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Lemon Pepper Rub Turkey Burger

Lemon Pepper Rub Turkey Burger

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Rubs work just as effectively as a marinade, and if you're working with the grill, you'll avoid flare ups and smoke without missing out on the flavor.


  • 1/2 Cup plus 1 teaspoon salt
  • 2 Tablespoons brown sugar
  • 1/4 Cup grains of paradise
  • 1/4 Cup lemon zest
  • 1 Teaspoon cayenne
  • 2 Tablespoons dried thyme
  • 3 Pounds ground turkey
  • 1/4 Cup seasoned breadcrumbs
  • 1/4 Cup finely diced onion
  • 2 egg whites, lightly beaten
  • 1/4 Cup chopped parsley
  • 1 clove garlic, minced
  • 1/4 Teaspoon ground black pepper
  • 12 hamburger buns, toasted
  • 12 Bibb lettuce leaves
  • 12 slices tomato

Recipe Summary

  • 1 ½ pounds ground turkey
  • ½ cup soy sauce
  • 1 tablespoon honey
  • 1 tablespoon Worcestershire sauce
  • 1 tablespoon apple cider vinegar
  • 1 tablespoon liquid smoke
  • 1 tablespoon garlic powder
  • 1 tablespoon coarsely ground black pepper
  • 1 ½ teaspoons ground ginger
  • 1 teaspoon olive oil
  • ½ cube beef bouillon
  • wooden paint stir sticks

Combine ground turkey, soy sauce, honey, Worcestershire sauce, apple cider vinegar, liquid smoke, garlic powder, pepper, ginger, olive oil, and beef bouillon in a large bowl. Mix well and cover. Marinate in the refrigerator for 2 to 12 hours.

Tape 2 paint stir sticks 2 inches apart on a flat work surface. Cover with a large piece of plastic wrap. Place a golfball-sized piece of turkey mixture between the sticks. Cover with another piece of plastic wrap. Roll turkey mixture into a thin strip using a rolling pin. Transfer strip to a dehydrator tray. Repeat with remaining turkey mixture.

Dehydrate at 160 degrees F (70 degrees C) until thoroughly dried, 5 to 8 hours.

Best Turkey Burger Recipe

I&rsquom sad. Today is the last day of Burger Week. I hope you&rsquove enjoyed all the recipes thus far, I know I&rsquove had fun making them and then of course eating them! That&rsquos a no brainer. haha

Have you made any of them yet? Or do you have plans to make them? If so, which one?

At our house, I&rsquoll probably make the Keto Bacon Cheeseburgers again and todays Turkey Burgers! Did you notice that all of the burgers this week didn&rsquot even use ground beef!! Honestly, I didn&rsquot notice until I just wrote it. haha. But it&rsquos true. Mondays recipe was with Salmon, Wednesdays was ground Bison and today is Turkey. Just trying to keep things interesting and broaden your Hamburger Recipe horizons. wink wink.

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I have never in my life enjoyed a turkey burger. Ever. This, however, is incredible. I am making it for the second time in two weeks tomorrow.

I made this as stuffed peppers, not burgers. I cooked the turkey and seasoned with everything but the bread crumbs. I cooked the peppers and layered the turkey and the feta and served the salsa on the side. It was delicious.

Turkey burgers can be dull, gamey and dry. Meh. I don't love them. That said, my husband requested turkey burgers for dinner. I stumbled across this recipe. I loved these. I made them as-is, except I grilled them on my stove top griddle instead of outside on the grill. And we omitted the bun. The goat cheese really does keep them moist. This week, I'm going to try making a turkey meatloaf based on this recipe.

Fabulous. Go easy on the salt in the burgers, but otherwise very tasty. No need for bun (and i never say that!). The burgers were moist and lovely flavor from the lemon. I added basil into the mix and used fresh thyme instead of dried, turned out great. I also halved the relish recipe after thinking 2 cups thats way more than we need and boy was I wrong. That stuff is DELISH, make sure to make the full amount. Definitely a keeper- simple, fresh, healthy and tasty. WIll be making many times this summer.

