Turkey Burgers
Yield: 6 servings
This Ground Turkey Burgers recipe features super flavorful, juicy turkey patties that are stuffed with creamy, tangy goat cheese and topped with an irresistible sun dried tomato spread. I include plenty of tips for making these with ease!
Ingredients
- 1½ pounds lean ground turkey
- ⅓ cup bread crumbs
- 2 tablespoons well-whisked egg
- 1 tablespoon freshly squeezed lemon juice
- 1 tablespoon grated lemon zest
- 1 teaspoon minced fresh rosemary
- 1 teaspoon minced fresh thyme
- 1 teaspoon Morton kosher salt, plus more for sprinkling over the burgers
- ½ teaspoon ground black pepper, plus more for sprinkling over the burgers
- 2 ounces goat cheese (I like to use half of a 4-ounce goat cheese log, then slice it into 6 thin rounds, about 1/2-tablespoon per round.)
- 4 soft hamburger buns
- 1 tablespoon olive oil
- 4 butter lettuce leaves
- ½ cup sundried tomato spread
Instructions
- In a medium bowl, mix ground turkey, bread crumbs, whisked egg, lemon juice, lemon zest, rosemary, thyme, salt, and black pepper until evenly combined. I like to use my hands, for quickest and best overall mixing of ingredients.
- Divide mixture into six equal portions, and then divide each of those portions in half, to equal twelve portions. Form each portion into a 4" patty and place on a large rimmed pan that's lined with wax paper.
- Place goat cheese on the centers of six turkey patties, a strong 1/2-tablespoon of goat cheese each. I like to use a small (4-ounce size) goat cheese log and slice off coin-shaped pieces that equal a bit more than 1/2 tablespoon of goat cheese each.
- Place a bare turkey patty on top of each patty with goat cheese, and then pinch edges together to seal patties and enclose cheese. Sprinkle a bit more salt and black pepper over the top of finished burgers. Cover and refrigerate for 30 minutes - do not skimp on the chilling time. Turkey burgers are looser than beef burgers, but the breadcrumbs, eggs, and chill time helps to keep these turkey burgers together.
- Lightly brush cut sides of hamburger buns with olive oil.
- Preheat grill to medium/medium-high heat, then clean the grates and oil them well. Place prepared buns cut-side down on the grates. Grill until lightly toasted, with defined grill marks. This won't take very long, so keep a close eye on them. Remove buns from grill and set aside.
- Give the grates another quick cleaning and then oil the grates very well (see Notes below for our method). Place chilled turkey burgers (straight from the fridge) on the hot oiled grill grates and cook 5 minutes without moving, to cook and firm-up the bottom of the burger and allow defined char marks to form. With a thin metal spatula, carefully flip burgers over and cook for 5 to 7 minutes more, or until burgers are cooked through to an internal temperature of 165°F. (See Notes below for using a griddle or skillet on the grill, or for cooking the turkey burgers on the stovetop.)
- To serve, place a lettuce leaf on the bottom half of each bun, followed by a grilled turkey burger. Spread on some sun dried tomato spread and then add the top half of bun. Serve hot.
Notes
To oil the grill grates: Add some vegetable oil to a small bowl. Fold a heavy paper towel a few times to make a smaller square. With tongs, grasp the folded paper towel and dip it into the oil until the paper towel is soaked. Then run the soaked paper towel over the clean, hot grates, repeating until the grill grates are thoroughly oiled.
To grill the burgers using a griddle or skillet: If you have a griddle for your grill, or a large cast iron skillet, they both work great on the grill as well. Just set the griddle/skillet on the grill grates and preheat the grill as you normally would. Then brush the cooking surface of the griddle/skillet with oil right before adding the turkey burgers.
Or if you want to cook the turkey burgers on the stovetop: Heat a large griddle, cast iron skillet, or other large skillet over medium/medium-high heat on the stovetop. Once hot, brush the cooking surface with oil. Then add turkey burgers.
Adapted from Bon Appétit, first shared with us at a summer meal made by friend Sandra Velte.
Nutrition Information:
Serving: 1 Calories: 625kcal Carbohydrates: 30g Protein: 58g Fat: 30g Saturated Fat: 10g Polyunsaturated Fat: 17g Cholesterol: 221mg Sodium: 991mg Fiber: 1g Sugar: 3g
Nutrition information is automatically calculated by Spoonacular. I am not a nutritionist and cannot guarantee accuracy. If your health depends on nutrition information, please calculate again with your own favorite calculator.