The Juiciest Turkey Burger You’ll Ever Make

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Turkey burgers are usually cheaper than ground beef, so why don’t more people eat them? Probably because they have a reputation for being dry and flavorless.

Today I’m showing you how to fix both problems. Grated onion adds moisture without leaving large pieces behind, while small pockets of butter melt inside the burger and help keep it rich and juicy. I’ll also show you why I wait to add the salt, how to mix the meat without making it tough, and how to get a beautiful sear without overcooking the center.

Cook ground turkey to an internal temperature of 165°F.

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