Spicy Turkey Burgers
Published Feb. 4, 2025
- Total Time
- 30 minutes
- Prep Time
- 10 minutes
- Cook Time
- 20 minutes
- Rating
- Comments
- Read comments
Advertisement
Ingredients
- 2tablespoons mayonnaise
- 1teaspoon ground cayenne
- 1teaspoon smoked paprika
- 1¼pounds ground turkey
- Salt
- 4soft buns
- 1tablespoon vegetable or canola oil
- ⅓cup mayonnaise
- 1tablespoon fresh lemon juice
- 1small garlic clove, finely grated
- ½head iceberg lettuce, thinly sliced (about 4 cups)
- Salt and pepper
- Sliced red onions and bread and butter pickles, for serving
For the Burgers
For the Slaw and Assembly
Nutritional analysis per serving (4 servings)
569 calories; 37 grams fat; 7 grams saturated fat; 0 grams trans fat; 11 grams monounsaturated fat; 17 grams polyunsaturated fat; 27 grams carbohydrates; 2 grams dietary fiber; 6 grams sugars; 33 grams protein; 698 milligrams sodium
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.
Powered by
Preparation
- 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.
- Step 2
Heat a large cast-iron or nonstick skillet over medium-high. Toast the buns until lightly golden brown. Set aside.
- 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.
- 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.
- Step 5
Transfer patties to buns and top with pickles, onions and slaw.
Private Notes
Comments
Recipe calls for 1-1/4 # of ground turkey. It's usually sold in 1 pound packages. First world problem.
@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.
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.
Salt? Just real salt? How nice to find a recipe that doesn’t follow the kosher salt fetish.
At one time, ground turkey was commonly sold in 1.25 lb. packages. That changed a number of years ago when they figured out they could reduce it to 1 lb. and charge the same price (or now charge even more).
The secret to good turkey burgers is cooking them completely, but getting them off the grill before they have lost juiciness. Up at the cabin in Northern Arizona (at 7,000 ft), they came out perfect. Baking is different at altitude, but so is grilling. A surprise. Used Lawry's garlic salt, cracked pepper, a small aliquot of olive oil. Mustard, pickle, yellow mustard. A beer. My favorite meal on the Mogollon Rim Plateau.