Usually, were all for a medium-rare burger with a bright pink center — that is, unless its made from poultry. When it comes to turkey burgers, the cooking process requires more caution. Its essential to keep a close eye on the patties and their internal temperature so you can grill them completely, yet without drying the meat into sawdust.
The ideal temperature for ground turkey is 165 degrees Fahrenheit, according to the USDA. Once the meat crosses this threshold, bacteria like salmonella should die off. A meat thermometer is very helpful for a precise reading and determining if the burger is ready. But, in terms of visual cues, the meat should no longer have any signs of pink and — if youre cooking the burger in a pan — itll probably have a browned exterior. Just like with other meats, the patties will undergo a small amount of carryover cooking, so allow the meat to rest and relax before serving.
Unfortunately, turkey burgers get a bad reputation for being dry, and a fear of overcooking the meat doesnt help this issue. But, checking the internal temperature alleviates any temptation to undercook the meat. When cooking on the stove or a hot grill, this should take about five minutes per side.
Turkey burgers have become an increasingly popular alternative to beef burgers for their lower fat and calorie content. However, many home cooks are confused about whether it’s safe to eat turkey patties that still have a pinkish hue after cooking. In this comprehensive guide, we’ll examine the reasons behind the pink color in turkey burgers and provide tips for safely cooking juicy, delicious turkey patties at home.
What Causes Pink Color in Cooked Turkey Burgers?
The pink color that sometimes persists in cooked turkey burgers is caused by myoglobin, a protein found in muscle tissue that stores and transports oxygen. Myoglobin contains a red pigment that gives raw turkey and other meats their natural pinkish-red hue.
When turkey meat is cooked, the myoglobin starts to denature and change color. However, myoglobin doesn’t denature all at once at a specific temperature. It’s a gradual process that can leave some shades of pink behind, especially in the center of thicker turkey patties and burgers.
Another factor that can contribute to a pink tinge is the use of a fast, high-heat cooking method like grilling or pan frying. The outside of the patty browns before the inside reaches the required safe internal temperature, leaving the center undercooked and pink.
So in many cases, some residual pinkish color in cooked turkey burgers is normal and not necessarily an indication that the meat is unsafe or undercooked.
Is Pink Turkey Meat Safe to Eat?
The US Department of Agriculture (USDA) states that turkey burgers should be cooked to an internal temperature of 165°F to destroy any potential foodborne pathogens like Salmonella.
Some people claim that turkey cooked to 155°F or lower temperatures is safe to eat. However, cooking to these low temperatures significantly increases the risk of contracting salmonellosis or other foodborne illnesses.
As long as turkey patties and burgers have been cooked to the proper 165°F internal temperature, they should be safe to consume even if they still have a faint pink tinge. Use a good digital meat thermometer to verify the internal temp, inserting the probe into the thickest part of the patty and avoiding bone or fat.
When handled and stored properly, fresh turkey meat is unlikely to contain harmful bacteria before cooking. Thorough cooking to 165°F throughout should kill any pathogens present, leaving only the harmless myoglobin pigment behind.
However, if you are uncertain that your turkey burgers reached the 165°F mark, it is best to err on the side of caution. Cook them longer until no pink remains or do not consume them if you have any doubt about their thorough cooking.
Why Smoked Turkey Burgers Stay Pink
Smoking is a very popular preparation method for turkey burgers, as the smoky flavor pairs so well with the relatively bland white meat However, smoked turkey almost always retains a pink or rosy color even after thorough cooking
This happens because smoke contains nitric oxide and other chemicals that interact with myoglobin to form nitric oxide myoglobin, a pink-colored pigment. This resulting compound does not denature at temperatures hot enough to fully cook the turkey meat, so the pink color persists.
So if you smoke your turkey burgers or meat at low “barbecue” temperatures, expect them to turn out pink or reddish regardless of how long they cook. It may look underdone, but as long as you monitor the internal temperature, the color is normal for smoked turkey.
Handling and Storage Tips for Safely Cooking Turkey Burgers
Proper food safety practices are crucial when handling and cooking turkey burgers:
-
Store ground turkey on the bottom shelf of the refrigerator at 40°F or below. Use within 1-2 days for best quality.
-
Separate raw turkey from other foods to prevent cross-contamination Never place cooked turkey back on the same plate or wrap used for raw meat
-
Defrost frozen turkey patties safely in the fridge, cold water, or microwave. Don’t thaw at room temperature.
-
Wash hands, utensils, and surfaces after contact with raw turkey. Use hot, soapy water.
Following USDA handling guidelines reduces the risk of bacteria on the raw turkey. Thorough cooking to 165°F will then kill any pathogens that may have survived.
