Reviewed: Jun. 9, 2008

These were fabulous! I added a bit more blue cheese and then served them on rolls with a tiny amount of mayo and some hot wing sauce...SO yummy! I cooked them on a flat pancake griddle that covers two burners so I was able to make all four patties in one batch. Quick and delicious! Thanks so much!

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ROBSGAL1

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Reviewed: Jun. 7, 2008

These were really good, but didn't taste much different than a regular burger with all the trimmings.

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IRISHDAUD

Cooking Level: Expert

Home Town: Camp Hill, Pennsylvania, USA

Living In: Denver, Colorado, USA

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Reviewed: Jun. 4, 2008

I have got to say that this was the best turkey burger I have ever eaten!! Hubby and I loved these burgers. I had a large grilled leftover portabello mushroom which I used and finely chopped. I also added some sauteed vidalia onion and garlic. Used reduced fat blue cheese and the flavors were just fantastic. The burgers were juicy and you would get these little pockets of yummy blue cheese while you ate it. A true winning recipe for us. Thanks for sharing!!

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SLJ6

Cooking Level: Expert

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Reviewed: May 25, 2008

We have made this recipe twice now and absolutely love it. The first time I sauteed the mushrooms and onions, but the second time I didn't--which we liked much better. We also used 1/2 cup blue cheese and mixed it right into the meat with the other ingredients. I also put the patties in the refrigerator for a couple of hours before they are to be grilled. I think this helps keep them together better. Bottom line: Very quick, easy, and delicious. My 2 year old daughter even gobbles hers up!

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EBJONES

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Reviewed: May 24, 2008

This is an exceptional turkey burger recipe. I did as others recommended and mixed the blue cheese in with the ground turkey. It was reduced fat blue cheese and made no difference in the taste. We topped them off with fresh spinach and a drizzling of homemade buffalo sauce. The burgers turned out so tasty and moist. This is my hubby's new favorite recipe. We will be making these often!

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OAKWOOD1018

Cooking Level: Expert

Home Town: Manvel, Texas, USA

Living In: Austin, Texas, USA

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Reviewed: May 24, 2008

This is an excellent recipe - thank you for sharing! I took tips from others and stuck these babies in the freezer for about 10 minutes prior to grilling, and everything held together wonderfully. I had made them thick, so I used a little meat thermometer so I could tell when they were done without having to slice into them. (I also mixed the cheese right into the patties. Not sure it made a difference one way or another, but it was yummy.) These burgers need no condiments, although I did spread a little honey dijon on the bun, because I do love mustard. I served these with the Apple Cole Slaw recipe available on this site, and it was one delicious spring-time meal. This recipe is a keeper!

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Phfft

Cooking Level: Intermediate

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Reviewed: May 23, 2008

I loved this recipe. I found reduced fat blue cheese that was wonderful and alound me to add more that suggested.

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Cherrybelle

Cooking Level: Expert

Living In: San Ramon, California, USA

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Reviewed: May 17, 2008

This was a really good burger! Tastes great as written, but even better with a few adjustments - I took a hint from different turkey burger recipe and added 1 tsp of oil to the meat mixture (I chose to use EVOO). I also put the formed patties on plastic wrap and then into the freezer for about 10-15 min. before cooking, and I have never seen a turkey burger hold up so well! This is a very versatile recipe, and I'm about to email it to a bunch of people - Thanks for the post! ADDED NOTE: make these on the indoor grill (George Formen type). We have made these on the indoor and outdoor grill, and outdoor, they shrink away to nothing and dry out - indoors they are really moist and wonderful!

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lilamonster

Living In: Castle Rock, Colorado, USA

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Reviewed: May 13, 2008

These burgers are great, so nice to have something diferent to the traditional burger. i did add an egg to bind, and add the cheese to the mixture, and lots of it too ! A bar b q favourite ! thanks !

