These turkey burgers are one of my favorite recipes that I have created so far. They’re incredibly juicy and flavorful! The first time that I made them was for a game night and potluck dinner with my friends. I served them topped with fresh arugula and grilled onion slices, and they have been a staple in my house ever since.
Turkey is naturally a leaner meat than beef, so when making turkey burgers you have to add ingredients in order to supplement the moisture that fat provides for beef burgers. Because of this, I add a few tablespoons of extra virgin olive oil and lots of smoked gouda, cut into small pieces so that each bite oozes with cheese. It is divine! Coupled with spices, fresh chilis and sauteed onions and garlic, I have to say this is my favorite burger hands down. 9 times out of 10, I snack on at least one patty before the rest reach the table. They’re just that good.
Turkey & Smoked Gouda Burgers
Makes about 12 burgers
Time: 30 minutes
1 1/2 lbs ground turkey meat
1 whole onion, diced, plus 2 onions, sliced into 1/2 inch slices
4 medium-sized garlic cloves, minced
2 fresno chilis*, diced
5 slices of smoked gouda cheese (or about 6 oz), cut into small pieces
1/2 tbsp chopped fresh basil leaves
2 tbsp extra virgin olive oil
1/2 tsp smoked paprika
1 tsp onion powder
2 tbsp onion soup mix
Butter + EVOO for cooking, S&P
Heat a large sauté pan over medium heat. Add 1 tbsp butter + 1 tbsp olive oil. When the butter has melted and the pan is hot, add the diced onion. Sauté until the onion is transluscent and then add the 4 minced garlic cloves and stir. Sauté for one more minute and then transfer onion and garlic to a bowl to cool.
While onion and garlic are cooling, put all of the remaining ingredients into a large mixing bowl. You can also add any of your favorite spices here (in addition to the ones already listed). When the onion and garlic are cool enough to touch, add them to the mixing bowl and mix together all ingredients. Form into patties. Heat the same pan from earlier on medium-low heat and lightly oil with EVOO. When the pan is heated, add as many patties as the pan will fit. Cover the pan and check in 5 minutes. Monitor the burgers (try to keep them covered as much as possible) until one side is browned, and then flip the burger and cover again. Use a meat thermometer to determine when the burgers are done.
While the burgers are cooking, take the 1/2 inch onion slices and coat each side with olive oil, salt and pepper. If you have your grill on, you can grill the onion slices (my preferred method). If not, you can heat a grill pan or skillet on high and quickly sear each side of the onion to lightly cook it.
If you are grilling your buns, do so now. Top each grilled bun with one burger patty, one grilled onion slice, and fresh arugula. Enjoy!
If you could eat this burger with any sauce in the world, what would it be?
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