Best Turkey Burger Recipes

Steps:

• In a large bowl, mix ground turkey, seasoned bread crumbs, onion, egg whites, parsley, garlic, salt, and pepper. Form into 12 patties.
• Cook the patties in a medium skillet over medium heat, turning once, to an internal temperature of 180 degrees F (85 degrees C).

Steps:

• Mix all ingredients together with hands.
• Form into patties of desired size and thickness. If you keep them fairly thick, they will be moister.
• Place into lightly greased, non stick skillet (I like using my cast iron skillet)on medium high. Cook without moving until bottom side is dark brown and crusted - appx 4-5 minutes.
• Turn over, then reduce heat to medium and cook 8-10 minutes longer or until center is no longer pink and juices run clear.
• I serve on ciabatta rolls with mayo, more Dijon, a slice of pepper jack cheese, lettuce and tomato. Yum!

Steps:

• For the Meyer lemon-honey mustard: Whisk together in a small bowl the mustard, honey, orange juice, lemon zest, lemon juice and season with salt and pepper. Cover and refrigerate for at least 30 minutes and up to 24 hours to allow the flavors to meld.
• For the burgers: Preheat the grill to high. Form the meat into four 6-ounce burgers. If you are not going to cook right away, keep the burgers cold in the refrigerator. Sprinkle the burgers on both sides with salt and pepper. Grill until cooked through, 3 to 4 minutes on each side. During the last minutes of cooking, add 2 slices of cheese to each burger, cover the grill and let the cheese soften slightly, about 1 minute. Put the burgers on the buns, drizzle with some of the Meyer lemon-honey mustard and top with a few sprigs of watercress. Serve with extra mustard on the side.

Steps:

• Preheat the oven to 200 degrees F to keep the first batch of burgers warm.
• For the burgers: Coat a large saute pan with olive oil. Add the onions, season with salt and bring to a medium-high heat. Cook the onions until they are soft and very aromatic, 7 to 8 minutes. Add the garlic and cook for 1 to 2 minutes. Turn off the heat and let cool.
• In a large mixing bowl, combine the turkey, soy sauce, sambal oelek, ginger, water chestnuts, cilantro and the cooked onions and garlic. (Reserve the onion pan to cook the burgers in later.) Add one-quarter to one-half cup water; this will help the burgers stay nice and moist. Using your hands, squish everything together until they are really well combined.
• Make and cook a little tester patty to be sure that the turkey is really well seasoned. Re-season if needed. If the burger is missing salt add more soy or just give a little sprinkey dink of salt.
• When the burger mix is seasoned appropriately, form the mix into 4 equal size patties.
• Coat the saute pan with new olive oil and bring to a medium-high heat. Place the burgers in the pan. Be sure not to crowd the pan, if you need to work in batches go ahead! Cook the burgers for 5 to 6 minutes on each side. Place the cheese, if using, on the burger and cook for 1 more minute.
• Toast the buns in a broiler or toaster. Schmear each side of the bun lightly with the sambaal mayo. Put a burger on each of the bottom buns and top each burger with tomato, onion and lettuce. Close up each burger, give each one a little squish and eat em' up!

Steps:

• Use a spoon to scrape out the gills from the underside of the mushroom cap. Cut the cap into 1-inch pieces and transfer to a food processor. Add the shallot and parsley and pulse until chopped.
• Transfer the mushroom mixture to a large bowl. Add the turkey, olive oil, Worcestershire sauce, 1 teaspoon salt, and pepper to taste; gently mix with your hands until just combined. Divide into 4 balls, then lightly press into 4-inch-wide, 1-inch-thick patties. Put on a large plate, cover and refrigerate until firm, about 30 minutes.
• Preheat a grill to medium. Brush the grates with olive oil. Grill the patties, undisturbed, until marked on the bottom, 4 to 5 minutes. Give the patties a quarter turn and cook until marked again, 4 to 5 more minutes. Flip the patties and grill until cooked through, 6 to 7 more minutes; top each with 2 slices cheese during the last 3 minutes of cooking and cover with a disposable aluminum pan to melt.
• Toast the English muffins on the grill, then spread with mustard and mayonnaise. Serve the patties on the English muffins; top with avocado.