This was exceptional - enough said.

The burgers were excellent but I found the most amazing red pepper relish at Made 8 small jars from 8 bell peppers (and onions etc. check out the recipe) for a small dinner party, ended up eating almost two jars worth during dinner and had to give a jar away to each of 4 couples as they left. Only two jars left for me :( Amazing stuff and goes great with these nice lean burgers.

excellent recipe. accidentally mixed the goat cheese in with the meat and it turned out beautifully versus placing the cheese on top.

These were truly exceptional. When I read the recipe, I thought they might need something, like lettuce? Tomatoes? Nope. They were pretty darn amazing, as is. The goat cheese inside gets all melty, & creamy, & is really tasty. I served them on whole wheat "thin buns," which worked out well, because the burger to bun ratio was such that I could really taste all the flavors this burger offers. On the side, I served sweet potato fries, which worked really well with the slightly spicy relish. (By the way, the lemon in the burgers works REALLY well, too.)

Really delicious, mainly due to the red pepper relish/goat cheese combo. I didn't use jarred peppers, but roasted and peeled my own. It isn't difficult and saves money, when fresh red peppers are in abundance and on sale at the stores. Best turkey burger here that I've tried.

Really delicious turkey burger recipe. This will definitely be going in the regular summer rotation. Tasted great on a charcoal grill!

What a lovely change of pace - delicious!

I absolutely love this recipe. I was not a huge fan of turkey burgers but it is at the top of my list right now. I have made this twice in the past week and a half (I really wanted to make it again the next day). The burgers themselves are wonderful - love the lemon. I used just regular breadcrumbs (nothing fancy) and I still think they are wonderful. I think the relish is a MUST - when I ran out of burgers I ate the relish out of the bowl AND I licked my plate. Clean. All the flavors are balanced nicely. I love the sweet/sour punch of the relish. The sour from the vinegar and sweet from the sugar and peppers is amazing. It is not hot because of the cayenne pepper. I would make this for a side for other red meats as well. I halved the recipe for the relish because I didn't think the teenagers or the toddlers would like it - which is FINE because it means more for me. I would definetly use this dish for company.

Absolutely a great quick meal. The relish makes it. Relish is also good with pork tenderloin. I sometimes substitute a mixture of fat free feta & non-fat cream cheese for a lower fat burger. And I agree, forget the buns, they aren't needed. Even our grandchildren loved this recipe.

Since I discovered this recipe months ago, I have made these several times and they are a hit at barbeques as well as with my fiancee at home. I have found that they are delicious without the relish, and are an easy weeknight meal, as I always have some kind of goat cheese in the fridge. I use sprouted wheat bread for the breadcrumbs and add whatever fresh herbs and onions/scallions/garlic I have in the house. Yummy on a bun or served with couscous and broccoli.

This is one of my favorite dishes to make and it always receives raves. It takes a little time for the relish, but oh is it worth it. Cream cheese can be substituted for those who don't like goat cheese (or pregnant women).

Every element here is delicious. I've never eaten them on a bun--the bread would just get in the way of everything else plus, I make ɾm big.

Oh, YUM! We loved these burgers, even my husband who has generally not been a fan of turkey burgers. This one hit the spot! And, amazingly, he even liked the relish (he hates peppers)! If that doesn't sell you on this, nothing will. Try it, it's fantastic! Oh, and I made my relish with pre-marinated roasted red peppers (Trader Joe's). Just cut down on the vinegar, salt and sugar in the recipe. still great!

This is a great weeknight recipe! I've made this twice once with turkey, once chicken. Both fab, but my boyfriend and I thought the ground chicken breast was much more moist. Feel free to experiment with the herbs..added fresh rosmary and thyme. lovely!

