Heritage Turkey Burger

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2 teaspoons whole fennel seeds

1/2 teaspoon whole cumin seed

2 teaspoons whole mustard seed

1 teaspoon whole coriander seed

2 tablespoons of grapeseed oil

1/2 cup minced white onion (about ½ small white onion)

1 tablespoon minced garlic (about 2 cloves)

1 pound ground fresh turkey meat (16 ounces), 50/50 mix of breast and leg meat or a mixture of 93% or 94% lean ground turkey meat

1/3 cup chopped dried apricots

1/2 cup shredded pepper-jack cheese

1/4 cup panko breadcrumbs

1 tablespoon chopped fresh sage

¼ cup minced parsley

1 teaspoon salt

3 turns freshly ground black pepper

4 brioche burger buns

Softened butter



Combine the fennel seeds, cumin, mustard seeds and coriander in a small sauté pan and toast over medium heat until fragrant (about 2 minutes.) Let cool completely.


Grind spices together in a spice grinder. Set aside.


Heat a medium sauté pan over medium-high heat. Add enough olive oil to coat the bottom of the pan. Once olive oil begins to shimmer, add the diced onions and sweat until translucent (about 5 minutes). Add the garlic and sauté for 1-2 minutes more or until soft. Transfer the mixture to a plate and let cool completely.


Place the ground turkey in a large bowl. Add the shredded cheese, ground spices, sage, parsley, apricots and panko breadcrumbs to the ground turkey. Season with salt and pepper and mix to combine ingredients. Now, add cooled onions and incorporate into the turkey burger mixture.


Place ring mold over baking sheet lined with parchment paper. Divide turkey mixture into four portions and roll into in balls that are about the size of a baseball. At this point, if you are using the ring mold, press one ball into ring mold and press meat down with press. Now season with salt and pepper. Remove ring and store patty in refrigerator until ready to cook. Repeat with other balls. If you are not using a ring mold, you can also form the patties with your hands.


Heat a grill, grill pan or cast iron pan over medium high heat. Spray grill with non-stick spray or drizzle cast iron pan with grapeseed oil.


Place burgers onto hot pan.Cook the burger for 4-5 minutes on each side. The burgers are done when a cake tester inserted into the center of the burger comes out warm —the internal temperature should reach 140°F.


Right before serving, toast the buns and spread with the chipotle aioli. Place a spoonful of Lime Guacamole on the center of the bottom bun and place a few of the quick-pickled veggies on top of the avocado, followed by the cooked burger patty. Cut each bun in half and serve.

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