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Our Favorite Turkey Burger

Recipe photo courtesy of Clive Streeter

These tasty burgers incorporate cheese and mustard in the patty, rather than on top.

Source: Everyday Food, July/August 2003
Total Time Prep Servings

Ingredients

Directions

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How would you rate this recipe?
546
  • atmaioli2690464
    17 JAN, 2018
    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.
    Reply
  • MS10429020
    25 AUG, 2017
    I have 3 lbs of turkey that i just defrosted. Anyone ever make this recipe as a meatloaf?
    Reply
  • MS11582416
    6 JUN, 2017
    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!
    Reply
  • farmingfor5649876
    5 JUN, 2017
    Wonderful!!!! Big hit with Everyone!!
    Reply
  • MirToni
    6 JUL, 2014
    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!
    Reply
  • Partyology Judy
    20 JUN, 2014
    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
    Reply
  • mutzko
    26 MAY, 2014
    Love this recipe, it is my "go to" burger. I've used Asiago instead of Gruyere, also gives it a nice flavour.
    Reply
  • Savoiefaire
    12 APR, 2014
    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!
    Reply
  • pmazz5
    19 MAR, 2014
    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!
    Reply
  • Cynthia Thompson
    22 OCT, 2013
    Love this recipe! Tonight I will add Herbes de Provence and substitute shallots for the scallions.
    Reply

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