- If you love juicy delicious turkey burgers,
then you've gotta check out my turkey burger recipe.
And if you like this video,
don't forget to hit that like button and subscribe.
Hey, you're watching Preppy Kitchen, where I, John Kanell,
teach you how to make delicious homemade dishes
to share with your family and friends.
These Turkey burgers will be ready in a snap.
So let's get started.
First off, we're gonna smash and mince
three cloves of garlic.
You could use a little bit more or a little bit less.
It's totally up to you.
Today, I'm using my baby cutting board
because there's not that much prep work to do.
We've been on a total turkey burger kick lately.
And I think we've been making this --
How often do you think, Brian?
- [Brian] At least once a week.
- Like once a week.
They're so good, really easy, and the kids love them too.
That's good.
Set that aside.
And now we're just gonna mince up parsley.
This gives a beautiful little bit of color,
a nice kind of herbaly taste, and I love it.
You can omit it if you feel like it,
but I highly suggest.
If you ever get parsley or cilantro from the store,
and sad by the time you get home,
just give it a fresh cut at the base and put it in water.
It likes to be outside.
It's just like a flower.
I think it looks pretty too.
It looks like there's just so much parsley
on this baby cutting board.
(upbeat music)
Okay, well, this is crazy.
Use a bigger cutting board.
We're on to the meat section.
So let's set this aside and get the bowl out.
To a large bowl, I've added one package of ground turkey.
So 1.3 pounds.
You could use a little bit less.
You could double the recipe
if you wanna make a lot of burgers
and freeze them for later.
It's an excellent time-saver by the way.
Don't go for the super lean cut,
you want to have the higher fat Turkey in this
because it really makes them a lot juicier.
If you have no fat, it's just gonna be dry.
Okay, I'm measuring out a quarter cup
of Italian bread crumbs.
It'll give it some flavor and help hold everything together.
Just like a meatball.
(playful music)
Go ahead and crack one big egg in here.
That's to hold things together as well.
To further season things,
I'm gonna be adding half a teaspoon of salt,
and about half a teaspoon of freshly cracked pepper.
And half a teaspoon of onion powder.
If you go to someone's house
and you see these big spice bottles,
let me know in the comments if you're ever like,
wow, that person really cooks.
Whenever I see the tiny, little baby spice bottles,
I'm like, who's using this?
They're so small.
Two tablespoons of Worcestershire sauce.
Finally, we're gonna add the garlic and parsley.
So just plop that in.
You can you use a fork to do this,
but you can also use your clean hands.
Just mix that egg in,
and then mix everything else in as well.
The main thing is you really wanna mix those breadcrumbs in,
because if there's any pockets of them,
it's like a pocket of bread.
It doesn't make sense.
Evenly distributed all throughout.
Now, I'm gonna get some parchment paper, set my bowl aside,
and get a little bowl of water for hands
'cause you want damp hands for this, not dry,
or you're gonna have a mess.
Just damp your hands, slightly, grab some of the turkey.
And now I'm gonna shape it into a patty.
The size of these is totally up to you.
Some people like them really thin.
Some people want that mega patty.
And it also depends on the bun you're using.
These will shrink up a bit in cooking,
so make it a little bit larger than your bun.
Place it onto your parchment paper,
and repeat for the remaining turkey burgers.
This recipe makes about five good sized burgers.
But to be honest, whenever I make this for the family,
I am doubling the recipe and we'll have some raw burgers
left over in the fridge or the freezer for the next day.
It makes like a lunchtime a snap.
(cheerful music)
Get a large pan over medium heat.
And it's kind of optional,
but I'm gonna use just a spritz of olive oil over here.
If you're using a non-stick pan or even a cast iron pan,
it's pretty like, not really necessary,
but it helps get that first few burgers up and going
and totally lubricated.
Once that pan is nice and hot,
we're gonna place our burgers carefully down.
Actually you can just flop them over.
I cook three at a time usually.
Give them a little bit of a press.
I'm gonna cover these up,
just so I know they're cooked through.
It's optional, but a lot of times
you just don't wanna be like,
ooh, is this turkey all the way cooked through?
It looks a little pink.
Covering it will really increase the heat
and you can be confident it's totally edible.
These will cook for about four minutes
or until the internal temperature is 165-ish
on a thermometer.
Let me know if there are any spices that you love
in your burgers.
I always try new things out.
It's part of the fun of cooking.
Burgers look great.
Let's give them a flip.
Flip and press, cover back up.
Once your burgers are done, remove to a plate.
And cook the remaining patties.
If anyone wants some cheese, place on after flipping.
It'll melt and be amazing.
(energetic music)
If you like this recipe, check out my Easy Dinner playlist.
(mellow music)
That's so good.
The opposite of dry.
Perfectly delicious.
I'll see you in the next video.