Turkey burgers that are overcooked and are dry due to being so lean.

Turkey burgers stick to grill. Transfer to a clean plate and let rest for 5 minutes. In a large bowl, combine the beef, ranch seasoning mix, bread crumbs, minced yellow onion, and pepper and mix well. It only takes a minute!

The italian seasoning, smoked paprika, and onion powder give these burgers a delicious smoky flavor that everyone will love. Mix together the ingredients in a large bowl, until well mixed. Press a small dimple in the center of each patty, then place the burgers on the plate and refrigerate until firm (at least 5 minutes or, covered, up to 2 days).

If using an outdoor grill, bring the heat up to about 450 degrees. However, there are a few ways to prevent it from happening: Form 4 patties about 4 ½ inches wide (about 5 ounces each).

The burger should be seared before flipping or taking it off the grill as this naturally releases the. While the grill is preheating, grate red onion or finely dice it using a food processor. These patties are a moist, flavorful, and healthier alternative to your classic beef slider.

Use a grill brush to clean off the grill grates. Start by mixing the ground turkey, breadcrumbs, egg, mayonnaise, worcestershire sauce, onion powder, garlic powder, salt, and pepper together in a large bowl. These grilled turkey burgers are juicy and tender, thanks to a few simple tips.

Freeze the patties for 20 minutes before grilling (this will help them hold their shape.) For a turkey cheeseburger, add a slice of cheddar or pepper jack in the last 2 minutes of cooking! Form mixture into 6 patties and refrigerate while you prep the grill.