This recipe for Turkey Katsu Burgers features breaded turkey breast fried to golden perfection. It's sandwiched in between soft hamburger buns, tonkatsu sauce, and shredded cabbage.
Disclosure: This post is sponsored by the Turkey Farmers of Canada. All images and opinions expressed are solely my own.
I love making easy, delicious meals that everyone enjoys.
These Turkey Katsu Burgers are frequently on rotation in our home as my kids absolutely love them.
They're quick to whip up, and always result in clean plates.
What is katsu?
Katsu refers to Japanese-style, thinly pounded breaded meat which is fried in oil.
Why you'll love this recipe
This recipe comes together really quickly, less than 30 minutes.
Using thin, boneless, skinless turkey breast cutlets helps keep down the cooking time.
Frying the breaded turkey breast ensures that it remains tender and juicy on the inside and crunchy on the outside.
These Turkey Katsu Burgers are great for lunch or dinner.
Ingredients you'll need
- boneless, skinless turkey breast cutlets: pounded thinly
- panko breadcrumbs: are Japanese-style breadcrumbs which are coarser in texture than regular breadcrumbs; you can find them in conventional and Asian grocery stores
- eggs: helps the coating to stick to the turkey breast
- all-purpose flour
- oil: for frying; use a high-smoke point oil such as peanut or grapeseed
- salt & pepper
- hamburger/brioche buns: you can make your own buns, or use store-bought
- shredded cabbage/veggies
- tonkatsu sauce: is a brown Japanese sauce flavoured with fruit and spices, soy sauce, sugar and vinegar; you can find it in Asian supermarkets. If you can't find it, you can substitute with Worcestershire sauce instead.
Note: If you can't find turkey breast cutlets, you can use 1 boneless, skinless turkey breast and slice it crosswise to create small cutlets (about 4-6 cutlets, using a 600g turkey breast).
How to make it
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.
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.
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.
Remove the turkey cutlet and drain on paper towel.
Repeat with the remaining turkey cutlets.
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, tomatoes, jalapenos (optional) and lettuce.
Replace the top half of the hamburger bun, repeat with the remainder.
How to store & reheat
If not serving right away, place the fried Turkey Katsu cutlets in a low-temperature oven to keep warm.
You can store leftover fried Turkey Katsu in the fridge for up to 3 days.
To reheat, place the turkey cutlets into a 350°F oven until warmed through, about 10-15 minutes.
Alternatively, you can serve the Turkey Katsu on its own with some rice and shredded cabbage.
Change it up and serve the fried Turkey Katsu with a Japanese curry sauce to make it a heartier meal.
Other recipes you may like
You may also like these recipes:
Grilled Lemongrass Turkey Banh Mi
Katsu Sando (Pork Cutlet Sandwich)
Let me know if you try out this recipe for Turkey Katsu Burgers -- tag me on Instagram @siftandsimmer or leave me a comment/rating below!
Turkey Katsu Burgers
- meat mallet/tenderizer
For accuracy and precision in baking recipes, use weight (metric) measurements when available.
- 4 turkey breast cutlets (400g) boneless, skinless, pounded thinly
- 2 C Panko breadcrumbs or more as needed
- 3 large eggs
- 1 C + 2 Tbsp all-purpose flour
- 1 C peanut oil or high-smoke point oil for frying
- ¾ teaspoon sea salt
- ¼ teaspoon black pepper
- 4 hamburger/brioche buns
- 4 tablespoon tonkatsu sauce
- 2 leaves cabbage shredded
- 1 tomato sliced
- 4 leaves lettuce
- 1 jalapeno (optional) sliced
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.
- 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.
The nutritional information provided should be considered as approximate and is not guaranteed. Please use your best judgment to ensure food is safely prepared and/or a good fit for your diet.
David @ Spiced
What a fun idea to merge katsu and burgers! I do love turkey burgers, and the crunchy twist on the classic burger sounds fantastic. I could see this making for a great summer meal on the back porch!!
Ben | Havocinthekitchen
I've never tried Turkey Katsu (nor burgers with thin cutlet), but this looks and sounds terrific and so inviting! Loving the homemade brioche buns, too.
Delicious! Looking at it makes me feel hungry!
I love tonkatsu sauce but I never thought about using this in a burger. I love this combination!
I usually dont like turkey but if its done this way then I am all for it
What a fantastic and creative recipe! We all loved it. Thank you!
Glad to hear your family enjoyed it, thanks Keri!
This turkey burger was so delicious! I loved the crispy coating. I added some Italian seasoning to the mix. This is the ideal recipe for family gatherings and Game Day food.
Thanks for trying out the recipe, Denay!
These burgers were so hearty and delicious! My whole family loved them!
Thanks for trying the recipe, Anjali!
Yay! My family love these turkey burgers, We'll be making these again for sure!
Glad your family enjoyed them, Jeya!