Juicy Turkey Burgers With Onion Jam Recipes

MOIST TURKEY BURGERS

Steps:

• Heat olive oil in a small skillet over medium heat. Cook and stir onions in the hot oil until tender and lightly browned, about 15 minutes; transfer to a large bowl.
• Mix bread crumbs, Worcestershire sauce, Dijon mustard, garlic, poultry seasoning, ground mustard, pepper, and salt with the onion. Break the turkey into small pieces into the bowl; mix with the bread crumb mixture until evenly combined. Shape the turkey mixture into 12 patties; wrap in plastic wrap and refrigerate at least 20 minutes.
• Coat a nonstick skillet with cooking spray; heat over medium heat.
• Cook the patties in the hot skillet until no longer pink in the center and the juices run clear, 4 to 5 minutes per side. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).

TURKEY BURGERS

Steps:

• Mix together: To a mixing bowl add turkey, garlic powder, onion powder, ketchup, mustard, Worcestershire sauce, salt and pepper, egg and breadcrumbs. Using a fork, mix together-try not to mix it too much.
• Shape into 4 patties about ½ inch thick- they will be really moist.
• Use your thumb to make a depression in the center of each patty. If grilling, place the patties on a parchment lined plate and freeze for 20 minutes.

TURKEY CHEESEBURGER WITH ONION BACON WHISKEY JAM

Steps:

• 1. For the Burgers: Combine all of the burger ingredients in a large mixing bowl. Don't over mix. Separate into 8 patties, cover, set in the fridge and let them rest. Bring them out about 15 minutes before you are ready to cook them.
• 2. For the Jam: Put the bacon in a cold cast iron, or other heavy frying pan, add about 1 tablespoon of water to the pan, turn the heat to medium-high and cook until the fat has rendered out and the bacon is starting to become crisp, stirring occasionally. Don't let them get too well done. Remove the bacon from the pan and drain on paper towels. Set aside.
• 3. Pour out all but about 2 tablespoons of the bacon fat and return to the stove. Reduce the heat to medium, add the onions and the salt and cook uncovered for 10 to 15 minutes, stirring occasionally until the onions are starting to get soft.
• 4. At that point add the bacon, brown sugar and water, stir together, turn the heat to low, cover and continue cooking for 20 minutes. Remove the cover, add the whisky, turn the heat back up to medium and cook partially covered for 10 to 15 minutes. For the last couple of minutes, add the apple cider vinegar and combine thoroughly. This could be made ahead of time and reheated when needed.
• 5. (To save time, start the onions at the same time as the bacon, in a second pan with two tablespoons of vegetable oil and the salt, following the directions above. When the bacon is done, drain out most of the bacon fat, leaving about one tablespoon, and add the onions to that pot using a slotted spoon. Follow the remaining directions.)
• 6. Cooking the Burgers: Heat a heavy cast iron pan or grill pan to medium high, brush with oil or spray, press an indentation into the top of each patty with your thumb, and put on the patties. Cook for 4 minutes. Don't move them until they are ready to turn. Turn and cook an additional 3 to 4 minutes and check for desired doneness, about 150 deg. Continue to cook if necessary.
• 7. Turn the heat to low, tear the cheese slices into quarters and place the cheese on each burger, cover and allow to melt, 2-3 minutes. Remove from the heat, cover and let rest while assembling the burgers.
• 8. Assembling the sandwich: Brush a small amount of vegetable oil (optional) on each side of the pineapple rings and heat the rings in the pan that you cooked the burgers in, on medium-high, on both sides to develop a little crust.
• 9. Toast or grill the split muffins until brown and crispy, but not burnt.
• 10. Place a pineapple ring on each muffin bottom, followed by the burger. Spoon about 2 heaping tablespoons of the jam on top of each burger, cover with the top half of the muffin and serve.

TURKEY BURGER

Steps:

• For the patties: Place the turkey in a bowl with the garlic and onion powders and rosemary.
• Form into thirteen 6-ounce patties.
• For the bacon jam: Sauté the bacon until crispy. Add the onions and cook together.
• Add the brown sugar, honey, maple syrup, vinegar and jalapeño and simmer 8 to 10 minutes.
• Chill.
• Build: Toast the brioche rolls. Spread with the Dijon mustard. Add the lettuce, patties, 1 slice fresh mozzarella and 2 ounces bacon jam to each.

TURKEY BURGERS

Steps:

• Grate the onion on the fine holes of a grater. You should have about two tablespoons of grated onion (and a lot of juice, which you can discard). Place in a bowl with the ground turkey, Worcestershire sauce, ketchup, salt and pepper. Using a fork, mix together well. Shape into four patties - the mixture will be quite moist - and press the patties into ½-inch thick rounds.
• Heat the canola oil in a nonstick griddle or large nonstick frying pan over medium-high heat. (Alternately, spray the griddle or pan with pan spray.) When you can feel the heat while holding your hand just above griddle or pan, cook the patties for five minutes on each side. Serve on buns, with the condiments of your choice.