Steps:

• Combine ground turkey, breadcrumbs, almonds, chili paste, garlic, ginger, salt, garam masala, lemon juice, yogurt, and cilantro; mix thoroughly with a spatula or clean hands.
• Shape ground turkey mixture into a ball and divide in 4 even pieces; refrigerate for 1 hour. Form each piece into a patty with damp hands.
• Preheat grill to medium heat and refrigerate turkey burger patties until the grill is hot. Grill turkey burgers until patty appears to be cooked about half way up the side and then flip, grilling each side for about 4 to 5 minutes. Burger is done when surface is cracked and juices start to rise to the top.

Steps:

• Prepare your grill (either charcoal or gas) for direct high heat. Or right before cooking, heat a griddle or large cast iron frying pan on the stovetop.
• Combine the turkey, bread crumbs, mayonnaise, chives, green onions, Worcestershire sauce, chili sauce, basil, salt and pepper in a large bowl and work the mixture with your hands to just mix. Do not over mix or the burgers will be tough. Form the mixture into 4 1-inch thick patties.
• Season both sides of the patties with salt and pepper. Grill them for 5-7 minutes on each side, until the internal temperature of the patties reach 170°F on a meat thermometer.
• Turkey burgers should be cooked through, not rare. Toward the end of the cooking, put the buns on the grill to toast for about a minute. Remove the burgers from the grill to a platter, cover and let rest for 5 minutes.
• Serve with your favorite condiments.

Steps:

• Heat grill to high. In a medium bowl, use a fork to gently combine ground turkey with Gruyere, scallions, breadcrumbs, mustard, and garlic; season generously with salt and pepper. Gently form mixture into four 1-inch-thick patties.
• Lightly oil grill. Place patties on hottest part of grill; sear until browned, 1 to 2 minutes per side. Move patties to cooler part of grill; continue grilling until cooked through, 5 to 10 minutes per side.

Steps:

• Combine all ingredients in large bowl.
• Shape into 6 patties.
• Pan-fry, broil, or grill until lightly browned and cooked through, about 5 minutes per side.
• Serve in hamburger buns with desired toppings.
• My fave toppings: lettuce, tomato, onion, pickles, ketchup, and fat-free/light mayo.

Steps:

• Mix all together. Squish down a little in the bowl that you mixed it in and draw two lines intersecting. These are your 4 burgers.
• Pull out each pie shaped wedge and make little balls. Squish down a little to make a patty.
• Grill on preheated grill on the top rack with the lid closed for 6 minutes. Flip once and grill the same way for another 6 minutes.
• Check with thermometer. Don't squish with spatula or you lose juices. It's a very squishy burger and doesn't like to be flipped a lot either.
• I sprayed the burgers to help make sure they don't stick, but not 100% sure that's necessary.

Steps:

• Heat 1 tbsp oil in a pan and gently fry the onion for 5 mins until soft. Add the garlic and cook for 1 min. Add the oats and fry for 2 mins more. Tip into a bowl and set aside to cool.
• Add the rest of the ingredients to the cooled mixture and mix well with your hands. Season to taste and shape into 8 patties.
• Heat oven to 200C/fan 180C/gas 6. Heat the remaining olive oil in a large, non-stick frying pan and sear the burgers on each side until well coloured (3-4 mins). Transfer to a baking sheet and cook in the oven for 10-15 mins. Serve in rolls with Tangy tomato chutney (see 'goes well with') and cucumber slices.
• For the chutney heat 1 tbsp of olive oil in a pan and add 1 finely chopped onion. Cook for 5 mins until softened. Stir in 1 crushed garlic clove and cook for a further min. Add 1 tbsp sundried tomato paste, a 400g can good-quality chopped tomatoes and a pinch of sugar. Gently cook for 20-25 mins until rich and thick. Season to taste, then leave to cool before serving.