Turkey Burger Broiler How To: Make Juicy Patties Quick (Top Cooking Tips)

For juicy turkey burgers cooked quickly under the broiler, focus on moisture retention and proper technique. Follow these essential steps:

Patty Preparation Perfection

Use 93% lean ground turkey; overly lean meat dries out easily. Handle the meat minimally to avoid dense patties:

Gently mix 1.25 lbs ground turkey with 2 tbsp grated onion (excess liquid squeezed out), 1 tbsp Worcestershire sauce, 1 tsp garlic powder, 0.75 tsp salt, and 0.5 tsp black pepper.
Form 4 equal patties slightly wider than your buns (they shrink). Make a deep thumbprint indentation in the center of each patty to prevent bulging during cooking.
Refrigerate patties for 15-30 minutes before broiling. This firms them up for easier handling.

Preheat your broiler on HIGH for at least 5 minutes. Position the oven rack 4-6 inches below the heating element.

Lightly oil a broiler-safe pan or rimmed baking sheet.
Place patties on the hot pan; no need to flip initially. Broil for 5-6 minutes.
Carefully flip using a thin spatula. Broil the second side for 4-5 minutes, or until the internal temperature reaches 165°F (74°C). Use an instant-read thermometer.
Rest for 3-5 minutes before serving on lightly toasted buns to allow juices to redistribute.

Breadcrumb Hack: Add 1/4 cup plain breadcrumbs to the meat mixture before forming patties. This helps bind moisture without changing texture.
Do Not Press Patties: Resist the urge to press down while cooking; this squeezes out precious juices.
Avoid Overcooking: Turkey cooks fast under intense broiler heat. Trust the thermometer – 165°F means done and safe, further cooking dries it out.