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This hearty Blackstone Turkey Burger has become my go-to option when I'm craving something satisfying but lighter than traditional beef burgers. The smashed technique creates those perfect crispy edges while keeping the inside juicy and flavorful.
I developed this recipe after getting my Blackstone griddle last summer. What started as an experiment quickly became our family's Friday night tradition—even my kids who usually turn their noses up at turkey request these burgers specifically!
Ingredients
- Ground turkey 80-85% lean: provides the perfect balance of flavor and juiciness without being too dry or too fatty
- Worcestershire sauce: adds that umami depth that makes these burgers taste more savory
- Salt and pepper: the classics that enhance all the flavors
- Garlic powder: gives a subtle aromatic quality without overwhelming the delicate turkey flavor
- Oil: prevents sticking and helps achieve that beautiful caramelization
- American cheese: melts perfectly and adds creamy richness
- Fresh vegetables: provide crunch and brightness to balance the savory patty
- Hamburger buns: I recommend brioche for a touch of sweetness or potato buns for sturdiness
Step-by-Step Instructions
- Mix the Meat:
- Combine ground turkey with Worcestershire sauce, salt, black pepper, and garlic powder using your hands. This gentle mixing distributes the seasonings without overworking the meat, which would make your burgers tough. Divide into six equal portions and form loose patties. The chilling step is crucial as it helps the patties hold together better on the hot griddle.
- Toast the Buns:
- Brush cut sides with melted butter and place them buttered-side down on the preheated griddle. The toasting creates a barrier that prevents soggy buns and adds a wonderful buttery flavor that complements the turkey. Just 2 minutes until golden brown is perfect—you want texture but not crunchiness.
- Smash and Cook First Side:
- Oil your hot griddle or grill surface thoroughly. Place the cold patties down, cover with parchment paper, and press firmly to smash into thin patties. This creates maximum surface area for caramelization, developing complex flavors that turkey sometimes lacks. The cold meat hitting the hot surface creates that perfect sear.
- Flip and Finish:
- After 2-3 minutes, when you see juices appearing and color changing, carefully scrape under each patty with a thin, sharp spatula. The key is preserving that flavorful crust you've developed. Add cheese immediately after flipping so it can melt slowly while the second side cooks to 165°F internal temperature.
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The Worcestershire sauce is my secret weapon in these burgers. My grandmother always added it to her meatloaf, and I find it brings that same comforting, savory quality to turkey that makes everyone ask for the recipe. Last summer, we served these at our neighborhood block party, and even the dedicated beef burger enthusiasts came back for seconds!
Perfect Timing Matters
The initial smash should happen immediately after placing the cold patty on the hot surface. Wait more than 30 seconds, and you'll lose the opportunity to create those crispy, lacy edges that make smash burgers so special. The turkey will start to cook, making it harder to spread properly and potentially resulting in uneven patties.
Make-Ahead Options
You can prepare the seasoned turkey mixture up to 24 hours before cooking. Form the patties, place them on a parchment-lined baking sheet, cover with plastic wrap, and refrigerate. This actually improves the flavor as the seasonings have time to permeate the meat. For longer storage, freeze raw patties with pieces of parchment between them, then thaw in the refrigerator overnight before cooking.
Serving Suggestions
These turkey burgers pair beautifully with sweet potato fries, which complement the savory flavors of the patty. For a lighter option, try a simple arugula salad dressed with lemon vinaigrette to cut through the richness. My family loves these with homemade pickles on the side, which add a tangy contrast to the meal. Consider setting up a topping bar so everyone can customize their burger exactly how they like it.
Common Queries
- → What keeps turkey patties juicy on the griddle?
Mixing Worcestershire sauce with ground turkey prevents dryness, while chilling patties prior to cooking helps them retain moisture and texture.
- → How do I achieve a caramelized crust?
Smashing patties with parchment paper on a hot griddle increases surface area contact, creating a crisp, caramelized edge.
- → When should cheese be added to the patties?
Place cheese slices on patties after flipping, allowing them to melt while the burgers finish cooking, just before assembly.
- → What's the secret to perfectly toasted buns?
Brush buns with melted butter and toast cut-side down until golden on the preheated griddle, enhancing texture and flavor.
- → How do you know the patties are done?
Ensure patties reach an internal temperature of 165°F for safety and juiciness before assembling your burgers.
- → Do toppings go under or over the patty?
Start with lettuce and onion on the base, top with the cheese-topped patty, then finish with tomato and the bun’s top half.