Everything Spice Keto Turkey Burger Recipe - Just 3 Ingredients! (2024)

FAQs

What can I use as a binder for turkey burgers? ›

Use breadcrumbs to bind the patties together and help them retain their shape.

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.

Most recipes use egg to bind ground turkey, helping the meat to form into cohesive, juicy patties.

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.

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.

Eggs: Eggs are a common binder in both meatloaf and burgers. They help to bind the ingredients together and add moisture.

The very low fat content of the hamburger probably has something to do with it, but there are a couple of tricks you can use: Add 1 egg yolk per pound of hamburger. It won't add appreciably to the fat content and will bind the meat beautifully.

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.

The most common burger binding agent is egg. This makes your ground beef stick together and is the most readily available ingredient. You can also use potato starch as a burger binding agent depending on your allergies or general availability.

An easy way to get the perfect balance without using eggs is to use natural binders like fat — whether that's animal fat or olive oil – combined with dry agents like bread crumbs.

Is cornstarch a good binder for burgers? ›

The modest amount of cornstarch used further helps hold the patties together. At the bottom of today's recipe, I give you the option of omitting the bread crumbs and adding an extra teaspoon of cornstarch.

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.

More not-dry turkey burgers

Mashing avocado into the turkey mixture helps prevent the meat from shrinking and drying out during cooking, which is why these stay awesomely juicy, even when they're cooked all the way through.

Ground Turkey: Choose 93% lean ground turkey. 99% ground turkey meat would be too dry. If you prefer a beef burger, substitute 90% lean ground beef. Breadcrumbs: Use seasoned whole wheat or gluten-free breadcrumbs to keep the turkey 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.