Total Time
30mins
Prep 20 mins
Cook 10 mins

We use ground turkey to make these juicy, slightly spicy burgers, but you can use beef if that's your preference. The chopped garlic really makes these special, so don't be afraid to add lots!

Ingredients Nutrition

Directions

  1. In a large bowl, combine all ingredients.
  2. Mix well with your hands and shape into patties.
  3. If time allows, place burgers in an airtight container and refrigerate overnight to let flavors intensify.
  4. Bake, broil, grill or fry burgers the way you like them.
  5. Serve on buns with all the trimmings.
Most Helpful

This is honestly the best turkey burger we have ever had, that is a direct quote from the Mom and I agree. I cut the recipe in half and did not have any green onions so I added more garlic. I was doubting that the little bits of each ingredient would really be relevant to the outcome but I played along because I had everything. (except the dang green onions). Great flavor. I formed my burgers with a hole in the center like a donut, but flat, so they would cook more evenly. They were not dry, lots of flavor. I will try this with beef too soon. THIS IS A KEEPER for you turkey burger eaters!

riffraff September 18, 2003

These burgers are outstanding. I used lean ground beef and doubled the recipe. I did have some difficulty flipping them because of being to soft but that is fixable by adding more breadcrumbs. I wouldn't call these Garlic Burgers but a Great Meatloaf Burger. My son ate three of these. I thought I cooked enough for tomorrows lunch but he wouldn't stop eating them. That is a great review in itself. These are a true keeper. I served them with grilled sweet corn and my own Cheddar Cheese Grilled Potatoes (steak fries). If you want to add more of a kick to this recipe increase the Tabasco and add 1/4 teaspoon of cayanne.

Audrey M August 16, 2003

Loved the burger. As said it is very moist but you just have to be careful. I would not BBQ it I pan fried it, got it ready in the AM let it sit for the flavors to meld in the fridge all day and then shaped the patties just before frying I cooked one side on high heat until browned, flipped the burger, turned heat to medium, covered the pan, added the mushrooms and after about 5 minutes turned heat to low and continued cooking for 10 more minutes.One of my hamburger recipes is moist like this one but if you are careful not a problem - just flip carefully and the end result is a lovely tender tasty hamburger - I served them with Baking stone Oven fries, whole small fried mushrooms, Tomatoe and a slice of sweet onion Thanks Geema for another winner

Bergy September 21, 2003