Italian Turkey Burgers
Seasoned with oregano and Parmesan cheese, these plump burgers are a delicious change-of-pace entree. I like to serve them on crusty Italian bread with warmed spaghetti sauce, but you can also use hamburger buns.
-Mary Tallman, Arbor Vitae, Wisconsin
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I have been using this recipe for years, but I shape the meat into meatballs and bake in the oven. Makes a great turkey meatball sub.
The burgers tasted good and I topped them with diced tomatoes and mozzarella cheese instead. But the patties seemed very wet. I did add breadcrumbs which didn't seem to help. I would make these again and cook them on either a George Foreman grill or in the oven, not an outside grill. The patties seemed to fall apart.
These are fantastic!! I made them on my George Foreman contact grill. I served them on garlic toast. Sadly, I didn't have any mozzarella cheese on hand to slice; I think mozzarella on top would make them even better (not that they're not great as is).
I'm trying to avoid breads, so I just made the patties and warmed up some canned mushrooms with the spaghetti sauce. I even used EXTRA LEAN ground turkey and the spaghetti sauce kept it moist while the seasoning gave it great flavor. I am going to make this one of my healthy staples. thanks
These were great! I made garlic cheese toast by broiling sandwich thins in the oven, and used them as the bread to make it a little lighter.
we topped our burgers with fresh mushrooms sauted with garlic powder, butter and italian seasoning.
I added a little bit of mozzerella cheese melted on the patties. I didn't have garlic bread so I brushed a little butter and garlic on the buns and toasted them- very yummy!
I used Italian seasining instead of the oregano and whole wheat buns instead of Italian bread.
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