- The turkey burger mixture is enriched with Parmesan cheese, scallions, parsley, and breadcrumbs to boost both moisture and flavor.
- The patties are pan-fried in olive oil, developing a golden crust as they cook while staying moist within; provolone cheese is melted onto the burgers midway through.
- The finished burgers are topped with tomato slices and served on focaccia slathered in an easy pesto mayonnaise, adding a creamy, herby layer to these Italian-infected sandwiches.
Whether you’re cutting down on your beef consumption or you’re just looking for ways to shake up burger night, these simple turkey burgers are just the thing to keep your tastebuds happy. This recipe plays on classic Italian flavors by including grated Parmesan in the patties, then pan-frying them in olive oil before topping with gooey provolone along with sliced tomatoes. The real clincher is the creamy mix of mayo and pesto that lines each focaccia “bun.” Best of all, the burgers are table-ready in just 20 minutes.
The best turkey for burgers
Turkey burgers stay juicy and flavorful when made with ground turkey that combines both white and dark meat and is about 85% lean. Anything leaner than 93% may result in dry, flavorless patties that have difficulty holding their shape.
How to keep turkey burgers from falling apart
Since ground turkey is relatively loose, this recipe includes breadcrumbs and an egg — both act as binders to help keep the patties intact. Take care not to overwork the meat as you mix and shape the burgers, and when cooking, don’t flip them more than once to reduce the risk of breakage.
Notes from the Food & Wine Test Kitchen
- Focaccia adds to the Italian flavor of these juicy burgers. However, the bread options are endless — try toasted country bread, onion rolls, pillowy homemade hamburger buns, or whatever you like.
- Burgers go best with other finger food — oven-roasted potato wedges and raw carrot or fennel sticks, for example.
Suggested pairing
This meaty sandwich should be paired with a fresh, full-flavored red, perhaps one made from the versatile, food-friendly Barbera grape. Several are imported from Italy’s Piedmont region.
