Cooking Instructions Print Version
Settings and timing
A turkey burger cooked to medium-well should take about eight minutes. Start with 1.5 lb. of ground turkey and form into four 1-inch thick patties. Brush both sides of the burgers with canola or olive oil. Then season with salt and pepper or your spices of choice and cook for four minutes per side. Cook on medium-high to high heat to lightly char the outside and cook inside through without drying it out. Make sure the internal temperature is at least 165°F.
Seasoning: Cheese it up at the last minute! If you want a turkey cheeseburger, add a slice of your favorite cheese during the last minute or so of cooking. You want the cheese to melt but not so much that it loses all texture.
Food safety: Foodborne illnesses such as salmonella are a concern for any undercooked poultry product. Use a food thermometer to ensure the internal temperature of your turkey burger is at least 165°F prior to serving.
Don't press it: A common error in burger cooking is constantly pressing down on it with a spatula, to try to bring more heat to the meat. That's a recipe to cook a burger desert-dry. A spatula is for turning, not "burning." Pressing down only robs the burger of moisture, pushing much-wanted juices out of the meat. Put the burger on to cook and leave it alone, turning once only.
Safe cooking recommendations from the United States Department of Agriculture
Please note: Colors referenced below refer to pop-up timers. Pop-up timers are available at the service meat counter in the Meat Department or ask one of our meat and seafood experts.
Yellow to Medium Rare: 138°F - Beef only
Red to Medium: 144°F - Beef only
Green to Medium Well: 157°F - Pork and Beef
Blue to Well Done: 168°F - Pork, Beef, Poultry