Turkey and Vegetable Burgers
Updated Feb. 1, 2022
- Total Time
- 30 minutes
- Rating
- Comments
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Ingredients
- 1tablespoon extra virgin olive oil
- ½cup finely diced onion
- ½cup finely diced red bell pepper
- Salt to taste
- 1large garlic clove, green shoot removed, minced
- ⅔cup finely grated carrot (1 large carrot)
- 1¼pounds lean ground turkey breast, preferably organic, from humanely raised turkeys
- 1tablespoon prepared barbecue sauce
- 1tablespoon ketchup
- Freshly ground pepper to taste
- Canola oil for the skillet
- Whole grain hamburger buns
- condiments of your choice
Preparation
- Step 1
Heat the olive oil over medium heat in a medium skillet and add the onion. Cook, stirring, until it begins to soften, about 3 minutes, and add the diced red pepper and a generous pinch of salt. Cook, stirring often, until the vegetables are tender, about 5 minutes. Stir in the garlic and the grated carrot and cook, stirring, for another minute or two, until the carrots have softened slightly and the mixture is fragrant. Remove from the heat.
- Step 2
In a large bowl, mash the ground turkey with a fork. Add about ¾ teaspoon kosher salt if desired, and mix in the barbecue sauce, ketchup, and freshly ground pepper to taste. Add the sautéed vegetables and mix together well. Shape into 6 patties, about ¾-inch thick. Chill for 1 hour if possible to facilitate handling.
- Step 3
Heat a nonstick griddle or a large nonstick frying pan over medium-high heat and brush with a small amount of canola oil, or prepare a medium-hot grill. When you can feel the heat when you hold your hand above it, cook the patties for 4 minutes on each side. Serve on whole grain buns, with the condiments of your choice.
- Advance preparation: You can make this turkey burger mix, shape into patties and freeze for 2 or 3 months. Thaw as needed. The mix will keep for a day in the refrigerator, but check the use-by date on the package.
Private Notes
Comments
Instead of the ketchup and BBQ sauce, use a dollop of mayo and a splash of Worcestershire sauce or soy sauce. Sublime!
This was a hit at our house - very tasty. I added a dollop of goat cheese for a cheeseburger option and served with sautéed mushrooms.
made with zucchini grated instead of carrots, and added 1 TBS mayo per notes. Terrific recipe, moist and flavorful. I will make this again!
Thank you Martha for advocating for humanely-raised meat products! These were absolutely delicious burgers, they held together well and cooked up beautifully. I served them with Mark Bittman's sweet potato fries and sliced tomato.
We liked this! Used a jar of Cento red bell peppers instead of fresh. It definitely took longer than 6 minutes per side to reach temperature.
Delicious. I used 1 pound of ground turkey (the package size available), which yielded 5 burgers. I also tripled the garlic, added 1/2 cup Panko, a scant tablespoon of mayo, a sprinkle of Worcestershire, and skipped the barbecue sauce. Followed the rest of the recipe as written, including the ketchup. You need about half a small onion to yield 1/2 cup finely diced. Moist, sweet, and flavorful!