Ingredients:

  • 1.25 lbs ground turkey (93% lean)
  • 0.5 cup panko breadcrumbs
  • 2 tbsp whole milk
  • 1 large egg
  • 1 tbsp Worcestershire sauce
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 0.5 tsp smoked paprika
  • 1 tsp kosher salt
  • 0.5 tsp freshly cracked black pepper

Instructions:

  1. In a large bowl, whisk the 2 tbsp whole milk and 1 large egg together. Stir in the 0.5 cup panko breadcrumbs and let it sit for about 3 minutes. Note: This allows the breadcrumbs to fully hydrate so they don't steal moisture from the meat later.
  2. Add the 1 tbsp Worcestershire, 1 tsp garlic powder, 1 tsp onion powder, 0.5 tsp smoked paprika, 1 tsp kosher salt, and 0.5 tsp black pepper to the panko mixture. Mix this thoroughly before adding the meat.
  3. Add the 1.25 lbs ground turkey to the bowl. Use your hands to gently fold the meat into the seasoning paste. Do not overwork the meat. Stop as soon as it looks uniform. Over mixing develops too much protein structure, making the burgers rubbery.
  4. Divide the mixture into 4 equal portions (about 5-6 oz each). Shape them into patties about 1 inch thick. Use your thumb to press a shallow dimple into the center of each. Note: This prevents the burgers from puffing up into football shapes on the grill.
  5. Preheat your grill to medium high (about 400°F/200°C). Lightly oil the grates. Place the patties down and leave them alone for 5 minutes until they naturally release from the grates.
  6. Flip the burgers and cook for another 4 to 5 minutes. Use your thermometer to check the thickest part. Remove them the second they hit 165°F.
  7. Transfer the patties to a clean plate and tent loosely with foil. Let them rest for 5 minutes. Note: This allows the juices to redistribute so they don't all run out on the first bite.
  8. While the meat rests, throw your buns on the grill for 30 seconds until they are golden and toasted. This prevents the bun from getting soggy from the burger juices.