Turkey Katsu Burgers
User Reviews
5
Turkey Katsu Burgers
Description
This recipe prepares turkey breast cutlets by pounding them thin to tenderize and ensure even cooking. Each cutlet is dipped in a sequence of egg, flour, egg again, and finally panko breadcrumbs, creating a thick, crispy crust when fried. The turkey patties are cooked in peanut or another high smoke point oil at 350°F until golden brown and reach a safe internal temperature of 165°F. This frying technique produces a crunchy exterior with a juicy interior.
The assembled burgers come with shredded cabbage, sliced tomato, lettuce, and optionally jalapeño slices for heat. Tonkatsu sauce spread on the bun adds a slightly sweet, savory flavor that complements the fried turkey. Using brioche or standard hamburger buns adds softness to balance the crunch of the coating. These sandwiches are suitable for a hearty lunch or dinner with a taste of Japanese-style fried cutlets adapted for a burger format.
Careful seasoning of flour, egg wash, and panko ensures the right balance of salt and pepper in the crust. Pounding the turkey evenly helps prevent overcooked edges or undercooked centers. Cooking cutlets one at a time ensures consistent frying and crispiness. Drain excess oil on paper towels before assembling the burgers.
Ingredients
- 4 turkey breast boneless, skinless, pounded thinly, cutlets, 400g
- 2 C panko breadcrumbs or more as needed
- 3 egg large
- 1 C + 2 Tbsp all-purpose flour
- 1 C peanut oil or high-smoke point oil for frying
- ¾ teaspoon salt sea salt
- ¼ teaspoon black pepper
- 4 Hamburger Bun or brioche bun
- 4 tablespoon tonkatsu sauce
Toppings:
- 2 leaves cabbage shredded
- 1 tomato sliced
- 4 leaves lettuce
- 1 jalapeño sliced, optional
Instructions
Prepare the turkey cutlets:
- With a meat mallet (or back of a knife), pound the turkey breast to tenderize and even out thinly.
- Have 3 shallow dishes ready.
- In one dish, lightly beat 3 eggs.
- To the second dish, add the all-purpose flour.
- In the third dish, add the 2 C Panko breadcrumbs (or more as needed).
- Lightly season each dish with salt and pepper and give each a mix.
- Dredge the pounded turkey breast into the egg first.
- Then, coat the turkey with flour.
- Next, dredge the turkey back into the egg, and then coat evenly with panko breadcrumbs.
- Set aside.
- Repeat with the remaining turkey breast cutlets.
Frying the turkey cutlets:
- Add about 1 C oil to a large shallow frying pan and heat to 350°F/177°C.
- Cook the turkey cutlets one at a time (about 2-3 minutes per side, flipping once halfway through), until golden brown.
- Check the internal temperature of the turkey to ensure it reaches 165°F/74°C.
- Remove the turkey cutlet and drain on paper towel.
- Repeat with the remaining turkey cutlets.
Assemble:
- Slice a hamburger bun in half.
- Spread 1 tablespoon tonkatsu sauce onto the bottom half of a hamburger bun.
- Place the fried turkey cutlet on the bun.
- Add toppings such as shredded cabbage, sliced tomatoes, jalapeno (optional) and lettuce.
- Replace the top half of the hamburger bun and repeat with the remainder. Enjoy immediately.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 403 kcal
% Daily Value*
| Calories | 403kcal | 20% |
| Carbohydrates | 47g | 16% |
| Protein | 39g | 78% |
| Fat | 6g | 9% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 2g | 10% |
| Trans Fat | 1g | 50% |
| Cholesterol | 193mg | 64% |
| Sodium | 1019mg | 42% |
| Potassium | 214mg | 5% |
| Fiber | 2g | 8% |
| Sugar | 8g | 16% |
| Vitamin A | 476IU | 10% |
| Vitamin C | 5mg | 6% |
| Calcium | 102mg | 10% |
| Iron | 4mg | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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