Juicy Cajun Turkey Burgers
I’m not a beef eater, so here’s a little ground turkey recipe I cooked up for weekend, the Cajun Turkey Burgers.
Equipment
Food processor
Large mixing bowl
Broiler pan or foil-lined baking sheet
Instant-read thermometer
Small mixing bowl
Ingredients
2 stalks green onions - thinly sliced
1 stalk celery - coarsely chopped, about 3 tablespoons
¼ cup red pepper (red capsicum) - fresh ; coarsely chopped
2 tablespoons parsley - fresh ; chopped
1 tablespoon Cajun seasoning
1 ¼ pounds ground turkey (minced turkey) - 565g- 3 tablespoons tartar sauce - for the patty mixture
- ¼ cup tartar sauce - 60ml, for the topping sauce
- ¼ cup plain breadcrumbs - 30g
1 large egg - beaten
1 teaspoon kosher salt
1 teaspoon ground black pepper
1 dash hot sauce - optional- 1 medium Roma tomato - diced
- 1 teaspoon garlic paste - or 1 small clove garlic, minced
8 whole hamburger buns - toasted
1 head romaine lettuce - small head
1 small red onion - slices ; for serving
Instructions
- Add the scallions, celery, red bell pepper, parsley, and Cajun seasoning to a food processor. Process until the mixture forms a smooth, nearly uniform paste, about 30 seconds.2 stalks green onions, 1 stalk celery, 1/4 cup red pepper (red capsicum), 2 tablespoons parsley, 1 tablespoon Cajun seasoning
- Transfer the vegetable mixture to a large mixing bowl. Add the ground turkey, 3 tablespoons tartar sauce, breadcrumbs, and beaten egg. Mix with your hands until just combined — do not overwork the meat. Season with salt, pepper, and hot sauce if using.1 1/4 pounds ground turkey (minced turkey), 3 tablespoons tartar sauce, 1/4 cup plain breadcrumbs, 1 large egg, 1 teaspoon kosher salt, 1 teaspoon ground black pepper, 1 dash hot sauce
- Divide the mixture into 8 equal portions and shape into patties about 3 inches (7.5cm) wide and 1/2 inch (1.25cm) thick. Press a shallow dimple into the center of each patty with your thumb to prevent puffing during cooking.
- Preheat the broiler. Line a baking sheet or broiler pan with aluminium foil and lightly grease it. Place the patties on the prepared pan. Broil 6 to 8 inches (15-20cm) from the heat for 5 to 7 minutes per side, or until an instant-read thermometer inserted into the center reads 165°F (74°C).
- Stir together the remaining 1/4 cup tartar sauce, diced tomato, and garlic paste in a small bowl.1/4 cup tartar sauce, 1 medium Roma tomato, 1 teaspoon garlic paste
- Spoon the tartar-tomato sauce over each patty. Serve on toasted burger buns topped with romaine lettuce leaves and thin red onion slices.8 whole hamburger buns, 1 head romaine lettuce, 1 small red onion
Notes
Storage: Cooked patties keep refrigerated in an airtight container for up to 3 days. Store patties and buns separately.
Freezer-friendly: Freeze uncooked shaped patties between sheets of parchment paper in a zip-lock bag for up to 3 months. Thaw overnight in the fridge before broiling.
Make-ahead: Process the vegetable mixture and mix the meat up to 12 hours ahead. Shape patties just before cooking for the best texture.
Substitution: Swap breadcrumbs for panko for a lighter texture, or use crushed saltine crackers. For gluten-free, use almond flour or gluten-free breadcrumbs.
Pro tip: Wet your hands with cold water before shaping patties — the mixture is sticky and this prevents it from clinging to your palms.
Nutrition
Serving: 1servingCalories: 157kcalCarbohydrates: 10gProtein: 20gFat: 5gSaturated Fat: 1gPolyunsaturated Fat: 2gMonounsaturated Fat: 1gTrans Fat: 0.02gCholesterol: 63mgSodium: 457mgPotassium: 515mgFiber: 3gSugar: 3gVitamin A: 7645IUVitamin C: 14mgCalcium: 55mgIron: 2mg
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