Turkey smash burgers are anything but ordinary. The patties cook in a scorching hot skillet or griddle, creating a perfect smashed sear and crispy exterior, so you can pile them high with your favorite toppings and sauces, like smoky ancho aioli or chipotle lime sauce.
Key Ingredients
- Ground Turkey: Opt for ground turkey made from dark meat. The higher fat content helps the patties caramelize and keeps them juicy.
- Butter: Since turkey tends to be lean, warming a little butter or oil in the pan before cooking boosts the flavor and prevents dryness. Even without butter, pressing the patties into a hot skillet creates a signature caramelized crust.
- Spices: Keep it simple. Use kosher salt and coarse black pepper to enhance the turkey’s natural flavor.
- Cheese: No turkey smash burger is complete without gooey, melty cheese. American cheese is classic, but feel free to swap it in with cheddar, pepper jack, or your favorite cheese.
- Buns: Butter and toast your sesame seed, brioche, or potato buns for the burgers. A quick toast in a dry skillet adds the right crunch.
How to Make a Turkey Smash Burger
The full recipe with measurements is in the recipe card below.
Step 1: Use a food scale to portion 4-5 ounces of ground turkey and loosely form them into balls. Then, prepare 2-3 small pieces of parchment paper.
Step 2: Warm butter or oil in a skillet or griddle over medium-high heat. Add a turkey patty, cover it with parchment paper, and press down with a burger press (or a heat-safe tool) until it’s ¼ inch thick. Cook for 3-5 minutes, or until the edges change color.
Step 3: Remove the press and sprinkle with salt and pepper.
Step 4: Add a cheese slice and cook for 2-3 minutes. Set the burger aside and repeat with the remaining patties.
Expert Tips
- Weigh your patties. Weight the ground turkey and loosely roll it into evenly sized balls. No kneading is needed, and they don’t have to be perfect. The looser the roll, the juicier the burger and the crispier the edges.
- Heat your surface. Start with a scorching-hot skillet or griddle so the turkey sears instantly.
- Prevent sticking. Place a small square of parchment paper over each patty before pressing down. It keeps the meat from sticking to your press (and makes cleanup easier).
- Flip once. Wait until the edges turn golden and juices begin to rise to the surface, then flip just once for the best crust.
- Use a food thermometer. Because turkey is lean and dries out quickly, use a food thermometer to avoid overcooking. The safe internal temperature for ground turkey is 165°F (74°C).
If you enjoy these juicy turkey smash burgers, try more quick dinner ideas!
What to Put on a Turkey Smash Burger
When it comes to toppings, turkey smash burgers are a blank canvas for flavor. Start with a creamy sandwich spread, such as Smashburger sauce, ancho aioli, Sriracha mayo, chipotle lime sauce, or BBQ aioli. Then pile on your favorite toppings—crisp lettuce, tomatoes, pickle slices, jalapeños, or onions (raw, sumac onions, or caramelized onions and mushrooms).
Try grilled pineapple, avocado slices, homemade guacamole, or a scoop of purple cabbage coleslaw. For a more savory option, consider adding a few slices of bacon or a fried egg.
Serving Suggestions
While toppings elevate the burger experience, don’t forget about the side dishes. Serve your turkey smash burgers with sweet potato fries, roasted potatoes, or Hasselback potatoes.
Pair them with an avocado cucumber tomato salad, buttery corn on the cob, or sumac cucumbers. And if you’re making the burgers for a barbecue or cookout, complete the spread with vinegar coleslaw, Southern potato salad, pasta salad, or egg salad with pickles.
What To Do With Leftovers
- Refrigerate: Store the leftover patties in an airtight container for 3-4 days.
- Freeze: Wrap and store uncooked turkey burgers for nine months in the freezer, or you can wrap cooked turkey smash burgers in plastic wrap before transferring them to a freezer-safe container or bag. They will freeze for 4-6 months.
- Thaw: Defrost the leftover burgers in the refrigerator overnight.
- Reheat: Warm leftover patties in the air fryer at 360°F (182°C) for 5 minutes or in the microwave.
- Repurpose: My favorite way to use the leftover burgers is to chop the patties to make a cheeseburger salad with tomatoes, pickles, onions, and drizzled with a small amount of homemade Big Mac sauce.
Frequently Asked Questions
How do you make a smash burger without a press?
Form four to five ounces of ground turkey into a loose ball and place it on the preheated skillet, then smash it down with a spatula or a heavy, heat-safe item. Then, cook the meat until it develops a deep brown crust. Flip the patty and continue cooking.
Why do smash burgers taste different?
Turkey smash burgers have a distinct taste compared to regular burgers. The intense contact with the hot pan creates a quick caramelization, resulting in a crispy and flavorful crust. The fast cooking time encourages a Maillard reaction– a chemical reaction that produces a delicious flavor.
What keeps turkey burgers from falling apart?
Turkey burgers sometimes require fillers to bind them. However, high heat and fast cooking time prevent the turkey burgers from falling apart. And unlike pie crust, it’s okay if the ends of the burger break apart– that’s what gives smash burgers their signature crispy edges.
Why use turkey instead of beef?
There are several reasons to use ground turkey over beef for smash burgers. First, turkey has fewer calories and less fat than ground beef, making it a leaner protein.
Using turkey can also accommodate those with specific dietary restrictions, like those who avoid red meat or need to follow a low FODMAP or an elimination diet.
More Burger Recipes:
Turkey Smash Burgers
- 1½ pounds ground turkey
- 1-2 tablespoons unsalted butter
- kosher salt, to taste
- coarse black pepper, to taste
- 6 slices American cheese
- 6 buns, toasted
- Use a food scale to portion 4-5 ounces of ground turkey and loosely form them into balls. Then, prepare 2-3 small pieces of parchment paper.
- Warm butter or oil in a skillet or griddle over medium-high heat. Add a turkey patty, cover it with parchment paper, and press down with a burger press (or a heat-safe tool) until it’s ¼ inch thick. Cook for 3-5 minutes, or until the edges change color.
- Remove the press and parchment paper. Flip and sprinkle with salt and pepper. Add the cheese slice and cook for another 2-3 minutes. Set the burger aside, add another tablespoon of butter and repeat with the remaining ingredients.
- Weigh your patties. Weight the ground turkey and loosely roll it into evenly sized balls. No kneading is needed, and they don’t have to be perfect. The looser the roll, the juicier the burger and the crispier the edges.
- Heat your surface. Start with a scorching-hot skillet or griddle so the turkey sears instantly.
- Prevent sticking. Place a small square of parchment paper over each patty before pressing down. It keeps the meat from sticking to your press (and makes cleanup easier).
- Flip once. Wait until the edges turn golden and juices begin to rise to the surface, then flip just once for the best crust.
- Use a food thermometer. Because turkey is lean and dries out quickly, use a food thermometer to avoid overcooking. The safe internal temperature for ground turkey is 165°F (74°C).