Seasoned Turkey Patties

Ground turkey on its own can be bland and dry. These patties fix both problems. Breadcrumbs trap moisture and keep the patties juicy, while Worcestershire sauce, poultry seasoning, and garlic salt build a savory flavor base that gives lean turkey the punch it usually lacks.

Mix everything gently and shape into patties about ½ inch thick. Don’t compress the meat tightly or work it too much. Over-handling ground turkey makes the patties dense and rubbery instead of tender. A loose, lightly formed patty stays juicy through cooking.

Brushing with broth, butter, or barbecue sauce as they cook adds another layer of flavor and helps prevent the surface from drying out under direct heat.

Kitchen Tips

• Make an indent in the center of each patty with your thumb. Turkey patties puff up as they cook, and the dimple keeps them flat and even.
• Cook to an internal temperature of 165°F (74°C). Turkey must be fully cooked through, unlike beef burgers.
• Use dark meat ground turkey for juicier patties. All-breast ground turkey is very lean and dries out faster.
• Let the patties rest 2 minutes after cooking. They’re delicate and break apart if you handle them immediately.

Variations

• Add diced jalapeno and cilantro for a Southwestern turkey burger.
• Mix in crumbled feta and sun-dried tomatoes for a Mediterranean twist.
• Top with avocado slices and a squeeze of lime instead of traditional burger condiments.