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turkey burgers

I bought some ground turkey and want to try making turkey burgers. What is your favorite way to make them?

Thanks!

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  1. I happened to catch Oprah months and months ago (at least) and Donald Trump was on with his executive chef and they made these. They are really wonderful - moist and flavorful. It's funny because I just came across the recipe yesterday and was thinking I should make.

    http://www.oprah.com/recipe/food/reci...

    3 Replies
    1. re: c oliver

      4 pounds of turkey breast to serve six? Yow, that's some turkey burger! I've never tried sauteed apples, though, will give it a go, albeit in different proportions.

      1. re: amyzan

        "Serves 6" must be a typo - if you read the instructions below the recipe, they specify to shape the meat into "eight 8-ounce" burgers.

        1/2 lb is still much too large for my preference, but at least it's not 3/4 lb.

        1. re: amyzan

          Yow is right! It's been a LONG time since I fixed it the one time. What's odd is that it says it make 8 8oz. burgers but serves 6. But even an 8 oz. burger sounds pretty big. I honestly don't remember what I did with the proportions. I too will change the next time. But, what I do remember is how darn good they were.

      2. Turkey by itself tends to lacking in flavor; it's usually to mild by itself for my taste. So when I use it in burgers I season it with a wide range of herbs and spices, depending on the result I want to achieve and the compatibility of the various herbs and spices I might choose to use. Traditional "Thanksgiving" turkey herbs and spices work well, a bit of garlic and cumin add spirit to the meat and a liquid smoke can also add interest to the burgers.

        2 Replies
        1. re: todao

          i'm also a fan of the garlic/cumin/smoke combo, which can be enhanced with smoked paprika.

          1. re: goodhealthgourmet

            i spaced and forgot to add my other suggestion - curried turkey burgers.

        2. I like to add some teriyaki sauce, a splash of rice vinegar, red pepper flakes, a squirt of spicy mustard, and panko. Sometimes chooped up water chesnuts.

          1 Reply
          1. re: cheesecake17

            Water chestnuts sound great - some crunch.

          2. This recipe from the Tabasco site makes awesome turkey burgers without adding fat - moist and flavorful. If you don't like spicy then just use less Tabasco and skip the spicy onions (but they're sooo good!)
            http://tabasco.com/taste_tent/recipes...
            Just sub ground turkey for the beef.

            1. I generally use ground turkey to make meatballs (sweet and savoury), breakfast sausage, or meatloaf, as it can take on a lot of seasoning, but as a burger, it's not my favourite because I want beef in my burgers.

              5 Replies
              1. re: Caralien

                Hey, C. Did you check that Oprah recipe? It would probably make great meatballs.

                1. re: c oliver

                  I'm sure it's good, but not yet. Ground turkey on the East Coast is far more expensive than in either Chicago or CA, but I'm always open to new recipes. My meatballs are also done "incorrectly", as I form them into 1" balls by hand and toss them under the broiler until done, then keep what's not eaten in containers to be eaten cold or reheated in beer, wine, broth, or on their own (I'm really inept at following recipes, hence my B- in Home Ec 24 years ago)

                  I just read the recipe, and it looks good, aside from the chutney (I've tried, but can't stomach it). Never thought of apples in a meatball. Corn and bell peppers, yes, but this might be good with the local apples, although I would grate them (regular grater, not microplane) instead of chopping them, to keep the texture correct.

                  There's just something about a beige burger which I don't like. Maybe it looks too much like the bun?

                  1. re: Caralien

                    I think it's too expensive in CA also. I started another thread about grinding my own turkey. I'll probably do that soon.

                    1. re: c oliver

                      I may try that at some point, but turkey is so good on it's own, roasted. If it were cheaper year-round, I'd roast it instead of chicken!

                      Both my mother and father's father had meat grinders--the type to attach to tables. Once we get our house, that will be something to have (in addition to the meat slicer which we have no space for). Oddly enough, they look just like the "new" wheatgrass grinders.

                      1. re: Caralien

                        I got such a great price (approx. $170) on my KA stand mixer that I splurged later and got the pasta maker and one daughter gave me the grinder. I still have my mother's grinder somewhere but I'm sure there are parts missing my now. I've just moved it around the country for the last 30+ years :)