Spicy Turkey Burgers

By Andy Baraghani

Published February 3, 2025

  • Mark Weinberg for The New York Times. Food Stylist: Maggie Ruggiero.
Media 1 of 1
Total Time
30 minutes
Prep Time
10 minutes
Cook Time
20 minutes
Rating
5(817)
Comments
Read comments

The turkey burger doesn’t always get the respect (and love) it deserves, because turkey’s leanness can create a dry, crumbly burger. But those worries disappear when you add a dollop of mayonnaise to the burger mix, which ensures a juicy bite and encourages a caramelized coating. Using a mix of ground cayenne and paprika gives the patties a smoky heat that amplifies their meaty flavor. The garlicky iceberg slaw tames the burger’s spiciness and should spill out of the sides like a happy mess.

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Ingredients

Yield:4 burgers

FOR THE BURGERS

  • 2 tablespoons mayonnaise 

  • 1 teaspoon ground cayenne 

  • 1 teaspoon smoked paprika 

  • 1 ¼ pounds ground turkey 

  • Salt 

  • 4 soft buns 

  • 1 tablespoon vegetable or canola oil 

FOR THE SLAW AND ASSEMBLY

  • ⅓ cup mayonnaise 

  • 1 tablespoon fresh lemon juice

  • 1 small garlic clove, finely grated 

  • ½ head iceberg lettuce, thinly sliced (about 4 cups)

  • Salt and pepper

  • Sliced red onions and bread and butter pickles, for serving

Ingredient Substitution Guide
Nutritional analysis per serving

27 grams carbs; 108 milligrams cholesterol; 569 calories; 11 grams monosaturated fat; 17 grams polyunsaturated fat; 7 grams saturated fat; 37 grams fat; 2 grams fiber; 698 milligrams sodium; 33 grams protein; 6 grams sugar

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    Prepare the burgers: Stir together the mayonnaise, cayenne and paprika in a medium bowl until smooth. Add the turkey and season with salt. Using a fork, mix gently, being careful not to overwork the meat. Divide the meat mixture into 4 equal portions (about ¾ cup each) and, using damp hands, shape into 1-inch thick round patties.

  2. Step 2

    Heat a large cast-iron or nonstick skillet over medium-high. Toast the buns until lightly golden brown. Set aside.

  3. Step 3

    Pour the oil into the pan (still over medium-high). When the oil is hot and glossy, lay the patties on the skillet. Cook (without pressing) until nicely browned on both sides and cooked through , about 4 minutes per side. Transfer to a plate to rest while you make the slaw.

  4. Step 4

    Prepare the slaw: Combine the mayonnaise, lemon juice and garlic in a large bowl. Add the lettuce, season with salt and pepper and toss to coat.

  5. Step 5

    Transfer patties to buns and top with pickles, onions and slaw.

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Ratings

5 out of 5
817 user ratings
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Comments

Charles

Recipe calls for 1-1/4 # of ground turkey. It's usually sold in 1 pound packages. First world problem.

KR

@Del Quinto Pino - Adding 1tsp cumin to the smoked paprika and cayenne would balance the spices nicely; for a different direction but still spicy, i'd do garlic, tarragon (or other herb you like), and red pepper flakes. Harissa and cinnamon with some minced shallot could also be nice.

Del Quinto Pino

The mayo in the turkey meat definitely helped keep it more moist and it browned nicely. I like spicy, but I don’t feel like these spices were especially good in this patty. Maybe less spice? Different spices? Not sure, but I won’t make this combination again.

Dori

My kid deemed this burger his new favorite food - I toned down the spice by half for him.

Chef Molly

Smoked paprika works so well in instances like this! Nice smokey flavor! I use about 2 t. for 1 pound of turkey.

TiminPS

Wanted to like this, but it was pretty much a nothing burger...and very, very messy. The slaw wants to slide right off. Not a repeatable.

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