These Turkey Burgers are some of the juiciest and tastiest I’ve ever had. Rotel gives it a little kick and the spices intensify the flavor.
Prep Time:15 minutes
Cook Time:10 minutes
Total Time:25 minutes
Yield:6 Large Turkey Burgers 1x
2 pounds Lean 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 heaping teaspoon Ground Cumin
1 1/2 teaspoons Kosher Salt
1 teaspoon Freshly Ground Black Pepper
Olive Oil or butter for brushing on the Hamburger Buns
Other Ingredients: Sliced Provolone Cheese, Arugula, Sliced Avocado, Sliced Tomatoes
In a large bowl combine 2 pounds lean ground turkey, 10 ounces can of Rotel diced tomatoes with green chilies (drained), 1 medium finely chopped onion, 6 large minced garlic cloves, 4 tablespoons each chopped parsley, sage, cilantro, 1 heaping teaspoon ground cumin, 1 1/2 teaspoon kosher salt, and 1 teaspoon freshly ground black 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 wet and sticky.
Heat a gas grill to 450-500F or an indoor electric grill to medium-high heat.
Brush olive oil on the grill when hot but be careful as the flames will flare-up.
Add the patties to the hot grill. Close the lid and cook for 5 minutes on one side and flip over. Cook for an additional 4-5 minutes or until an instant-read thermometer is 160° F. Add slices of cheese to each patty.
Remove the patties from the grill and cover with foil. Let them rest for 5 minutes while the temperature increases to 165F.
Brush olive oil or melted butter on the cut side of the hamburger buns and place on grill until they are toasted with grill marks.
Garnish the Turkey Burgers with arugula, sliced avocados, and sliced tomatoes. Add mayo or your favorite aioli to the burger.
When making the turkey patties, the mixture will feel very wet and sticky, almost like really thick pudding. I know that sounds odd, but if you don’t know that, you’ll think you’ve done something wrong when you’re mixing it up.
You can throw the burgers on the grill or cook them inside on an electric one. I prefer the outside grill in the heat of the summer, but I’ve done them both ways, and either one comes out great.
Brush the grill with some olive oil before you place the patties on it, otherwise, they will definitely stick. But be careful when cooking them on a gas grill, because the oil will cause the flame to flare up a bit.