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Parmesan and Herb Turkey Burgers

Parmesan and Herb Turkey Burgers

  • Makes
    4 servings
  • Cook Time
    35 minutes
  • Rating

Mayonnaise and plenty of herbs turn ground turkey into moist and flavorful patties in this take on the classic burger. For our panade—a hydrating binding mixture of dairy and breadcrumbs—we use creamy mayonnaise and crisp panko along with fresh mint, cilantro and scallions. Parmesan cheese adds a salty-savory note. For an extra layer of flavor, more herbs and mayonnaise are stirred together with lime juice for a simple topping. We preferred the flavor and texture of these burgers when made with ground dark meat turkey, but if you prefer, ground breast meat works, too. Instead of using buns, serve the burgers sandwiched between bibb or Boston lettuce leaves spread with the herbed mayonnaise.

Tip

Don't cook the burgers without first refrigerating them for 15 minutes. Chilling helps the patties hold together during cooking.

Ingredients
  • ¾

    cup panko breadcrumbs

  • 10

    tablespoons mayonnaise, divided

  • ½

    cup chopped fresh mint, divided

  • ½

    cup chopped fresh cilantro, divided

  • 6

    scallions, thinly sliced, white and green parts reserved separately

  • Kosher salt and ground white pepper

  • 1

    pound ground dark meat turkey

  • 2

    ounces Parmesan cheese, finely grated (1 cup)

  • 3

    tablespoons lime juice

  • 1

    tablespoon grapeseed or other neutral oil

  • 4

    hamburger buns, toasted

Step 1

Line a plate with kitchen parchment and mist with cooking spray. In a food processor, combine the panko, 5 tablespoons of the mayonnaise, ¼ cup each of the mint and cilantro, the scallion whites, and 1 teaspoon each salt and pepper. Process until smooth, about 1 minute. Transfer to a large bowl, then add the turkey, ¼ cup water and the cheese. Mix with your hands, form into four ½-inch-thick patties, then set on the prepared plate and refrigerate for 15 minutes.

Step 2

Meanwhile, in a small bowl, stir together the remaining 5 tablespoons mayonnaise, the remaining ¼ cup each mint and cilantro, the scallion greens, the lime juice and ½ teaspoon each salt and pepper. Set aside.

Step 3

In a 12-inch nonstick skillet over medium-high, heat the oil until beginning to smoke. Add the patties, reduce to medium and cook until well browned on the bottoms, about 5 minutes. Flip and cook until the second sides are well browned and the centers reach 165°F. Transfer to a wire rack set in a rimmed baking sheet and let rest for 5 minutes.

Step 4

Meanwhile, spread the cut sides of each bun with some of the mayonnaise mixture. Sandwich the burgers in the buns and serve with any remaining mayonnaise on the side.

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