Name: Turkey Katsu Burgers
Prep time: 30 min
Cook time: 15 min
Total time: 45 min
Ingredients: 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); 3/4 tsp sea salt; 1/4 tsp black pepper; 4 hamburger/brioche buns; 4 Tbsp tonkatsu sauce; 2 leaves cabbage (shredded); 1 tomato (sliced); 4 leaves lettuce; 1 jalapeno (optional) (sliced)

Jump to Recipe - Print Recipe

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.

Want to save this recipe?

Enter your email & I'll send it to your inbox. Plus, get great new recipes from me every week!

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.

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.

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.

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, tomatoes, jalapenos (optional) and lettuce.

Replace the top half of the hamburger bun, repeat with the remainder.

Enjoy immediately.

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.

Serving variations

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