Turkey Burgers Are Sexy

This is for those times when your burger reminds you of . . . a catalog bound for the recycling bin.

Need some summer meal ideas? Check out these tasty turkey burgers! Delicious AND healthy recipe! Great for a party! Sisterhood of the Sensible Moms

Erin: This is the time of year when my meal plan can safely be described as something akin to Hunter/Gather. “Forage anything edible from the fridge” seems a perfectly reasonable solution to the daily dinner question once I have taken my parenting poolside. So you can imagine my joy when my sister made these incredible turkey burgers for us at the beach. Not only did I get a delicious meal, but I now have a new summer meal plan: Grill tons of these turkey burgers. Repeat. ALL. SUMMER. LONG.

Ellen: Not to sound skeptical, but turkey burgers can be hard to do. They can get dried out.

Erin: Exactly! A lot of turkey burgers remind me of a Pottery Barn catalog . . .

Ellen: Why so specific? Why Pottery Barn over say, Ann Taylor?

Erin: I guess it’s the texture.

Ellen: Like a sisal rug?

Erin: Yeah! And also kinda like you’re supposed to like Pottery Barn, but it really isn’t all that. You know, like turkey burgers are supposed to be all sexy because they are healthy for you, but they taste like doormats. But not my sister’s, they definitely fall into the sexy category.

Ellen: On that note, behold Karen’s sexy, non-periodical tasting, amazing turkey burgers.

Sexiest, Most Delicious Turkey Burgers

 Sexiest, Most Delicious Turkey Burgers


One pound lean ground turkey

4-6 white/cremini mushrooms (you can be creative here and use your favorite but you will need about 3 ounces) *diced very very fine

1/2 small white, yellow or red onion *diced very, very fine

2 Tablespoons Montreal Steak Seasoning

2 Tablespoons Worcestershire Sauce


Dice the mushrooms very, very fine.

Dice the onions very, very fine. You can go so far as to mince the onion but don't try to mince mushrooms. They get weird and pasty if you do that. If you haven't guessed, the dicing is the key to this recipe. You really want to infuse the flavor of the onion and the mushroom without making them take center stage. Their job here is mainly to help moisten the turkey burger AND give it full fat flavor and texture without the full fat of regular beef. If you are confused about the difference between mincing and dicing, mincing makes less uniform, smaller, more irregularly shaped pieces while dicing produces more uniform little cubes between 1/8 and 1/4 inch. Need a visual? Check out the great picture on this site.

Mix all of the ingredients together in a bowl with your hands.

Pat into 4 patties. Unlike beef, you don't need to worry about over-handling because of all of the good stuff you added to the mix. Mix, pat, and you are good to go.

Cook over medium high heat, 4-5 minutes per side, until thoroughly cooked through. These are really great fried up in a cast-iron skillet, so if you have one of those, give that cooking method a try.


These are so delicious they are worth every second dicing and mincing. They will also help you fit into the bathing suits you bought at the beginning of the season by the end of it.

Special thanks to Erin’s sister Karen and brother-in-law Dan for cooking up a special turkey burger recipe that is the perfect combination of delicious and good-for-our-“bottom”-lines. It’s easy and inexpensive too. Enjoy!


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