Skillet Turkey Burgers for Two
Think turkey burgers are dry, tough, or bland? Then you haven't tried these.
Gather Your Ingredients
Key Equipment
Before You Begin
When mixing and shaping the patties, take care not to overwork the meat, or the burgers may become dense. Ground turkey varies widely. This recipe was developed with Jennie-O ground turkey. We find the burgers to be plenty juicy when made with 93 percent lean ground turkey, but 85 percent lean will work as well. Do not substitute ground turkey breast (also labeled 99 percent fat-free), or the burgers will be tough and dry. A pair of fish spatulas works well for flipping the burgers. Serve with your favorite burger toppings and Pickled Avocado, if desired.
Instructions
1.
Place oil in 10-inch nonstick skillet and set aside. Combine water and baking soda in small bowl. Place turkey in large bowl. Using your hands, break up meat into rough ½-inch pieces. Drizzle baking soda mixture evenly over turkey, followed by soy sauce and melted butter. Evenly sprinkle panko, Parmesan, gelatin, pepper, and salt over mixture. Using your hands, gently toss to combine.
2.
Divide meat into 2 lightly packed portions, about 4 ounces each. Gently flatten 1 portion into patty about ½ inch thick and about 4 inches in diameter. Transfer patty directly to prepared skillet and repeat with remaining portion.
3.
Heat skillet over medium heat. When patties start to sizzle, cover skillet and cook until burgers are well browned on bottom, about 2½ minutes (if patties are not browned after 2½ minutes, increase heat). Carefully flip patties, cover, and continue to cook until second side is well browned and burgers register 160 degrees, 2½ to 3 minutes longer. If using cheese, place 1 slice on each burger about 1 minute before burgers finish cooking. Transfer burgers to plate and let rest for 5 minutes, then transfer to buns and serve.
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