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#86 – Onion & Herb Turkey Burgers

April 26, 2011

After last week’s Parks and Recreation, I had turkey burgers on the brain. A lot of people don’t like turkey burgers, myself included, because they can turn out bland and dry and let’s face it; as Chris on P&R discovered, cow is just plain better than turkey. But turkey definitely wins in the health department and if you add enough delicious embellishment to turkey burgers, they can be just as yummy as beef burgers. Head’s up: When I’m making up a recipe as I go, my measurements are often rough. I usually just throw things in a bowl until it looks right. That’s what I did here, but I’ll try to estimate the measurements for you. Feel free to adjust however you see fit.

Here’s what you’ll need:

  • 1.25 lbs ground turkey meat
  • 1/2 cup finely diced onion (I used a Spanish yellow because we had it leftover from another meal. Any kind of onion is fine.)
  • 2-3 large garlic cloves, minced
  • 1/4 cup chopped Italian parsley (Don’t get the curly parsley. This is one of those things you learn from cooking shows that is actually true. The Italian flat leaf parsley is soooo much better, trust me.)
  • 2 tablespoons chopped fresh basil
  • 2 tablespoons chopped fresh dill
  • 2 tablespoons extra virgin olive oil, divided
  • 1 tablespoon Worcestershire sauce (I finally learned how to spell Worcestershire without looking it up!)
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon fresh ground black pepper
  • 1/4 teaspoon red pepper flakes
  • Buns, lettuce, tomato, onion, cheese and any condiments you like for topping

Heat 1 tablespoon of the olive oil in a pan and saute the onion and garlic until soft and translucent (add a pinch of salt to this when it goes in the pan).

Transfer to a bowl and allow to cool a bit. Add the turkey meat and the remainder of your ingredients, including the 1 tablespoon of olive oil you have left. Thoroughly mix together (your hands are the best tool you have for this) and then shape into five equal size patties. Make an indentation in the center with your fingers, so the center of the patty is slightly thinner than the outside. This will prevent your burgers from puffing up in the center when cooked.

Then cook your burgers however you like. I highly recommend a grill, but since we are currently without one, I baked them in the oven at 400F until the burgers reached an internal temperature of 165F. If you bake or broil, put the burgers on a rack on a foil-lined cookie sheet so the grease has somewhere to drip. You could also cook them on the stove top in a heavy pan.

Slap your burgers on a bun and top with whatever your favorite burger toppings are! I like American cheese, lettuce, tomato and red onion. I served these with a side of pasta salad (cooked pasta, whatever veggies you like and Good Seasons Italian dressing) and sauteed zucchini with parmesan cheese. Enjoy!

Italian Parsley: Delicious and so pretty too!

Parsley, Dill and Basil

Onion, garlic, herbs and spices, chopped and ready to go in the turkey

Shaped into patties and NOT on a rack. Do as I say, not as I do.

Don't forget a pickle!

One Comment leave one →
  1. April 26, 2011 10:09 am

    I am now starving. That dinner looks so yummy and fantastic!

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