Turkey Burgers With Beetroot Relish Recipes

MARTHA'S SECRET TURKEY BURGER

Steps:

• Drain 1 jar relish in a sieve; discard liquid. Pulse 2/3 cup drained relish with onion and garlic in a food processor until finely chopped.
• Heat 1 tablespoon oil in a skillet over medium-high heat; add relish mixture. Cook, stirring, until a thick paste forms, about 7 minutes. Stir in soy sauce. Transfer to a bowl; let cool 5 minutes. Stir in turkey, Worcestershire, mustard, bread, 1 1/2 teaspoons salt and pepper to taste. Form into 8 patties, each about 4 inches in diameter. Refrigerate, covered, at least 1 hour and up to 8 hours.
• Preheat grill to medium. Brush both sides of burgers with oil, then brush grates. Grill 5 minutes. Flip; lightly brush tops with chili sauce and grill until a thermometer inserted into centers registers 165 degrees F, 5 to 6 minutes more.
• Combine chili sauce and mayonnaise. Drizzle kale with vinegar and remaining teaspoon oil; season with salt and pepper. Brush cut sides of rolls with butter; grill until lightly toasted. Sandwich burgers in rolls with chili sauce mixture, remaining relish and kale.

ACTUALLY DELICIOUS TURKEY BURGERS

Steps:

• In a large bowl, mix ground turkey, seasoned bread crumbs, onion, egg whites, parsley, garlic, salt, and pepper. Form into 12 patties.
• Cook the patties in a medium skillet over medium heat, turning once, to an internal temperature of 180 degrees F (85 degrees C).

TURKEY BURGERS WITH BEETROOT RELISH

Steps:

• Tip turkey into a bowl with the thyme. Finely grate in the zest from the lemon and add a little seasoning. Use your hands to mix the ingredients well, then shape into 4 patties. Chill until ready to cook. Can be frozen for up to 1 month.
• Mix the beetroot with the juice from ½ the lemon, onion, parsley, oil and mustard. Grill, griddle or barbecue the burgers for about 6 mins each side and serve with the beetroot relish, lettuce and pitta breads.

TURKEY BURGERS WITH BEET SLAW

Steps:

• Pulse the mushrooms in a food processor until very finely chopped (or finely chop with a knife). Heat 1 tablespoon olive oil in a large nonstick skillet over medium-high heat. Add the mushrooms and season with salt and pepper. Cook, stirring occasionally, until the liquid is released and the mushrooms are lightly browned, about 5 minutes. Add 2 tablespoons dill and half the garlic; stir to combine and remove from the heat. Scrape into a large bowl and let cool, stirring occasionally, about 10 minutes. Wipe out the skillet.
• While the mushrooms cool, grate the beet on the large holes of a box grater. Toss with the remaining 1/4 cup dill, the horseradish, pickle brine and a pinch each of salt and pepper. Mix the sour cream with the remaining garlic; season with salt and pepper.
• Add the turkey and a big pinch each of salt and pepper to the cooled mushrooms; mix well. Form into four 4-inch patties. Heat the remaining 1 tablespoon olive oil in the reserved skillet over medium-high heat. Add the patties and cook until well browned, about 4 minutes per side.
• Spread the sour cream sauce on the buns. Serve the burgers on the buns with lettuce, tomato, onion and the beet slaw. Serve with the pickle spears.

TURKEY BURGERS

Steps:

• For the Meyer lemon-honey mustard: Whisk together in a small bowl the mustard, honey, orange juice, lemon zest, lemon juice and season with salt and pepper. Cover and refrigerate for at least 30 minutes and up to 24 hours to allow the flavors to meld.
• For the burgers: Preheat the grill to high. Form the meat into four 6-ounce burgers. If you are not going to cook right away, keep the burgers cold in the refrigerator. Sprinkle the burgers on both sides with salt and pepper. Grill until cooked through, 3 to 4 minutes on each side. During the last minutes of cooking, add 2 slices of cheese to each burger, cover the grill and let the cheese soften slightly, about 1 minute. Put the burgers on the buns, drizzle with some of the Meyer lemon-honey mustard and top with a few sprigs of watercress. Serve with extra mustard on the side.

SIMPLE SAVORY TURKEY BURGERS WITH ZUCCHINI RELISH

Steps:

• In a medium bowl, combine the ground turkey, grill seasoning, mustard and poultry seasoning.
• Form 4 patties. Using your thumb, make an indentation in the center of each to prevent bulging while cooking. Let the patties sit so the flavors blend while you make the relish.
• In a small bowl, combine zucchini, bell pepper, onion, hot sauce, lime juice, tomatoes and salt to taste. Set aside.
• Spray your large skillet with cooking spray (or use one turn of olive oil) and place it over med-high heat. Add the patties and cook until the juices run clear, which is about 5 minutes on each side. During the last minute of cooking, top each burger with a cheese slice so that it melts.
• Toast and butter the English Muffins. Set a lettuce leaf and burger on each muffin bottom and top with a spoonful of zucchini relish and the muffin top. Enjoy!

TURKEY BURGERS WITH RED ONION RELISH

Steps:

• Prepare grill (or broiler).
• Place scallions in a food processor; pulse until chopped, about 10 pulses.
• Add mushrooms and pulse until chopped; about 10 pulses.
• Add turkey, egg, mustard, Worcestershire sauce, pepper, and 2/3 of the salt; pulse until combined; about 30 seconds.
• Divide mixture into equal parts.
• Shape into burgers.
• Combine red onions with sugar, vinegar, and remaining salt in a medium-sized mixing bowl.
• Toss thoroughly to combine.
• Set aside to marinate for a minimum of 15 minutes.
• Place burgers on grill or under broiler until golden-brown, about 5 minutes on each side.
• Serve burgers with washed lettuce, marinated red onions, and mayonnaise on a toasted bakery roll.
• If desired, stir some pesto into your favorite mayonnaise to create a pesto mayonnaise spread.

TASTES-LIKE-BEEF TURKEY BURGERS

Steps:

• In a large bowl, mix together ground turkey, onion soup mix and steak sauce. Shape into 4 patties.
• Heat a large skillet over medium heat, and lightly coat with cooking spray. Cook burgers 4 minutes on each side. Serve on hamburger buns.

TURKEY BURGERS WITH GRUYERE

Steps:

• Heat grill to high. In a medium bowl, use a fork to gently combine ground turkey with cheese, scallions, breadcrumbs, mustard, and garlic. Season with salt and pepper. Gently form mixture into four 1-inch-thick patties.
• Lightly oil grill. Place patties on the hottest part of the grill; sear until browned, 1 to 2 minutes per side. Move the patties to cooler part of the grill; continue grilling until cooked through, 5 to 10 minutes per side.

ROASTED-GARLIC TURKEY BURGERS

Steps:

• Using your hands, gently combine turkey, cheese, roasted garlic, sage, and 1/2 teaspoon each salt and pepper in a medium bowl (do not overwork meat). Shape into 4 patties (about 5 inches in diameter). Refrigerate, covered, until cold, about 1 hour (or overnight).
• Preheat grill to medium-high (if using a charcoal grill, coals are ready when you can hold your hand 5 inches above grill for just 3 to 4 seconds). Brush grill and burgers with vegetable oil. Grill, flipping once, until cooked through, 3 to 4 minutes per side. Toast rolls, cut sides down, on grill; brush cut sides with olive oil.
• Whisk lemon juice and 1 tablespoon olive oil in a medium bowl; season with salt and pepper. Add watercress; toss.
• Spread grilled-tomato sauce on bottom half of each roll. Top each with a burger, one-quarter of the watercress salad, and top half of roll.