Okay, so not to brag or anything, but my protein-style turkey burgers are never dry. I always get asked how I get my turkey burgers so moist and flavorful every time. Call it luck or my keen “eyeball measure” technique, but they are the best! I think over many years of making them the same way, just switching up one little ingredient keeps them super moist, never dry, and a meal I often make in my home! It is about the balance and binding with the ground turkey and the wet and dry ingredient ratio.
At home, we usually serve our turkey burgers, protein style, with no bun wrapped in some cabbage or kale. You can, of course, pile these high with all the regular burger fixings on top of a nice toasted bun! I also make ground chicken burgers the exact same way. Sometimes, I add a bit of chopped green onion in there as well, as I find it goes well with the ground chicken.
Yummy Protein-Style Turkey Burgers Recipe
Ingredients
- 2 pounds ground turkey
- ¼ cup cilantro fresh and chopped
- ½ cup oatmeal
- 2 tablespoon Montreal Steak Seasoning
- 2 tablespoons parmesan cheese grated
- 2 teaspoons Worcestershire sauce
- ¼ cup onions grilled
- 1 ½ tablespoon garlic
- 1 drizzle extra virgin olive
- ½ medium cabbage
Instructions
- Start by taking your chopped onion, in a pan, over medium heat, and drizzle a tiny bit of olive oil. Cook for 5 minutes, and add fresh chopped garlic, and cook for an additional 2 minutes on low heat. Then, turn off the heat and set everything aside to cool.
- In a big mixing bowl, combine all of your above ingredients. Also, don’t forget your 2 tablespoons of your wet ingredient options. Once your onions and garlic have cooled, add those as well. Mix well but don’t over-mix. Your mixture should be moist yet be able to conform to a patty. If it seems too moist, add a bit more oats or breadcrumbs, and if it seems a bit dry, add a tiny bit more of any of your wet ingredients.
- Form into patties and grill on the BBQ! If you do not have an outdoor grill or stovetop grill, you can quickly cook in a pan on your stove with a tiny bit of olive oil.
- Serve on a bed of cabbage.