I have been making these burgers for the last year and they are juicy and incredibly flavorful. Make these and say goodbye forever to boring turkey burgers. In fact, personally, I will take these over a beef burger any day. I’m serving these with Israeli couscous, roasted asparagus and a fresh fruit salad with Mandarin Napoleon Brandy .
I am giving measurements below to give you a starting place but normally I just eyeball everything except for the bread crumbs. Do not skip the breadcrumbs. They give the burger just the right mouth-feel, giving that lovely caramelized char that a good burger has. Please note that NO EGG is needed as a binder for these burgers.
These burgers are also delicious with a simple tahini or yogurt sauce. While normally I like 1/3 pounds of ground meat per burger, I only need 1/4 pound here because of all of the wonderful other ingredients. I like to make enough for left-overs because even reheated in the microwave these burgers stay moist and delicious.
Lisa’s Mediterranean Turkey Burgers
Yield: 6 burgers
1.5 pounds ground turkey, preferably 93% lean
1/3 cup finely chopped onion, shallot or scallion
1/3 cup sun-dried tomatoes, coarsely chopped
1/3 cup sweet, roasted red pepper, coarsely chopped
1/4 cup chopped parsley or cilantro
1/4 cup lightly toasted pine nuts
4 ounces coarsely crumbled goat or sheep’s milk cheese – a feta or even something a bit creamier like a chevre will work
1/4 cup fine dried bread crumbs
1/2 Tablespoon Harissa – green or red (optional)
3/4 teaspoon Kosher salt
1/4 teaspoon Aleppo pepper (or fresh, cracked black, but buy yourself Aleppo pepper – you’ll thank me!)
1/4 teaspoon Baharat, hawayij or ground cumin
Hungarian paprika for dusting
EVOO or Grapeseed oil
- Preheat the oven and pan to 425 degrees F. (I like to use a grill pan, but you can use any heavy baking pan, covered with foil for easier cleanup if you wish. This time I roasted my asparagus first, then removed them to a serving platter and using the same pan, including the same foil, I cooked my burgers. I didn’t get the nice grill-marks this way, but they still were delicious and it was one less pan to clean!)
- In a glass or stainless steel bowl combine well all of the ingredients listed up until the Hungarian paprika. I find that using my hands works best. If you don’t enjoy touching raw meat then wear disposable gloves. (Whenever I work with raw meat or fish – especially ground meat or fish – I use glass or stainless steel because I know they will clean properly and there will not be any cross contamination with other foods.)
- Using slightly damp hands (cold water) form the patties and place them on a piece of lightly oiled parchment or waxed paper. Dust with the paprika. Then turn the burgers over and repeat.When the pan is HOT, add the burgers. No other oil is needed. (If you cook them on a pan that already had oil like I did this time then simply don’t add any oil to the side that you flip over.) Cook for 9 minutes on the first side, then flip the burgers and cook for another 9 minutes on the second side. Turkey burgers are ONLY eaten fully cooked. No rare burgers here. Allow to sit out of the oven for about 3-5 minutes before serving to retain the juices. If you decide you REALLY want a bigger burger, you will have to adjust your cooking times.
- Now eat.