These easy, flavorful turkey burgers can be made on the grill or stovetop. Fresh herbs, some dark turkey meat and some olive oil keep them juicy.
BE PICTURED IN; CHARACTERIZED IN:
parsley, sage, rosemary and thyme.
I have no idea what these fine herbs could do any less in the lyrics of an old English ballad, a love duet. But the result was, for this child at least, a lifelong curiosity about her.
What was parsley or sage? And why would they hang out with rosemary and thyme?
tell you what They are awesome in this turkey burger!
Video: How to make turkey burgers with herbs
1:16
Turkey burger with herbs
The secret to juicy turkey burgers
As far as flavor goes, ground turkey alone isn’t as flavorful as ground beef, even if you use dark ground beef like we recommend. But spiced it up with some chopped fresh herbs, some onion and garlic? The result is exquisite.
A turkey burger worthy of the name “burger”.
Cook on the grill or stove
You can make these turkey burgers either on the grill or on the stovetop. Make sure your grill or pan is very hot and well oiled so the burgers don’t stick. For either grilling or stovetop cooking, cook burgers 5 to 6 minutes per side until cooked through (165°F if using a meat thermometer).
Get ahead and freeze
Like most burgers, these turkey burgers freeze well. Form them into patties, then wrap the raw patties in plastic wrap and freeze them in a single layer on a plate or baking sheet in the freezer. Once set, collect them in a freezer bag and freeze for up to three months.
Thaw overnight in the refrigerator, then prepare according to the recipe.
More great burgers to try!
- Tuna Burger with Dill Olive Mayo
- Pesto Veggie Burger with White Beans
- Hawaiian Pork Burger
- Turkey Zucchini Burger with Garlic Mayo
- Double stack cheeseburgers on the stove
Turkey burger with herbs
Ground turkey is usually much leaner than ground beef. To prevent the burger from becoming too dry, it helps to use dark-colored ground beef from thighs and legs if you can get it. Adding a little olive oil to the mixture also helps.
ingredients
For the burgers
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2 tablespoon Extra virgin olive oil
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1/2 Middle Red onionchopped
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4 cloves garlicchopped
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2 lb ground turkey meat (preferably dark meat)
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1/2 teaspoon kosher Salt
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1 teaspoon freshly ground black pepper
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1/2 Cup packed loosly chopped parsley
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1 tablespoon chopped fresh rosemary
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1 tablespoon chopped fresh sage
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2 teaspoon chopped fresh thyme
Serve:
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8th Burger bun
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cut onionslettuce, tomato slices
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bacon
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mayonnaiseMustard, relish and ketchup
method
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Sauté onions and garlic:
Sauté the chopped onion in olive oil for 3 minutes over medium heat. Add the garlic and sauté another 2 minutes or until the garlic starts to brown. Remove from stove. Place the onions, garlic and oil in a large bowl to cool.
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Make the burger mix:
Once the onions are cool to the touch, add the ground turkey, salt, pepper and herbs to the bowl. Mix everything gently with your hands until well blended. You want the herbs mixed in without overworking the meat (which would make the burgers chewy).
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Shape the meat into patties:
Use your fingers to form a slight indentation in the middle of the patties. When frying burgers, the meat pulls together around the edges. If the middle part is slightly thinner than the edges, this will help the patties have a more even shape and less center bulging.
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Prepare burgers:
Cook on a hot grill or in a hot cast-iron skillet until tender (165°F if using a meat thermometer), 5 to 6 minutes per side.
If you use a grillFirst preheat the grill for 10 minutes on high and brush the grates with some vegetable oil.
If you use a frying pan, first add some oil to the pan to prevent the burgers from sticking. One of my mom’s tricks when making burgers in a cast iron skillet is to sprinkle the bottom of the pan with a little salt. The salt acts like ball bearings, preventing the patties from sticking when you flip them.
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Serve burgers:
Toast the buns and serve the burgers with your choice of toppings – chopped onions, lettuce, chopped tomatoes, bacon, mayonnaise (especially good with mayo), mustard, relish, and/or ketchup.
| nutritional information (per serving) | |
|---|---|
| 474 | calories |
| 25g | Fat |
| 28g | carbohydrates |
| 34g | protein |
