Turkey smash burgers cook in a hot skillet or griddle over high heat to create a perfect sear and crispy exterior, just like the restaurant favorite. Serve the patties on a toasted bun with your favorite toppings and sauces like ancho aioli or chipotle lime sauce.
What Makes a Burger a Smash Burger?
A smash burger is exactly what it sounds like! Place a loosely packed ball of ground meat (turkey, chicken, beef) onto a hot pan or grill. Then, press it firmly into a thin patty with a press, spatula, or a heavy, heat-safe object – I use a Pyrex bowl!
The cooking process for smash burgers and regular burgers is different. Flattening or smashing a burger as it cooks creates a crisp outer crust and a juicy interior (think Shake Shack, Freddy’s, or Smashburger), whereas regular burgers cook as is.
Ingredients You’ll Need
- Ground Turkey: Select a ground turkey made from dark meat that is 80-90% lean, so you have more fat to caramelize and keep the burgers together.
- Butter: Ground turkey burgers are known for being dry and bland because of their lower fat content. Warm butter in the pan before adding the burger patties to increase the flavor. However, pressing the burgers into the hot pan caramelizes to give the burgers a delicious taste with or without the butter.
- Spices: Season the ground turkey patties with kosher salt and coarsely ground black pepper to highlight the natural flavor of the turkey.
- Cheese: Besides the seared, flat-patties, it is the melty, gooey American cheese that makes a smash burger a smash burger.
- Buns: Spread butter onto a sesame seed, brioche, or potato buns and lightly toast them on a dry pan for the best results.
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 one tablespoon of butter in a skillet or griddle over medium-high heat.
Add one of the turkey balls to the skillet, place the parchment over the top and use a burger press or something heat-safe to press down on the burger until it’s ¼ inch thick.
Leave it there and let the patty cook for 3-5 minutes, until the edges of the patty change color.
Step 3: Remove the press and parchment paper. Flip and sprinkle with salt and pepper.
Step 4: 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.
Expert Tips
- Loosely form the ground turkey mixture into balls of a similar size – no kneading required, and they don’t need to be perfect. The loosely rolled balls will release more juices to form the crispy bits that make turkey smash burgers delicious.
- Ensure the cooking surface you use, a skillet or griddle, is hot before adding the turkey.
- Place small pieces of parchment paper over the patties before pressing the burgers to prevent the meat from sticking to the press.
- Flip the burger once you see the edges change color and the top of the burger begin to release juices.
- Turkey is lean and prone to drying out, so don’t overcook the patties. The best way to ensure the burgers cook all the way through is to use a food thermometer; the safe cooking temperature for turkey is 165°F (73°C).
If you enjoy the meal, try one of these quick dinner ideas!
What to Put on a Turkey Smash Burger
Use Smashburger sauce, ancho aioli, Sriracha mayo, chipotle lime sauce, or BBQ aioli as a creamy sandwich spread to enhance the flavor of the burgers.
Topping Ideas for Burgers:
- Lettuce, Tomatoes, Pickles, Jalapeños
- Onions, Sumac Onions, Caramelized Onions and Mushrooms
- Grilled Pineapple
- Avocado or Guacamole
- Cheese Slices, Fried Egg
- Bacon, Turkey Bacon
- Homemade Coleslaw
Serving Suggestions
While toppings elevate the burger experience, don’t forget about the side dishes. Serve the turkey smash burgers with sweet potato fries, roasted potatoes, or Hasselback potatoes. And you can pair them with avocado, cucumber, tomato salad, corn on the cob, or sumac cucumbers for a lighter meal option.
If you’re making burgers for a barbecue or cookout, create a spread with classic, vinegar coleslaw, southern potato salad, pasta salad, or egg salad with pickles.
What to do with the 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.
Do you have to flip turkey smash burgers?
Flipping the burgers allows even cooking on both sides of the patty.
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 option. Using turkey can also accommodate those with specific dietary restrictions, like those who avoid red meat or need to follow a low FODMAP or elimination diet to reduce inflammation.
More Burger Recipes:
Turkey Smash Burgers
- Skillet or Griddle
- 1½ pounds ground turkey, dark meat, 80-90%
- 1-2 tablespoons butter
- kosher salt, to taste
- black pepper, coarse ground, 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 one tablespoon of butter in a skillet or griddle over medium-high heat. Add one of the turkey balls to the skillet, place the parchment over the top and use a burger press or something heat-safe to press down on the burger until it's ¼ inch thick. Leave it there and let the patty cook for 3-5 minutes, until the edges of the patty 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.
- Loosely form the ground turkey mixture into balls of a similar size – no kneading required, and they don’t need to be perfect. The loosely rolled balls will release more juices to form the crispy bits that make turkey smash burgers delicious.
- Ensure the cooking surface you use, a skillet or griddle, is hot before adding the turkey.
- Place small pieces of parchment paper over the patties before pressing the burgers to prevent the meat from sticking to the press.
- Flip the burger once you see the edges change color and the top of the burger begin to release juices.
- Turkey is lean and prone to drying out, so don’t overcook the patties. The best way to ensure the burgers cook all the way through is to use a food thermometer; the safe cooking temperature for turkey is 165°F (73°C).
- The nutritional information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for professional advice.