| Level: | Easy |
| Total: | 25 min |
| Prep: | 10 min |
| Cook: | 15 min |
| Yield: | 2 servings |
| Level: | Easy |
| Total: | 25 min |
| Prep: | 10 min |
| Cook: | 15 min |
| Yield: | 2 servings |
Ingredients
- 12 ounces ground turkey
- 1/2 teaspoon dried oregano
- 1/4 teaspoon cayenne pepper
- 1/2 teaspoon cumin powder
- 1/2 teaspoon garlic powder
- 1 egg white
- 2 tablespoons salsa
- 12 ounces ground turkey
- 1/2 teaspoon dried oregano
- 1/4 teaspoon cayenne pepper
- 1/2 teaspoon cumin powder
- 1/2 teaspoon garlic powder
- 1 egg white
- 2 tablespoons salsa
- Slices of Monterey jack cheese, lettuce, tomato, onion, avocado, red onion, etc
- Slices of Monterey jack cheese, lettuce, tomato, onion, avocado, red onion, etc
Instructions
- In a large bowl mix together the oregano, pepper, cumin powder, garlic powder, egg white and salsa. Add the turkey and mix thoroughly. Shape into 2 burgers. Cook on stove top in cast iron grill pan or on outdoor grill over medium heat. Cook burgers for 6-8 minutes per side until center is no longer pink. Serve on a bun with toppings.
- In a large bowl mix together the oregano, pepper, cumin powder, garlic powder, egg white and salsa. Add the turkey and mix thoroughly. Shape into 2 burgers. Cook on stove top in cast iron grill pan or on outdoor grill over medium heat. Cook burgers for 6-8 minutes per side until center is no longer pink. Serve on a bun with toppings.
Nutrition Facts
| Serving Size | 1 of 2 servings |
| Calories | 548 |
| Total Fat | 27 g |
| Saturated Fat | 7 g |
| Carbohydrates | 7 g |
| Dietary Fiber | 2 g |
| Sugar | 3 g |
| Protein | 71 g |
| Cholesterol | 235 mg |
| Sodium | 499 mg |
| Serving Size | 1 of 2 servings |
| Calories | 548 |
| Total Fat | 27 g |
| Saturated Fat | 7 g |
| Carbohydrates | 7 g |
| Dietary Fiber | 2 g |
| Sugar | 3 g |
| Protein | 71 g |
| Cholesterol | 235 mg |
| Sodium | 499 mg |
Reviews
This were really tasty! I would add salt to the meat mixture as it tasted like something was missing. The burgers were very sticky and a little hard to handle, so I popped them in the freezer to firm up a bit before cooking them which helped hold them together for the initial transfer into the pan. Served with Monterey jack cheese, guacamole, sour cream and salsa. YUM!
Good recipe, but I reduced the cumin and added English mustard powder.
This is amazing! After this, I’m done with beef burgers. It was so flavorful and satisfying but not heavy. Yum Yum Yum!
I was very surprised that this recipe only got 4 stars, so I thought I should add a 5 star review. I love these. They are great. They are our family’s favorite turkey burgers. I have not found that they are soggy and need extra ingredients. I do generally add a whole egg and not the egg white just because I am too lazy to separate them and not concerned about fat and cholesterol of the yolk. The only thing that I have found is if you use the super extra lean turkey you have to be careful to not overcook them or they will be dry but this is because of the low fat content of the meat not a problem with the recipe. If you don’t overcook they are delicious however I do prefer them with the lean turkey and not the extra lean. Give these a try they are great!
it was the icky-est turkey burger i ever ate. it taste like chili, but grosser.
i still ate it though. :I
very tasty with the right salsa. i leave out the egg white and add extra bread crumbs. we love it!
My husband was skeptical when I said I wanted to make turkey burgers, but then he loved them! Now he asks me to make these over the usual beef burger. Great success and a quick weekday meal! I love one of these bun-less with just some swiss cheese, tomato, and avocado. mmm!
We’ve been making this recipe for a few years now and it’s not only the best turkey burger recipe we’ve ever tried, but it’s so easy. Since there’s just two of us, we’ll buy a package of ground turkey breast and use half for dinner one night (like spaghetti sauce), and use the rest for two burgers. Takes no time at all. Love them with white cheddar too.
they were surprisingly juicey, real good. i put pepper jack cheese and guacamole for toppings.
Healthy, quick and easy weeknight recipe. I sometimes mix up the burgers and if we have too much meat, freeze up the left over patties for a meal another day.
I sometimes will add a bit more meat and find that 1 egg white for 12 ounces can make it too wet – 16 ounces is OK for 1 egg white. I make this recipe using only dark meat of a turkey. For those who don’t like turkey, using only ground turkey thighs makes a big difference in flavor.
In lieu of chipotle, I will squeeze in sriracha sauce into mayonnaise, but if I do this, I usually omit the cayenne pepper. (Sriracha being easier and faster to squeeze in rather than chopping up the chipotle pepper.)