These Turkey Burgers are some of the juiciest and tastiest I’ve ever had. Rotel gives it a little kick and the spices add a nice flavor.
Prep Time:15 minutes
Cook Time:8 minutes
Total Time:23 minutes
Yield:6 Large Turkey Burgers 1x
2 pounds Ground Turkey Breast
1 10 oz can Rotel Diced Tomatoes and Green Chilies, drained
1 medium Sweet Onion, finely chopped
6 large Garlic Cloves, minced
4 tablespoons Fresh Flat-Leaf Parsley, chopped
4 teaspoons Fresh Sage, chopped
4 tablespoons Fresh Cilantro, chopped
1 teaspoon Ground Cumin
1 1/2 teaspoons Kosher Salt
1 teaspoon Freshly Ground Black Pepper
Olive Oil for brushing on the Hamburger Buns
Other Ingredients: Sliced Provolone Cheese, Arugula, Sliced Avocado, Sliced Tomatoes
In a large bowl combine the ground turkey, Rotel, onions, garlic, parsley, sage, cilantro, cumin, salt, and pepper. Divide into 6 or 8 balls and flatten into patties with the palm of your hand. At this point, the meat is going to feel very soft and a little mushy. But once it cooks up, it has a perfectly juicy texture.
Heat an indoor electric grill to medium-high heat. Brush olive oil on the grill when hot and add the patties. Cook for 5 minutes on one side and flip over. Cook for an additional 5 minutes or until an instant-read thermometer is 160° F. Add slices of cheese to each patty.
Brush olive oil on the cut side of the hamburger buns and place on grill until they are nice and toasty with grill marks.
Garnish the Turkey Burgers with arugula, sliced avocados, and sliced tomatoes. Add mayo or your favorite aioli to the burger.
One thing you will notice when you are making the turkey recipe into patties is the meat is not very firm like you find with beef patties. The texture is less dense and you will think something is not quite right. They will feel somewhat watery but that is what you want. The texture is perfect once they are cooked.