Sunday, 27 Feb 2011
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Grilled Loaded Turkey Burger PDF Print E-mail
Written by Sandie   

Let's do what Bobby Flay does best, "Grill It".  This recipe is my creation for a healthy, yet unbelievable flavored grilled burger.  I must be honest and reveal my love of a ground chuck burger over a turkey burger, but....yes there is a but; after tasting this turkey burger I created, loaded with goodies, you could fool me on which is which.  I suggest you try them, and let me know what you think.  

Loaded Turkey Burgers
1 1/4 lb. ground turkey
1 1/2 T. olive oil
1/4 c. chopped onion
1/8 cup green, yellow or red pepper, chopped fine
1 T. Worcestershire Sauce
1 tsp. minced garlic
1 T. fresh flat leaf parsley, chopped
1/4 c. Italian bread crumbs
Salt and pepper to taste
4 cheese slices of your choice
Pre-heat grill to high.  Mix everything together in large bowl, divide into 4 patties 1 1/2 inch thick.  Place burgers on the hot grill or in pan on stove with a bit of olive oil to coat the pan. Cook for 4-6 minutes on each side.  Place cheese slice on top of burgers, turn to low, cover until cheese has melted. Serve on a bun, top with caramelized onions and sauteed mushrooms.  Garnish with lettuce, tomato and your choice of ketchup, mustard, mayo, ranch dressing, or none!
4 Swiss cheese slices
4 tomato slices
4 lettuce leaves
Ketchup, mustard and or mayo to taste
 Caramelized Onions
4 T. butter
2 large yellow onions, sliced
1 tsp. sugar
Heat butter over medium heat in a large fry pan, add sliced onions and cook for about 15-20 minutes or until they start turning brown.  Stir often, then sprinkle with sugar.  Continue cooking until all onions are soft and brown.  Set aside.
Sauteed Mushrooms
2 T. butter
1 T. olive oil
1 1/2 lb. mushrooms of your choice, cleaned and stems removed
3 garlic cloves, chopped
1/2 tsp. dried thyme leaves
1/3 c. dry red wine
Salt & pepper to taste
Melt butter and olive oil, add mushrooms, salt, pepper and thyme.  Cook over medium heat for about 12 minutes.  Add wine and garlic, scraping bits from bottom of the pan.
Add parsley, transfer to serving bowl.
Hint:  The onions and mushroom recipes are great served over beef or chicken also.

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