Sometimes simplest is best, and in searching for a flavorful alternative to the beef burger, I do declare, I’ve cracked the code! These Rosemary Turkey Burgers hit the spot! Honestly, these were so tasty, and juicy, even my picky burger gal loved them! The key is to not overcook, and don’t skimp on the flavor bomb additions: rosemary (fresh if you can), salt and lemon pepper.
You can:
- make these ahead of time
- freeze them to have on-hand at a moments notice
- make them into meatballs and add to some pasta with a little fresh tomato sauce, yum!
One of the best tips I can give you is to purchase a good digital instant read thermometer. A good thermometer takes the guesswork out of the ‘Is my food cooked properly?’ question. I use it multiple times a day, and it really has made my meals turn out better. For these burgers, you want to cook to an internal temperature is 155-160 degrees.
Ground meat buying tip: never, please never, buy ground meat in a tube. You know the stuff I’m talking about, they stuff with a picture of a perfect looking burger on the wrap, but you open it and it looks like dog-food (sorry for the analogy) now do you see why? Read ingredient labels, good ground meat will have these ingredients: turkey, or chicken, or …
Wondering what those gorgeous green jewels are on that burger? Micro-greens! yes, micro-greens are my latest ‘can’t get enough’. Loaded, I mean completely loaded with nutrition and vitamins. They are just baby veggies, (kale, pea shoots, broccoli, the list goes on) the version above are kale micro-greens, and they add the perfect crunch to a burger, or stir-fry, or sandwich. These are from Morning Sun Farms, they are located in northwestern Wisconsin, they really pack a punch for the price, give them a try!
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Rosemary Turkey Burgers
- Prep Time: 15
- Cook Time: 15
- Total Time: 30 minutes
- Yield: 4 1x
Description
Are you a gotta have melted cheese on your burger person? I’m one of those strange ones who likes the cheese only melted by the heat of the cooked burger and toasted bun. Call me nuts, but that’s how I roll.
Ingredients
- 1.25# ground turkey or ground chicken*
- 1 tablespoon Penzeys Dried Shallots (or 2 tablespoon of grated onion from 1/2 medium onion**)
- 1 teaspoon fresh rosemary, finely chopped
- 1/2 rounded teaspoon kosher salt (affiliate link)
- 1/2 rounded teaspoon lemon pepper*
- 1 tablespoon parmesan cheese, finely grated (optional, but tasty)
- 2 teaspoons olive oil for pan (you will need to thinly coat the entire surface of the pan)
- 4 whole wheat burger (or get dinner buns, they are smaller if you are trying to watch cals)
- 4 slices sharp (or very sharp!) cheddar cheese
**Grate the onion (to get 2 tablespoons, it will take about 1/2 medium onion) on the large holes of a grater. You should have about two tablespoons of grated onion discard the juice from grating.
Instructions
Place turkey, shallot (or onion**) in a bowl with rosemary, salt, and lemon pepper and parmesan. Using a fork, mix together well. Shape into four patties — the mixture will be quite loose — press the meat into ½-inch or so, thick patties. Put the patties on a sheet of waxed paper and pop in the freezer for about 15 minutes (this makes them much easier to handle, to be a little bit frozen).
You may also place in a zipper bag, remove the air and freeze for up to 1 month. Be sure to label what’s in the bag, you think you’ll remember, but, um, you won’t.
Preheat a cast-iron pan over medium-high heat until good and hot (about 7 minutes, yes 7). Add the oil and the turkey patties. Cook the patties about five minutes on each side. Serve on buns (lightly toast the buns if you like), with cheese (melt it if you like) and condiments of your choice.
These burgers are amazing with caramelized onions on them. Use the recipe from my French Three Onion Soup for how to cook the onions.
Dried rosemary may be used, but only use about 1/2 teaspoon.
Check the salt content in your lemon pepper, or purchase a salt-free version.
Notes
* You may use burger with added fat/dark meat if you prefer, just be sure there are no added fillers or preservatives in the meat.
I love Breadsmith Whole Wheat Mini-Sandwich buns in lieu of the larger hamburger buns. Really, it’s plenty of bun for this burger or any burger.
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