Turkey Smash Burgers

Name: Turkey Smash Burgers
Prep time: 30 min
Cook time: 12 min
Total time: 42 min
Yield: 8 servings
Cuisine: American
Ingredients: 1 small (170g to 225g / 6 to 8 oz) eggplant; 5g (1 tsp) olive oil; 5g (1 tsp) low-sodium soy sauce; 15g (1 Tbsp) capers, drained, rinsed, and finely chopped; to taste black pepper; 454g (1 lb) ground dark turkey meat; as needed canola oil, for coating the skillet; as needed nonstick cooking spray, for coating the spatula

AmericanEntree

July 13, 2026

Turkey burgers tend to shrink during cooking and can miss some of the umami depth of beef burgers. Roasting and puréeing eggplant helps dark turkey stay juicy and limits shrinkage while still browning like a smash burger. Soy sauce and capers add savory depth without adding too much sodium. Smashing maximizes the Maillard reaction and improves texture. The patties cook fast over high heat, so a hot skillet and thin smash are key for crisp edges and a fully cooked center.

8 servings

30 mins

12 mins

42 mins

Ingredients

1 small (170g to 225g / 6 to 8 oz) eggplant
5g (1 tsp) olive oil
5g (1 tsp) low-sodium soy sauce
15g (1 Tbsp) capers, drained, rinsed, and finely chopped
to taste black pepper
454g (1 lb) ground dark turkey meat
as needed canola oil, for coating the skillet
as needed nonstick cooking spray, for coating the spatula

Nutrition Facts

Makes 8 servings

Serving size1 patty

Per serving

Calories110

% Daily Value*

Total Fat 6g8%

Saturated Fat 2g10%

Trans Fat 0g

Cholesterol 65mg

Sodium 145mg6%

Total Carbohydrate 2.5g1%

Dietary Fiber 0.5g2%

Total Sugars 0g

Includes 0g Added Sugars

Protein 12g

Vitamin D 0mcg

Calcium 0mg

Iron 0mg

Potassium 0mg

* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Tools I Used

J. Kenji López-Alt's The Food Lab: Better Home Cooking Through Science

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Air Fryer

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Food Thermometer

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Instructions

Roast EggplantHalve the eggplant lengthwise and brush the cut sides with olive oil. Place cut-side down in the air fryer basket and cook at 400°F until completely tender, 18 to 22 minutes. Let cool, scoop out the flesh, and mash into a fine purée (aim for 115g to 170g). This step can also be done in the oven.
Mix Burger BaseIn a large bowl, stir together the eggplant purée, soy sauce, capers, and black pepper. Add the ground turkey and mix until just combined.
Form BallsWet your hands with cold water, then divide the mixture into 8 portions of about 70g (2½ oz) each and roll each into a loose ball. Re-wet hands between portions to prevent sticking.
Heat SkilletHeat a large cast-iron skillet over medium-high heat until oil shimmers and a drop of water immediately sizzles. Add a thin layer of canola oil to coat the surface.
Smash PattiesPlace the turkey balls in the hot skillet, keeping them at least 3 inches apart and working in batches. Use a heavy metal spatula coated with nonstick spray (or a parchment-lined burger press) to smash each ball to about 1/3-inch thickness.
Brown and FinishCook until the bottom is well-browned and crisp, about 2 minutes. Flip and cook until the patties reach an internal temperature of 165°F (74°C), another 1 to 2 minutes.
ServePlace a piece of cheese between the patties to keep them moist, then serve on a toasted potato roll with burger toppings like lettuce, tomato, and red onion.