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Turkey Burgers

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Turkey Burgers
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Makes: 4 servings adjust
Note: Burger patties need to chill for at least 30 minutes before grilling. So plan ahead.

I usually use a 3 lb package of 94% lean ground turkey and just double everything else and I get 9 (6 oz before cooking) burgers.



  • 1 large Portabella Mushroom Caps

Step 1

Using a damp paper towel, wipe away any dirt on the mushroom cap. Use a spoon to scrape out the gills from the underside of the mushroom cap. Cut the cap into 1-inch pieces and transfer to a food processor.


  • 1 tablespoon Onion, coarsely chopped
  • 14 cup Fresh Parsley, loosely packed

Step 2

Add the onion and parsley to food processor. Pulse until chopped.


  • 1 14 pounds Lean Ground Turkey, 85% to 94%
  • 2 tablespoons Olive Oil
  • 1 teaspoon Worcestershire Sauce
  • 1 teaspoon Kosher Salt
  • 12 teaspoon Ground Black Pepper

Step 3

Transfer the mushroom mixture to a large bowl. Add the turkey, olive oil, Worcestershire sauce, salt, and pepper; gently mix with your hands until just combined.

Step 4

Place 4 burger-sized pieces of parchment paper on a cookie sheet that can fit in your refrigerator. Divide mixture into 4 equal balls and place one on each piece of parchment paper. Lightly press each ball into a 4-inch-wide, 1-inch-thick patty. Cover and refrigerate until firm, about 30 minutes.


  • Olive Oil

Step 5

Preheat a grill to medium low/medium. Brush the patty tops with olive oil. Using the parchment paper to lift the burgers, place them on the grill, oiled side down. Peel away the parchment paper. Grill the patties with lid closed, undisturbed, until marked on the bottom, 4 to 5 minutes. Give the patties a quarter turn and cook, with lid closed, until marked again, 4 to 5 more minutes.


  • Olive Oil
  • 4 slices White Cheddar Cheese

Step 6

Brush the tops of the burgers with olive oil. Flip the patties and grill, with lid closed, until cooked through (165 degrees F), 6 to 7 more minutes; top each with 2 slices cheese during the last 3 minutes of cooking and cover with a disposable aluminum pan to melt. Note: I usually just use one slice and melt it over the patty in the microwave rather than on the grill.


  • 4 English Muffins, split
  • Dijon Mustard
  • Mayonnaise

Step 7

Lightly toast the English muffins on the grill (or in the toaster), then spread with mustard and mayonnaise.


  • 1 Avocado, pitted, peeled and sliced thin

Step 8

Place the turkey burgers on the English muffins; top with avocado and serve.
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