Since my friends are coming over at six, and I have exactly ZERO prep work done, my plan is to make a double batch of the teriyaki burger patties, cook half tonight, then keep the rest in the refrigerator for tomorrow. Work once, eat twice. I like this strategy. For the rest of the menu, we’ll be having this Grilled Corn Salad (FAVE), sliced watermelon, and my favorite blackberry crisp for dessert. Nothing is fussy. Everything is delicious. Isn’t summer food the best? Although our grill is new, this household is no stranger to burgers, like a Blue Cheese Burger, and especially burgers made with ground chicken and turkey. I love that they are leaner than beef burgers and, if done properly, can be just as satisfying. If your experience with turkey burgers up to this point has been bland patties that are more reminiscent of a hockey puck than a juicy burger worth of its bun, these Teriyaki Burgers will change your mind. They’re sweet and tangy, plenty moist, and sure to please even the staunchest of red meat eaters.
Key Tips for Teriyaki Burger Success
ONE: It all starts with the meat. Choose ground turkey that is free of hormones, antibiotics, and preservatives. It’s worth it! TWO: Amp it up! Ground turkey is ultra mild on its own, which makes it an ideal canvas to showcase a wide range of flavors. Season your ground turkey generously and don’t be afraid to experiment. In honor of summer, I gave these Teriyaki Burgers a Hawaiian-inspired twist: lots of fresh ginger and pineapple, and a homemade teriyaki burger sauce that is first mixed into the patties for moisture and flavor, then brushed on the outsides as a glaze. THREE: Make ’em moist! Avoid overcooking at all costs. I use this instant-read digital meat thermometer and pull them off at the exact moment the burgers reach 160 degrees F. The FDA says 165, but by the time the burgers have rested a few minutes (another key part of keeping them moist), they are safe to eat. FOUR: Pile on the fixins. Once you have your juicy patty, it’s time to load it up! I topped the Teriyaki Burgers with grilled pineapple and red onion. The pineapple caramelizes on the grill, and its sweet flavor is a delicious counterpoint to the savory teriyaki sauce. These turkey burger tips also apply to ground chicken, so if that’s your preferred protein, feel free to swap it into any ground turkey burger recipe. Now that we’ve mastered the moist turkey burger basics, it’s time to put them into action.
More Favorite Turkey and Chicken Recipes
Chicken Avocado BurgerItalian Turkey BurgersGreen Chile Chicken BurgersSweet Potato Turkey BurgerPortobello Mushroom Burger (no chicken or turkey, but just as hearty!)
Recommended Tools to Make This Recipe
Silicone basting brush (love that you can just toss it in the dishwasher)Small whisk (perfect for stirring the teriyaki sauce)THIS is the grill we just purchased. Such an investment! My father-in-law owned an earlier version of this same model for 17 years, so I’m feeling confident that it will be worth it.No grill? No problem! Try this indoor grill pan.
