Cheesy Turkey Burger Recipes

Steps:

• Mix all ingredients together in large bowl. Add more bread crumbs if necessary. Should form a firm ball. Add salt and pepper to taste.
• Shape into six patties, not too thin.
• Pan-fry, broil, or grill inside or out until lightly browned and cooked through, about 5 minutes per side.

Steps:

• Salsa Ranch Dip
• Combine all the ingredients in a blender or food processor and blend until smooth. (If you don't have a blender or food processor, just stir everything together in a bowl-the texture will be different but it will still be delicious.)
• Burgers and Assembly
• In a large bowl, combine the ground turkey, cheese, Worcestershire, salt, and pepper. Mix together with your hands until just combined-you don't want tough burgers.
• Divide the meat mixture into four portions and roll each into a ball. Place each ball on a large plate and squish it down into a flat patty. Press your thumb into the center to create a little well. This will help the burgers keep their flat shape.Spray the grill with olive oil and heat it to medium heat. Grill the patties on direct heat for 5 minutes, covered and undisturbed. Flip once, cover, and grill for another 4 to 6 minutes, until cooked through.To assemble the burgers, smear the caramelized onions on the bottom half of each roll or bun. Top with romaine and place a cooked patty on each. Add avocado slices and jalapeño rings, if using. Smear the top halves of the buns with Salsa Ranch Dip, then place them on the burgers and serve.

Steps:

• Start the barbecue or preheat the grill.
• Heat the oil in a skillet and cook the onion, garlic and red bell pepper for 2-3 minutes. Allow to cool slightly.
• Meanwhile, in a mixing bowl put the ground turkey, cream cheese, breadcrumbs, fresh basil and cheddar cheese. Season to taste with salt and pepper. Add the pepper and onions and mix well.
• Divide the mixture into four and shape into burgers. If you have time, cover and chill in the fridge for 20 minutes to let the flavours blend (I skipped this step to save time).
• Place a sheet of foil over the barbecue or grill, or use a baking sheet if preferred- because these burgers are made from a low fat meat, they can break up if not handled carefully, so the foil helps them to stay together. Handle and flip them with care.
• Place the burgers on the barbecue or under a grill, on the foil or baking sheet.
• Cook for 15 minutes, flipping regularly.
• If using a barbecue, remove the foil at this point- after 15 minutes- so the burgers pick up the chargrilled flavour in the next 10 minutes.
• Cook for a further 10 minutes (whether using a barbeque or a grill) or until completely cooked through.
• Prepare the rolls and serve the burgers with lettuce, tomato or your favourite toppings.

Steps:

• Heat coals or gas grill. Mix turkey, chilies, cheese, pepper and 1 1/2 cups salsa. Shape mixture into 12 patties, each about 3/4 inch thick.
• Cover and grill patties 4 to 6 inches from medium heat 12 to 15 minutes or until no longer pink in center. Serve on buns with tomato slices and additional salsa.

Steps:

• Combine the turkey, salt, pepper and parsley in a large bowl and mix with a fork or clean hands to season evenly. Add the egg and milk and stir to combine.
• Divide the meat into four portions with damp hands and gently pack into four round patties, about 3/4-inch thick. (It will feel very sticky because of the egg, which helps burgers hold their shape as they cook.) Place burgers on a parchment-lined baking tray or plate. Cut the butter into slices and 1 slice of the cheese into 4 thin squares, about 1 inch across. (The butter and cheese should be the same size.) Press a piece of each into the center of each burger. Shape the meat around it to cover across the top. Refrigerate for 10 minutes while you prepare the griddle.
• Heat a flat-top griddle or cast-iron skillet over medium-high heat. Add enough butter just lightly coat the griddle or pan. Add the burgers to the griddle and cook until browned and just cooked through and a thermometer inserted into the meat (not the cheese in the center) reaches 165 degrees, about 4 minutes per side. In the final 2 minutes of cooking, add the remaining 4 cheese slices to the burgers, to melt.
• Remove the burgers from the heat and layer onto the buns with the avocado and any other burger toppings you desire. Serve warm.