Vermont Burgers

Prep Time:
30 mins
Total Time:
1 hrs 30 mins
Makes 20 (10 turkey, 10 beef)

Make your crowd happy by offering options: garlic-and-sage-infused turkey burgers and a classic version made with grass-fed beef. Store-bought pickles are great as a garnish. Or try these Pickled Vegetable recipes.


For the Turkey Burgers

  • 1 pound ground white-meat turkey

  • 1 pound ground dark-meat turkey

  • ½ cup fromage blanc or pureed ricotta cheese

  • ½ cup coarsely chopped fresh flat-leaf parsley

  • 2 teaspoons finely chopped fresh sage

  • 2 garlic cloves, minced

  • Coarse salt and freshly ground pepper

  • Extra-virgin olive oil, for brushing

For the Beef Burgers

  • 2 pounds ground beef, preferably grass-fed

  • Coarse salt and freshly ground pepper

For Grilling

  • Vegetable oil, for brushing

For Serving


  1. For the turkey burgers: Arrange 10 (4-inch) parchment squares on a tray. Gently mix together turkey, cheese, parsley, sage, garlic, 2 teaspoons salt, and 1 teaspoon pepper. Shape meat into 10 (3-ounce) patties (3 1/2 inches in diameter and 1/2 inch thick). Transfer patties to parchment.

  2. For the beef burgers: Shape meat into 10 patties (see turkey burger instructions above).

  3. Refrigerate patties for at least 1 hour.

  4. Heat grill to medium-high; brush grates with vegetable oil.

  5. Cook the turkey burgers: Brush tops with olive oil. Flip burgers onto grill, peeling off paper. Grill for 3 minutes. Brush tops with olive oil. Flip, and grill until cooked through, about 2 minutes more.

  6. Cook the beef burgers: Season burgers with salt and pepper. Grill for 4 minutes. Flip, and grill until cooked through, 2 to 3 minutes more (6 minutes total for medium-rare, 7 minutes total for medium).

  7. To serve burgers: Brush buns with butter, and grill until browning around edges, about 30 seconds. Sandwich burgers between buns, garnished with desired toppings.

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