What You Need
- 2 pounds ground turkey (93% lean)
- 1 cup panko bread crumbs
- 3 ounces Gruyere cheese, shredded (~3/4 cup)
- 1/3 cup Greek yogurt
- Sea salt and pepper
- 2 tbsp canola oil
- 4 hamburger buns, toasted and buttered
Mix the Burgers
In a large bowl, combine the turkey, panko, Gruyere, Greek yogurt, 3/4 teaspoon salt, and 1/2 teaspoon pepper.
Mix with your hands until everything’s distributed. Form into 4 patties, about 3/4 inch thick and 4 inches across.
Season both sides with more salt and pepper.
Cook Them
Heat oil in a 12-inch nonstick skillet over medium. Wait until it moves freely.
Add patties and cook ~5 minutes per side. You want a brown crust and 160F internal.
Serve
Put them on your toasted buns and eat.
Don’t use 99% fat-free turkey – you’ll get hockey pucks. The 93% has just enough fat to stay juicy. The panko and yogurt are doing the heavy lifting here to keep these moist. Skip the Gruyere and use whatever cheese melts well if you need to.
Crispy Skillet Turkey Burgers
Turkey burgers that don't taste like cardboard. The Greek yogurt and cheese keep them juicy – learned this after too many dry disasters.
Ingredients
- 2 pounds ground turkey 93% lean
- 1 cup panko bread crumbs
- 3 ounces Gruyere cheese shredded (~3/4 cup)
- 1/3 cup Greek yogurt
- Sea salt and pepper
- 2 tbsp canola oil
- 4 hamburger buns toasted and buttered
Instructions
- Mix ground turkey, panko, shredded Gruyere, Greek yogurt, salt and pepper until combined.
- Form into 4 patties, 3/4 inch thick and 4 inches wide.
- Season both sides with salt and pepper.
- Heat canola oil in nonstick skillet over medium.
- Cook patties 5 minutes per side until browned and 160F internal.
- Serve on toasted, buttered buns.
