Turkey avocado burgers with gochujang mayo

Say goodbye to dry and dense turkey burgers. This cast-iron skillet turkey avocado burgers with gochujang mayo recipe promises a mouthwatering experience with a crispy exterior and a juicy, flavorful interior.

When I think turkey burgers, I think dry, dense and often tasteless.  With that in mind, I wanted to crack the code to making juicy and flavorful burgers at home.  My discovery?   Adding ingredients that will keep the texture loose, and bring creaminess, moisture and flavor to the burger.  Read the section below on best burger tips to make turkey burgers that are anything but dry and dense.  

Let’s not forget about the burger toppings!  My favorites are pickled, like red onion, cucumbers and avocado.   Add a slather of gochujang mayo (which I included in the recipe card below) and you have a burger meal for two that may just become a go-to on burger night recipe.    

Pam's Best Turkey Burger Tips

Why are turkey burgers typically dry – and dense?  The funny thing about ground turkey is that it actually has more moisture than it’s cousin, ground beef.  Considering ground turkey must be cooked to 160 degrees, nearly all the turkey’s abundant moisture is squeezed out, which makes most turkey burgers dry and dense. 

Here’s are 3 additions I make to the ground turkey burgers to avoid these pitfalls.

1.  Adding panko bread crumbs keeps the texture loose (avoiding dense burgers).
2.  While mayo will add irreplaceable dimension of creaminess, moisture, and flavor. When the patties cook, the mayo melts into the pockets of the meat to create a wonderfully juicy patty.
3. Shredded cheese mixed into the ground turkey brings juiciness, flavor and best of all, holds the patty together making it easy to flip!

No matter the enhancements you add to the ground turkey, if you don’t cook it properly, they are for naught.  For these burgers start with a cold skillet (cast iron if you have it), to sear and steam.  Yep, you read that right.  Cold searing allows the turkey burgers to gradually warm through while still forming a crispy crust on the bottom.  While steaming cooks them more quickly and evenly. 

Turkey avocado burger ingredients

One of the main problems with turkey burgers is that they don’t cook up nearly as juicy as beef. So, we use other ingredients to make a turkey burger moister and juicer.  Here’s a little more on each of the ingredients I opt for making juicy and flavorful turkey burgers

• ground turkey - Sure, you can grab that 99% lean turkey at the store, but when it comes to burgers, you need to go for at least 93% (or fattier if you can hunt it down). Why, you ask? Well, two juicy reasons: First, fat in any burger melts into deliciousness as it cooks, giving you that juicy bite we all crave. Second, fat is the flavor superstar.
• panko - Starch is the unsung hero of moisture retention. In the world of meatballs and meatloaf, it usually shows up as bread or breadcrumbs. Now, here's a pro tip: just 3 tablespoons of panko not only turns up the juiciness factor, but those little breadcrumbs also help to loosen up the dense texture of store-bought ground turkey. It's a win-win for your taste buds!
• Mayo – It isn’t just a binder; it's the MVP, adding an irreplaceable dimension of creaminess, moisture, and flavor.
• Cheese – Mixing shredded cheese into the ground turkey before making patties adds great flavor.  I opt for gouda, provolone, or a pepper jack- all have a low melt point which means they not only add melty goodness and juiciness they also pack flavor right into the patty. 
• Burger toppings – I opt for pickled toppings like pickled red onion, refrigerator cucumbers, avocado pickles and a gochujang mayo (see recipe card for mayo ingredients and instructions.
• Hamburger buns

See recipe card for quantities.

What to put on a turkey burger

Ever felt like your burgers needed a little extra zing? Well, buckle up because I've got a few quick pickling recipes for burger toppings that will turn your burger game up to eleven! Imagine biting into a juicy turkey burger with tangy pickled red onions, crisp and cool cucumbers and creamy, yet zippy avocado pickles. Your taste buds are about to do the happy dance!

Gochujang mayo

Gochujang mayo is the ultimate game-changer sauce for turkey burgers. This spicy, tangy concoction combines the creamy richness of mayo with the bold, umami-packed punch of gochujang, a Korean chili paste. Slathering gochujang mayo on your turkey burger not only adds a delightful kick but also brings an irresistible depth of flavor that complements the mildness of the turkey perfectly.

Here are the ingredients you need.

• Mayo – I mainly use Hellmann’s brand, but Japanese Kewpie Mayo works well too.
• Gochujang paste – You can find this Korean chili paste at Trader Joe’s.  Can’t find gochujang paste? A good gochujang substitute is sriracha sauce.
• Freshly ground black pepper
• Fresh lime or lemon juice – You will add this if you are using a regular mayo, not the Kewpie mayo)

See recipe card for quantities and instructions.

How to make

Now that we have talked about choosing the right ground turkey – going with at least 93% (or fattier, if you can find it), let’s get into enhancing your ground turkey with other ingredients to boost the juiciness and flavor. 

Step 1: Combine turkey, panko, shredded gouda, mayonnaise, salt, and pepper in bowl.

Step 2: Use a light touch.  Mixing the ground turkey too aggressively results in dense burgers.  Instead, carefully toss the ingredients together and lightly shape the patties.

Cooking turkey burgers properly

Start in a cold cast iron skillet, then sear and steam – yep you heard me right.  No cast iron skillet?  You can use any skillet that is cold.

No matter what magic you mix into your ground turkey, if you don't cook it properly, it's all for naught. Typically, burgers are seared in a blazing-hot skillet to create that perfect, crusty exterior. But turkey burgers need to cook all the way through, and starting in a hot skillet can turn the outside into a hockey puck while the inside stays underdone.

Instead, here is a genius trick: start your turkey burgers in a cold cast iron skillet with oil, turning on the heat only when the patties are in the pan. This clever technique, known as cold-searing lets the burgers warm up gradually, forming a lovely crust on the bottom.

Once the first side is beautifully browned, cover the skillet, trapping moisture and essentially steaming the burgers and melting the cheese.

This not only speeds up cooking but ensures the tops and sides are just as deliciously done as the bottoms. Voilà! Perfectly cooked turkey burgers every time.

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Burger assembly tips

Now that you’ve got your pickled toppings and sauce for the turkey burger, it’s time to assemble! Here’s how I like to stack mine for maximum flavor explosion:

1. Bottom Bun: Spread with gochujang mayo
2. Quick Pickled Cucumbers: Creates a cool, crisp, crunch in every bite.
3. Avocado Pickles: Layer them on for a creamy topping that is tangy.
4. Patty: Your choice—beef, chicken, turkey, veggie, you name it!
5. Pickled Red Onions: Pile them high for a zesty punch.
6. Top Bun: Give it a little press to make sure everything stays in place.

And there you have it—a turkey avocado burgers with gochujang mayo that's not just a meal, but an experience! These pickled toppings are quick, easy, and oh-so-delicious, perfect for impressing your dinner partner or just jazzing up a mid-week dinner.

Related

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Pairing

These are my favorite dishes to serve with turkey avocado burgers with gochujang mayo: