Community Pick
Turkey Burgers
"I found this recipe in a Weight Watchers cookbook. I think it is a perfect weeknight meal as it is simple to prepare and tastes delicious."
photo by GaylaJ
- Ready In:
- 15mins
- Ingredients:
- 7
- Serves:
-
4
ingredients
- 3⁄4 lb ground turkey
- 2 scallions or 2 green onions, chopped
- 1 tablespoon soy sauce
- 1 tablespoon ketchup
- 1⁄4 teaspoon garlic powder
- 1⁄4 teaspoon pepper
- 1⁄3 cup monterey jack cheese
directions
- Combine the 1st six ingredients in a bowl. Blend in the cheese.
- Form into 4 patties.
- Spray a frying pan with cooking spray.
- Cook patties until done.
- Serve on hamburger buns with lettuce and tomatoes.
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Reviews
-
Fantastic! I very rarely review recipes (in fact, this might be my first), but I have to give this recipe huge credit for having a high reality:expectation ratio. I honestly wasn't expecting much from a turkey burger, despite the raving reviews, so I had pretty low expectations going into this. I was expecting a pretty bland burger that dried out easily on the grill. To my surprise, these ended up being very flavorful and about the most moist burgers I've had in a long time. The turkey I ended up with was likely a blend of dark and white meat, so pure ground breast may be more dry. For comparison, I usually use 85/15 beef, mixed with 1 egg/pound, and seasoned appropriately. That said, I made these very close to the recipe, except that I substituted crushed Club crackers in place of the cheese (on the recommendation of another person that felt the cheese made them too soft for grilling); the substitution worked out great, but these would have been even better with the cheese included. I also grilled them over low / medium-low heat for about 10-12 min, flipping at the half way mark. For the record, they held up as well as beef. Where the turkey was cheaper, maybe a tad more healthy, and just as juicy as 85/15 beef, I may be doing these going forward in place of beef burgers. That's says a lot, coming from a red meat fan who doesn't usually care for poultry! -
This was everything I like in an everyday recipe: common ingredients, simple to make and delicious results. I didn't have enough cheese to both top the patties and put in the mix. Knowing the family would be more satisfied with SEEing the cheese, I omitted the cheese during the flavoring stage. I cooked the patties on a Foreman grill and they were delicious! -
My new go to Turkey Burger recipe! What a delicious meld of flavor! I didn't have Monterrey Jack so I used sharp cheddar and it was super tasty. The whole family loves this recipe! -
On our journey to quit red meat this was our savior. I made this exactly as is and it was a hit with my family. I also play with the recipe. I juggle with the onions and cheese. I never change the other ingredients but I will add a seasoning for a more spicy burger. Just a wonderful burger. -
Excellent! I tried in a pinch because I was lacking an ingredient for my usual Turkey burger recipe. I looked all through my other cookbooks and other internet recipes and finally settled on this! Will definitely do again. Easy also.
see 46 more reviews
Tweaks
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These were amazing!! I scaled the recipe to a 4oz burger, and used a little onion powder for the onion. I used 5 tsp parmesan cheese for the monterery jack cheese and put a slice of cheese on top. I added a little bit of salt as well. It was an incredibly flavorful burger; thanks so much for sharing!
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Fantastic! I very rarely review recipes (in fact, this might be my first), but I have to give this recipe huge credit for having a high reality:expectation ratio. I honestly wasn't expecting much from a turkey burger, despite the raving reviews, so I had pretty low expectations going into this. I was expecting a pretty bland burger that dried out easily on the grill. To my surprise, these ended up being very flavorful and about the most moist burgers I've had in a long time. The turkey I ended up with was likely a blend of dark and white meat, so pure ground breast may be more dry. For comparison, I usually use 85/15 beef, mixed with 1 egg/pound, and seasoned appropriately. That said, I made these very close to the recipe, except that I substituted crushed Club crackers in place of the cheese (on the recommendation of another person that felt the cheese made them too soft for grilling); the substitution worked out great, but these would have been even better with the cheese included. I also grilled them over low / medium-low heat for about 10-12 min, flipping at the half way mark. For the record, they held up as well as beef. Where the turkey was cheaper, maybe a tad more healthy, and just as juicy as 85/15 beef, I may be doing these going forward in place of beef burgers. That's says a lot, coming from a red meat fan who doesn't usually care for poultry!
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Very good! I used a full pound of ground turkey (increasing the other ingredients accordingly), but still formed into only 4 patties. I subbed mozzarella for the monterey jack and added a bit extra. I didn't serve them originally as a sandwich on a bun, but with sugar snap peas and wild rice on the side. I ate the leftover patty for lunch the next day as suggested (on a white whole-wheat bun with red-leaf lettuce and a slice of tomato), so I could get a photo that represents how the recipe instructs serving. They were delicious both ways, but I actually think this is one burger I preferred without the bun. They were quick to put together, and we really enjoyed them--thanks for posting the recipe!
RECIPE SUBMITTED BY
Leilani
Torrance, 43