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nicola

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Reviewed: May 5, 2008

I did change a couple things in this recipe. I used hamburger and only 2 whole slices of onion instead of a whole one. I thought a whole onion would take over the other flavors. I used Feta instead of Blue Cheese only because that was all I had. I'm sure the Blue Cheese is just as good! I may have used about a 1/2 cup of the Feta too. I too mixed all the ingredients together and then grilled them. I would definately make these again. My family really enjoyed them. I think mixing the mushrooms in the hamburger really kept them moist.

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Addie

Cooking Level: Expert

Living In: Imperial, Missouri, USA

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Reviewed: May 4, 2008

This was a really amazing recipe! Changes I recommend: 1. Sautee Mushrooms and onions for ~5minutes in a bit of olive oil before adding to meat (don't let them get too tender) 2. Omit kosher salt (it's not neccessary with all of that soy sauce) 3. Add 1/4 tsp. hot chili flakes 4. Mix blue cheese right into patti mixture 5. Remember that the patties are soo flavourful in themselves, you hardly need to add any condiments to your burger! Cheese buns are great with this recipe.

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amberations

Cooking Level: Intermediate

Home Town: Victoria, British Columbia, Canada

Living In: Calgary, Alberta, Canada

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Reviewed: May 2, 2008

We put 4 oz blue cheese inside the burger and no mushrooms. Still very good on the george forman. Make sure you buy good blue cheese for the flavor.

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SweetTooth

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Reviewed: May 2, 2008

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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Sarah

Cooking Level: Intermediate

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Reviewed: Apr. 30, 2008

I didn't use the mushroom, and I used marinated blue cheese crumbles. I also mixed the cheese into the meat, as others have done. This is a very tasty burger indeed. I will make again.

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njmom

Cooking Level: Intermediate

Home Town: Middletown, New Jersey, USA

Living In: Sayreville, New Jersey, USA

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Reviewed: Apr. 26, 2008

This recipe was ok. It needs some work. I followed it to the "T" and the burgers fell apart on the grill, even though I mixed them well and oiled the grate before I put them on it. Second, the blue cheese overwhelms any flavor in the burgers - too much blue cheese. We ended up putting a lot of mustard on the bun to mask some of the blue cheese flavor. And that's saying something, since I LOVE blue cheese!

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Scuuster

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Reviewed: Apr. 25, 2008

These were very yummy and suprisingly incredibly moist. I steamed the onions a bit before mixing with the meat just so they definaley wouldn't be crunchy when you bit into the burger. I also made them on the stove rather than the grill and added some garlic, Montreal Steak seasoning and mixed a bit of the bleu cheese crumbles into the meat as well as melting some on top. I made these for dinner last night and froze the patties that I didn't heat up and my husband is already asking when we're going to have them for dinner!! And he's typically a beef eater! Yum!!

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FUN DAWN

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Reviewed: Apr. 24, 2008

I made this recipe using a mix of blue cheese and feta crumbles just mixed in with the rest of the mixture and grilled on the George Forman. I also used canned mushrooms since I did not have the fresh on hand. Served on toasted sourdough bread. My family absolutely LOVED these burgers! Said they can't wait to have them again!

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Wendy

Cooking Level: Expert

Home Town: Lakewood, Colorado, USA

Living In: Austin, Texas, USA

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Reviewed: Apr. 24, 2008

OK--these were AWESOME! Full of flavor and very moist! Hubby & I both agreed we will def. be making these again, most likely for our summer picnic for everyone to enjoy. We followed the directions as is.

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Kelly

Cooking Level: Intermediate

Home Town: Middletown, Maryland, USA

Living In: Chambersburg, Pennsylvania, USA

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Reviewed: Apr. 23, 2008

These were awesome - on the grill. Just flip once to keep them together. ANOTHER TIP: Most ground turkey comes in a 1-1/4 pound package. Scale the recipe to 5 servings to get the right ingredient amounts & mix VERY well. Then shape into 6 round balls, packing them tightly. Flatten slightly into thick disks and place gently on the hot grill. I have made these several times this way and have not had a problem. I always mix in the blue cheese. Love these more than hamburgers!

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