Baked Turkey Burgers (Smash Burgers)
The very best, juiciest turkey burgers we’ve ever had are baked, not grilled or cooked on the stovetop. This method not only yields the most delicious results, but it’s also time-saving and MUCH less messy. We’re winning all the way around here.
- Yield: Serves 6
Ingredients
Units
Scale
- 2 pounds ground turkey (better to have more than not enough here)
- 2 teaspoons salt
- Lots of freshly cracked black pepper
- 1 teaspoon garlic powder (optional)
- 1 tablespoon olive oil
- 6 hamburger buns
- Preferred toppings (I keep it classic with American cheese, sliced red onion, sliced tomatoes, mayo, pickles, and crunchy lettuce)
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Instructions
- Preheat the oven to 400 degrees F. Adjust the rack to the middle position. Brush two large sheet pans with a layer of olive oil (prevents sticking + helps crisping).
- In a large bowl, combine the turkey, salt, pepper, garlic powder (if using), and a tablespoon of olive oil. Hollow out the thick, doughy insides of your burger buns a little bit, breaking the pieces into fresh breadcrumbs. This doesn’t have to be exact, but when you’ve got about ½ cup’s worth, add those to the turkey mixture. Gently mix/blend until everything is evenly combined (just don’t overwork as this makes burgers tough).
- Divide the mixture into 6 evenly-sized portions/balls and place on the sheet pan(s). Smash them with your palm until they’re about ⅓-inch-thick and roughly 4 to 4.5 inches across. Perfection/symmetry need not apply here. Season them with a little more salt and pepper (2 pounds of turkey needs seasoning).
- Bake the burgers for about 11 to 12 minutes, or until the meat is just cooked through and browned. To make cheeseburgers: when only one minute of cook time remains, put a cheese slice on each patty and slide the pan(s) back into the oven. We’re going for the opposite of dry, hockey pucks here. If you’re unsure whether your burgers are done or now, you can cut into one to see if the inside is no longer pink.
- Serve the burgers right away on your (less bready!) buns with your preferred toppings and sauces. (NOTE: I opted for double cheeseburgers in the photos, but these work great as singles or doubles.)
Notes
NOTES:Â These burgers will hold pretty well in a warm (170-degree) oven if you want to make them up to 30 minutes in advance.
You can freeze them, well-wrapped, for up to 2 months. To reheat, thaw completely and then place in a 170-degree oven until warmed through.