Compared by formula
Turkey Burgers
Compared by formula.
Lean meat with none of beef's forgiving fat: how it stays juicy is the whole recipe.
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Turkey Burgers
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What cooks found out
Read from 289 reviews across all 51 recipes. The counts are how many cooks report it — including where they disagree.
Adding an egg (often with panko or oatmeal) to a lean turkey or veggie patty mix that seems dry is associated with a juicier result.
Buttering (or oiling) the bread directly and griddling it butter-side-down produces a crisper crust than buttering only the pan or brushing butter on after cooking.
Cooking directly on a stovetop griddle or grill produces a deeper sear crust than baking in the oven or a foil-lined toaster oven.
Actively toasting or broiling the bread before assembling the sandwich produces a crisper result than relying on a single griddle pass, or on crisping only after assembly, especially with a wet filling like marinara.
A fattier ground turkey blend (90/10) is more prone to falling apart on the griddle than a very lean (99% fat-free) blend, which reviewers reported holding together reliably.