Spicy Turkey Burgers
Published Feb. 4, 2025
- Total Time
- 30 minutes
- Prep Time
- 10 minutes
- Cook Time
- 20 minutes
- Rating
- Comments
- Read comments
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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.
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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.
- Paprika is fine, it adds a bit of colour. - Cayenne isn't the best to give it a spicy kick. it's a spice that needs to be cooked out for a while. I'd recommend any other paste or your favorite chilli sauce. -Mayonaise is great to keep the patties moist. Slaw is much on the mayo side. I'd cut some more lettuce and add mayo as desired. A bit of carrot would help this too. Not sure if we'd make this exact recipe again, but mayo to poultry is good!
I made this with Italian sausage flavored turkey. I skipped the cayenne and paprika. It turned which the out very well!
I have made this twice and have been very pleased with the outcome. A lot of flavor from very few spices. I am going to try some of the additional spices mentioned by others to see how it affects the flavor, but as I have stated, this is our second go round with this recipe. If we don't like it it doesn't get made a second time!
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