Ranch Turkey Burger Recipe | LaaLoosh (2024)

FAQs

What makes turkey burgers stick together? ›

Add a spoonful of mayonnaise.

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

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.

What do you use to keep turkey burgers from falling apart? You need a binder to prevent turkey burgers from falling apart. I used whole wheat breadcrumbs in this recipe, but gluten-free panko would also work.

More not-dry turkey burgers

Mashing avocado into the turkey mixture helps prevent the meat from shrinking and drying out during cooking, which is why these stay awesomely juicy, even when they're cooked all the way through.

Since turkey burgers tend to be drier than their ground beef counterparts, we added an egg to ours to help it hold together and give it more moisture. We also use 94% lean ground turkey in our patties—we don't recommend any higher than that, or your burgers might not hold together.

Turkey burgers are much leaner than hamburgers, but they can be dry and dull. Moisten them by adding ketchup and a bit of grated onion to the ground turkey — or mayonnaise and a bit of mustard. The idea is to emphasize condiments, and keep the turkey moist.

Do Turkey burgers need a binder? t is not necessary to use a binder in turkey burgers, but it can help keep the patties together and prevent them from falling apart while cooking.

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.

Leaner meats like turkey and chicken have less fat to keep the meat moist as it cooks, which can result in tougher, easily overcooked, dry burgers. By adding super finely chopped mushrooms, you are putting back a lot of water content that cooks out of lean meats like turkey.

Divide the mixture into 4 even pieces and set them on the prepared baking sheet, one piece on each piece of parchment paper. We aren't making patties at this point, just blobs of the meat mixture on the tray. Place the baking sheet in the fridge and chill for 30 minutes (this will help everything stick together!).

What is a good binding agent for burgers? ›

No, eggs are not necessary for binding burger patties, though they are commonly used for binding them. However, you can use other binding agents such as breadcrumbs, cracker crumbs, potato starch, flour, and porridge oats to bind burger patties according to your preferences.

The most common burger binding agent is egg. This makes your ground beef stick together and is the most readily available ingredient. You can also use potato starch as a burger binding agent depending on your allergies or general availability.

Even 93 percent lean ground turkey—often the fattiest preground turkey you can buy—can still taste too lean and can easily dry out during cooking. To temper those effects, we added 2 tablespoons of melted butter to the meat, along with a panade of milk and panko.

Adding a bit of oil to your ground turkey can help keep turkey burgers moist.

There are a few ingredients you can add to burgers to help hold them together, such as eggs, breadcrumbs, grated cheese, or even cooked grains like quinoa or rice. These ingredients act as binders and help keep the burger patties intact while cooking.

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.

If they aren't bound well, the patties will start to fall apart as soon as you start cooking them. The most commonly used binding agent for hamburger patties is eggs. They work well with ground meat and are easy to incorporate into the rest of your ingredients.

No, eggs are not necessary for binding burger patties, though they are commonly used for binding them. However, you can use other binding agents such as breadcrumbs, cracker crumbs, potato starch, flour, and porridge oats to bind burger patties according to your preferences.