Go Back
Turkey Smash Burgers Recipe
Ben Carraoli

Turkey Smash Burgers Recipe

When I first tried making turkey smash burgers, I didn’t expect them to taste this good. I’m used to beef burgers, but these came out crisp on the outside, juicy inside, and full of flavor — all because of a few clever tricks. After smashing the patties in my hot skillet and letting that caramelized crust form, I couldn’t wait to build my burger with toasted buns and my favorite toppings.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 8 minutes
Ingredients Method Notes

Ingredients
  

  • 1 lb lean ground turkey — The base of the burger; Two Cloves Kitchen tried both 85/15 and 90/10 blends and found both work well.
  • ½ onion — Grated on the smallest holes of a box grater. This not only adds moisture but helps bind the turkey and contributes to browning.
  • 2 tablespoons Worcestershire sauce — This is crucial. It brings savory depth and helps the surface brown and caramelize.
  • ¾ teaspoon kosher salt — Balances the flavors. The recipe cites using Diamond Crystal though any kosher salt will do.
  • Fresh black pepper — Adds a bit of bite and aroma.
  • 2 tablespoons of neutral oil like grapeseed or avocado oil — For cooking, so the burgers don’t stick and you can get that good crust.
  • 4 hamburger buns — To serve the smash burgers.

Method
 

  1. First, preheat your skillet over medium-high heat. While it's warming up, grate half of a medium onion on the smallest holes of a box grater — this gives you fine onion bits without too much liquid.
  2. Measure out two tablespoons of the grated onion (drain off any extra moisture) and add it to a bowl with the ground turkey, Worcestershire sauce, kosher salt, and black pepper. Gently mix everything — don’t overwork the meat, or your burgers may become tough.
  3. Divide the mixture into four equal balls. Add a little oil to your hot skillet, then place each ball in the pan. Immediately flatten (smash) each ball with the back of your spatula, pressing down firmly to create a thin patty.
  4. Cook each side for about 4 minutes, or until the edges brown and crisp. If using cheese, add it during the last 2 minutes so it melts nicely.
  5. Once cooked, remove the patties and use a meat thermometer to ensure they’ve reached 165°F internally — that’s key for turkey.
  6. Toast your buns in the same skillet or another pan, then build your burgers with your favorite toppings and condiments. Serve immediately for the best texture.

Notes

  • I make sure the skillet is very hot before adding the patties — that high heat gives me a much better crust.
  • I work in batches (two at a time) so I don’t overcrowd the pan; that way, each burger gets direct contact with the hot surface.
  • To check if I’ve seasoned properly, I fry up a tiny pinch of the raw meat first. If it tastes bland, I adjust the salt.
  • I lightly oil the spatula before smashing to avoid sticking — a little spray or fat helps.
  • After cooking, I let the burgers rest for a minute to reabsorb juices before building them.