My sister-in-law, Debra, introduced me to turkey burgers. I was a little skeptical first but they were seriously tasty. Don’t get me wrong, I love a good beef burger but turkey burgers can be a delicious switch of pace, and it is also much leaner than red meat, with just half the amount of saturated fat. It quickly became on of my favorite burgers to gill; ground turkey, yellow bell peppers and feta cheese.
Couple of weeks ago I came across Herb-Filled Turkey Burgers with Cheddar Cheese on Serious Eats and thought it would be interesting to combine my sister’s recipe with the one on Serious Eats, with my own twist, of course. The combination of herbs really play well together, a little bit of onion and garlic, some feta cheese and the result is exquisite. Don’t let these turkey burgers fool you, they are juicy and packed with flavor.
Preparation time: 15 minutes
Cooking time: 10-12 minutes
- 1 pound ground turkey thigh meat
- 2 tablespoons fresh flat-leaf parsley, roughly chopped
- 2 tablespoons fresh cilantro, roughly chopped
- 1 tablespoon fresh dill, roughly chopped
- 1 tablespoon fresh mint, roughly chopped
- 1/2 teaspoon ground cumin
- ½ cup breadcrumbs pre-soaked in 1/4 cup of milk
- 1 medium clove garlic, grated on a microplane grater (about 1 teaspoon)
- ½ small red onion, grated on the large holes of a box grater (about 1/2 cup)
- 1/2 cup red bell pepper, chopped
- ½ cup feta cheese, crumbled
- Kosher salt and freshly ground black pepper
- 1 avocado, thinly sliced
- Arugula or baby spinach, for topping (optional)
- Tomato, sliced, for topping (optional)
- Dijon mustard
- 4 whole wheat, potato or regular burger buns toasted
- Combine turkey, parsley, cilantro, dill, mint, cumin, soaked breadcrumbs, garlic, onion, red pepper and cheese in a large bowl and toss gently until homogenous. Form into four patties slightly larger than the buns and season with salt and pepper.
- Heat the grill to medium-high or 1 tablespoon oil in a 12-inch skillet over medium heat until shimmering. Add the burgers and cook, turning occasionally, until well-browned on both sides and center of burger registers 155 to 160°F on an instant read thermometer, about 10-12 minutes total. Transfer to a paper towel-lined plate to rest.
- Top the burgers with with the arugula or baby spinach and Dijon. Transfer the burgers to the bun and serve with sliced avocado and tomato.