Recipe by MA HIKER
This lovely recipe comes from the June 2007 issue of Family Fun magazine! I find plain turkey burgers to be very blah. These sound delicious. Haven't tried them yet, but will edit this recipe once I do.
Top Review by ElaineAnn
Wow! These are great, not dry and very tasty. I popped the leftover burgers individually wrapped in the freezer to pack in my lunches. Made for My 3 Chefs. Thanks for posting a keeper!
- 1 1⁄2 lbs ground turkey
- 1 medium bosc pear, peel, cored and coarsely grated (firm)
- 1 egg, beaten (or 1/4 cup egg substitute)
- 1 cup panko breadcrumbs (Japanese style bread crumbs)
- 1⁄4 cup fresh flat-leaf parsley, chopped
- 2 garlic cloves, very finely minced
- 1 1⁄2 teaspoons fresh sage, finely chopped
- 1 1⁄2 teaspoons fresh rosemary leaves, finely chopped
- 1⁄4 teaspoon ground allspice
- 1 teaspoon coarse salt
- 1⁄4 teaspoon fresh ground pepper
Directions See How It's Made
- Mix together the turkey, pear, egg, panko, parsley, garlic, sage, rosemary, and allspice in a large bowl until well combined.
- Add the salt and pepper or more to taste. (to test the flavor, cook a tsp or two of the meat mixture in the microwave or small skillet).
- Divide the mixture into 6 equal portions and shape them into patties, gently pressing the center of each to create a slight indentation. This will prevent the patty from bulging in the center, so that you end up with a flat, evenly cooked burger.
- Refrigerate the patties until the grill is ready.
- Prepare a charcoal fire or a gas grill to medium-hot.
- Wipe the rack with canola oil and lay the burgers on it indentation side up.
- Let them cook, without pressing down on them, until the bottoms are well seared, about 5 to 7 minutes.
- Flip the burgers and continue grilling until they are completely cooked through (the juices will run clear) another 5 to 7 minutes.