Kickin' Turkey Burger with Caramelized Onions and Spicy Sweet Mayo Recipe Reviews - Allrecipes.com (Pg. 8)
Reviewed: Jun. 19, 2011
I made this for the recipe group June, 2011. Overall, very good burgers. I would give this a 4* on the burgs, and definitely a 5* on the sauce. Let's start with the burgers. I made exactly as written, used Montreal for the steak seasoning, Baby Rays Vidallia onion BBQ for the sauce. No mesquite seasoning, so I used a couple of shakes of chipotle and smoked paprika. Formed four nice (small when grilled) burgers, five would be tiny. I placed them in the fridge for a couple of hours prior to grilling to help them set up. On the carmelized onions, I used the other onion half for TWO burgers, if making 4 burgers needs at least an entire onion, more if you like lots o' onion. The sauce makes it, it's to die for. I halved the recipe, and it would be plenty for 4 burgers. Just eyeballed the ingredients, except the cayene, just an 1/8 teaspoon. Very very good sauce. Overall tasty, thanks for sharing this recipe.
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Photo by Occasional Cooker
Reviewed: Jun. 18, 2011
Hi everyone. This is my recipe. I wanted to let you know that there will be extra mayo left over that can be used on other sandwiches or other items. About a 1/3 of it would be needed for the burgers. I use Hellman’s low fat mayo that has a great flavor and only 15 calories per serving to cut down on the fat and calories. Also, I used a Dijon course grain mustard and 99% extra lean ground turkey, with Stubbs Original BBQ sauce (because it contains less sugar) but you could also use a mesquite flavored BBQ sauce if you don’t have the dry seasoning or try one of the great substitutions other reviewers used. In addition, I used a Vidalia onion and Montreal Steak Seasoning with McCormick’s Mesquite Grill Seasoning. This is not a packet but in a jar like other spices. AR had changed that ingredient to a packet. If you have never tried a turkey burger, this is the one to try! If you can’t bring yourself to try turkey, make it with ground beef. I made this the other night and switched it up with 93% lean ground beef which is as lean as regular ground turkey and used KC Masterpiece BBQ sauce. It was delicious also. I hope your family enjoys these burgers as much as mine.
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Photo by Occasional Cooker

Cooking Level: Intermediate

Photo by Valerie's Kitchen
Reviewed: Jun. 17, 2011
These were great! I especially liked the spiced mayo although you can scale by half since it makes far more than you'll need. We are wimps so I cut the cayenne pepper down to 1/2 tsp. and it was just right. Hot but not crazy hot. I also omitted the jalepeno pepper from the burger but used a spicy steak seasoning. We had ours with muenster cheese. I think they'd be great with mixed greens, avocado or any other toppings you like. We also used the sauce as a dipping sauce for Grilled Chipotle Sweet Potatoes from this site.
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Reviewed: Jun. 17, 2011
Made using 2 pounds of ground turkey. Kept the rest of the measurements the same. Just the right amount of flavor...no overpowering heat or heavy seasoning. We eat our burgers without the bun, so I just put the sauce on the burgers. We also grilled them. I mixed up the seasoning and put the mixture in the fridge for about an hour before forming the patties. They stayed together, no problem. Great burger recipe. Will go into the favorites folder!
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Photo by Cabinluvn

Cooking Level: Expert

Home Town: Jackson, Michigan, USA
Living In: Bangor, Wisconsin, USA
Reviewed: Jun. 13, 2011
I used the recipe for the burgers and made stuffed red peppers instead. I cut the tops off red peppers, hallowed out the insides and stuffed with them with the burger mixture. I baked the stuffed peppers at 350 degrees for about 45 minutes. Extra moisture that accumulates in the peppers can be used to baste the meat, or can by poured out of the peppers at the end. Makes 4 large, fully packed red peppers I couldn't find dry mesquite flavored seasoning mix so I skipped it.
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Reviewed: Jun. 13, 2011
Don't get me wrong, I appreciate a good turkey burger (and this is good), but I'm not sure what made this so tasty -- the burger add-ins or the sauce. I commend the submitter for not adding an egg to the burger mixture (it's a burger, not meatloaf); instead adding the needed moisture to extra lean ground turkey in the form of an onion (grating it is brilliant) as well as the sauces. But I think all of the spices and jalapeno got lost once assembled with the caramelized onions and Spicy Sweet Mayo (which could even make a flip-flop taste good). This is nothing but sloppy, messy burger goodness and I guarantee you will swear it's *not* turkey.
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Reviewed: Jun. 7, 2011
These turkey burgers were awesome!! The best I have ever had. Just the right amount of spiciness. I followed the recipe for the burgers very closely, but happened to be out of liquid smoke, so I left that out. Next time I will add it. The Spicy Sweet Mayo is so yummy, but way too much. I halved the recipe and it was still way more than you will need for 5 burgers. No problem though--it will be great on sandwiches, etc. Thanks for a great recipe!
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