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Best turkey burger recipe?

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I'd like to spice the meat well for good flavor. What to top it with? My favorite turkey burger so far has a spicy chipotle mayo. Thanks.

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  1. I've done two different ways over the past year.

    1) "Regularish" is just some of my regular spices and herbs, but definitely adding in a bit of liquid smoke. The spices usually are cumin, cayenne, garlic, onion powder, pepper, celery salt, I think that's about it. I sometimes might put in a drop of worcestershire, but the liquid smoke is the main secret. I then grill on gas.

    2) a thai version I got from a cooking magazine. I know it uses fish sauce, a green curry mix, jalapenos and carrots (chopped finely), probably soy sauce, and some palm sugar. These are great. I fry these in a skillet using sesame oil. I can try to get the real recipe if you want - I now wing it and I think they've only improved.

    1 Reply
    1. re: Dennis S

      A shredded zuccini added to the meat with plenty of spices including a blob of yoghurt - need garlic, salt, pepper, chopped onions and some turkish pepper seasoning and an egg. Patties will be sticky. Fry in some butter or oil and butter and when you turn them throw on a cup of chicken broth, a package of baby spinach and put the lid on tight. Burgers will be truly delicious and you have the vegetable all ready on top.

    2. f
      farmersdaughter

      I make one from Sara Moulton which is a big hit. The bland turkey gets a jolt of flavor from sweated onions and red bell peppers (sometimes I substitute minced carrot instead). The tomato-corn salsa on top is great, but since it's the middle of winter you may have to wait until summertime to enjoy this burger.

      Link: http://www.foodnetwork.com/food/recip...

      1. There's a good one on Epicurious.com that has chopped red onions mixed with the turkey then stuffed with Boursin. Also good is one from Lynn Rosetto Kasper from The Splendid Table Web site that has sauteed onions/garlic/grape tomatoes and white wine and is formed around a chunk of cheddar. The onions in both of these recipes seem to help keep the burgers moist.

        1. PS - Sorry, the recipe is no longer on The Splendid Table Web site :(

          1. The typical problem with turkey burgers is dryness and blandness, especially if you are using ground breast meat. I overcome this by adding finely minced garlic, and, more importantly, finely minced mushrooms, to the meat before you form the patties. You don't need a lot of either -- maybe two garlic cloves and 2-3 larger button mushrooms for a pound of meat, to taste, as well as a little salt and pepper. While cooking, the mushrooms give off their moisture, leaving a juicy finished result.