Turkey burger recipe
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- Dish type
- Pitta bread
Delicious turkey burger, with spring onion and Worcestershire sauce; a small amount of Cajun spice is optional. Less calories but all the same goodness.
6 people made this
- 500g turkey mince
- 3 spring onions
- 2 tablespoons Worcestershire sauce
- sprinkle Cajun spice
- 1 red pepper, sliced
- 2 vine tomatoes, chopped
- 1 whole iceberg lettuce, torn
- 4 wholemeal pittas
MethodPrep:10min ›Cook:15min ›Extra time:5min marinating › Ready in:30min
- Marinate the turkey mince, along with the spring onions and Worcestershire sauce and optional Cajun spice.
- Preheat the pan, with cooking oil (Low cal was what we used).
- Molding the turkey into burger shape, not too thick as it will take longer to cook. When molded to your desired shape then place on the preheated pan.
- While the burgers are cooking, prepare the salad by tossing the pepper, tomatoes and lettuce together. Leave this to the side until ready.
- When the burgers are nearly done, heat the pittas in a toaster.
- Once the burgers are complete, drain the fat using kitchen roll. Remove the pittas and cut open.
- Then assemble and enjoy;)
Adding mustard to the pitta will add another dimension to the dish.
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Reviews in English (1)
-16 Nov 2011
- 1 1/2 pounds ground turkey (93 percent lean)
- 1/2 cup finely grated Gruyere cheese
- 4 scallions, thinly sliced
- 1/4 cup dried breadcrumbs
- 1/4 cup Dijon mustard
- 1 garlic clove, minced
- Coarse salt and ground pepper
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.
This Is The Turkey Burger Recipe You've Been Waiting For
Turkey burgers receive a fair amount of disparagement, and it’s not unfounded. Usually, turkey burger recipes result in something so lifeless and tasteless that drowning one in ketchup (that most perfect and delicious of condiments) doesn’t help much. Part of the problem is calling this food a “burger” at all, because it’s never going to satisfy the way juicy, salty, medium-rare beef will. That being the case, was it still possible to create a flavorful, juicy turkey patty that we liked eating? That was the challenge posed to me by Healthyish editor Amanda Shapiro, and I accepted, because full disclosure: I have a secret, inexplicable soft spot for turkey burgers (it's my secret diner order along with a baked potato and steamed broccoli), and I wanted to see if I could create a version that I could fully get behind.
The main problems with cooked ground turkey are, one, it doesn’t taste like much, and, two, it’s dry. The first problem had the easier fix. In terms of flavor, ground turkey is pretty much a blank canvas, so mixing in some umami-rich ingredients like garlic powder, Worcestershire sauce, and grated onion provided a backbone. On top of that, smoky-spicy ingredients like ground cumin and sriracha gave it a little oomph.
What posed a slightly greater challenge was the second problem: preventing the patty from drying out. Adding some mayo into the mix for richness improved the texture but didn’t keep the meat itself from losing moisture while cooking. To get to the bottom of the problem, I decided to stand on the shoulders of giants and consult the oeuvre of J. Kenji Lopez-Alt, chief culinary consultant of Serious Eats, author of The Food Lab, and overall cooking ninja. I was sure Kenji, with his food science knowledge and rigorous recipe testing skills, had an answer to this problem, and I was right.
Now, a little bit of light food science nerdery is in order: As ground meat cooks, Kenji explains, the proteins link up and form a tight network that squeezes out moisture as it contracts. This is a particular problem with turkey because, unlike beef, the meat must be fully cooked through and therefore brought to a relatively high temperature. His solution was to add an ingredient that would not only contribute moisture on its own but would also interfere with the formation of a protein network during cooking and, as a result, prevent the meat from losing moisture (much the same as adding milk-soaked breadcrumbs to meatballs, for example). Kenji tested several options and settled on cooked eggplant puree as the clear winner.
But to skip the bother of making my own eggplant purée (and also to avoid outright recipe theft), I decided to try an easier option: mashed avocado. Because what can't avocado do? As I hoped, it worked like a charm. Not only does it mash to a smooth paste in seconds, but avocado has a silky texture and neutral flavor that easily blends into the turkey meat. It sounds a little weird, I know, but it results in a turkey burger that doesn't shrink dramatically, stays flatter, cooks more evenly, and, miraculously, stays juicy.
Sliced avocado on top, plus a swipe of sriracha mayo for creaminess and a generous topping of limey red cabbage slaw for crunch and acid make the whole thing a pretty tasty package. Not to brag, but food director Carla Lalli Music even called it her best turkey burger ever. Not saying weɽ choose it over beef every time, but it's a damn good burger, and I call that a success.
3 of 15
Turkey Burger Pitas with Tahini Sauce
Although many cooks consider sauce a condiment or an afterthought, Lisa Richardson developed this recipe around her homemade sauce based on store-bought tahini. Richardson enjoys creating recipes and encourages her 8-year-old daughter to get involved in cooking. "She has her own recipe cards on which she jots down her new dishes," she says. Tahini is condiment that is made from hulled sesame seeds, and it's used in a lot of Mediterranean cooking, as well as traditional hummus. Here, whole wheat pitas hold together a hearty greens, mini turkey burger patties and a creamy, tahini sauce. Think all those delicious, savory flavors of a gyro meet lean protein and sesame spread.
