Followed as if I was Martha and it was delicious!!!!

The recipe worked as described but made the following changes. I adjusted for 1 pound of 93/7 ground turkey, and formed 2 burgers from the mixture. I fried in a cast iron skillet for 3 minutes on medium high, using canola oil (I did not flip the burgers). Then transferred to the broiler on high, second rack for ~10 minutes, until browned and bubbling. Then baked for 5 minutes at 350 F. Let cool 5 minutes before serving (still too hot!). Overall, we were very pleased with the outcome! Thanks Martha.

I have 3 lbs of turkey that i just defrosted. Anyone ever make this recipe as a meatloaf?

My family wasn't thrilled with this burger. Maybe I used too many bread crumbs, but the burgers fell apart and tasted grainy. The flavor itself wasn't bad, though!

Wonderful!!!! Big hit with Everyone!!

Easy to make, moist and full of favor. Served the burgers on a brioche bun with a slice of tomato and bib lettuce. Great recipe!

Very easy to implement recipe. Had all ingredients except Gruyere used Parmesan. I used my outdoor grill with a pizza stone on half the grates and started out the patties on the pizza stone to get them a little more "solid." Worked out very well. Kept the lid closed most of the time, I'd say a combined ten minutes of grate/stone cooking. Very, very tasty burger. Will tweak this for meatballs. Five Nods

Love this recipe, it is my "go to" burger. I've used Asiago instead of Gruyere, also gives it a nice flavour.

Great recipe! I've made it twice, once as burgers and once as meatballs. Both times they came out mouthwateringly perfect. They are so flavourful that they can be eaten without condiments!

Yum! There is something about scallions and swiss cheeses that just compliment one another so well. Was on the look out for a great Turkey Burger recipe for years….I am glad we finally found one another!