Firecracker Turkey Burgers Recipes

TURKEY BURGERS

Steps:

• Mix together: To a mixing bowl add turkey, garlic powder, onion powder, ketchup, mustard, Worcestershire sauce, salt and pepper, egg and breadcrumbs. Using a fork, mix together-try not to mix it too much.
• Shape into 4 patties about ½ inch thick- they will be really moist.
• Use your thumb to make a depression in the center of each patty. If grilling, place the patties on a parchment lined plate and freeze for 20 minutes.

PERFECT TURKEY BURGERS

Steps:

• Use a spoon to scrape out the gills from the underside of the mushroom cap. Cut the cap into 1-inch pieces and transfer to a food processor. Add the shallot and parsley and pulse until chopped.
• Transfer the mushroom mixture to a large bowl. Add the turkey, olive oil, Worcestershire sauce, 1 teaspoon salt, and pepper to taste; gently mix with your hands until just combined. Divide into 4 balls, then lightly press into 4-inch-wide, 1-inch-thick patties. Put on a large plate, cover and refrigerate until firm, about 30 minutes.
• Preheat a grill to medium. Brush the grates with olive oil. Grill the patties, undisturbed, until marked on the bottom, 4 to 5 minutes. Give the patties a quarter turn and cook until marked again, 4 to 5 more minutes. Flip the patties and grill until cooked through, 6 to 7 more minutes; top each with 2 slices cheese during the last 3 minutes of cooking and cover with a disposable aluminum pan to melt.
• Toast the English muffins on the grill, then spread with mustard and mayonnaise. Serve the patties on the English muffins; top with avocado.

SOUTHWEST TURKEY BURGERS

Steps:

• Chop your garlic and veggies.
• Cook bacon in a large nonstick skillet over medium high heat until crisp. Wipe excess grease from pan and return skillet to heat.
• While bacon cooks, combine turkey meat, garlic, shallot or onion, thyme, cilantro or parsley, bell pepper, serrano or jalapeno pepper, cumin, hot pepper sauce, grill seasoning or salt and pepper. Divide mixture into 4 equal mounds then form meat into patties. Drizzle patties with vegetable oil to coat. Cook in skillet over medium high heat for 5 to 6 minutes on each side. Place sliced cheese over the patties in the last 2 minutes of cooking, use 1 or 2 slices for each patty, as you like.
• Pile cooked cheeseburgers into buns. Spread sweet relish or jelly on bun tops and set red leaf lettuce into place, using the relish or jelly as glue. Top cheeseburgers with 2 slices of cooked, crisp bacon or turkey bacon and lettluce. Then serve with tortilla chips, tossed salad and/or spicy o-nuts.

FIRECRACKER BURGERS

Steps:

• Preheat grill for high heat.
• In a medium bowl, mix the beef, diced green chilies, and bouillon. Shape into 4 patties.
• Lightly oil the grill grate. Grill patties 5 minutes per side, or until well done. Top each patty with cheese about 2 minutes prior to removing from grill.

FIRECRACKER GRILLED TURKEY BURGERS

Steps:

• Preheat grill on medium heat. Place frozen burgers 4 inches from heat source for 7-9 minutes per side (turning once) and until fully cooked to 165°F.
• Add cheese slices to burgers. Lightly butter buns and sprinkle with garlic salt. Place buns, butter side down, on the grill. Toast until cheese is melted.
• Remove buns from grill and top with one turkey burger. Top first patty with sliced avocado.
• Place the second burger on top of avocado, then top with salsa, jalapenos and top bun. Enjoy!

TURKEY BURGERS

Steps:

• Finely chop onion and garlic.
• Heat a non-stick skillet over medium heat, drizzle with olive oil to lightly coat pan.
• Once oil is hot, add onions and garlic, a pinch or two of kosher salt, a few turns of cracked black pepper and a pinch of crushed red pepper.
• Sweat onions and garlic until aromatic and translucent, about 3-4 minutes - do not brown! Remove from heat and allow to cool slightly.
• Add onion and garlic mixture to ground turkey, carefully folding in, do not overwork the meat. Form into patties, brush with olive oil, season with salt and pepper.
• Place turkey burger patties on the grill over medium heat and cook for about 4-5 minutes on each side. Serve with your favorite burger toppings.

TURKEY BURGER

Steps:

• Preheat the oven to 200 degrees F to keep the first batch of burgers warm.
• For the burgers: Coat a large saute pan with olive oil. Add the onions, season with salt and bring to a medium-high heat. Cook the onions until they are soft and very aromatic, 7 to 8 minutes. Add the garlic and cook for 1 to 2 minutes. Turn off the heat and let cool.
• In a large mixing bowl, combine the turkey, soy sauce, sambal oelek, ginger, water chestnuts, cilantro and the cooked onions and garlic. (Reserve the onion pan to cook the burgers in later.) Add one-quarter to one-half cup water; this will help the burgers stay nice and moist. Using your hands, squish everything together until they are really well combined.
• Make and cook a little tester patty to be sure that the turkey is really well seasoned. Re-season if needed. If the burger is missing salt add more soy or just give a little sprinkey dink of salt.
• When the burger mix is seasoned appropriately, form the mix into 4 equal size patties.
• Coat the saute pan with new olive oil and bring to a medium-high heat. Place the burgers in the pan. Be sure not to crowd the pan, if you need to work in batches go ahead! Cook the burgers for 5 to 6 minutes on each side. Place the cheese, if using, on the burger and cook for 1 more minute.
• Toast the buns in a broiler or toaster. Schmear each side of the bun lightly with the sambaal mayo. Put a burger on each of the bottom buns and top each burger with tomato, onion and lettuce. Close up each burger, give each one a little squish and eat em' up!

EASY TURKEY BURGERS

Steps:

• Heat 1 tbsp oil in a pan and gently fry the onion for 5 mins until soft. Add the garlic and cook for 1 min. Add the oats and fry for 2 mins more. Tip into a bowl and set aside to cool.
• Add the rest of the ingredients to the cooled mixture and mix well with your hands. Season to taste and shape into 8 patties.
• Heat oven to 200C/fan 180C/gas 6. Heat the remaining olive oil in a large, non-stick frying pan and sear the burgers on each side until well coloured (3-4 mins). Transfer to a baking sheet and cook in the oven for 10-15 mins. Serve in rolls with Tangy tomato chutney (see 'goes well with') and cucumber slices.
• For the chutney heat 1 tbsp of olive oil in a pan and add 1 finely chopped onion. Cook for 5 mins until softened. Stir in 1 crushed garlic clove and cook for a further min. Add 1 tbsp sundried tomato paste, a 400g can good-quality chopped tomatoes and a pinch of sugar. Gently cook for 20-25 mins until rich and thick. Season to taste, then leave to cool before serving.

FIRECRACKER BURGERS

Steps:

• Preheat grill for high heat.
• In a bowl, combine ground beef, onion, green chilies, breadcrumbs, egg, beef bouillon granules, and cayenne pepper.
• Mix well and shape into 4 patties.
• Grill patties 5 minutes on each side,.
• Add cheese slice to patties 2 minutes before removing from grill.
• Top with favorite toppings.