I know what you may be thinking…turkey burgers just aren’t as good as beef. Well, the question is, have you ever filled them with Feta cheese, egg whites and basil? If not, you don’t know what you’re missing!
As you might have guessed, this was Ginny’s idea. Her culinary creativity seems to know no bounds. We worked all last weekend on our outdoor kitchen and it is finally done! Fortunately, Ginny’s dad is a really good carpenter and passed on many of his skills to her. My DIY salvaged wood projects tend to be a little askew so I enlisted her for some woodworking expertise. After sweating it out in 100+ degree temperatures with the skill saw, we needed a nice reward. These turkey burgers really hit the spot!
Don’t get me wrong, I do love a good beefy burger with all the fixins’, but I could totally do without the cow if I had these yummy bird burgers. The trick is to make sure you get enough egg white, bread crumbs and Feta in the meat mix to make it stick together. Also, it’s important to brush some olive oil on the burgers before you put them on the grill so they won’t stick. Nobody wants to lose half your burger to the grill monster, right?
Now that we have the outdoor kitchen completed, grilling and cooking outside is going to be soooo much easier. I won’t have to make 20 trips back and forth to the kitchen to get what I need. We did the whole thing with salvaged 2 x 4 boards (a few 2 x 6 boards also) and some granite tops I bought at Habitat ReStore for 1/6 of their retail price! Some may say I’m cheap, but I just say it’s thrifty and part of the three R’s (reduce, reuse and recycle). Actually, the first R should be rethink because making salvaged stuff takes a bit of thinking outside the box sometimes. But that’s what makes it fun!
If you like caramelized onions and mushrooms, I highly recommend adding a good helping of these on top of your burgers as well as some ripe avocado slices. Now that’s a tasty turkey burger!
PREP TIME: 10 MINUTES COOK TIME: 25 MINUTES SERVINGS: 6
- 2 lbs. ground turkey (85/15 mix is good)
- 2 egg whites
- 3 oz. crumbled Feta cheese
- 12 oz. mushrooms, chopped with a few reserved for topping
- 2 tbsp. fresh basil, chopped
- 3 tbsp. Worcestershire sauce
- 1 tsp sea salt
- 1 tsp black pepper
- 1 tsp garlic powder
- 1/2 cup stale bread crumbs
- 1 onion, sliced thin
- reserved mushrooms, sliced thin
- Heat grill to medium or about 375 degrees. Mix together turkey and egg whites in a large bowl. Add remaining ingredients and mix well. Form round, flat patties with mix.
- Place burgers on direct heat and grill for about 10-15 minutes (turning after 6-7 minutes) or until internal temperature is at 165 degrees. You may need a slightly lower temperature on your grill, depending on how hot it gets on the grates. The important thing is to get the internal meat temperature to 165 degrees!
- For the toppings, heat 1-2 tbsp. olive oil in a pan over medium heat. Cook onion for 10-15 minutes or until it is dark brown and very soft, adding in the mushrooms in the last 5 minutes or so. You may want to push the onions to one side so the mushrooms can get direct heat to properly release their moisture.
- Serve with avocado slices, tomato and all your favorite toppings!