Homemade Turkey Burgers

I’ve never made turkey burgers before, I usually just buy frozen. So when my dad invited us over for a barbecue, I decided to give it a try. My sister was visiting from out of town and she tries to eat only organic meat, so when we were wandering around whole foods we decided to splurge and buy some organic ground turkey from the deli. We got half dark meat, half light meat and used a recipe that I was able to find online.

organic-turkey-whole-foods

This recipe serves 4 to 6 people.

Our only change to the original recipe  was to use ritz crackers in place of bread crumbs and dried parsley over fresh; (just because that’s what we had on hand). Oh, and a little extra garlic!

spices

raw-patties

turkey-cheeseburger

Homemade Turkey Burgers

Ingredients

  • 1-1/2 pounds ground turkey
  • 2 tablespoons seasoned bread crumbs
  • 2 tablespoons finely diced onion
  • 1 egg whites, lightly beaten
  • 2 tablespoons chopped fresh parsley
  • 1 clove garlic, peeled and minced
  • 1/2 teaspoon salt
  • 1/8 teaspoon ground black pepper

Instructions

  1. Mix all the ingredients in a bowl and form 4-6 patties.
  2. Cook until the internal temperature reaches 180 degrees F.

We grilled ours on the barbecue somewhere around 4 minutes per side. You can see the color change pretty well and can tell when it’s time to flip them. The last few minutes, we added cheddar cheese on top and toasted our buns. Top with whatever else you like! YUM. They were moist and hearty! Plus my toddler gobbled his up!

toddler-all-done

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About Becky Nimoy

Becky Nimoy is a Southern California native, residing in the small but lively Los Angeles port town of San Pedro, along with her high school sweetheart and husband, two baby boys (ages 2 years and 2 months), and their 3 cats. When she can manage it (having two boys is rough!), she loves to draw, bake, repaint the rooms and work in the garden. In her spare time she and the boys like to explore the many parks that San Pedro has to offer and hike on the horse trails of the Palos Verdes Peninsula. She is passionate about all things chocolate, eating organic as much as possible and using cloth diapers on her kids. She holds a B.S. in Art History from UCLA and a professional certificate in Interior Design through UCLA Extension. She freelances as an architectural draftsman and stationery designer.

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