Wendys Grilled Juicy Turkey Burgers Recipes

BEST-EVER GRILLED TURKEY BURGERS

Steps:

• or large plate with parchment paper, wax paper, or aluminum foil. Set aside.
• Arrange a few paper towels out on a cutting board, set a box mixer on top. Run the onion along the sides of the box mixer to grate it into fine, shredded pieces. Once grated, use the paper towel to soak up excess moisture from the onion. Too much moisture will make the turkey burger mixture very difficult to handle, so do not skip the extra 30 seconds it takes to blot the moisture from the grated onion. If your onion seems very wet, you can also wrap it in paper towels & wring out the moisture over the sink.
• Add the ground turkey, grated onion, garlic, mayonnaise, Worcestershire sauce, kosher salt & ground black pepper to a large bowl. Using your hands, mix until just combined. Overworking the turkey burger mixture will lead to tough burgers; take care not to overmix.
• Divide the turkey burger mixture into 4 even portions, about 1/3 pound (5.3 ounces) each. Lightly coat your hands in oil (or mist with nonstick cooking spray) & form each portion into a 1-inch thick patty. The mixture will be very wet at this point, so there's no need to fuss over making your burgers look perfect - just aim for forming them into the general shape & size you're after. Set them on the prepared baking sheet.
• the turkey burgers: Transfer the baking sheet with the turkey burger patties to the freezer. Chill for at least 20 minutes.
• Meanwhile, as the turkey burgers chill, preheat the grill for medium-high direct heat grilling, about 450 degrees F. Just before placing the burgers on the grill, generously oil a wad of paper towel. Use grilling tongs to run the oiled paper towel over the grill grates, generously oiling the grates.
• Remove the turkey burgers from the freezer. At this point they should be quite a bit easier to handle; finish forming them into 1-inch thick patties, using your thumb to create an indent in the center of each patty. Firmly press each turkey burger patty down onto the prepared grill grates. Grill the turkey burgers for 6 minutes per side, or until a thermometer inserted in the center of the turkey burgers registers 160 degrees F. If you'd like to add cheese to your turkey burgers, do so when there are 2 minutes left of grilling time.
• Allow the turkey burgers to rest for a few minutes (residual heat will increase the internal temperature to 165 degrees F) before serving as desired. Enjoy!

JUICY TURKEY BURGERS

Steps:

• In a mixing bowl, gently knead together turkey, olive oil, Worcestershire sauce, salt, and pepper. Don't overwork the meat.
• Form into patties about 1/4 to 1/2 inch thick. Press your thumb down on the middle to give it a slight indent.
• Heat a large heavy skillet or grill pan over medium-high heat. Or, heat an outdoor grill to medium-high heat (400-450 degrees F). Make sure the grate is well oiled so the meat doesn't stick.
• Cook burgers for about 5 minutes per side, flipping half-way through. Ground turkey needs to be cooked to an internal temperature of 165 degrees Fahrenheit. You can remove them from the grill or pan at 160 degrees and let rest for 5 minutes, until they reach 165 degrees F, while you prepare your toppings.
• Let rest 5 minutes, or until internal temperature reaches 165 degrees.

WENDY'S GRILLED JUICY TURKEY BURGERS

Steps:

• Add butter and chopped vidalia onion ( you can use any onion; I prefer sweet ones) to frying pan and cook until onion for a couple minutes on medium heat. Add chopped garlic and 1/2 teaspoon salt and cook until onions start to get a tad brown on edges . Take off heat and put into small bowl to let cool down while mixing turkey.
• In a medium to large bowl add ground turkey and egg white . Mix with hands until combined. Add onion mixture (butter and all!) along with the rest of the ingredients and mix with hands until combined . Form into 4 balls and slightly squish down to make a patty form . (I made 4 burgers with 1 pound of turkey). You could freeze at this point if you wanted to, and I did with two of them for later use.
• On a metal grate tray covered with non stick aluminum foil (did not put meat directly on grill grates , although you could ) place burgers on metal tray and onto an already heated medium grill . I flipped burgers every 5 minutes for a total of 15 minutes of cooking. Grill is shut while grilling . .
• They turned out.
• Grate! ( Pun intended!).
• I was surprised at how flavorful and juicy they turned out. I had very thick shredded jack and sharp cheddar cheese and I think that makes a difference along with using a cooking surface that the cheese and drippings can't go through , hence me using the non stick foil on grate and not directly on grill.
• Served bunless (for me )with sweet potato tots and a fresh green salad. Husband ate with bun and no toppings. :).

JUICY TURKEY BURGERS

Steps:

• Combine the ground turkey, cheese, salt, pepper, Worcestershire sauce, and mustard in a bowl until blended.
• Divide the meat into 4 portions.
• Lightly toss one portion from hand to hand to form a ball, then lightly flatten the ball with your fingertips into a 1-inch patty.
• Repeat with the remaining portions.
• Heat the oil in a large heavy skillet (preferably cast iron or stainless steel with an aluminum core).
• over medium heat until very hot.
• Swirl the oil in the pan to coat the bottom.
• Add the burgers and cook over medium heat without moving them until the bottom of each is dark brown and crusted, 3-4 minutes.
• Turn the burgers over, continue to cook until the bottom is light brown but not yet crusted, 3-4 minutes.
• Decrease heat to low; position the cover slightly ajar on the pan and allow steam to escape, and continue to cook for 8-10 minutes longer, flipping once if necessary to promote deep browning, or until the center is completely opaque yet still juicy or an instant read thermometer reads 160°.
• Remove from the pan and serve immediately.

GRILLED GROUND TURKEY BURGERS

Steps:

• In a small bowl, combine the egg, bread crumbs, celery, onion, parsley, Worcestershire sauce and seasonings. Crumble turkey over mixture and mix well. Shape into six patties. , On a greased grill, cook, covered, over medium heat or broil 4 in. from the heat for 5-6 minutes on each side or until a thermometer reads 165° and juices run clear. Serve on buns.