Turkey Burger combines the ground lean protein with bold flavors to delivery juicy patties that pairs well with hamburger buns and toppings or can be a meal by itself!
Turkey meat is a nutrient-rich protein that is lower in fat and calories. It can be used in variety of cooking methods, including stove top, oven, microwave and grill. The naturally mild taste of turkey combines readily with different seasonings, making it an ideal choice for different cuisines.
I like experimenting with ingredients and flavors and this recipe brings together a couple of bold sauces.
Flavor of this gluten-free condiment is tangy, savory, sweet & salty. A major reason I included it in my patty! It works best as a marinade, condiment in soups, stews or sandwiches.
This sauce gives a umami flavor to your recipe and can prompt you to use other ingredients to a minimum.
A distant cousin (if I may call) would be Soy sauce…if you don’t have Worcestershire sauce on hand, substitute it with Soy sauce.
An Indonesian Chili paste made up of crushed raw red chilis, a little vinegar and salt.
It’s immensely bold in flavor and it’s like adding fresh chiles.
Found in Asian grocery stores or in the Asian section in most grocery stores.
You can substitute by adding Sriracha or red chili powder or cayenne or crushed red chili flakes.
Cumin, Paprika – To give depth and smokiness to the patty
Cilantro, Ginger – To add freshness
Onions, Garlic – To add sweetness & a dash of pungent and spiciness
Bringing the burger together
The succulent patties can form a delicious burger by grilling buns and adding an array of condiments. Below, I have included what constituted my burger.
You can also pair the patty with Guacamole, greens, onions and tomatoes for a gluten free meal!
It’s best served straight from the grill but you can refrigerate these patties for 3-4 days.
If you’re not going to use them immediately, grilled patties can be packed/ wrapped separately with cling film or snack zip lock pouches and stashed in larger gallon freezer bags and frozen for 3-4 months.
- Sauté Pan
- Grilling Pan
- Mixing Bowl
- Cling wrap
- 1 lb Ground Turkey I prefer using Pasteur raised, but leave it to your choice
- 2 tsp Worcestershire Sauce
- 2-3 tbsp Sambal Oelek adjust based on your heat preference
- 1/4 cup Cilantro chopped
- 1 inch Ginger grated/ finely minced
- 2 cloves Garlic
- 1/2 cup Onion chopped. Use Red or Yellow Onion
- Olive oil
- 1 tsp Cumin
- 1/2 tsp Smoked Paprika for smoky flavor
- Salt to taste
- 4-5 Burger buns/ Hamburger buns
- 4-5 slices cheddar
- 1/4 cup sour cream use mayo instead. mix it with 2 tsp sambal oelek
- Grilled red onion slices
- Roma tomato slices
- Baby Spinach or Arugula (for peppery taste) or Butter lettuce
- Heat a sauté pan and coat it with olive oil. Add chopped onions and season with salt. Cook the onions for 5-7 minutes or until soft and translucent.
- Now add garlic. Cook for 1-2 minutes and remove from heat. Keep it aside to cool.
- In a large mixing bowl, combine ground turkey, worcestershire sauce, sambal oelek, cilantro, ginger, cooked (cooled down) onions and garlic mixture, cumin, paprika & salt (if desired).
- Using your hands, squish and mix well and drizzle over some water (if desired) for additional moisture.
- Cover and refrigerate for 30 mins to 2 hours. This will help flavors to develop and also bind the patty well.
- Make and cook a little tester patty to be sure the turkey is well seasoned. Reseason if desired. If you feel the patty is missing heat or salt add a dash of sambal oelek or salt.
- When the burger mix is seasoned properly, make 4-5 equal sized patties.
- Heat a Grilling pan or sauté pan, bring it to medium high heat and coat well with oil.
- Place the burger patties in the pan. Be sure not to over crowd the pan. You can always work in batches.
- Cook the patties 6 minutes each side.
Assembling the Burger
- If using cheese, place the cheese slice over the patty (once it's fully cooked) and cook for another 1 minute.
- Simultaneously, grill the buns and red onions.
- Spread each side of the grilled bottom bun with sour cream+sambal oelek mixture. Place the patty with cheese over the mixture. Top it with tomato, grilled onions and greens (spinach/ arugula/ lettuce).
- Close up the burger, give it a little squish and enjoy!
- If you want to skip the gluten, place the patty over lettuce, drizzle sour cream+sambal oelek mixture, garnish with tomatoes and grilled onions, close it with another lettuce & enjoy!
- Optionally, you can pair the patties with sour cream+sambal oelek mixture, spinach or arugula, tomatoes and grilled onions. Enjoy!