Turkey Spinach Burger #Recipe – Marvelous Mommy (2024)

FAQs

What is the best binder for turkey burgers? ›

While raw egg can be used to bind the burgers, mayonnaise does the trick while also adding an irreplacable dimension of creaminess, moisture, and flavor. When the patties cook, the mayo melts into the pockets of the meat to create a wonderfully juicy patty. Goodbye, dry turkey burgers.

The biggest problem with turkey meat as burgers on the grill is they don't have a lot of internal stickiness. That means they are more likely to fall apart than ground beef burgers. You can smush turkey burgers tightly together to make them stay in one piece, but it makes for a tougher burger.

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.

JENNIE-O^® Frozen All-White Turkey Burgers are made with all-natural* white meat. These lean burgers contain 24 grams of protein and 200 calories per serving. Yet they're 100% delicious and guilt-free.

The high heat cooking needs fat to melt into your burger or you will end up with dry, rubbery, bland burgers every time. Your basic ratio should always include 20% fat.

Both turkey and chicken have a much lower fat content than beef, which is why they're so prone to drying out.

A few tablespoons of panko bread crumbs break up the finely ground turkey; gently tossing all the ingredients together and using a light touch to shape the patties helps keep the texture loose. Baking soda and gelatin keep the meat moist; help with browning, richness, and savory flavor; and provide a juicy mouthfeel.

If you're looking for an egg alternative, you can use one of these to add moisture to turkey burgers: 1 tablespoon of olive oil. 2 tablespoons plain Greek yogurt. 2 tablespoons ketchup.

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.

Turkey Burger Ingredients

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.

Why do people put mayo on burgers? ›

Mayo on a Burger

They say the tangy taste of mayo compliments the flavors of the meat and cheeses. Because it's not as overpowering, it means the rest of the burger is elevated. With at least 15 types of mayonnaise, there are so many options to choose from.

COMBINE Mayonnaise, bread crumbs and Soup Mix in bowl. MIX mayonnaise mixture into ground beef; shape into 8 patties. When forming hamburger patties, make a shallow indentation or dimple in the middle of each patty. This divot will keep the center from bulging up as it cooks so that the patty will stay flat and even.

Chemical Changes During Cooking

Scientists have found that pinkness occurs when gases in the atmosphere of a heated gas or electric oven react chemically with hemoglobin in the meat tissues to give poultry a pink tinge. They are the same substances that give red color to smoked hams and other cured meats.

Low in calories with only 11 grams of fat, this turkey burger gives you 22 grams of protein and non-stop flavor. Whether you're health-conscious or, maybe not so much, all types of burger-lovers will agree that this versatile BUBBA is a favorite for any day of the week.

Best of all, Butterball white meat turkey burgers are made with no added hormones, steroids**, or nitrites. *All natural means minimally processed and no artificial ingredients. **Federal regulations prohibit the use of hormones and steroids in poultry.

Add Breadcrumbs and Egg.

They do double duty to bind the meat (so your turkey burger doesn't fall apart) and they keep your turkey burgers moist.

I usually enjoy using mustard as my binder, but this turkey needed something milder. Mayonnaise is a great binder when you don't want to add extra flavor, just something to help the spices stick. I use full-fat mayonnaise for the best results.

In my experience, the best way to prevent your burger patties from falling apart during cooking is to use both egg and breadcrumbs to make them. You can add eggs to the mixture and then, coat them with breadcrumbs before shaping them into burger patties.

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.