Turkey burgers can rival beef burgers in taste and texture, but achieving the right moisture balance is key. Adding ingredients like goat milk or creamed corn helps retain juiciness.
Bobby Flay emphasizes the importance of selecting high-quality meat and seasoning with salt, pepper, and brushing with canola oil to enhance moisture. The oil acts as an extra fat layer.
For optimal results, turkey burgers should be made with a blend of dark and white meat for flavor, and cooked to an internal temperature of 165 degrees Fahrenheit.
Avoid flipping burgers too many times during cooking. Allowing the patties to rest after cooking helps retain moisture and improve the overall texture.
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