Turkey Burger

Freshly ground from turkey breast and thighs marinated in Rodelle’s aromatic and flavorful Turkey Brine, these juicy turkey burgers are great for grill outs or even changing up the Thanksgiving turkey dinner tradition! 

  • Advanced
  • 60 mins
  • 24 servings
Top view of turkey burgers on their side in a small sheet pan with a bowl of small pickles and sweet potato fries.
A person holding a turkey burger in their hand. Their clothing is blue jean material, nails were paainted green Side profile of a turkey burger containg tomato, red onion, a light orange sauce, The burger has been stabbed with a knife and sits on top of parchment paper, and a wooden board. Next to the burger are sweet potato fries.
Ingredients
  • 13oz Rodelle Turkey Brine 
  • 1 gal water, boiling 
  • 10-12 lbs of skinless/boneless light and dark turkey meat 
  • Approximately 2 boneless turkey breast and 2 boneless thighs 
  • Salt and pepper to taste 

Optional 

  • ¼ cup Schmaltz or Lard 
Uses
Directions
  1. Combine Rodelle Turkey Brine in boiling water until salts are dissolved. 
  2. Allow brine to cool completely in fridge, then remove and strain, reserving brine liquids. 
  3. In a food safe plastic bag or covered container, combine brine and turkey meats. 
  4. Allow to brine for 12-24 hours. 
  5. After full brine, remove turkey meat and pat dry. Process through meat grinder with ¼in plate. 
  6. Combine ground meat, schmaltz if using, and salt and pepper to taste in a large bowl. Mix gently until just combined. 
  7. Form patties ~4-6oz in size by hand or with a patty press and place on parchment lined tray. Keep layers separated by parchment or patty paper. 
  8. On grill or lightly oiled skillet, sear turkey burgers for 4-5 minutes each side, or until internal temp of center patty reads 165F. 
  9. Remove from heat and assemble burgers as desired. 

 

Tips 

  • The breast and thighs for this recipe were obtained by breaking down a whole turkey, however, boneless turkey breast and thighs can be purchased in store or at butcheries.  
  • If using a whole turkey, schmaltz can be made from the skin. Simply remove the skin and cut into smaller pieces. Lay the skin in a skillet and fill pan with just enough water to mostly cover. Cook down slowly until water has evaporated, skin has crisped, and a flavorful fat has been rendered out. Chill completely before using. 
  • These burgers go great with a side of crispy sweet potato fries and fresh coleslaw! 

Recipe was prepared for Rodelle by ADM culinary chef,  Darienne Bils. Recipe was photographed for Rodelle by Amanda at @frommetovuu.