How do you grill an awesome turkey burger?

Pam non stick spray.

Still sticks.

Forgive me but no such thing exists.

How often are you turning it? How hot is the grill?

I have tried spraying the grill, the meat. Tonite I reved it up to 500 seared it and tried to flip.
I put it on the upper rack, lowered the temp, still sticks.
The recipe has some pork, egg white and rice bran, so I don’t no, maybe I have created a new adhesive that is activated only when heated,

I would add some fat to the mix. Also, only turn it once during cooking- could help build up the outer layer.

The television chefs always say the grill has to be very hot when you put the meat on and then it has to char a bit before you try to flip it. Maybe you are trying to flip too soon.

But turkey is so lean, it is difficult, maybe try smearing regular oil on the grill instead of just the spray??

A little bit of olive oil (extra virgin) should do the trick.

I don’t know what kind you’re using, but I’ve grilled Jenny-O turkey burgers before. Yes, they do stick, but I didn’t have that much of a problem. Pam grill spray and it’s fine. You could always do it in a pan, which works really well for me.

I saw a grilling plate on QVC that is used for grilling veg and fish and has a nonstick surface.

Sorry, but “awesome turkey burger” is an oxymoron in my book.

@NewZen I agree. Turkey= no bueno.

It’s tough to grill turkey because it’s so lean. Maybe you can buy a non-stick rack for your grill, or wrap them in something and make flavorful turkey burger-packets. I know I’ve grilled stuff wrapped in some kind of leaves… banana leaves? I don’t remember. I’ve also eaten some kind of cornmeal tamale-like thing that was cooked inside corn leaves. Or put some veggies, some vegetable/poultry stock, and a turkey patty inside some tinfoil and grill it all together. Turkey burgers probably won’t stick to a george forman grill, but I grew up eating soggy, healthy crap like that and it is one of my least favorite memories of food as a child. (The other ones being dry baby carrots with no dip when everyone else had gushers, and plain rice and beans. Yech.) It’s probably easier to make other kinds of lean meat on the grill. Bison burgers are lean and less likely to stick, and you can also grill fish, shrimp, whole pieces of poultry, portabello mushrooms, veggie kebabs, and basically anything you can think of.

This is what I make with ground turkey, I do it in a wok or frying pan with oil and it is soooooooooooo good. Maybe you should give up on the burgers and try this. We eat it on rolled up iceberg lettuce leaves and maybe a little rice.

Prep time 5 min
Cooking time 10 min
Serves 4
1tbs vegetable oil
1 stalk lemongrass finely chopped
1 garlic clove
500g chicken mince (1.10 pounds) (OR turkey)
1 tbs brown sugar
1 tbs fish sauce
¼ cup chicken stock
2 red chillis, sliced
¼ cup lime juice
baby buk choy or pak choy or lettuce leaves
1) Heat oil in a wok or large frypan over medium heat. Ad lemongrass and garlic and stir fry for 30 secs or until fragrant. Increase heat to medium high, add chicken mince and cook for 3–5 minutes until no longer pink. Drain excess liquid if necessary.
2) Add sugar and fish sauce, stirring to combine. Add stock and simmer for 5–8 minutes until liquid has evaporated. Remove from heat then add chilli and lime juice.
3) if using one of the choys – steam and put the meat mixture on top.
This is seriously so good.
Well if you like Asian foods and I personally think they are the best!

I suspect that the egg white doesn’t help make the burger flippable. Egg white makes an excellent glue. This is a recipe that starts off by saying:

“These Basic Grilled Turkey Burgers are perfect for outdoor grilling because the patties are kept moist by mayo and Dijon mustard.”

You may have to change your recipe.

@five99one: That was exactly what I was thinking-fry it first.
@NewZen: I don’t like to brag, but you would think otherwise, if you tried mine, assuming it was a complete burger. I add Chorizo which is really my secret ingredient that makes it so you don’t even recognize it’s turkey. Beef is my number one preference as well.
@rooeytoo: Sounds good, I will have to give that a try-I have plenty of chillis.

Tonight, I am going to add a little mustard, then fry, then grill and see what happens.
thanks for the great ideas and suggestions.

I agree with @NewZen, a truly great burger can’t be made with anything but beef. Properly fatty and not overcooked.

The likes of McDonalds and sliders have their place (their appeal coming from a specific mixture of tastes from a blend of beef, onion, mustard, and pickle, possibly catsup).

A truly fine burgers special greatness comes from a simple combination of textures (properly preserved buttery beef fat, coming from the patty’s raw interior, mixing with the crisp feel of a toasted hearty bun, brioche being best IMO) The tasting experience finishes with the simple fire grilled beef flavor (coming from the patty’s seared exterior).

Such burgers need no modification, the interplay of beef (salted) and bun (buttered) being enough.

I think we should have a fluther cook-off.

Good thing I just had lunch, or I would be heading outside to the grill right now.

@those saying burgers must be beef.

Venison makes a great burger. It definitely rivals beef.