This is a weeknight burger that punches well above its weight. Juicy turkey smash patties, crispy edges, a sticky sweet-salty glaze, and just enough heat to keep things interesting, all stacked into soft toasted buns. One pan, fast cooking, big flavour payoff. It’s comforting, slightly messy, and tastes far more indulgent than turkey has any right to. Burger night, done properly.
Sticky Turkey Smash Burgers
These sticky turkey smash burgers prove that turkey burgers don’t have to be dry, boring, or feel like a compromise. They’re juicy, crispy round the edges, and coated in a glossy sweet-salty glaze that clings to the meat in all the right ways. Fast to cook, properly satisfying, and ideal for when you want comfort food that still feels vaguely responsible.
The turkey is packed with garlic, ginger and spring onions, then smashed hard in a hot pan so you get maximum surface contact. That’s where the flavour happens. The glaze goes on at the end, bubbling and reducing into a sticky coating that makes these burgers feel way more indulgent than they have any right to be.
This is burger night with an Asian-inspired twist. Simple to make, big on flavour, zero regrets.
Why this burger combo works so well
Turkey mince stays juicy when you treat it properly. Smashing the patties means quicker cooking and more caramelisation, which is exactly what turkey needs. Soy sauce seasons the meat from the inside, sesame oil adds depth, and ginger keeps everything fresh rather than heavy.
The glaze is doing serious work here. Hoisin brings sweetness and body, soy adds salt, honey gives it that sticky finish, and lime cuts through so the whole thing doesn’t tip into cloying territory. Paired with crisp lettuce, sharp gherkins and spicy sriracha mayo, every bite hits sweet, salty, spicy and crunchy in one go.
Equipment you’ll need
A large frying pan or skillet is essential, ideally something that can hold heat well so you get a proper sear. Baking paper is key for smashing the burgers cleanly. You’ll also need a mixing bowl, a spatula, and something to toast the buns. Nothing fancy, just the basics.
Ingredients
For the burgers:
400g minced turkey
1 garlic clove, minced
10g ginger, minced
1 tbsp soy sauce
1 tsp sesame oil
60g spring onions, sliced
1 tsp olive oil
Salt and black pepper
For the glaze:
2 tbsp soy sauce
2 tbsp hoisin sauce
2 tsp honey
½ lime, juiced
To serve:
2 burger buns
½ baby gem lettuce, shredded
2 gherkins, sliced
2 tbsp sriracha
2 tbsp light mayo
How to make it
Add the turkey, garlic, ginger, soy sauce, sesame oil, spring onions, salt and pepper to a bowl. Mix well until fully combined.
Divide the mixture into four equal balls. Don’t overwork them, just shape and move on.
Heat a large frying pan over medium-high heat with a little oil. Add the turkey balls, cover each with baking paper and smash flat with a spatula.
Cook for a few minutes on each side until golden, crispy at the edges and cooked through.
While the burgers cook, mix all the glaze ingredients in a small bowl. Pour the glaze over the burgers for the final minute of cooking and let it bubble and reduce until sticky and glossy.
Mix the sriracha and mayo together. Toast the buns. Layer the buns with sriracha mayo, shredded lettuce, gherkins and a glazed burger, then repeat so you get two smash burgers per bun.
Tips for best results
Get the pan properly hot before smashing. If the pan is lukewarm, you’ll miss out on the crispy edges that make smash burgers elite.
Don’t move the burgers too early. Let them form a crust before flipping or they’ll stick and tear.
If your pan is small, cook in batches. Overcrowding kills browning, and browning is non-negotiable here.
Storage and leftovers
Cooked burgers will keep in the fridge for up to two days. Reheat in a pan to bring back some colour, or microwave if you’re in a rush. The glaze makes them great chopped into rice bowls or wrapped up in a flatbread the next day.
FAQs
Can I use chicken mince instead?
Yes. It works well, just keep the cooking time tight so it stays juicy.
Are these spicy?
Mild as written. The heat mostly comes from the sriracha, so you can dial it up or down easily.
Can I make these gluten-free?
Use gluten-free soy sauce and buns, job done.
What else can I serve them with?
Sweet potato fries, slaw, or even just a big salad. These burgers pull their weight.
Sticky, juicy, and unapologetically flavour-forward. This is turkey done properly, and once you’ve had them smashed and glazed like this, there’s no going back.
Sticky Turkey Smash Burgers
Ingredients
For the burgers:
- 350 g minced turkey
- 1 garlic clove minced
- 10 g ginger minced
- 1 tbsp soy sauce
- 1 tsp sesame oil
- 60 g spring onions sliced
For the glaze:
- 2 tbsp soy sauce
- 2 tbsp hoisin sauce
- 2 tsp honey
- ½ lime juiced
To serve:
- 2 burger buns
- ½ baby gem lettuce shredded
- 2 gherkins sliced
- 2 tbsp sriracha
- 2 tbsp light mayo
Instructions
- In a mixing bowl, add the minced turkey, garlic, ginger, soy sauce, sesame oil, sliced spring onions, salt and pepper and mix it until it’s well combined.
- Divide the mixture into 4 equal sized balls.
- Heat some cooking oil in a large frying pan over a medium to high heat. Put them into the frying pan, then cover each with a piece of baking paper and flatten them with a metal spatula or similar.
- Cook for a few minutes on each side, until golden, juicy, and cooked through.
- Whilst they’re cooking, add all the glaze ingredients into a small bowl and mix well. Pour the glaze over the burgers for the last minute of cooking and let it bubble into a sticky glaze.
- Now to assemble. Mix the sriracha and the mayo together. Toast the buns. Then layer with the buns with the sriracha mayo, shredded lettuce, gherkins, then burger, then repeat the layers so you have two burgers per bun.
