The Best Turkey Burgers

Why these are the best

These turkey burgers don’t taste like beef—and they’re not trying to—but they get a little lift from a few flavor power players. Enter: Worcestershire sauce, mayo, harissa, and finely chopped onion. Worcestershire adds depth of flavor and deliciously savory umami, while mayo adds juicy moisture. Harissa offers a hint of spice (read: even more flavor) but you can use sambal oelek or any other chili sauce you like. Just be sure to taste your chili sauce before adding it to the recipe, as some are much hotter than others.

As for the onion, that’s where things really get tasty. Grate the onion on a box grater or chop it with a knife (if you love an eighth-inch dice as much as I do), and mix it right in with the ground turkey. It adds both flavor and moisture, the ultimate combination when you’re dealing with lean meat. With these not-so-secret ingredients, your burger-alternative adventure cannot fail. Trust!

Some substitutions you can make

While the ingredients for this recipe are almost always in my pantry, here are some swaps so you don’t have to go running back to the store:

• Use 1 large clove of fresh garlic (pressed) instead of granulated, or use granulated onion instead.
• Don’t have Worcestershire sauce? Use soy sauce.
• Swap out the mayonnaise for a large egg, beaten.

Make-ahead turkey burger tip

Make the burger mixture, form into patties, cover with plastic wrap and refrigerate for up to 2 days, or wrap with an extra layer of plastic and freeze for up to 3 months. It’s not a bad idea to make a double-batch and freeze half of it for later!

How to make turkey burgers on the grill

Smash the ground turkey balls into patties before refrigerating (rather than smashing them on the skillet), forming them into 1/2 inch-thick patties with a thumbprint-sized “divot” in the center (this helps to ensure that they won’t puff up on the grill).

Keep the uncooked patties in the fridge for as long as you can (at least 10 minutes and up to 2 days); they’ll hold together better if they’re chilled.

Brush and oil the grates before grilling to ensure that the patties don’t stick to the grates.

Cook for about 3 minutes per side on a medium-high grill.

Serving suggestions for this recipe

• Mixed Greens and Herb Salad
• Stone Fruit, Tomato and Corn Panzanella