Juicy Turkey Burgers

Friday 22 April 2016

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We had the Sister Missionaries over for supper one night last week.  I cooked turkey burgers for them and they were just thrilled.   These are the simplest and juiciest turkey burgers ever!  Why are they so juicy?  Because of the secret ingredient . . .  and to find out what it is read on . . .

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The burger mix itself is quite simple . . .  just ground white lean turkey breast meat and a mix of herbs and spices . . .  which could have a tendancy to be dry all on their own.   The magic happens with the addition of an egg and some cream, but that's not all . . .

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I like to tuck a tiny pat of butter in the middle of the burger mixture and then cover it over so it is enclosed . . .  that way when you bite into them, you get a nice little splosh of juicy butteriness . . .  kind of like a turkey burger kiev I suppose, except it's not garlic butter, just ordinary butter . . .

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But having said that I am thinking a tiny pat of garlic butter would be very moreish and delicious and I am wondering why I never thought of that before.  That would be so good.  I guess I will have to try it next time!

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In the meantime do enjoy these burgers with all of your favourite toppings/garnishes.  I like thinly sliced purple onions, mayonnaise, lettuce and tomato and sometimes I make up a mix of cranberry catsup, which is also a tasty addition. (Equal parts of cranberry sauce and tomato ketchup.  Don't wrinkle your nose . . .  it's very good!)   A slice of strong cheddar gets melted over the top of the burgers.

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*Simple Turkey Burgers*
Makes 6

These turkey burgers are filled with flavour and very juicy, due to a secret ingredient.  I mix these together early in the day and shape, then chill them until I am ready to cook them. 

1 1/2 pounds lean ground turkey breast meat
1 large free range egg, lightly beaten
1 1/2 TBS cream
salt and black pepper to taste
1/8 tsp each powdered sage, dried thyme, dried marjoram and dried rosemary leaves
pinch ground nutmeg
1 heaped tsp dried parsley flakes
1 tsp onion powder
3 TBS cold butter, cut into 6 flat pieces
6 slices strong cheddar cheese
6 soft white buns
other burger toppings as desired 

Put the ground turkey into a bowl.  Put all of the herbs and seasonings into a small bowl and rub together.  Stir in the cream.   Add the cream mixture and the beaten egg to the turkey and mix well together with a fork.  Divide the mixture into six even bits.  Shape each into a ball.  (It will be a bit tacky, but don't worry about that)  Push a piece of butter into the centre of each ball, and then bring some of the turkey over it to cover and enclose it completely.  Press the turkey ball flat into a flat patty, and place each burger (patty) onto a cling film lined plate. Cover and chill for several hours.   

When you are ready to cook them remove from the refrigerator.   Heat a large skillet.  Spray with low fat cooking spray.  Add the burger patties and cook for about 4 minutes per side, until nicely browned and cooked through.  Add a slice of cheese to the top for the last few minutes to melt.   Serve in soft white buns along with your favorite burger toppings on the side.

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Bon Appetit!


  1. Love turkey burgers Marie and this look delicious !!
    Nice pictures <3

    1. Thanks very much Gloria! I love turkey burgers also! xo

  2. What a really clever idea with the butter pat in the middle. You are always so innovative. I have no turkey, but I do have chicken, so I'm going to give this a go ... with garlic butter of course :-)

    1. You are in for a real treat. I am going to make some more soon and use garlic butter as well! Mmmm... maybe with some Parmesan Cheese and a tomato relish. Turkey Parm deconstructed!

  3. I have made your pork ones.the little butter enclosure sounds divine madame..the pork nes were fantastic.
    Genius you.

    1. I'm going to try garlic butter next time Monique! I know the butter kind of takes away from the healthy aspect of using ground lean turkey, but . . . at least they aren't dry! ;-) xo


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