Turkish Burger Recipes

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!

TURKEY BURGERS

Steps:

• Grate the onion on the fine holes of a grater. You should have about two tablespoons of grated onion (and a lot of juice, which you can discard). Place in a bowl with the ground turkey, Worcestershire sauce, ketchup, salt and pepper. Using a fork, mix together well. Shape into four patties - the mixture will be quite moist - and press the patties into ½-inch thick rounds.
• Heat the canola oil in a nonstick griddle or large nonstick frying pan over medium-high heat. (Alternately, spray the griddle or pan with pan spray.) When you can feel the heat while holding your hand just above griddle or pan, cook the patties for five minutes on each side. Serve on buns, with the condiments of your choice.

TURKEY BURGER

Steps:

• For the patties: Place the turkey in a bowl with the garlic and onion powders and rosemary.
• Form into thirteen 6-ounce patties.
• For the bacon jam: Sauté the bacon until crispy. Add the onions and cook together.
• Add the brown sugar, honey, maple syrup, vinegar and jalapeño and simmer 8 to 10 minutes.
• Chill.
• Build: Toast the brioche rolls. Spread with the Dijon mustard. Add the lettuce, patties, 1 slice fresh mozzarella and 2 ounces bacon jam to each.

ISLAK BURGER (WET BURGER)

Steps:

• Preheat oven to 400°F. Mix beef, parsley, half of garlic, and 1 tsp. paprika in a large bowl. Divide into 4 loosely packed patties 4" wide and 3/4" thick. Make a small indentation in the center with your thumb to help keep it flat as it grills. Chill until ready to use.
• Meanwhile, cook 4 Tbsp. butter and remaining garlic in a medium saucepan over medium heat, swirling pan occasionally, until butter turns caramel-brown and smells nutty, about 5 minutes. Add tomato paste and remaining 1/2 tsp. paprika, whisk to combine, and cook until paste begins to caramelize, about 30 seconds. Add 3/4 cup water and whisk until smooth; simmer until mixture thickens slightly, about 5 minutes. Remove from heat.
• Heat a large cast-iron skillet over medium-high. Melt 1 Tbsp. butter and cook buns, cut side down, until cut sides are golden-brown, about 2 minutes (you may need to do this in 2 batches, using additional butter if needed). Using a brush, generously brush cut side of buns with tomato sauce. Transfer buns to a 13x9" glass baking pan.
• Add oil to skillet and increase heat to high; heat until oil begins to smoke. Season patties on both sides with salt and pepper. Reduce heat to medium and cook burgers until lightly charred on the bottom, 2-3 minutes. Flip and cook to desired doneness, 2-3 minutes for medium-rare.
• Transfer burgers to pan with sauce and coat burgers in sauce. Transfer burgers to bun bottoms and top with top bun. Brush top of bun with sauce. Cover pan with foil, transfer to oven, and bake 5 minutes. Carefully remove foil and serve immediately.
• Do Ahead
• Raw burger patties and sauce can be made 3 days ahead; cover separately and chill. Reheat sauce in a medium saucepan over medium, whisking until smooth.

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).

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.