This turkey ranch burger is destined to become a favorite in my household if for no other reason than the homemade ranch dressing. I’m not breaking any new ground with this recipe and I’m certainly not pushing the envelope when it comes to creativity, but sometimes the most important part of a great recipe is the choice of ingredients. When it comes to a turkey ranch burger, a homemade dressing is the only way to roll.
First off, run to your fridge and throw out your store bought ranch dressing, spit on it, give it the finger, and say goodbye to it forever. Any true die hard ranch dressing fan will not be able to go back to store bought once they try this recipe bursting with flavor. And don’t worry, this ranch dressing recipe is super easy to master and only takes a couple minutes to whip together.
Ranch Dressing Recipe
I strongly suggest using real, additive free mayonnaise, sour cream (or yogurt), and fresh squeezed lemon juice for this ranch dressing recipe. It makes a huge difference in the flavor and quality and is worth the extra dollar or two.
- 1/2 cup mayonnaise
- 3/4 cup sour cream or Greek yogurt (I used Greek Yogurt)
- 1/4 to 1/2 cup buttermilk (depending on how thick or thin you like your dressing. I used just over 1/4 cup)
- 1 tbsp fresh squeezed lemon juice
- 1 tbsp olive oil
- 1 tbsp parsley, finely chopped
- 1 tbsp cilantro, finely chopped
- 1 tbsp chives, finely chopped
- 2 tsp garlic clove, finely diced
- 1 1/2 tsp onion powder
- 1 tsp Worcestershire sauce
- 2 tsp dry mustard
- 1 tsp Tabasco sauce
- season with salt and pepper to taste
Throw everything in a bowl and mix well. Use more buttermilk to thin the ranch dressing, or more yogurt or mayo to thicken the ranch dressing. Also if you like more “tang” in your dressing, you can alternatively add a bit more lemon to give it more “zip”. I suggest making the ranch dressing at least a half hour ahead of time to allow the flavors to meld together.
Yes, it’s just that easy to have an incredibly delicious homemade ranch dressing! And unlike one of the more notorious ranch dressing’s “Hidden Valley”, this recipe does not contain the following:
Phosphoric Acid, Xanthan Gum, Modified Food Starch, Monosodium Glutamate, Artificial Flavors, Disodium Phosphate, Sorbic Acid and Calcium Disodium EDTA as Preservatives, Disodium Inosinate and Disodium Guanylate.
If you are wondering what all of those things are, let me describe them in one short blurb – they are unnecessary. There’s a good reason you do not have any of these things stored in little bottles in your pantry. When cooking your favorite dish you don’t scratch your head and say, “This dish is missing something. Oh yeah, I forgot to add the Xanthan Gum!”
But I digress, let’s move on to creating some delicious Turkey Ranch Burgers!
Turkey Burger Patty
Here’s a little tip for your turkey burger. Not too long ago I learned something important. I wish I bookmarked the website to share but it was in regards to the fat content of ground turkey. I was always under the assumption that all ground turkey was lean (yes, I can be naive). However, this is not the case. Read the label because some brands of ground turkey also use dark meat and fat mixed in with the lean white meat. This means that some ground turkey can have a high fat percentage…sometimes even more than ground beef.
Ingredients for the Turkey Burger (makes approx. 3 patties)
- 1 lb lean ground turkey
- 2 cups bread crumbs (I like to use fresh ground bread crumbs. I find this gives it a more “airy” crunch)
- 2 eggs
- “splash” of buttermilk
- 1 cup all purpose flour
- salt and pepper
- 1/4 cup cooking oil + 2 tbsp of olive oil
- Normally you’ll hear me say, “Don’t season the meat until you are ready to cook it.” but for this turkey burger we’ll have to make an exception because it is breaded. So step one is to season the ground turkey with some salt and pepper (about 2 tsp of salt and 1 tsp pepper) before forming them into 5 – 6 oz turkey burger patties.
- Next step is to set up your “dredging” station for the turkey burgers. Combine the egg and buttermilk in a bowl and lightly season with salt and pepper. Whisk the mixture. Place the flour and bread crumbs in separate bowls and also lightly season with salt and pepper.
- Place a turkey burger in the flour and thoroughly coat. Make sure there is no exposed meat otherwise you risk burning the patties when you cook them. Next, place the patties in the egg mixture and do the same, followed by coating them in bread crumbs. Place in the fridge for a half hour to allow the turkey burger patties to firm up before cooking.
- Add the oil to a shallow pan, heat to around 375 F and fry the burgers until they are golden brown. I don’t like my turkey burgers too dark so what I tend to do is transfer them to another pan (without the oil) and finish the burgers off in the oven at 400 F. Regardless of the cooking method you choose, make sure your turkey burger is fully cooked and reaches an internal temperature of 165 F.
Assembling the Turkey Ranch Burger
What’s a turkey ranch burger without some bacon, avocado, havarti cheese, lettuce, and tomato? I started off by lightly toasting some white hamburger buns and then smearing the bottom of it with some of our delicious homemade dressing. I honestly went a bit overboard on the ranch dressing but wait until you taste it before calling me a glutton. I then placed a few slices of avocado down. Next I popped on the turkey burger that was topped off with creamy, melted havarti cheese. I followed that up with some bacon and more dressing. Lastly, I finished the turkey ranch burger off with a lettuce and tomato “top hat”.
This turkey ranch burger is traditional pairing of well known food favorites but it is largely elevated by the homemade dressing and fresh ingredients. Like I mentioned at the beginning of this article, I’m not breaking any new ground but because of the quality of recipe, it may well seem like this is the first time you’ve eaten a turkey ranch burger.
Even if you aren’t a turkey burger fan, you should still at least give the ranch recipe a whirl. When you do, you’ll discover that you won’t be able to resist putting it on just about everything that a dressing or condiment would go on…it’s just that delicious!
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