Aloha Turkey Burgers Recipe - Kudos Kitchen by Renee (2024)

FAQs

What is the best binder for turkey burgers? ›

While raw egg can be used to bind the burgers, mayonnaise does the trick while also adding an irreplacable dimension of creaminess, moisture, and flavor. When the patties cook, the mayo melts into the pockets of the meat to create a wonderfully juicy patty. Goodbye, dry turkey burgers.

Just like in a traditional meatloaf, you need something to hold the meat together. Try adding some dry breadcrumbs to the turkey mixture before you shape the patties. The crumbs will absorb the moisture and, together with the egg, will act like glue and help your burgers maintain their shape on the grill.

More not-dry turkey burgers

Mashing avocado into the turkey mixture helps prevent the meat from shrinking and drying out during cooking, which is why these stay awesomely juicy, even when they're cooked all the way through.

If you're looking for an egg alternative, you can use one of these to add moisture to turkey burgers: 1 tablespoon of olive oil. 2 tablespoons plain Greek yogurt. 2 tablespoons ketchup.

One of the most common substitutes is breadcrumbs, but sometimes the breadcrumbs can fall off when the burgers are cooking if there are too many or they are too dry. Other popular substitutions for eggs include cornstarch, flour, ketchup, porridge oats, cracker crumbs, and ground flaxseed.

Open the package and put the ground turkey in a bowl. Then add ingredients to: Keep your burgers from falling apart. We recommend adding a raw egg and a handful of breadcrumbs.

The high heat cooking needs fat to melt into your burger or you will end up with dry, rubbery, bland burgers every time. Your basic ratio should always include 20% fat.

A few tablespoons of panko bread crumbs break up the finely ground turkey; gently tossing all the ingredients together and using a light touch to shape the patties helps keep the texture loose. Baking soda and gelatin keep the meat moist; help with browning, richness, and savory flavor; and provide a juicy mouthfeel.

Bind the patty together

If you're going for a leaner meat or adding bulky ingredients (eg spring onions, onions, chillies), add an egg and a handful of breadcrumbs to bind the burgers.

I usually enjoy using mustard as my binder, but this turkey needed something milder. Mayonnaise is a great binder when you don't want to add extra flavor, just something to help the spices stick. I use full-fat mayonnaise for the best results.

What is the best ingredient to bind burgers? ›

In my experience, the best way to prevent your burger patties from falling apart during cooking is to use both egg and breadcrumbs to make them. You can add eggs to the mixture and then, coat them with breadcrumbs before shaping them into burger patties.

Common binding agents include flax eggs (a mixture of ground flaxseed and water), chia seeds, mashed potatoes, tapioca flour, or even your favorite nut butter. These ingredients help hold everything together and prevent your burger from crumbling.

BINDERS – Helps “bind” protein with fat and water to help hold the. product together. Examples: Modified Food Starch, Carrageenan, Non-Fat Dry Milk, Sodium Caseinate.