The reviewer gave this recipe 5 stars. This recipe averages a 4.5 star rating.
Reviewed: Jul. 9, 2009
These are awesome!!! My husband loves when I make these. I have made them for friends and everyone raves about them!!! They are a lot better on the the stove, they are more moist that way.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.5 star rating.
Reviewed: Jun. 22, 2009
OMG! I can't believe how fantastic these were! I didn't change a thing in the directions, and they tasted like some kind of gourmet turkey burger that I would get at a restaurant. I felt like such an expert chef when I served this to my family with the recipe "baked french fries II".
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Cooking Level: Expert

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The reviewer gave this recipe 5 stars. This recipe averages a 4.5 star rating.
Reviewed: Jun. 17, 2009
Best turkey burgers ever!
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Cooking Level: Intermediate

Home Town: Ridgecrest, California, USA
Living In: Savannah, Georgia, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.5 star rating.
Reviewed: Jun. 16, 2009
Easy prep, very moist and flavorful! Cooked on Foreman grill for 7 minutes per side, grill open so it doesn't dry them out ... great to munch on cold the next day, too!
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The reviewer gave this recipe 4 stars. This recipe averages a 4.5 star rating.
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Reviewed: Jun. 9, 2009
What a great alternative to traditional burgers! I cooked mine on the George Foreman grill. I stirred the blue cheese into the mixture, as well as serving on top. I omitted the salt since there is plenty in the soy sauce. Served with blue cheese, spinach and tomatoes on top. I also tried these with just ketchup the next day with the leftovers - very good as well!
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Cooking Level: Intermediate

Home Town: Iowa City, Iowa, USA
Living In: St. Cloud, Minnesota, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.5 star rating.
Reviewed: Jun. 1, 2009
Surprisingly Awesome! I used ground turkey that was 85/15. Sauteed mushrooms and onion, used only 1 TBS of soy and 1/2 TBS of worcestershire. I probably used more than the recipe called for with the blue cheese. I did not add the salt. I brought these to a cook out - put them on a big flat skillet with tin foil covering the skillet and cooked them over an open flame. The trick to them not falling apart is to not turn them too much. Great flavor - I had brought ciabatta bread, mayo, tomato to go with them - everyone liked them better plain with no bread or condiments. Now I can see why a few reviewers said they made meatballs out of them.
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Cooking Level: Intermediate

Living In: New Boston, Illinois, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.5 star rating.
Reviewed: May 27, 2009
Our was very moist. We ended up having to cook it in the oven because we were afraid it was not going to stay on the grill. We also mixed in the blue cheese in the mixture before we cooked it. As for taste...my roommate does NOT like mushrooms. He tried a small amount and he went back for more. They are really good. I made some large patties and some small meatball size for more snacking. Overall really good. Will make it again.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.5 star rating.
Reviewed: May 26, 2009
I did as another poster suggested and cooked these on the stove, basting occassionally. I used the entire container of blue cheese and mixed it in with the other ingrediants before cooking. I also ran out of soy sauce and used one tablespoon of worcestershire sauce with one tablespoon of low-sodium soy sauce. It was very good!
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The reviewer gave this recipe 4 stars. This recipe averages a 4.5 star rating.
Reviewed: May 21, 2009
These burgers were delicious! I cooked them over the stove and they came out great. Would make these burgers at a bbq get together!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.5 star rating.
Reviewed: May 18, 2009
These were the absolutely the best turkey burgers I have ever tried. They are so moist and the flavor is wonderful. I have actually made them without the cheese to lower the calories and they were still wonderful. This is a keeper!!!
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The reviewer gave this recipe 4 stars. This recipe averages a 4.5 star rating.
Reviewed: May 15, 2009
Normally I make my turkey burgers the same way that I make my beef burgers, but this turned out much better!
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Cooking Level: Intermediate

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The reviewer gave this recipe 4 stars. This recipe averages a 4.5 star rating.
Reviewed: May 8, 2009
Loved it! Simple and the flavors blend well!!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.5 star rating.
Reviewed: May 8, 2009
This is one of my favorites. The only thing I do differently is I chop up olives to put in with the mushrooms instead of the onion (personal taste) and I add some hotsauce. Sometimes I will put half feta half blue cheese
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Cooking Level: Intermediate

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The reviewer gave this recipe 5 stars. This recipe averages a 4.5 star rating.
Reviewed: Apr. 23, 2009
I prepared these on the stovetop as one reviewer suggested and they were fantastic! Both my husband and 3-year-old daughter, who's not a great eater, loved them. Tasty and a great way to sneak the veggies in!
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Cooking Level: Intermediate

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The reviewer gave this recipe 5 stars. This recipe averages a 4.5 star rating.
Reviewed: Apr. 1, 2009
Delicious!! I used 100% turkey breast, which is usually dry and tasteless. Cut the recipe in half - made one on the George Foreman and one in a frying pan with a little oil. Both were excellent. The fry pan version was a little juicier, but the George Foreman version was way quicker to cook. Not a blue cheese fan, so I used Sheep Feta cheese - mixed a little into the burger, and put a little on top. Excellent flavor.
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Cooking Level: Intermediate

Home Town: New York, New York, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.5 star rating.
Reviewed: Mar. 31, 2009
Delish! added a thing of frozen spinach and used feta cheese instead of blue cheese
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The reviewer gave this recipe 5 stars. This recipe averages a 4.5 star rating.
Reviewed: Mar. 16, 2009
I made these burgers to test out my newly remodelled kitchen and was NOT disappointed! The flavor was bold, without being overpowering, and the patties were moist and tasty. I was stumped as to what to serve on as a side-dish. This recipe is definitely a keeper and next time I plan to make the meat into mini meatballs and serve it on a bed of mashed potatoes.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.5 star rating.
Reviewed: Mar. 16, 2009
Excellent burgers! I halved the recipe to make two burgers and followed other reviewers advice to add the blue cheese into the mix. About 1/2 cup of cheese and 1/2 cup diced onion. Along with the other ingredients in the recipe, I added just a bit of diced jalapeno (1 inch), a few dashes of cayenne, and 1.5 tsp of minced garlic. I cooked the burgers up in a skillet after they set in the fridge for about 1 hour and served with wheat buns, mayo, lettuce, and tomato. Very yummy! Will definitely make again. Just a note: the first time I made these according to recipe they were far too oniony and not too special, but when tweaked to personal taste it came out great! My husband who does not like blue cheese ate these right up. I highly recommend this recipe.
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Cooking Level: Intermediate

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The reviewer gave this recipe 4 stars. This recipe averages a 4.5 star rating.
Reviewed: Feb. 18, 2009
the concept was very good, but we switched it up a bit. pre-cooked the mushroom and onions to carmelize them a bit, and also mixed blue cheese into the meat mixture instead of on top. was a little heavy handed with the blue cheese. served them on chibatta bread to soak up the juices. hubby though they were yumm-o, i though they were a little blue cheesey. i think if you looove blue cheese, add it right in with a heavy hand. if not, add to the top of the burger as called for so it's not so pungent!
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Cooking Level: Expert

Home Town: Hamilton, New Jersey, USA
Living In: Bordentown, New Jersey, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.5 star rating.
Reviewed: Feb. 3, 2009
I minced the onion and mushrooms in the food processor and sauteed them slowly in a bit of vegetable oil before adding to the meat. Also substituted about 1 T Worcestershire for the soy sauce. Cooked on stove top and added blue cheese on top. Very moist, very tasty, but next time I will try mixing the cheese into the meat as well.
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Cooking Level: Intermediate

Living In: Round Rock, Texas, USA

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