Actually Delicious Turkey Burgers

These turkey burgers are so tasty, you may just give up beef for good. See more

READY IN 30 mins

Actually Delicious Turkey Burgers

Read Reviews (1296)

"This is a simple and delicious recipe. After making them the first time my husband said 'no more' to beef burgers. These are really good - any cooking method may be used, and they freeze very well. The recipe can also be used for meatballs or meat loaves." — Trudi Davidoff

Directions

In a large bowl, mix ground turkey, seasoned bread crumbs, onion, egg whites, parsley, garlic, salt, and pepper. Form into 12 patties.
Cook the patties in a medium skillet over medium heat, turning once, to an internal temperature of 180 degrees F (85 degrees C).

Kitchen-Friendly View

PREP 15 mins
COOK 15 mins
READY IN 30 mins

Reviews More Reviews

Most Helpful Positive Review

Jul 01, 2006

Delicious, but needed enhancements. I added 1/2 cup finely chopped red bell pepper, 10 shakes of Worcesteshire, more garlic, seasoning salt, splash of light soy, dried parsley, a whole egg not just the white. (For those that say your patties fall apart..I have a trick...You add the yolk of the egg as it helps to hold the mix together even when you have them flat as possible. Also put a light coating of flour on the patties just before you cook them ensuring that you shake off the excess flour. The flour helps form a light, crusty exterior and holds the patty and makes it easier to flip.) The egg yolk and extra bell pepper meant I had to add more breadcrumbs and for those who say their mix is sticky, you should probably add more crumbs anyway. How well they hold together in you hand is how well they hold on the pan. Juicy and very tasty.

—AUSSIEMUM1

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Most Helpful Critical Review

Jun 16, 2007

If you are thinking about making these on the grill, DON'T!!! I grilled them and about half of them "melted" through the grates.

—Amy!

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1,789 Ratings

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Jan 29, 2004

I grilled these on my George Foreman grill, however, I was concerned that the grill would cook the burgers too fast (no heat control). So what I did was put the burgers on the cold grill, then plug it in. 15 mins later, the burgers were perfect! I cooked three and froze the rest...can't wait to see how they turn out!

—ACB2424

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Jan 27, 2004

I am on a low cholesterol diet. I am also a carnivore. I love meat, but have been trying to cut down on fats & load up on fruit, veggies and the occasional red meat. I found this recipe to be really good with the following additions: 1) added a few drops of hickory seasoning liquid smoke 2) add a few drops of Worcestershire sauce, 3) add a small, plastic package of soy sauce, leftover from a Chinese restaurant. This will guarantee that these babies will taste like beef. I tried this on my equally carnivorous roomie, who proclaimed that due to my dilgent efforts, some can be fooled into thinking they're eating a Quarter Pounder, no cheese, extra onion. Speaking of onion, shred fine with a shredder. I used parsley from my garden. Good going, Trudi!

—OSKRWILDE1

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Jan 29, 2004

These burgers were scrumptious! I'd take them any day over regular hamburgers! (The husband, who's a big turkey fan, adored them too). When I made them, I substituted onion powder for chopped onion, left out the garlic, and added a few tablespoons of soy sauce, a couple teaspoons of worchestershire, and a few shakes of hot sauce. I also used Lawry's seasoning salt instead of regular salt. And I used italian-style bread crumbs. I put these on the grill, and sprinkled a little garlic powder and a little more worchestershire sauce on them as they cooked. I served them topped with lettuce, red onion, ketchup, and mustard, and they were so flavorful and juicy! Some other users said they added mushrooms to keep the burgers from being dry, but i found that the worchestershire will do the job just fine, and adds better flavor!

—LAYZIEBABY

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Apr 13, 2007

Delicious! I used fresh bread crumbs (this helps with the dryness problem others complained of) and seasoned it with a little bit of Italian seasoning. They were really juicy. I was also careful to shape them gently (with a slight indentation in the center so that it would not "puff") and not press down on them during cooking, so they retained more juices.

—chavela22

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Jan 29, 2004

I have now made this recipe twice, and it was delicious both times. The first time I had enough left over to make a meatloaf as well. I combined some tomato sauce, brown sugar, salt and worcestshire sauce and poured it over the loaf in the pan before baking it. It was great. I would highly recommend this recipe to someone who may have tried turkey for burgers, but were turned off by the bland texture and taste. This recipe overcomes all those issues, and is lowfat and healthful, too. Thanks for the recipe.

—Paula

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Jan 27, 2004

I add a generous sprinkle of McCormick's Montreal Steak Seasoning on top of the patties, and they are perfect. Works well for turkey or beef. Also, I used Egg Beaters, and could not tell the difference.

—MARISSAW

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Nutrition

Calories
183 kcal
9%

Carbohydrates
2.3 g
< 1%

Cholesterol
90 mg
30%

Fat
9.5 g
15%

Fiber
0.2 g
< 1%

Protein
20.9 g
42%

Sodium
354 mg
14%

* Percent Daily Values are based on a 2,000 calorie diet.

Nutritional Information

Actually Delicious Turkey Burgers

Serving Size: 1/12 of a recipe
Servings Per Recipe: 12
Amount Per Serving
Calories: 183
Calories from Fat: 86

% Daily Value *
Total Fat 9.5g 15 %
Saturated Fat 2.6g 13 %
Cholesterol 90mg 30 %
Sodium 354mg 14 %
Potassium 292mg 8 %
Total Carbohydrates 2.3g < 1 %
Dietary Fiber 0.2g < 1 %
Protein 20.9g 42 %
Sugars 0.3g
Vitamin A 2 %
Vitamin C 3 %
Calcium 3 %
Iron 16 %
Thiamin 7 %
Niacin 62 %
Vitamin B6 26 %
Magnesium 9 %
Folate 8 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.