Grilled
A cheeseburger with lettuce, tomato, red onion, pickles, and sauce in a brioche bun, served on a round metal tray with sliced pickles and another burger in the background.

Confession time: As dedicated grill enthusiasts, we would never have thought of being enthusiastic about the cacchino burgers of the fryer. But here we are. These incredibly juicy meatballs also converted, showing that turkey burgers must not be dry hockey records.

A cheeseburger with lettuce, tomato, red onion, pickles and sauce in a brioche sandwich, served on a routine metal tray with slices and another hamburger in the background.

The secret begins with the choice of the turkey on the right ground (and no, it is not cost – we will tell you exactly what to look for). We tested the mixtures to find the one with the ideal content and consistency. Combine it with our tips of the Aioli that increase the flavor and controlled cooking environment of a fryer, and you really have worthy Turkey burger without ever turning on a grill.

Türkiye ground on parchment paper, surrounded by small bowls containing brown sugar, an egg, spices and a dark liquid, all on a dark surface.Türkiye ground on parchment paper, surrounded by small bowls containing brown sugar, an egg, spices and a dark liquid, all on a dark surface.

Ingredients

For turkey burgers

  • Ground Türkiye – We recommend 85% of lean for the most juicy results.
  • Panko or panko – adds the structure and helps to absorb excess humidity.
  • Worcestershire sauce – For that depth of savory umami.
  • Egg – It helps to tie the meatballs.
  • Salt, garlic powder, onion powder, pepper – fundamental seasoning.

Hamburger tocching (optional, but highly encouraged)

  • Sliced ​​white cheddar – Melty, classic or exchange your favorite.
  • Brioche sandwiches – Throw and soft.
  • Chipotle aioli -O try the garlic, rosemary or your favorite.
  • Lettuce, tomato, red onion, pickles – Fresh tenders to stack him.

Instructions

1. Form the meatballs

  • In a large bowl, combine all the hamburger ingredients.
  • Mix carefully and divide into 4 equal portions.
  • Model each in a hamburger pie about ½ inch wider than your sandwich.
  • Place the meatballs on a sheet lined for parchment and cool the refrigerator for 30 minutes.

2. Air Fry the Burgers

  • Preheat the fryer for 350 ° F.
  • Spray the basket with kitchen oil.
  • Put the meatballs in a single layer and fry for 12-15 minutes, launching once halfway.
  • Use a digital meat thermometer To ensure internal temperature strokes 165 ° F..
  • Add the cheese for the last 30 seconds if you wish.

3. Build the hamburger

  • Remove the burgers from the fryer.
  • Place on toasted brioche sandwiches and tops with your favorite fixings.

Suggestions for carnivorous experts as a girl

  • Wet Türkiye? Jump the routine of Costco. Some brands have more liquid, making it difficult to form meatballs. Use a more solid grind from the local grocer.
  • Add flavor: The turkey on the ground is an empty canvas. Try adding chillies to the roasted port for diced heat.
  • Rest time is important: The chilling meatballs before cooking help them maintain their shape.
Four Cheeseburger with lettuce, tomato, pickles and onions on brioche sandwiches are arranged on a round wood tray.Four Cheeseburger with lettuce, tomato, pickles and onions on brioche sandwiches are arranged on a round wood tray.

Serve suggestions

Archiving and heating

  • Shop: The remaining meatballs can be kept in an airtight container in the refrigerator for a maximum of 3 days.
  • Heat: Heats in the fryer at 300 ° F for 3-4 minutes or until he is heated.

Have you tried this recipe? Make us a favor e Evaluate the recipe card With ⭐ ⭐ ⭐ ⭐ ⭐ ⭐ ⭐ ⭐ ⭐ ⭐ ⭐ ⭐ ⭐ ⭐ ⭐ ⭐ ⭐ ⭐ ⭐ ⭐ ⭐ ⭐ ⭐ ⭐ ⭐ ⭐ ⭐ ⭐ ⭐ ⭐ ⭐ ⭐ ⭐

Let’s talk about turkey (hamburger): those who made us grille obsessed with the cartù-in reality by putting the pliers down! These air fryable burgers are juicy, tasty and embarrassing. We are pouring our secrets on which ground turkey is worth buying, the mixes that make the difference and because these have become our “too tired to turn on the grill but still want something delicious”.

Prevent the screen from going to sleep

  • Combine the ground turkey with the turkey burger ingredients in a large bowl.

  • Mix well.

  • Divide the mixture into four equal portions, about 4 ounces each.

  • Form the meatball mixture about a half -inch wider than your sandwich.

  • Place the meatballs on a parchment paper baking tray and rest in the refrigerator for 30 minutes.

  • In the meantime, preheat your fryer at 350 degrees F.

  • Spray the basket with oil.

  • Arrange the meatballs on the basket in a single layer.

  • Fried Air for 12-15 minutes, launching once in half.

  • Use a digital meat thermometer To make sure that the turkey meatballs have reached an internal temperature of 165 degrees F.
  • If you add the cheese, place the cheese above the meatballs and return to the fryer for 30 seconds more.

  • Carefully remove the turkey burgers from the fryer and place them on burgers’ sandwiches with all your favorite hamburger condiments.

  • We tested Costco Ground Turkey and we don’t recommend it. It was very, very wet and we had to increase the panko in a complete cup to try to absorb the liquid and even then the hamburgers were still sticky and difficult to manage.
    We discovered that the ground turkey in our normal market has a consistency similar to ground meat, making it much easier to form meatballs.
  • Once formed, we put every hamburger on a small sheet of parchment paper. We found out that he made the hamburgers turn upside down in the super easy air. We placed them with one side downwards, so we used parchment paper to easily turn hamburgers halfway halfway.
  • The turkey on the ground is an empty canvas for large and bold flavors. We found this fantastic combination with ours homemade Aioli recipes, Like our Chipotle Aioli, our roasted garlic Aioli or even our Aioli to the rosemary truffle, which is a perfect hack to ensure that these hamburgers adapted to any aromatic profile you want.
  • For a little more heat, try to add roasted wallet peppers to diced as we do in our favorite pork hamburger (this trick has become a staple for the night of the hamburgers in the carnivorous meat laboratory)

Service: 1service | Calories: 204Kcal | Carbohydrates: 12G | Protein: 30G | Fat: 4G | Saturated fat: 1G | Polynsaturo fat: 1G | Monolysatuine fat: 1G | Trans fat: 0.03G | Cholesterol: 103mg | Sodium: 810mg | Potassium: 427mg | Fiber: 1G | Sugar: 1G | Vitamin A: 92Iu | Vitamin C: 1mg | Soccer: 43mg | Iron: 2mg

Course: Main plan

Kitchen: American

Related Articles

Smoked Pork Loin Back Ribs

Herb Rubbed Top Round Roast Beef

How to Dry Brine a Steak

Leave a Comment