A bad turkey burger—dry, crumbly, and flavorless—has all the appeal of wet sand. But a great turkey burger—juicy and savory, with perfectly crisped edges—might just rival your favorite beef burger.
Don’t believe us? Then you’ve never tried our technique for cooking turkey burgers with lacy, crispy edges and tender, flavor-packed interiors. Like a smash burger, the textural contrast heightens the appeal while highlighting the inherent flavor of the base protein.
The key to these supreme turkey burgers is the panade, a combo of starches and liquid that’s mixed into the meat. In this recipe, we use panko bread crumbs and mayonnaise to lock in juiciness and create a crunchy crust and shredded Monterey Jack cheese for light, melty pockets of flavor. You can learn the technique step-by-step in the latest episode of our YouTube series Today's Special, hosted by Ashley Moore.