I created this recipe about 5 years ago and haven't stopped making it since. The people I love have eaten this dish at least once in their lives... and if they haven't, well, then, they don't come around often enough.
Why do I love this recipe? The substitution of turkey completely suffices for those moments when you're craving the indulgence of a big, greasy, juicy burger. This turkey burger does the job, all while providing about 1/4 the calories of a normal burger. Take off the bread, and we could say 1/6. Seriously though... I enjoy this recipe more than a burger. It's just so much tastier.
And yes, this is one of my "signature recipes", but I'd rather not keep it a secret. I want to share the love of the great turkey burger.
Below is compilation of all of the times I've made this recipe and chosen to Instagram it:
As you might be able to tell, I have 4 favorite toppings for this recipe: fresh mozzarella, guacamole, caramelized onions, and a sunny side up egg. I also have 3 different ways I like to make it: for dinner, lunch, and/or breakfast (breakfast sandwiches, anyone?)
Indulge, enjoy, and please let me know how you like it!
Casey's Turkey Burgers
1 20 oz. package 93% lean ground turkey (my favorite is Jenny-O)
2 eggs
1 tablespoon Worcestershire sauce
1/2 cup bread crumbs
1/2 bunch of chives, chopped fine (you can substitute 1/4 of a large onion if necessary)
1/2 tablespoon dijon mustard
1 tablespoon mayo
1/2 tablespoon ketchup
2 garlic cloves, minced
1 teaspoon paprika
2 teaspoons garlic powder
salt and pepper, to taste
2 tablespoons olive oil
Additional toppings/garnishes:
-6 whole grain hamburger buns
-fresh mozzarella cheese (slice-able)
-guacamole (avocado, cilantro, lime, garlic, jalapeno, onion, paprika, cumin, cayenne)
-caramelized onions (slowly sauteed on low with a little butter and olive oil)
-sunny side up egg (cooked in butter/Pam on only one side until white is cooked but yolk is still runny)
Procedure:
- Preheat oven to 400 degrees F (in order to toast your bread).
- In a medium sized bowl, combine ground turkey, eggs, Worcestershire sauce, bread crumbs, chives, dijon mustard, mayo, ketchup, minced garlic cloves, paprika, garlic powder, and salt/pepper. With a fork, thoroughly mix all of the ingredients until they are fully incorporated. Sometimes I even get down & dirty and mix with my hands. Clean hands, of course...
- Heat a medium/large saute pan on medium heat with the olive oil (if you're trying to save extra calories you can Pam it, but I think olive oil brings out more flavor). While the olive oil is heating, form patties with your *clean* hands and place onto a plate. Typically I end up forming about 6-7, but you could get even more depending on the size you make them.
- Once olive oil is hot, place as many patties as you can fit into pan, without overcrowding. Press the tops down with a spatula and cook for about 6 minutes and then flip and cook another 6 minutes. If you find that the outside is starting to burn, turn down the heat and cook a little slower and longer. Unlike beef burgers, turkey burgers must be cooked through. If you are unsure if they are or not, just cut into one and make sure there is no more pink.
- While the turkey burgers are cooking, toast buns in the oven for about 3-4 minutes (you can slather a little butter on them if you'd like).
- In the last minute of cooking the burgers, slice the mozzarella cheese and place on top of the burgers so it can melt.
- Once burgers are cooked through, place on top of buns, and top with guac and/or caramelized onions and/or sunny side up egg (upon your choosing, of course).
- Eat slowly. (jokes)
xoxo,
Casey
