Everything Spice Keto Turkey Burger Recipe - Just 3 Ingredients! (2024)

FAQs

What can I use as a binder for turkey burgers? ›

Use a Binder

Fresh breadcrumbs (made from fresh bread pulsed in the food processor or torn into small bits) are best here, as they retain some moisture which helps to keep them from drying out the burger.

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 are some tips for making thin burgers that don't fall apart when cooking them? there are multiple ways to make thin burgers that stay together. The first way is to use an egg as a binding agent. Make your hamburger mix, and add one raw egg, or two if you've got over two pounds.

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

One of the most common substitutes is breadcrumbs, but sometimes the breadcrumbs can fall off when the burgers are cooking if there are too many or they are too dry. Other popular substitutions for eggs include cornstarch, flour, ketchup, porridge oats, cracker crumbs, and ground flaxseed.

Furthermore, apart from eggs and breadcrumbs, you have the choice of using ingredients such as potato starch, corn starch, flour, porridge oats, or cracker crumbs to bind the burger.

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.

Bind the patty together

If you're going for a leaner meat or adding bulky ingredients (eg spring onions, onions, chillies), add an egg and a handful of breadcrumbs to bind the burgers.

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.

Turkey burgers are more prone to falling apart because they don't have the same fat content as ground beef patties. Turkey patties tend to dry out more during cooking because of their lean nature.

Why do turkey burgers leak? ›

Constantly poking, prodding, and flipping causes more juices to leak out. And perhaps the most important tip for a juicy turkey burger -- don't overcook them. Cook the burgers to 165 degrees Fahrenheit but pull them from the heat when they hit 160 degrees Fahrenheit.

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.

They say the tangy taste of mayo compliments the flavors of the meat and cheeses. Because it's not as overpowering, it means the rest of the burger is elevated. With at least 15 types of mayonnaise, there are so many options to choose from.

Consider adding bread crumbs or quick cooking oats, too. They not only stretch the meat, but also help retain moisture.

Turkey burgers are notorious for being dry. Adding some fat to them helps keep them plump and juicy! I love adding in olive oil, mayo, milk, or cream. Double UP On Flavor!

Egg: An egg lends moisture and helps bind the patties together. Seasonings, herbs, and sauces: These hamburgers are flavored with an envelope of dry onion soup mix, fresh garlic, garlic powder, soy sauce, Worcestershire sauce, dried parsley, dried basil, dried oregano, crushed dried rosemary, salt, and pepper.

An easy way to get the perfect balance without using eggs is to use natural binders like fat — whether that's animal fat or olive oil – combined with dry agents like bread crumbs.

Mayonnaise. Unlike oil and butter, the high-fat coating stays put when he slathers his turkey with it, basting the bird as it cooks and keeping it moist and tender. It also encourages the Maillard reaction, which is a fancy way of saying it turns the turkey a gorgeous deep brown color.