"These burgers are great on the 'que' or indoors. Dress them up as you like, even on a whole wheat bun. Baked garlic home fries go great with it! Serve with the 'works': lettuce, tomato, avocado, sprouts, onion, mayonnaise, mustard, ketchup, etc." — Kym 22
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1 1/2 pounds
1 (1 ounce) package
dry onion soup mix
ground black pepper
1 1/2 tablespoons
egg, lightly beaten
hamburger buns, split
Really great recipe and used many times. My recommendation is (combining many other recommendations): make sure you get the amount of turkey right. Many times people complain it’s too salty, but if you’re sure to get the right amount of turkey (which is 1 ½ lbs.) , it should be about right. Use about 1 and 3/4 lbs. of turkey (or hamburger!) instead of the recommended 1and ½ lbs., if you tend to be weary of salt. Cooking at a nice medium low heat does help if you are using leaner meat, otherwise the outside can get overdone. Definitely consider freezing the remaining patties in the freezer! They are GREAT to remove in the morning and throw on the grill for a quick meal later on.
way way too salty. Tasted like onion soup mix burgers.
Excellent recipe...my 11 year old son...very picky eater...really enjoyed this. I used Lipton Onion Roasted Garlic dried soup mix...didn't need to add any other garlic. Took the advice of another reviewer...cooked this very low on the BBQ to make sure it cooked all the way through without burning the outside...great idea. This is a keeper. Thanks Kym22
Quick, easy and tasty! So good that you might defeat the purpose of low-fat cooking by eating more than you should. I speak from experience.
Though I used extra lean ground turkey, the burgers still remained quite moist. If you use extra-lean ground turkey, be careful with your heat. Too much heat will burn the outsides of your burgers if you are working with extra-lean turkey. I added some low-fat Swiss cheese and with relish, ketchup, mustard and onions - this was a Friday night feast! To add to the healthfulness of the recipe, I used eggbeaters instead of an egg and whole wheat hamburger buns. I will have this recipe again and again.
Very flavorful and easy to make. I made up a big batch shaped them into patties and froze the ones I didn't need. Those cooked up prefectly a week later.
We used to eat turkey burgers all the time and I got tired of how flat and boring they were. These were excellent - tasty and juicy! I used 2 lbs of turkey (I could only find 1 lb packs at the store), 2 eggs and 2 heaping tsp of minced garlic and got 10 burgers - I can't wait to finish them off!
These were great! First time making turkey burgers-- didn't change a thing and was NOT too salty. They were moist and I even used the 99% fat free grd turkey breast. Definitely a keeper recipe! Thanks for sharing.
My picky family raved about this recipe last night! It's rare when we all agree! I used an egg white instead of whole egg, like suggested earlier. Also, put a slice of canadian bacon and pineapple ring with some fat-free mayo! Yummy hawaiian turkey burgers! This recipe will be enjoyed for years to come!
* Percent Daily Values are based on a 2,000 calorie diet.
Seasoned Turkey Burgers
Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
Calories from Fat: 102
These turkey burgers are so tasty, you may just give up beef for good.
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