I got the inspiration for this recipe from two sources: this blog post over at Kalyn’s Kitchen, and a recent Anne Burrel show on Food TV, in which she featured turkey burgers.  Ground turkey is a great basic ingredient to play with because it’s naturally low in fat, but exactly what makes it good has the potential of creating trouble.  As Anne herself said in the show, she’s had plenty of bad turkey burgers in he lifetime, and so have I.  The trick is to season the meat well, and increase its overall moisture.

(from the Bewitching Kitchen)

1 + 1/2 pounds ground turkey
1/8 cup soy sauce
1/2 Tbs Sriracha sauce
2 tsp grated ginger
1/4 cup cilantro leaves, chopped fine
1 egg, beaten
2 green onions, white and light green parts, minced
about 2 Tbs water
a few Tbs bread crumbs, if needed
salt and pepper

In a large bowl, mix all the ingredients except the bread crumbs, try not to overwork the mixture or the patties will be too tough.  This won’t be like a regular beef hamburger type mixture, the goal is to end up with more moisture.  Once all is combined, if the mixture is too loose to form as a patty, sprinkle breadcrumbs and mix again.   Form 4 patties, and place them over parchment paper on a baking sheet, place them in the fridge for 30 minutes to firm up slightly.

Cook them on a hot griddle smeared with a little olive oil until golden brown and completely cooked through.


to print the recipe, click here

Comments:  I doubled the recipe to have enough patties to freeze for lunches during the week,  but I’m giving you the amounts for 4 patties only.  These cannot be made on a grill, they are too delicate and work much better on a griddle or a non-stick frying pan.

They are very flavorful and moist, the ginger is a prominent flavor, I thought the Sriracha could be increased, but Phil has less fondness for it than myself, so I decided to use a light hand with it.  Feel free to add more.  They can be enjoyed by themselves, with a salad, or as a regular burger with toppings of your choice.  I made some sauteed mushrooms that were a great match, and we added juicy tomato and avocado slices.   A substantial, but not over-the-top weeknight dinner.  😉

ONE YEAR AGO: Sourdough English Muffins

TWO YEARS AGO: Kaiser Rolls

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    • Kalyn, I ended up dousing my burger with Sriracha, I am addicted to the stuff, cannot seem to have enough! Such great flavor, the heat is secondary, I think… my favorite hot sauce, although I also love Cholula.

      thanks for stopping by to say hello! 😉


  1. They look like they’d be very tasty. I make something similar but with ground chicken thighs and breasts. Cilantro is a no-no for me … I’m one of those people to whom it tastes like scented soaps smell … but I’m sure parsley would be a decent substitution.


  2. I’ll have to try this next time I make turkey burgers. We just grilled some up the other day to freeze for when we need a quick school night meal. I’m going to give this seasoning mixture a try next time.

    On another note, I’m glad things have gotten a little better with the pups. I can’t even imagine how hard this has been. It’s never fun when there’s a challenge of this nature. There’s so much that is out of your control and just left up to time.


    • de fato, Angela, peru no Brasil e’ mesmo comida natalina, dificil achar carne moida de peru. Creio que frango e’ mais facil achar, mas por algum motivo eu prefiro peru, me parece ter um gostinho mais apropriado para esse tipo de receita.


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