust salt to taste. Tangy, creamy mayo brightens overall flavor. It rounds spiciness. Great contrast to savory burger.
- 💡 If patties dry, add mayo or even Greek yogurt next time. Sweet potato keeps moisture but don’t press too tight. Adjust heat as needed. Listen for sizzle turning into crackle.
Kitchen Wisdom
How to keep turkey burgers moist?
Use sweet potato; helps with moisture. Don’t compact patties tightly. Check internal temp for safety -165°F.
Can I substitute ground turkey?
Yes, ground chicken works too. Beef too heavy, but leaner meats can work. Adjust flavors accordingly if using different.
What to do with leftovers?
Store in airtight container. Fridge for 3-4 days. Reheat gently, oven or skillet. Avoid microwave; they dry out.
Tips for cooking the patties?
Hot skillet crucial. Oil should shimmer. Overcrowd? Bad crust formation. Cook in batches. Flip only once. Observe color changes.
