Turkey burgers are so versatile. The flavour, depending on the herbs/spices used, can be akin to a christmas turkey (sage, gravy topping), or a tropical treat (coriander, pineapple/pepper salsa) and everything in between. Burgers can be cooked and frozen for future quick meals, packed for lunches, made as a “meatloaf”, after work-out snack (provides a blast of protein), and of course, made into a delicious burger with your choice of trimmings!
2 lbs (1 kilo) of Ground Turkey (I prefer turkey breast. Either white or dark turkey meat can be used)
4 Fresh Carrots – grated – not too fine.
1 Large Red Pepper – diced (small)
3 – 4 Sticks of Celery – diced (small)
1 Large Onion (yellow, white, red … your preference) – diced (small)
4 – 8 Cloves of Garlic – minced. (Amount depends on size of cloves & how much garlic flavour you enjoy).
3 Large Eggs – beaten
1 Tbsp. Extra Virgin Olive Oil
1 Tbsp. Mayo (Make your own or add your favourite)
*1 Cup Quinoa Flakes
*1/4 Cup Coconut Flour – if necessary, add a little more when mixing.
1 1/2 Tbsp. Dried Thyme
1 Tbsp. Dried Basil
1 Tbsp. Paprika
1 Cup Cooked, Diced Bacon – Not Crispy or it won’t dice properly
Those are the basic ingredients.
*If you cannot find Quinoa Flakes or Coconut Flour, use TOASTED gluten-free bread. Not toasted, the bread becomes soggy and melts into the mixture, not providing any firmness. Coconut Flour absorbs a lot of the moisture before and during cooking. Be careful how much extra you add.
In the past I have experimented with Corn Meal, Mashed Potato, Quinoa (cooked), Rice (cooked, different varieties), Gluten-free Bread (toasted) and various gluten-free flour mixes. None provided the texture and firmness I was looking for, although mashed potatoes and the bread came close! Experiment and let us know what you come up with!
Once, while in a rush, I placed all the veggies in a food processor – the result – soggy burgers that fell apart … never doing that again!
Suggestions for 3 different Flavours: BBQ, Roast Turkey, Tropical
1/2 to 1 Tsp. of Cumin
1 Tsp. to 2 Tsp. Chili Flakes or dried Chilies (Poblano, Ancho, Chipotle) – depending on the heat of the chilies used and how hot you like it.
Although I love the heat of chilies, too much can reduce the flavour components of the whole meal, i.e. … your mouth is on fire and you can’t really taste anything!
1 Tbsp. Honey or Maple Syrup
2 Tbsp. Gluten Free Tamari/Soya Sauce/Bragg’s Liquid
1 Tbsp. Black Pepper
2 Tbsp. Tomato Paste
1 Tbsp. of your favourite Gluten Free Mustard
If you do not have the honey, tamari, tomato paste or mustard, add 2 – 3 Tbsp. of your favourite BBQ sauce.
2 Tbsp. Dried Sage
2 Tbsp. Fresh Parsley – minced
2 Tsp. Black Pepper
1 Tsp. Cumin
For added colour and flavour, toss in a handful of dried cranberries!
2 Tsp. Coriander
1/4 Tsp. Curry
1/2 Tsp. Dried Hot Pepper
1 Tbsp. Dried Coconut
2 Tbsp. (or more … up to you) Grated Sweet Potato
1/4 Cup Finely Diced Pineapple
Place Turkey in a large mixing bowl. Sprinkle herbs/spices on top. Add beaten eggs. Add the binder (quinoa/coconut flour, etc.). Lastly, add the diced/minced veggies. Mix well. Form into patties. Place on greased (coconut oil) cookie sheet. They can be placed quite close together as they do shrink a little. Cook in a 350℉ oven on the middle rack. Depending on the thickness of the patties, cook for about 30 minutes. The Turkey burgers do not gain much colour when cooked – a little golden and that’s all.
Yield: 10 Large Patties
Two of us finished these in 24 hours! They are delicious and so easy to snack on – directly from the refrigerator – just one more bite … and soon another patty was devoured. Doubling the recipe provides extras for freezing or lunches. The patties keep in a sealed container in the refrigerator for 3 days (If they last that long!) For freezing, layer each patty with wax paper and freeze in a sealed bag. Only freeze as many together that you will need for a meal.
Pressed for time? Make this into a meatloaf – grease a meatloaf pan and firmly pat the mixture in.
Gravy, Mango/Pineapple Salsa, Cranberry Sauce, Fig Compote … any of these may be served with these burgers.
Sweet Potatoes/Yams are a favourite side dish. Wash well, slice into 1/2 inch/1.5 cm, lay on a cookie sheet, pour extra virgin olive oil, orange/pineapple juice, GF tamari over top – just enough of each to “wet” the slices. Sprinkle paprika over each slice. A dash of cinnamon on each slice works well for the children. If you love garlic, as I do, add some peeled cloves in the pan – yum!