Forget a regular beef burger. These were great and the relish is a must. I only used 1/2 the recommended amount of red pepper and there was lots.

I have been making these ever since they were published in 1996. I had never been a turkey burger fan until these. They are really delicious and very different. Don't forgo the relish - it makes the burgers!

I made this for a Friday night bbq dinner just to have a fun twist to a regular burger. I was actually concerned that they might be a little bland for my taste and chose this because our guests didn't want anything too spicy and said a burger would be just fine. I have to say that the recipe was great! The lemon added such an interesting and rereshing taste to the burgers and I especially loved the relish. I keep all of our family favorites, and this one is getting added to the bunch!

This was a very tasty turkey burger. The goat cheese made the burger extra-flavorful and moist, which can be a challenge with turkey meat. I do not like roasted red peppers but I made the relish anyway, and it was surprisingly good! I recommend not overstuffing with the goat cheese because it will definately leak out the sides-- learned that one the hard way. :)

This is okay. Must roast your own peppers instead of canned, but it does take a bit longer. I would give this 2.5 forks in a perfect world. The little burst of lemon in the turkey is good add some fresh thyme and rosemary to the patties. Perfectly fine recipe on the whole, but it does start to get a little expensive for just plain old turkey burgers. Better results from Cabernet burgers and sun-dried tomato burgers (both on this site, but beef not turkey).

these were absolutely delish -- even though i am not the best cook. i made a half recipe of the relish and it was enough for 4 burgers. the flavors blend beautifully -- especially lemon.

Recipe Summary

  • 3 tablespoons chopped fresh marjoram
  • 3 tablespoons chopped fresh rosemary
  • 3 tablespoons chopped fresh thyme
  • 3 tablespoons chopped fresh basil
  • 3 tablespoons garlic, minced
  • 1 pinch ground black pepper to taste
  • 1 (12 pound) whole turkey, neck and giblets removed
  • ¼ cup olive oil
  • 2 large lemons, juiced, lemon halves reserved
  • 1 tablespoon all-purpose flour
  • 1 turkey-size oven roasting bag

Preheat an oven to 350 degrees F (175 degrees C). Mix the marjoram, rosemary, thyme, basil, garlic, and black pepper in a small dish set aside.

Gently lift the skin of the turkey away from the meat, and lightly brush the meat with olive oil. Sprinkle the meat evenly with lemon juice, then sprinkle the meat with 2/3 of the mixed herbs. Pat the turkey skin onto the meat sprinkle the remaining herbs into the turkey cavity, and add the squeezed lemon halves. Place the flour into the turkey roasting bag, and shake to evenly coat. Place the turkey into the bag, close the end with a nylon tie, and place into a deep roasting pan. Cut 6 half-inch slits in the top of the bag.

Bake the turkey in the preheated oven until no longer pink at the bone and the juices run clear, 2 to 2 1/2 hours. An instant-read thermometer inserted into the thickest part of the thigh, near the bone should read 180 degrees F (82 degrees C). Remove the turkey from the oven, cover with a doubled sheet of aluminum foil, and allow to rest in a warm area 10 to 15 minutes before slicing.

  • 2 slices whole-wheat sandwich bread, crusts removed, torn into pieces
  • 8 ounces white mushrooms
  • 3 teaspoons extra-virgin olive oil, divided
  • 1 medium onion, finely chopped
  • 2 cloves garlic, minced
  • 1 pound lean ground turkey breast (see Tips)
  • 1 large egg, lightly beaten
  • 3 tablespoons chopped fresh dill
  • 1 ½ tablespoons whole-grain mustard
  • ½ teaspoon salt
  • ¼ teaspoon freshly ground pepper
  • 6 whole-wheat buns
  • 6 lettuce leaves
  • 6 tomato slices
  • ¼ cup nonfat sour cream
  • 2 tablespoons low-fat mayonnaise
  • 1 ½ tablespoons chopped scallions
  • ½ teaspoon freshly grated lemon zest
  • 1 teaspoon lemon juice
  • Pinch of salt, or to taste
  • Freshly ground pepper to taste

To prepare burgers: Place bread in a food processor and pulse into fine crumbs. Transfer to a large bowl. Pulse mushrooms in the food processor until finely chopped.

