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Indoor Turkey Burger Recipes

Updated on June 1, 2012

This is a good way to make an amazingly tasty turkey burger right at home. Here I am sharing two varieties I like to make, but there are so many. The possibilities are pretty much endless, and once you see how I do it, you'll probably get inspired to get creative with your own burgers.

One of the most difficult things about making a burger at home is how easily the meat falls apart. This is very easily fixed by using breadcrumbs or oats in your burgers. I always use Italian Breadcrumbs, like the ones in the photo to the right.

The first kind I am going to tell you about is when I made a mozzarella garlic butter burger. (The second kind involves black beans and corn salsa and guacamole, so keep reading.)

What I do is get a round plate and sprinkle some of the breadcrumbs on the plate. Then I add all the herbs and spices that are in the photo to the right on top of the breadcrumbs. I grab a small ball of ground turkey and a little bit of mozzarella and combine the two. Then I press it into a flat circle in the palm of my hand. Next I put it right in the plate and press it firmly into the breadcrumbs, herbs and spices. Finally I flip it over and repeat.

I like to have some sliced up onions, and maybe green peppers frying in the cast iron pan. This conditions the pan nicely, and creates a little bit of delicious fried green pepper and onion juice to cook your burger in. Plus it makes a good condiment later.

When the peppers and onions are soft, I remove most, but not all, of them, just enough to make room. I put a bit of garlic butter on the burger and put it garlic butter side down in the cast iron pan. I put more garlic butter on the other side in preparation for the flip.

After a few minutes of letting it brown on the other side, I flip the burger and let it finish. I add a little more mozzarella on top and let it melt. Meanwhile, I slather some Sweet Baby Ray’s barbeque sauce on a bun and arrange some of the cooked peppers and onions on top of that. Once the burger is cooked to your liking, you’re ready to go!

The second variety is, like I said before, a black bean and corn salsa and guacamole burger. It’s made the same exact way, except without peppers in the pan, and no mozzarella and garlic butter. So you start the same way, pressing it in to the breadcrumbs, herbs and spices. But next you just put it straight in the pan with some already cooked onions. Now I spread a thin layer of Newman’s Own Black Bean and Corn Salsa. Then I flip it quickly. Then I spread a thin layer of the same salsa on the other side, press some of the cooked onions into the salsa and flip it again. Once it’s cooked almost all the way through, I spread guacamole on top and let it finish cooking so the guacamole has a chance to heat up. The only condiment I like with this burger is a nice big piece of lettuce.

I can’t stress enough the importance of cooking one of these burgers in a cast iron pan. This type of pan gives the burger a coating of seasoning that Is very flavorful, but not overpowering.

I also suggest using mushrooms and bacon in your burger experimenting.

Good luck and have fun with it!

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    • Just Ask Susan profile image

      Susan Zutautas 5 years ago from Ontario, Canada

      It's really close to dinner time and I wasn't hungry until I saw this hub. Wow do these burgers ever look good!

    • Cheds profile image
      Author

      Cheds 5 years ago from Maine

      Thanks, Susan!

    • Dee aka Nonna profile image

      Dee aka Nonna 5 years ago

      I love a good burger and do enjoy making them at home myself. I will definitely be trying these. Yummy! Thanks for sharing.

    • charmike4 profile image

      Michael Kromwyk 5 years ago from Adelaide, South Australia

      I really like the idea of cooking onion and capsicum (peppers) prior to cooking the meat. It would give off a lovely smell as well as penetrating the meat. I'm going to try this next time. Cheers Michael

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