Cooking Perfectly Safe Turkey Burgers That Are Juicy Too
-
Pre-heat your grill, skillet, or other cooking vessel before adding patties. Achieving a high temperature quickly helps kill bacteria.
-
Flip turkey burgers only once during cooking for best results. Constant flipping prevents them from getting hot enough.
-
For pan-frying or grilling, cook 5 minutes per side. Oven baking may take 15-20 minutes total at 350°F. Use a meat thermometer to confirm 165°F.
-
Let burgers rest 5 minutes after cooking so the internal temperature rises another 5-10 degrees.
-
Don’t press down on the patties while cooking. Doing so squeezes out flavorful juices, resulting in a drier burger.
-
Add a small amount of oil or moisture-enhancing ingredients like Worcestershire sauce, egg, or breadcrumbs to help keep turkey burgers juicy.
-
For burgers over 1 inch thick, monitor temperature carefully. The thicker the patty, the more time needed to cook through.
The Takeaway on Pink Turkey Burgers
Minor pink coloring in cooked turkey burgers and patties is normal and not necessarily indicative of undercooking. The key is confirming the internal temperature reaches 165°F throughout, which kills any potentially harmful bacteria present.
With proper handling and smart cooking techniques, you can safely enjoy tender, juicy turkey burgers even if they retain a little pink tinge. Don’t let the color throw you off. Just think in terms of thoroughly reaching the USDA-recommended safe internal temperature for all poultry.
So go ahead and savor those savory turkey burgers this summer, confident that you can cook them with care. Monitor temperature, enhance juiciness, and employ good food safety practices from raw meat to finished dish. Taking these steps will let you relax and enjoy the many flavors that pair so well with turkey’s mild, healthy meat.
Add more moisture to turkey burgers for the best results
Although closely measuring the temperature of your turkey burger will help avoid under- or overcooking the meat, there are other techniques to protect the lean protein. Start by adding moisture to the patties to further help them from drying out. Ground turkey usually has less fat than ground beef, which is why it benefits from the addition of extra ingredients and a blend of different parts of the bird. Dark meat tends to have more flavor and lipids, so — if youre making them from scratch — try to use a blend of dark and white meat, or all dark meat, to achieve a more durable and tasty burger.
The water content of fresh produce can also become an advantage for turkey burgers. Consider stirring in grated onion, as well as juicy chopped mushrooms or zucchini, to deliver sweetness and even more liquid content. Or, borrow a trick that prevents dry turkey meatballs and add eggplant or yogurt. A spoonful of mayo can also revive the lean meat and add extra fat. If the mixture gets too sticky, place the portioned patties into the fridge for a few hours or freezer for a half-hour to firm it up.
While summer begs for dazzling cross-hatch grill marks, you may find the meat easier to control in the oven or on the stovetop. Rather than fighting unruly flare-ups and varying temperatures, you can prepare the patties on high heat on a grill pan or add it to a buttery skillet and baste them while they sizzle.
Rastelli’s (10) or (20) 4-oz Turkey Burgers with Pink Sea Salt on QVC
FAQ
Is it okay if turkey burger is a little pink?
- Use a meat thermometer: This is the most accurate way to determine if your turkey burger is cooked through, even if it appears slightly pink.
- Safe internal temperature: For poultry, including turkey, the safe internal temperature is 165°F.
- Pink can be normal: Turkey can sometimes remain slightly pink even when fully cooked due to its natural muscle fibers.
Can turkey burgers be medium rare?
- Turkey burgers should be cooked thoroughly because they are made from poultry.
- The color of cooked turkey is not always a reliable indicator of safety.
- Turkey can remain pink even after cooking to a safe temperature.
- Relying on the “check if it is no longer pink” method may result in overcooked burgers.
- Turkey is a lean meat that can dry out easily, so it’s important to remove it from heat as soon as it reaches the desired temperature.
Is it okay to eat undercooked turkey burgers?
Yes, eating an undercooked turkey burger poses several health risks primarily due to the potential presence of harmful bacteria. Here are the main concerns: Salmonella: Turkey can harbor Salmonella bacteria, which can cause food poisoning. Symptoms include diarrhea, fever, and abdominal cramps.
How to know if turkey burgers are done?
-
Use a thermometer:This is the most reliable way to ensure your turkey burgers are cooked through safely.
-
Target temperature:Aim for an internal temperature of 165°F.
-
Don’t rely on color:Even if the turkey burger appears slightly pink, it can still be fully cooked; always use a thermometer to confirm.
-
Avoid overcooking:Turkey can dry out quickly, so remove burgers from heat once they reach the desired temperature.