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Actually Delicious Turkey Burgers
SUBMITTED BY:
Trudi Davidoff
"This is a simple and delicious recipe. After making them the first time my husband said 'no more' to beef burgers. These are really good - any cooking method may be used, and they freeze very well. The recipe can also be used for meatballs or meat loaves."
RECIPE RATING:
Read Reviews
(478)
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PREP TIME
15 Min
COOK TIME
15 Min
READY IN
30 Min
Original recipe yield 12 burgers
SERVINGS
(
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)
Servings
US
METRIC
INGREDIENTS (
Nutrition
)
3 pounds ground turkey
1/4 cup seasoned bread crumbs
1/4 cup finely diced onion
2 egg whites, lightly beaten
1/4 cup chopped fresh parsley
1 clove garlic, peeled and minced
1 teaspoon salt
1/4 teaspoon ground black pepper
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DIRECTIONS
In a large bowl, mix ground turkey, seasoned bread crumbs, onion, egg whites, parsley, garlic, salt, and pepper. Form into 12 patties.
Cook the patties in a medium skillet over medium heat, turning once, to an internal temperature of 180 degrees F (85 degrees C).
FOOTNOTES
Wine Tip
Try with a
California white wine
like a Sauvignon Blanc or dry Riesling.
REVIEWS
Reviewed on Jul. 1, 2006 by
AUSSIEMUM1
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AUSSIEMUM1
Jul. 1, 2006
Delicious, but needed enhancements. I added 1/2 cup finely chopped red bell pepper, 10 shakes of Worcesteshire, more garlic, seasoning salt, splash of light soy, dried parsley, a whole egg not just the white. (For those that say your patties fall apart..I have a trick...You add the yolk of the egg as it helps to hold the mix together even when you have them flat as possible. Also put a light coating of flour on the patties just before you cook them ensuring that you shake off the excess flour. The flour helps form a light, crusty exterior and holds the patty and makes it easier to flip.) The egg yolk and extra bell pepper meant I had to add more breadcrumbs and for those who say their mix is sticky, you should probably add more crumbs anyway. How well they hold together in you hand is how well they hold on the pan. Juicy and very tasty.
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60 users found this review helpful
Delicious, but needed enhancements. I added 1/2 cup finely chopped red bell pepper, 10 shakes...
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Reviewed on Jan. 27, 2004 by OSKRWILDE1
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OSKRWILDE1
Jan. 27, 2004
I am on a low cholesterol diet. I am also a carnivore. I love meat, but have been trying to cut down on fats & load up on fruit, veggies and the occasional red meat. I found this recipe to be really good with the following additions: 1) added a few drops of hickory seasoning liquid smoke 2) add a few drops of Worcestershire sauce, 3) add a small, plastic package of soy sauce, leftover from a Chinese restaurant. This will guarantee that these babies will taste like beef. I tried this on my equally carnivorous roomie, who proclaimed that due to my dilgent efforts, some can be fooled into thinking they're eating a Quarter Pounder, no cheese, extra onion. Speaking of onion, shred fine with a shredder. I used parsley from my garden. Good going, Trudi!
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42 users found this review helpful
I am on a low cholesterol diet. I am also a carnivore. I love meat, but have been trying to...
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Reviewed on Jan. 29, 2004 by LAYZIEBABY
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LAYZIEBABY
Jan. 29, 2004
These burgers were scrumptious! I'd take them any day over regular hamburgers! (The husband, who's a big turkey fan, adored them too). When I made them, I substituted onion powder for chopped onion, left out the garlic, and added a few tablespoons of soy sauce, a couple teaspoons of worchestershire, and a few shakes of hot sauce. I also used Lawry's seasoning salt instead of regular salt. And I used italian-style bread crumbs. I put these on the grill, and sprinkled a little garlic powder and a little more worchestershire sauce on them as they cooked. I served them topped with lettuce, red onion, ketchup, and mustard, and they were so flavorful and juicy! Some other users said they added mushrooms to keep the burgers from being dry, but i found that the worchestershire will do the job just fine, and adds better flavor!
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39 users found this review helpful
These burgers were scrumptious! I'd take them any day over regular hamburgers! (The husband,...
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Reviewed on Jan. 29, 2004 by ACB2424
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ACB2424
Jan. 29, 2004
I grilled these on my George Foreman grill, however, I was concerned that the grill would cook the burgers too fast (no heat control). So what I did was put the burgers on the cold grill, then plug it in. 15 mins later, the burgers were perfect! I cooked three and froze the rest...can't wait to see how they turn out!
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36 users found this review helpful
I grilled these on my George Foreman grill, however, I was concerned that the grill would cook...
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Reviewed on Jun. 5, 2003 by
What a Dish!
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What a Dish!
Jun. 5, 2003
Add worchester sauce and seasoning salt. These were very good!!!
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22 users found this review helpful
Add worchester sauce and seasoning salt. These were very good!!!
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Reviewed on Jun. 5, 2003 by
Esmee
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Esmee
Jun. 5, 2003
There are delicious. You won't miss the beef I promise. These burgers are moist, juicy and packed with flavor. I used the ground turkey that includes dark meat. In the past using the ground turkey breast has no been as successful.
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20 users found this review helpful
There are delicious. You won't miss the beef I promise. These burgers are moist, juicy and...
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Reviewed on Jan. 29, 2004 by Paula
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Paula
Jan. 29, 2004
I have now made this recipe twice, and it was delicious both times. The first time I had enough left over to make a meatloaf as well. I combined some tomato sauce, brown sugar, salt and worcestshire sauce and poured it over the loaf in the pan before baking it. It was great. I would highly recommend this recipe to someone who may have tried turkey for burgers, but were turned off by the bland texture and taste. This recipe overcomes all those issues, and is lowfat and healthful, too. Thanks for the recipe.
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17 users found this review helpful
I have now made this recipe twice, and it was delicious both times. The first time I had...
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Reviewed on Jan. 27, 2004 by MARISSAW
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MARISSAW
Jan. 27, 2004
I add a generous sprinkle of McCormick's Montreal Steak Seasoning on top of the patties, and they are perfect. Works well for turkey or beef. Also, I used Egg Beaters, and could not tell the difference.
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16 users found this review helpful
I add a generous sprinkle of McCormick's Montreal Steak Seasoning on top of the patties, and...
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Reviewed on Apr. 13, 2007 by chavela22
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chavela22
Apr. 13, 2007
Delicious! I used fresh bread crumbs (this helps with the dryness problem others complained of) and seasoned it with a little bit of Italian seasoning. They were really juicy. I was also careful to shape them gently (with a slight indentation in the center so that it would not "puff") and not press down on them during cooking, so they retained more juices.
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15 users found this review helpful
Delicious! I used fresh bread crumbs (this helps with the dryness problem others complained...
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Reviewed on Jul. 23, 2003 by
I'm nuts too...
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I'm nuts too...
Jul. 23, 2003
These are actually good. Mind you, I can eat a hamburger every day and not tire of it (the main reason that I decided to try this). I did add a little liquid smoke & subbed onion powder for the onions. I ate this on a bun with honey mustard & lettuce, yum! Thanks Trudi!
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14 users found this review helpful
These are actually good. Mind you, I can eat a hamburger every day and not tire of it (the...
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