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Pan-Fried Turkey Burgers

This recipe outlines the creation of savory pan-fried turkey burgers. Ground turkey is mixed with minced shallot, mayonnaise, steak sauce, and seasonings, then formed into patties. These are pan-fried until golden brown and cooked through, yielding a flavorful and moist burger ideal for a quick and satisfying meal.
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Total Time 20 minutes
Servings: 4 people
Course: lunch/dinner
Cuisine: American
Calories: 1956.6
Ingredients Equipment Method Notes

Ingredients
  

Main
  • 1 shallot
  • 1.25 pounds ground turkey
  • 2 tablespoons mayonnaise
  • 2 tablespoons steak sauce such as A1®
  • 2 tablespoons dried parsley
  • 0.25 teaspoon garlic salt divided, or to taste
  • ground black pepper to taste
  • cooking spray

Equipment

  • 1 Cutting Board
  • 1 Chef's Knife
  • 1 Large Mixing Bowl
  • 1 Large non-stick skillet
  • 1 Spatula

Method
 

  1. Finely mince the shallot.
  2. In a large mixing bowl, gently combine the ground turkey, minced shallot, mayonnaise, steak sauce, dried parsley, 1/4 teaspoon garlic salt, and ground black pepper until just incorporated.
  3. Divide the mixture into four equal portions. Form each portion into a 3/4-inch thick patty, creating a small thumbprint indentation in the center to ensure even cooking.
  4. Lightly coat a large non-stick skillet with cooking spray and heat over medium-high heat until shimmering.
  5. Carefully place the turkey patties into the hot skillet, ensuring not to overcrowd the pan. Cook for 5 to 7 minutes per side, or until a deep golden-brown crust forms and the internal temperature reaches 165°F (74°C).
  6. Remove the cooked burgers from the skillet and allow them to rest briefly on a plate to redistribute their juices.
  7. Adjust seasoning with additional garlic salt and pepper to taste before serving.

Notes

Ground turkey is lean, making moisture crucial. The mayonnaise and steak sauce are key to preventing dryness and adding depth of flavor. For superior texture and juiciness, avoid overmixing the patty mixture, as this can lead to a tough burger. Form uniform patties with a slight indentation in the center; this technique ensures even cooking and prevents the burgers from puffing up. Achieve a good, dark sear on each side in a properly preheated skillet for maximum flavor development. Always confirm an internal temperature of 165°F (74°C) with an instant-read thermometer for food safety. A brief rest after cooking allows the juices to redistribute, resulting in a more succulent burger.