Heat 2 teaspoons oil in a large nonstick skillet over medium-high heat. Add onion, garlic and the mushrooms cook, stirring occasionally, until tender and liquid has evaporated, about 10 minutes. Add to breadcrumbs and let cool completely, 15 to 20 minutes.

Meanwhile, prepare mayonnaise: Combine sour cream, mayonnaise, scallions, lemon zest, lemon juice, pinch of salt and pepper in a small bowl whisk until blended.

Preheat grill to medium-high.

Add ground turkey, egg, dill, mustard, 1/2 teaspoon salt and 1/4 teaspoon pepper to the mushroom mixture mix well with a potato masher. With dampened hands, form the mixture into 6 patties, 1/2 inch thick, using about 1/8 cup for each.

Oil the grill rack (see Tips). Brush the patties with the remaining 1 teaspoon oil. Grill until no longer pink in the center, about 5 minutes per side. (An instant-read thermometer inserted in the center should register 165 degrees F.) Meanwhile, split buns and toast on the grill for 30 to 60 seconds. Serve burgers on buns with the mayonnaise, lettuce and tomato.

Make Ahead Tip: Prepare patties through Step 5. Wrap individually and refrigerate for up to 8 hours or freeze for up to 3 months. Thaw in the refrigerator before cooking. Cover and refrigerate mayonnaise (Step 3) for up to 2 days.

Check labels carefully and select ground turkey breast. Regular ground turkey, which is a mixture of dark and white meat, has a higher fat content (similar to that of lean ground beef).

Oiling a grill rack before you grill foods helps ensure that the food won't stick. Oil a folded paper towel, hold it with tongs and rub it over the rack. (Do not use cooking spray on a hot grill.) When grilling delicate foods like tofu and fish, it is helpful to coat the food with cooking spray.

Storage smarts: For long-term freezer storage, wrap your food in a layer of plastic wrap followed by a layer of foil. The plastic will help prevent freezer burn while the foil will help keep off-odors from seeping into the food.

  • Sprinkle Sonoma Pepper on meat, chops or firm seafood fillets before grilling.
  • Use in place of course ground pepper for an everyday upgrade or for lemon pepper in your favorite recipes.
  • When grilling or roasting meat, use 2 Tbsp + 1 Tbsp olive oil per pound.
  • Sprinkle on veggies before roasting or as a finishing blend for salads.
  • Rub onto whole turkey before roasting.
  • Replace the whole peppercorns in your peppermill with Sonoma Pepper the orange and lemon peels bring out new flavors in all dishes.

Steak au Poivre
Rub steak with olive oil coat both sides with blend sear one side, sear other side finish in preheated oven until desired doneness.

Spice Crusted Cheese Roll
Cut cream cheese block or goat cheese log in half lengthwise roll into log shape & coat with blend serve with cracker.

Peppery Roasted Veggies
Cut peeled butternut squash & red potatoes in 1-in chunks cut red onion into small wedges drizzle with olive oil & sprinkle with blend roast at 350F until done.

Ingredients: black pepper, minced lemon, orange peel, citric acid, garlic, onion, and less than 2% soybean oil added as a processing aid.

Nutritional Info: Serving size: 1/4 tsp (0.6g), Amount per serving: Calories 0, Total Fat 0g (0%DV), Sodium 0mg (0%DV), Total Carb. 0g (0%DV), Protein 0g. Not a significant source of Sat. Fat, Trans Fat, Cholest., Fiber, Total Sugars, Added Sugars, Potassium, Vitamin D, Iron and Calcium.

Herb & Lemon Aioli with Spinach and Kale Turkey Burgers

Herb and Lemon Aioli make an amazing topping for turkey burgers!

