Turkey Burger Recipe with Goat Cheese (2024)

FAQs

What holds turkey burgers together? ›

Add a spoonful of mayonnaise.

A spoonful or two of mayonnaise, mixed right in with the ground meat. Now hear me out. Most recipes use egg to bind ground turkey, helping the meat to form into cohesive, juicy patties.

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.

If there is something we love in our household it is goat cheese. These Bacon Goat Cheese Burgers with Caramelized Onions are seriously so good!! It starts with the most perfectly seasoned and flavorful burgers. They're then topped with a layer of goat cheese, some crispy bacon, and perfectly caramelized onions.

You need a binder to prevent turkey burgers from falling apart. I used whole wheat breadcrumbs in this recipe, but gluten-free panko would also work.

What are some tips for making thin burgers that don't fall apart when cooking them? there are multiple ways to make thin burgers that stay together. The first way is to use an egg as a binding agent. Make your hamburger mix, and add one raw egg, or two if you've got over two pounds.

Kars Gruyere: Kars Gruyere is one of the most famous Turkish cheeses in the world with its tang, rich odor, and flavour. This traditional gruyere cheese is usually made with pure cow's milk or a mixture of cow and goat's milk.

You really can't go wrong. Here's some turkey burger cheeses I like and some turkey burger toppings to go with them: American Cheese - A classic! Serve with bread & butter pickles, lettuce, red onion, thick sliced tomato, and a dollop each of mayo and spicy brown mustard.

While your patties are cooking, begin building your burger so it's hot when you serve it. If you have cheese on your burger, it should be melted. Place cheese on top of the patties in the last 30 or so seconds of cooking and cover with a lid or bowl to help it melt.

Since turkey burgers tend to be drier than their ground beef counterparts, we added an egg to ours to help it hold together and give it more moisture. We also use 94% lean ground turkey in our patties—we don't recommend any higher than that, or your burgers might not hold together.

Why do turkey burgers leak? ›

Constantly poking, prodding, and flipping causes more juices to leak out. And perhaps the most important tip for a juicy turkey burger -- don't overcook them. Cook the burgers to 165 degrees Fahrenheit but pull them from the heat when they hit 160 degrees Fahrenheit.

Handling the meat too much.

Whether you're making burgers, meatballs, or meatloaf, it's best to keep the meat handling to a minimum. It has a direct impact on the texture of the finished recipe: When over-handled, the meat compacts and the result is a tough finished product.

So why does goats' cheese taste of 'goat'? The scientific reason behind the goat flavour in goats' cheese, is that their milk has a higher amount of three smaller-chain fatty acids (caproic, capric and caprylic fat) that give those 'goaty', 'barnyardy' flavours.

A milder fresh goat cheese will go perfectly with a sweet conserve, such as fig or raspberry. A cheese with a more pronounced flavour such as Ripened goat log will taste great alongside black cherry or blueberry conserves.

What meat goes with goat cheese? My two favorite types of charcuterie meat for pairing with goat cheese are salami and prosciutto.

Since turkey burgers tend to be drier than their ground beef counterparts, we added an egg to ours to help it hold together and give it more moisture. We also use 94% lean ground turkey in our patties—we don't recommend any higher than that, or your burgers might not hold together.

If they aren't bound well, the patties will start to fall apart as soon as you start cooking them. The most commonly used binding agent for hamburger patties is eggs. They work well with ground meat and are easy to incorporate into the rest of your ingredients.

Bind the patty together

If you're going for a leaner meat or adding bulky ingredients (eg spring onions, onions, chillies), add an egg and a handful of breadcrumbs to bind the burgers.