1 pound lean ground turkey 93/7
1 tablespoon milk
1 large egg, slightly beaten
2 scallions, light and dark green parts only, finely chopped
1 tablespoon minced jalapeno
1 tablespoon minced cilantro
1 medium sized clove garlic, grated
salt and black pepper to taste
2 tablespoons olive oil for pan
1/2 teaspoon butter for each patty, optional
Gently combine the turkey, milk, egg, scallions, jalapeño, cilantro, and garlic in a mixing bowl. Season with salt and pepper to taste. Do not over work the ingredients, just lightly mix until they are combined. Divide the turkey mixture into 4 equal sized patties, flatten gently then set aside.
Heat the pan over medium heat and add the olive oil. Sear the turkey burgers well in the skillet for 5-6 minutes per side or until the internal temperature reaches 165°F. A good sear ensures that the turkey burgers will be crispy on the outside and soft and juicy on the inside. When the patties have reached the proper temperature, remove them from the skillet. Place a small pat of butter on top of each turkey burger so that it melts into the meat then set the burgers aside.
Serve these turkey burgers just like you would a traditional burger or top with our spicy blueberry jalapeño bbq sauce.
This recipe can be doubled or tripled easily.
Freeze the cooked patties in a single layer then once frozen, place the patties in freezer bags. Precooked turkey burger patties can be stored in the freezer for up to 3 months. To prepare, transfer the desired amount of frozen turkey burger patties to the refrigerator overnight to thaw before reheating in the microwave or quickly pan frying in a skillet.
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