These turkey smash burgers are loaded with flavour, crispy edges and gooey cheese. They're easy to make at home and sure to satisfy your burger craving.
500gturkey mince (ground turkey), at least 12-15% fat (~1lb) (notes 2)
1chicken stock cube / boullion cube
1tablespoonvegetable oil
salt and pepper
1red onion, finely sliced
4slicescheddar cheese
4burger buns or brioche buns, use your fave
Burger fillings like lettuce, tomato, sliced pickles, and beetroot (for an Aussie burger)
THE TURKEY BURGER MAYO
½cupmayonnaise
3teaspoonswholegrain mustard
2teaspoonsriracha
1teaspoonWorcestershire sauce
For best results, always weigh ingredients where a weight is provided
Equipment
mixing bowl
Stainless steel or cast iron skillet or griddle
Potato masher
Stiff metal spatula
Instructions
Have all your buns, condiments and toppings ready at the start as these cook quickly and are best served immediately.
For the burger sauce, just mix the ingredients in a small bowl.
OPTIONAL: For the onion, once it’s sliced, place it into a microwave safe bowl and microwave for 1 minute on high. This is just to par-cook and soften it slightly.
In a medium bowl, crumble the stock cube over the turkey mince and mix really well. Form into 4 evenly sized round balls. Cut each of the balls in half, so you have two round patties from each one (totaling 8 round patties).
You’ll need to cook in batches to have space in the pan, unless you have a long cast iron griddle. Heat a little of the oil in a stainless steel or cast iron skillet over medium-high heat for 3-4 minutes until really hot.
Tear off two squares of baking paper and lightly grease them either rubbing with a tiny bit of oil or some oil spray. If you want to serve all your burgers at once, preheat the oven to warming temperature (70C/160F) and place a baking tray inside. Have some salt and pepper at the ready to sprinkle over the patties.
Place a pattie onto each of the squares of baking paper. Lower the first one into your pan, paper side up. Press down really firmly with a potato masher until it’s very thin (around 5mm/¼ inch) then peel away the paper (you can reuse for the rest). Repeat with the second pattie moving as quickly as possible.
Sprinkle a pinch of salt and pepper over each of the patties. Scatter a little of the onion over one of them only.
Cook for 1-2 minutes until golden and crisp underneath and nearly cooked through with just a thin layer of pink on top, then use a strong metal spatula to scrape underneath and turn each pattie over. You should have a nice crust. If the crust gets left behind, it just means you need to scrape pressing more firmly against the base of the pan or maybe you need to use a little more oil. You can scrape up the left behind crust and still add it to the burger - it’s too much flavour to waste.
Straight away, add the cheese to the top of the onion pattie. Give them another 20 seconds for the pink to cook through, then place the plain pattie on top of the cheese. Give them another few seconds for the cheese to melt a bit then set aside in the warm oven or just serve immediately. The heat in the burgers will continue melting the cheese.
Please take a moment to leave a comment & rating. It's appreciated and so helpful.
Notes
Tablespoons: I use a standard Australian 20ml tablespoon (equal to 4 teaspoons). Check yours before measuring.
Turkey mince / ground turkey: Turkey is a very lean meat that can become dry easily, so when it comes to burgers and especially smash burgers that are very thin, the thigh meat is best. Just check the packaging; you’re after a mince with around 12-15% fat. If you want to grind the meat yourself, stick to the thigh or leg meat.
Nutrition details are approximate only - scroll below the recipe to find the full nutritional information.
Have you tried this recipe?Don't forget to leave a rating and comment below and let me know how it was! I love hearing from you. Nutrition information is approximate and derived from an online calculator. The brands you use may cause variations.