Friday, August 15, 2008

Homemade Turkey Burgers

I will never buy another box of frozen turkey burgers! Upon the suggestion of the meat counter guy at my local market, I tried the frozen turkey burgers available in the freezer case. He said, "we sell a ton of them, I assume they're good." Well they weren't! They were thin, dry, and actually tasted a bit like cardboard! I vowed never to buy frozen turkey burgers again, especially after coming up with this great homemade turkey burger recipe!

These turkey burgers are so simple to make and so full of flavor, you will NEVER want to buy frozen turkey burgers again. In the time it takes my charcoal grill to fully light, these burgers are made and ready to go on the fire. For four good sized burgers, pick up a 1/2 pound of ground white meat turkey and a 1/2 pound of ground dark meat turkey. Grab a bunch of scallions, some fresh Italian parsley, and some Montreal steak seasoning if you don't have any at home. I also add in some dried oregano and cayenne pepper so if you don't have it in your cupboard, pick some of that up as well.

While your grill is heating up, or your charcoal is catching fire (these burgers could also be cooked in a grill pan on the stove top if you don't have a grill,) mix the two types of turkey, three sliced scallions, a couple tablespoons of chopped parsley, a tablespoon or so of montreal steak seasoning, some dried oregano, and some cayenne, salt and pepper to taste. Form the mixture into three or four equally sized patties, and when your grill is ready, fire these burgers until just cooked through.

I serve my turkey burgers on toasted whole wheat sesame seed buns slathered with dijon mustard and topped with avocado and tomato. A nice salad of field greens and fresh herbs tossed with some balsamic and extra virgin olive oil is a nice accompaniment for the burger. Use up the rest of the tomato and avocado on the salad and you've got yourself a quick, simple, and very inexpensive dinner!


  1. It's so tricky to cook turkey burgers -- they seem to overcook in no time, but undercooked they are pretty awful. Sometimes I mix in an egg, or some cheese, to add moisture.

  2. Hi Lydia, using the 50/50 mix of white and dark has changed my turkey burgers forever. My wife always says to me "I don't like dark meat!" And my response is always, "Do you like these turkey burgers?" She always says yes, emphatically. I don't need to tell you this, Lydia, but for anyone else reading, the fat in the dark meat helps keep the burgers moist, and with the scallions and other seasonings, you wouldn't know the burgers are not all white meat.

    I'll never buy frozen again, and probably never cook all white meat burgers either. I just love these burgers, and so does my best customer, my wife!