Anne Burrell Turkey Burger Recipe
Nobody wants a dry turkey burger, and this Anne Burrell recipe guarantees that won’t happen!The secret is adding the right ingredients to lock in moisture, like a splash of Worcestershire sauce or a dollop of Greek yogurt.I always let the mixture chill for at least 30 minutes before shaping the patties—it helps them hold together better.Using a cast iron skillet gives the burgers a beautiful crust without needing too much oil.One thing that makes these stand out is the seasoning blend—garlic, smoked paprika, and fresh parsley bring so much to the meat.I like stacking mine with crisp lettuce, fresh tomato, and a swipe of Dijon mustard for a little kick!
Servings: 4
Ingredients
- 1 lb Ground Turkey
- 1/2 cup Panko Breadcrumbs
- 1/4 cup Onion chopped
- 1/4 cup Celery chopped
- 1/4 cup Carrot chopped
- 1 Egg
- Salt and Pepper to taste
- Olive Oil for cooking
Instructions
- In a large mixing bowl, combine ground turkey, panko breadcrumbs, chopped onion, celery, carrot, egg, salt, and pepper.
- Mix the ingredients thoroughly until everything is evenly incorporated.
- Form the mixture into patties, making sure they are of uniform size for even cooking.
- Heat a sauté pan with olive oil over medium heat and cook the patties until they are golden brown on each side.
- Transfer the patties to a 200°F oven to keep them warm if you're serving in batches.