Fajita Turkey Burgers Recipe ---- The Recipe Rebel (2024)

FAQs

Fajita Turkey Burgers Recipe ---- The Recipe Rebel? ›

In a large bowl, combine turkey, egg, bread crumbs, seasoning salt, garlic powder, chili powder, cumin and onion powder until just combined. Shape into 4-6 patties. Preheat pan or grill to medium heat and grease lightly. Cook burgers for about 4-5 minutes per side, until internal temperature reaches 165 degrees F.

Just like in a traditional meatloaf, you need something to hold the meat together. Try adding some dry breadcrumbs to the turkey mixture before you shape the patties. The crumbs will absorb the moisture and, together with the egg, will act like glue and help your burgers maintain their shape on the grill.

While raw egg can be used to bind the burgers, mayonnaise does the trick while also adding an irreplacable dimension of creaminess, moisture, and flavor.

Breadcrumbs: Use seasoned whole wheat or gluten-free breadcrumbs to keep the turkey together. How do you add flavor to ground turkey? Dried onion flakes, ketchup, Worcestershire sauce, grated garlic, and salt flavor turkey burgers.

Don't press down on the burgers with a spatula when you're cooking them. Pressing squeezes out the moisture in the meat, which makes them dry and causes them to fall apart.

Turkey Burger Ingredients

Eggs: Beaten eggs serve as a binder in this recipe, to better hold everything together, but I've left it out with the same success – the turkey mixture will just be harder to handle before you cook it.

If you don't have Worcestershire sauce on hand, soy sauce or tamari will work as a substitute. garlic powder and onion powder – these classic burger seasonings are a must. sea salt and black pepper – to bring all the flavors together.

Egg: An egg lends moisture and helps bind the patties together. Seasonings, herbs, and sauces: These hamburgers are flavored with an envelope of dry onion soup mix, fresh garlic, garlic powder, soy sauce, Worcestershire sauce, dried parsley, dried basil, dried oregano, crushed dried rosemary, salt, and pepper.

Eggs are only really used in burgers as a way to bind the meat together, but if you're careful with your mince while preparing and cooking, your burgers will hold together anyway.

A few tablespoons of panko bread crumbs break up the finely ground turkey; gently tossing all the ingredients together and using a light touch to shape the patties helps keep the texture loose. Baking soda and gelatin keep the meat moist; help with browning, richness, and savory flavor; and provide a juicy mouthfeel.

Why are my turkey burgers so dry? ›

Both turkey and chicken have a much lower fat content than beef, which is why they're so prone to drying out. In theory, using ground dark meat poultry solves this, but I've never seen it at any of my local grocery stores and suspect you haven't either.

To take a dry and dull turkey burger juicy and flavorful, moisten your meat mixture with mustard and dried minced onions from the pantry! That's the secret. These two condiments will help keep your turkey burgers from drying out – I swear by it! Any mustard (yellow, Dijon, spicy, etc) will work for these burgers.

Frequently Asked Questions: How do you keep turkey burgers from falling apart? In order to prevent turkey burgers from falling apart you need to add something to hold everything together. This is called a meat binder.

Use a thermometer to ensure you don't overcook and dry out the turkey burgers. They'll continue cooking for a few minutes after being taken off the heat, so cook them to an internal temperature of 160°F. Allow them to rest a few minutes until they reach an internal temperature of 165°F.

One of the most common substitutes is breadcrumbs, but sometimes the breadcrumbs can fall off when the burgers are cooking if there are too many or they are too dry. Other popular substitutions for eggs include cornstarch, flour, ketchup, porridge oats, cracker crumbs, and ground flaxseed.

Add oil to a hot pan then add your ground turkey meat to it on medium high heat. Keep the meat moving around the pan and as it cooks it will naturally brown and fall apart.

If you want to use a binder in your meat, but don't want to use egg, other alternatives are flour such as wheat flour, cracker crumbs, or even oatmeal.