3/4 cup onion , finely chopped
1 pound ground turkey breast
1/3 cup dry unseasoned breadcrumbs
3 tablespoons chopped fresh cilantro
2 tablespoons lemon (or lime) juice
1 large egg , lightly beaten
1 teaspoon Creole seasoning (or seasoned salt mixture)
1/4 teaspoon freshly ground black pepper
8 hamburger buns, toasted, if desired
Lettuce, tomato, salsa , flavored mayonnaise, barbecue sauce , for serving, optional
30 Best Ground Turkey Recipes for Hearty, Filling Weeknight Meals
We don't like to play favorites, but if we had to pick a favorite protein&mdashbesides, well, steak!&mdashwe'd go with ground turkey. Why? For starters, this lean staple checks off all of the boxes: It's healthy, it's easy to cook, and it has enough flavor to keep us and our kids satisfied all day long. What's more, it's the base ingredient of so many of our favorite recipes.
Here, we've compiled our absolute favorite ground turkey recipes so that you can find great new ways to use ground turkey, producing meals your family will love. Our ideas include restaurant-quality sliders loaded with spice, lighter, leaner breakfast sausage patties, and tons of great soup recipes and meatball recipes, too. We've got something here that just about everyone will love. Of course, it wouldn't be a proper list of turkey recipes without at least a few casserole recipes and a signature turkey burger. We included several&mdashbut our favorite is Ree Drummond's own turkey bagel burger: She sandwiches the meat between two delicious bagels. The secret ingredient? A splash of Worcestershire sauce and an egg yolk binder!
It's time to take this family favorite protein to the next level. Let's whip up something delicious tonight!
How to prepare the grill for grilling turkey burgers
I like using a chimney stack.
- Turn the charcoal chimney over and place several pieces of rolled-up newspaper into the bottom cavity.
- Pack in as much newspaper as you can into the bottom without the newspaper sticking out of the bottom or making the chimney uneven or wobbly when you set it down.
- Turn the charcoal chimney over right-side-up onto the grill grate. Depending on how much charcoal you need, fill the charcoal chimney half-way or fill it to the top.
- Light the newspaper using a long matchstick or long lighter wand. Light the newspaper in several areas to make sure the fire doesn&rsquot go out. The chimney will begin to smoke as the fuel (newspaper) burn, it will ignite the charcoal, and shortly after that, you should see the fire rising to the top of the charcoal chimney within five to ten minutes.
- Allow the charcoal to heat up for 15-20 minutes this time, the charcoal should be orange or white-hot.
- Remove the grate from the grill and pour the charcoal into the grill.
- For cooking turkey burgers, make sure the charcoal is on one side at the bottom of the grill. We will be cooking the turkey burgers using indirect heat.
I&rsquove been a Kingsford Charcoal guy for a long time, my dad and uncles used Kingsford, and it worked just fine for them. And guess what? It works fine for me too.
Grilled Turkey Burger with olive oil, Worcestershire sauce, salt, pepper, oregano, parsley, and onion
Now, I&rsquove given you the know-how for grilling turkey burgers over hot and smoky charcoal. It&rsquos up to you to make it happen. Grabbing a big bag of Kingsford Charcoal is a pretty good place to start. It doesn&rsquot matter the season, snow on the ground, or leaves turning orange I love grilling all year long. Certain recipes like this turkey burger recipe require you to fire up the grill for that smoky flavor incorporated into the burger. Because for those who love grillin&rsquo, it&rsquos a 365-days-of-the-year thing!
Aren't turkey burgers dry?
They don't have to be. I have a few tricks for making them truly juicy:
1. Use ground thighs (93% lean) and not ground turkey breast, which is way too lean.
2. Add a little mayonnaise and Dijon mustard for moisture, lots of spices and chopped fresh parsley for flavor.
3. Rather than grilling your burgers, it's best to pan-fry them in a generous amount of olive oil. The olive oil adds great flavor, and it also helps the meat remain nice and juicy.
Why you should make this Whole30 Bunless Turkey Burger Recipe?
Of course I could start this sentence saying that this bunless turkey burger recipe is great because it’s easy and quick to make (dinner can be ready in 20 minutes), it’s flavorful and it’s healthy (low-carb, whole30, paleo and gluten-free). But I would prefer to say that you should totally make this bunless turkey burger just because it’s a great opportunity to pile on the veggies. I served it with grilled zucchini, onions, tomatoes, lettuces and even avocado sauce. There were lots of goodies on my plate. But the options are endless since you can use other veggies to grill and eat with this bunless turkey burger such as eggplant, asparagus, mushrooms and bell peppers. It’s just up to you.
Adam and Joanne's Tips
- Mushrooms: Any kind of mushroom will work here. We usually add one or more of the following: white button, cremini or baby bella, shiitake and portobello mushrooms.
- Food processor: To quickly chop the mushrooms or to make them extra small, use a food processor.
- Serving: We love these turkey burgers served with salad or on top of an English muffin with sliced tomato, avocado and lettuce.
- Freezing the burgers for a make-ahead meal: You can freeze these uncooked and cooked. To freeze uncooked patties, prepare them as directed then individually wrap each patty. Freeze. To serve, thaw the burgers then cook as directed. To freeze cooked patties, prepare and cook them as directed then line up on a baking sheet. Slide the baking sheet into the freezer and freeze until partially frozen, about 30 minutes. Wrap them with plastic wrap (place a piece of wax paper if wrapping multiple patties together) then store in the freezer. To serve, reheat in the microwave or oven.
- Nutrition facts: The nutrition facts provided below are estimates. We have used the USDA database to calculate approximate values. In the calculations below we assumed 93% lean ground turkey and no bun.
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