I love a good turkey burger! I tend to use lean ground turkey which is mild in flavour but super juicy, and then depending on what we feel like we add the flavour. This recipe is delicious when you dollop this incredibly delicious tarter sauce on top and then add lettuce, tomato & red onion and anything else that appeals! This recipe makes 12 burgers. I try to make extra and keep them handy the freezer.
Pair with Long Weekend Cabernet or Fielding Original Craft Cider!
- 3 pounds ground turkey
- ¼ cup seasoned bread crumbs
- ¼ cup finely diced onion
- 2 egg whites or one whole egg lightly beaten
- 1 – 2 cloves garlic, peeled and minced (I like lots of garlic, so I add two)
- 1 teaspoon salt
- ¼ teaspoon ground black pepper
- ¼ cup chopped fresh parsley
You can also add dashes of Worcestershire sauce or a little cayenne pepper for additional flavour.
This yummy sauce is by Christine Flynn from her book A Generous Meal. This sauce is found in another favourite recipe, ‘Every Night Salad’, both perfect for summer and a delicious combination!
Makes 1/2 cups.
- 1 cup (250 ml) Aioli or prepared mayonnaise
- ½ cup (125 ml) chopped dill pickles
- 1 tablespoon (15 ml) chopped cappers, plus 1 tablespoon of their juice (less if you like your sauce less salty)
- 1 tablespoon (15 ml) chopped fresh dill
- 1 tablespoon (15 ml) chopped preserved lemon (I grated some fresh lemon rind)
- Pinch of sugar (optional)
Place all ingredients in a medium bowl and combine. Store leftovers in an airtight container in the fridge for up to 1 week.
Thai Turkey Burgers
Taste two! Feeling more adventurous? Try these Thai Turkey Burgers! This recipe has a few extra ingredients but is well worth the extra work! This is Clark’s go-to recipe for turkey burgers! Our assistant winemaker, Clark Tyler is an avid traveller and adventure seeker. He enjoys bringing new tastes and flavours back from around the globe! “These are veryyy tasty – I usually make a mango or pineapple slaw to go with this too”.
Recipe from the Food&Wine.com
Pairing: Fielding Hopped & Hazy Hard Cider or Gewurztraminer
- 1 small shallot, quartered
- 2 tablespoons chopped cilantro
- Two 1/4-inch-thick slices of peeled fresh ginger
- 1 jalapeño, stemmed and seeded
- 1 1/2 tablespoons Asian fish sauce
- 1 1/4 pounds ground turkey
- Vegetable oil, for brushing
- 1/4 cup mayonnaise
- 1 teaspoon Sriracha or other Asian hot sauce
- 4 brioche or kaiser rolls, split and toasted
- Bread-and-butter pickles, lettuce, mint leaves and chopped peanuts, for serving
- In a mini food processor, pulse the shallot, cilantro, ginger and jalapeño with the fish sauce until chopped. Transfer the mixture to a bowl and knead in the turkey. Using slightly moistened hands, form the meat into four 4-inch patties, about 3/4 inch thick.
- Light a grill or preheat a grill pan. Brush the burgers with oil and grill over moderately high heat, turning once, until golden and crusty and just cooked through, 8 to 10 minutes.
- In a small bowl, combine the mayonnaise with the Sriracha. Spread the mixture on the rolls. Top with the burgers, pickles, lettuce, mint and peanuts, close and serve.