Say hello to your new favorite burger this summer:
These are my absolute favorite turkey burgers to make – and each time I make them I get rave reviews. They are packed full of flavor and no one seems to miss the fact that they aren’t made out of beef. The combination of herbs really play well together and make for a sensational burger for the grill (especially for a summer BBQ!). I like to add in a tablespoon of oil into the mixture before forming it into patties to make sure they stay nice and moist while cooking.
Even though the recipe calls for two pounds of turkey, it’s really easy to make all 8 – and just freeze the ones you don’t use. The frozen burgers taste just as good as they did the first time around. Trust me, you won’t mind having these hiding in the freezer – especially on a hectic weeknight when you don’t feel like making dinner
- 2 Tbsp olive oil
- ½ medium red onion, minced
- 4 minced garlic cloves
- 2 pounds ground turkey meat, preferably from the legs and thighs
- 1 teaspoon kosher salt
- 1 teaspoon black pepper
- ½ cup loosely packed chopped parsley
- 1 Tbsp minced fresh rosemary
- 1 Tbsp minced fresh sage
- 2 teaspoons chopped fresh thyme
- Sauté the chopped onion in olive oil for 3 minutes over medium heat. Add the garlic and sauté for another 2 minutes, or until the garlic begins to brown. Remove from heat. Transfer the onions, garlic, and oil to a large bowl to cool down.
- Once the onions are cool to the touch, add the ground turkey, salt, pepper, and herbs into the bowl. Using your hands, gently mix everything until well combined.
- Form the meat into patties. Here's a burger patty tip: use your fingers to form a slight indentation in the middle of the patties. When burger patties cook, the meat contracts from the edges. Having the middle part slightly thinner than the edges when raw will help the patties finish with a more even shape (less bulge in the middle).
- Cook on a hot grill or in a hot cast iron frying pan for 5-6 minutes per side, until cooked through (165°F if using a meat thermometer). If using a grill, coat the grill grates first with a little vegetable oil. If using a frying pan, put a little oil in the pan first to help keep the burgers from sticking.
- Serve with toasted buns, and the accompaniments of your choice—sliced onions, lettuce, sliced tomatoes, bacon, mayonnaise (especially good with mayo), mustard, relish, ketchup