Prep 10 mins
Cook 20 mins
I found this in some random cookbook. One of the best turkey burgers ever. Full of flavor. Make an extra for lunch the next day, reheats beautifully.
- 1 1⁄2 lbs ground turkey
- 3 tablespoons sesame seeds
- 2 tablespoons soy sauce
- 1⁄2 cup minced scallion, white and green parts both
- 2 -3 tablespoons minced cilantro
- 2 teaspoons pulverized garlic
- 2 tablespoons sesame oil
- 3⁄4-1 1⁄4 cup breadcrumbs, depends on how moist the turkey is
- fresh ground pepper
- oil, if desired (for cooking)
- Mix togeter, gently. the turkey, sesame seeds, soy, scallions, cilantro, garlic, sesame oil, 1 teaspoon of salt, and bread crumbs.
- Form into patties.
- I usually mix all this together and make patties in the morning and leave in the refrigerator till I'm ready for them.
- Sometimes that is the next day.
- Brush with a little oil before grilling if desired.
- Grill on the George Foreman, in a grill pan.
- If you're using the outside grill increase the breadcrumbs a bit to insure they don't fall apart.
THE best turkey burger we've ever had. The first time I made them, I had the butcher grind all white meat, they were good, but not great. The second time I bought a mixture of white and dark meats. Yum. The third time, I added 2 tablespoons of minced fresh ginger. Perfect!! I made all the burgers, cooked them all the way through, and placed them in individual zip bags in the freezer. We just take a bag (or two) out and place in the micro on high for four-five minutes ( depending on the size of the burger) and we have dinner. Thank you for a great recipe.
Excellent! I did'nt have scallions so I used a shallot. Can't wait to make these again! Mosit and full of flavor! I also used a little light mayo mixed with Sriracha chili, for a little kick. Next time I will try it with wasabi mayo. Thanks for sharing!
This is a very good burger.
Made it this afternoon for hubby and friend using all ingredients except sesame oil and scallions-used canola and vidalia in place of and they turned out really good anyway!
I 'fried' them on grill cook pan on top of stove and served on thin sanwhich rounds w/ cheese and a little olive-mayo on top....they were well received! Not dry at all and tasty.