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Turkey Burgers burning no matter what

post #1 of 15
Thread Starter 

I have tried making turkey burgers with a recipe I like, but no matter how I try to cook them, direct heat, indirect heat or in the oven, they turn black on the outside by the time they are done on the inside.  The original recipe said to cook them using the broiler. There is no added sugar in the recipe so I am at a loss as to what is causing this.  My latest thought is that maybe the egg white, used as a binder, is the culprit.  They taste great exceot for the burnt parts.  Any Ideas?  Thanks in advance for any thoughts or ideas.

post #2 of 15

If you post the recipe for us to look at we might be able to help 


Also - please do us a favor and update your profile to include your location 

post #3 of 15
Thread Starter 

For Each Pound of Turkey ( 1 pound ground turkey thighs) You Will Need:
Note: I grind my own Turkey Thighs

1 small yellow onion
2 cloves garlic, finely chopped
1 small sweet green pepper, finely chopped

1/2 cup fresh bread crumbs
2 teaspoons Dijon mustard
2 tablespoons chopped parsley
1 egg white
1/8 teaspoon each salt and pepper

What to Do
1. Chop the onion in the food processor or by hand. Transfer to a bowl. Add the garlic and pepper, and toss to combine.

2. Add the bread crumbs, mustard, parsley, egg white, salt and pepper. Add the turkey and stir to combine.

3. Preheat the broiler, setting the rack 5 inches from the heat. Divide the mixture into quarters and form each into a round, compact patty.

6. Arrange the turkey patties on the broiler rack and cook them 6 to 7 minutes on each side or until cooked through.

post #4 of 15

Would almost have to be the egg white as I see it. Try one of the following. Use a whole egg, beaten. Or omit the egg white and bread crumbs. Dark turkey meat holds together relatively well if its not too fine of a grind.

post #5 of 15

just had turkey burgers last night, mother-in-law made the patty's, it was 4 lb of turkey, 3 packets of taco seasoning, medium egg chopped fine and 2 table spoons of olive oil. no burning and very tasty.

post #6 of 15

I usually just use a whole egg when Im making turkey burgers (or any burgers). How thick are you making the patties and how well done are you cooking it?

post #7 of 15
Thread Starter 

I am making 5.3 oz patties and taking them to an IT of 165.

post #8 of 15
I'd recommend replacing the turkey with hamburger, I find that works great! But if you do prefer the healthier way I would go whole egg or no egg and minimal bread crumbs. I've never had that problem with turkey burgers before.
post #9 of 15

What temp are you cooking at? If following the recipe and being 5" from the broiler (500-550*) you are most likely in the 350- 375 range on the surface of the meat. 


My guess is you might not be mixing the egg into the meat enough and it is burning on the surface 

post #10 of 15

I see a lot of recommendations using egg, but I do not... and have never had a burning problem... wonder if that is the cause?


I cook my Turkey patties over a med. direct heat (approx. 400ish) and flip once halfway through (about 6 to 8 min. per side depending on temp and patty thickness)


My wife love's Turkey Burger's! She also love's fresh sliced green Bell Pepper on her burger! All I use aside from freshly ground turkey meat (more fat = better taste - not the extra lean version! Shhhh... don't tell my wife) is Salt, Pepper, dehydrated minced Onion, and Garlic powder to taste... gently mixed together, formed into patty, and refrigerated for at least 20 min. before grilling


Your grill temp and cooking time may vary?


I attempted to add a couple Q-View shots, but I must be doing something wrong... still trying to learn the site hit.gif




Edited by Squatch - 7/22/13 at 3:31pm
post #11 of 15

Egg, bread crumbs, onions all will burn. What you are cooking is less turkey burger and more like turkey meatloaf.

IMHO you should lose all that stuff and cook them like Squatch, minimal rub and sear then cook indirect until IT of 165.

post #12 of 15
Originally Posted by cliffcarter View Post

Those look pretty darn good to me, very nice grill marks. I think you cooked them quite well, were they juicy or dry?

Thanks Cliff!


Very tender, full of juices, not a bit dry, yet thoroughly cooked to proper doneness icon14.gif

post #13 of 15
Originally Posted by Squatch View Post

Thanks Cliff!


Very tender, full of juices, not a bit dry, yet thoroughly cooked to proper doneness icon14.gif

Oops, I originally thought those were the OP's and have since edited my post, but, yes, those do look excellent IMHO.

post #14 of 15

Wowww..MNfred .. This is a great recipe.. It's sounds very yummy.. You also used chopped parsley in this recipe which I really like. Thanks for this yummy recipe.

post #15 of 15

i would try to sear them then grill then on indirect heat for the rest of the time

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