Although I usually have ground beef on hand, most of the time I use it for casseroles, tacos, chili, lasagna, sloppy joes–meals that allow ground beef to take on different flavors and textures, depending on the cuisine. I am not a big beef eater, so I rarely crave a hamburger on a bun. My husband Allen, though, often wanted a nice juicy burger. I tried my best but he really was better at cooking burgers whether it was on the stove top or grill. He just had the knack…

I finally redeemed myself when I started making burgers from ground turkey. Ground turkey contains less saturated fat than ground beef and contains more polyunsaturated fat– a more protective, healthier type of fat. And even when compared to ground chicken, turkey tends to be lower in calories, fat, and sodium, while having more zinc, niacin, and vitamin B12.

Of course, it took a while to learn to make satisfying turkey burger–the first attempts, I admit, kinda tasted like bungee burgers. I swear, my teeth bounced off the burger before applying enough pressure to bite through. Definitely NOT the best experience. But, most people who know me know that I don’t give up easily and I definitely persevere relentlessly. Truthfully, I even remember one supervisor describing me to some visitors from the State Department as “…kind of like a bulldog that never gives up!” Hmmm…enough said.

It is a good thing that Allen was a willing guinea pig. He was also kind when it came to evaluating my attempts: “Yes, Dear, these are definitely healthier tasting.” Eventually, I figured out what to add to ground turkey, and how long to cook the burgers in order to have tasty and moist turkey burgers. My family loved the addition of olives to the ground turkey. I prefer the less salty black olives, but Allen and kids always liked them made with green olives. The choice is up to you, but DO choose one or the other. Olives really are essential to the flavor of these non-beef burgers.

Probably the most important trick is to handle the ground turkey gently. Do not over mix and press everything together too firmly. I usually start tossing all of the ingredients together with a fork in order to distribute the components evenly and uniformly throughout the ground turkey. Then I lightly and softly gather everything together, using my hands, so I can make four balls to flatten into burger patties. I used to try to make these from one pound of ground turkey. But they were too thin and too easy to overcook. One and half pounds is better in order to serve four people.

Cooking these turkey burgers in a pan on the stove top is easier than grilling, so I generally do so. I usually add a bit of olive oil to the pan and heat it until it shimmers slightly, but not to the point of smoking Add the burgers and cook over medium heat, about 4-5 minutes before flipping. Then continue cooking on the second side for an additional 4-5 minutes. When done correctly, the juices in the center should run clear. Yes the burger will still be barely pink inside, but the turkey should be cooked through and the internal temperature should be 165 degrees.

Turkey burgers are softer than beef burgers so, as I said, I use the stovetop more often than the grill outside. But when the weather is great and I do grill outside, I start by greasing the clean grates with the grill turned off. Then, after preheating the grill, I grease the grates again. That way the burgers hold together and don’t break apart when I flip them over. Again, cook these for 4-5 minutes per side.

When done, tent the burgers with foil to rest for a couple of minutes while prepping the buns. This resting time helps the juices redistribute throughout the patty, and even allows some of the fat to drain away. In addition to achieving the right texture and taste, the resting time also helps avoid a soggy bun. After all, nobody wants soggy buns!

I do like to toast hamburger buns for any kind of burger, and I always prefer doing so with these turkey burgers. Condiments certainly vary according to how busy I am, but I prefer caramelized onions over raw onions in addition to traditional condiments. Get as creative as you’d like: lettuce, ketchup, mustard, Worcestershire Sauce, pickle relish, pickles, raw or caramelized onions, jalapenos, bacon, hot sauce, barbecue sauce, and/or steak sauce. I don’t feel the need to add cheese since because of the feta cheese that is already in the burger. My own personal favorite to is layer caramelized onions with ketchup, mustard and Worcestershire sauce. I also like the freshness of sliced tomatoes and lettuce. Part of the fun, though, is to provide lots of choices. that way, everyone can get creative and customize the meal to their hearts content.

TURKEY FETA BURGERS

1 1/2 pounds ground turkey
4-5 ounces finely crumbled feta cheese
1/4 cup chopped black or green olives
Half a teaspoon onion, granulated onion
1 teaspoon granulated garlic
Half a teaspoon dried oregano
1 tablespoon finely grated Parmesan
2 teaspoons olive oil

4 hamburger buns
Additional olive oil for frying

Condiments of choice: lettuce, ketchup, mustard, pickle relish, onions, caramelized onions, pickles, jalapenos, bacon jam, bacon, hot sauce, barbeque sauce, sreak sauce

Break pieces of the ground turkey into a medium bowl. Sprinkle the next 7 ingredients over the ground turkey, then lightly mix everything together. Separate the mixture into 4 portions, then gently form each into a ball. Flatten each ball into a patty about 3-4 inches in diameter.

Heat small amount of olive oil in a large frying pan, swirling the pan to coat. Add the patties and cook over medium heat for 4-5 minutes. Flip the burgers over and continue cooking for another 4-5 minutes or until just browned. They should be cooked, but still moist and no longer pink in the middle. Alternatively, grill over medium heat about the same amount of time.

Meanwhile, toast the hamburger buns; spread with condiments and layer with preferred extras. Top with turkey burger and upper half of bun.