The fresh herbs and bright lemon flavor stand out in this simple condiment.

This sauce can make anything taste amazing!

I’m proud to have partnered with Honeysuckle White® to bring you this post.

This lemon aioli is one of my favorite burger toppings. I used to be a ketchup girl. I spent years and years eating ketchup with everything. No matter what mom was serving, there would be a giant dollop of ketchup on my plate.

At some point, my taste buds required more flavor so I moved on to bbq sauce. I wasn’t picky about brand, I just needed something to mask what mom was cooking. My bbq sauce phase lasted well into my high school years and as I graduated from high school, I also graduated from bbq sauce. Buffalo wing sauce and all its saucy spiciness became my new obsession.

I have loved Buffalo wing sauce for a long time, but I have to say, aioli is making up ground. In its simplest and purest form, aioli is an egg-based sauce, often infused with garlic and mustard. I personally do not want to mess with making a sauce out of raw eggs so I, like many, turn to using mayo instead. I have infused my aioli with Harissa and served it with bacon wrapped roasted potatoes, and I’ve served a basil aioli with grilled tilapia. Aioli is versatile both in ingredients and with what it can be served.

This particular aioli is made with fragrant, fresh herbs like rosemary, tarragon, and oregano. I also added fresh lemon juice, zest and just a touch of Dijon mustard. This herbaceous mixture makes the perfect topping to Honeysuckle White’s Spinach and Kale Turkey Patties. Feel free to use any herb in place of the ones listed here. Basil, parsley, thyme, cilantro, chives, and dill would make excellent substitutions!

I ADORE these patties! I cannot tell you how many times I have prepared frozen patties only to find them flatten like paper once cooked. These turkey patties remain juicy and plump and they taste like I just made them myself. Normally I am all about homemade turkey burgers, but I don’t always have that kind of time. Having a frozen option, that not only tastes good but is healthy as well, is a huge bonus! I am partial to these spinach and kale turkey patties (both the spinach and kale are mixed right onto the patty) but the Cranberry Jalapeno Turkey patties are wonderful if you want a subtle sweet/spicy flavor. Both varieties are delicious and easy to prepare!

Should you boil ribs before grilling?

No. Absolutely not. I know some people recommend pre-cooking ribs by either baking, boiling, or putting them in a slow cooker, but it’s completely unnecessary. The problem with boiling ribs is that you lose some of the natural meat flavor to the water that you cook it in. It requires some careful monitoring of the temperature of your grill, but for the most flavor, I recommend cook ribs low and slow on the grill for the entire time.

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Turkey CretonCombine all ingredients together in frying pan, cook on low for 1 hour. Place in containers and refrigerate at least overnight. Use in a sandwich or a appetizer on your favorite crackers.

California Club SandwichesMix mayonnaise, mustard and honey in small bowl. Spread 1 side of each toast slice with mayonnaise mixture. Layer 4 toast slices each with turkey, avocado and second toast slice.

Fancy Cranberry TuCroissantsBlend together cream cheese, orange marmalade and pecans. Spread on bottom of croissant. Add 2 deli turkey slices, spread some of the cranberry jelly and top with leaf lettuce.

Mediterranean Turkey Meatball SandwichesCombine turkey, onion, oregano, mint, parsley, lemon pepper, garlic, and lemon juice. Shape into balls and cook in skillet 8-10 minutes.

Hot Turkey SandwichesMelt the butter in a skillet and cook the onion, celery and bread crumbs in it until they are golden. Stir in the turkey, salt and pepper to taste, and enough gravy or broth to make it hold together.


  1. Cailin

    Yes, it's all fantastic

  2. Omari

    I apologise, but, in my opinion, you are not right. I can prove it. Write to me in PM, we will talk.

  3. Bralabar

    Not an expert?

  4. Melbourne

    It is possible to speak on this question for a long time.

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