hamburger

You would never guess this Turkey Burger from Delish.com isn't made from beef. 

Best-Ever Turkey Burger

turkey

egg,

garlic,

Worcestershire sauce

tbsp. parsley

Kosher salt

black pepper

olive oil

Hamburger buns

Lettuce

tomatoes

Mayonnaise

I've made this several times. The only change I've made is replacing the Worcestershire sauce with Soy Sauce. It is the best turkey burger recipe that I've found, so far.

Good use of herbs to supplement the turkey flavor. We added a little Swiss and sauteed mushrooms to ours.

I've made this recipe many times - we love them! These truly are the best ever turkey burgers.

Seriously one of the best turkey burgers I've ever tasted. Substituted soy for Worcestershire sauce, and think soy is the key. Cannot recommend more highly.

I pride myself with a good turkey burger but every time I make them I put in different ingredients in it so how can I say its good?  Thank you thank you thank you for your recipe, it was terrific.  Made it just like you said and I was in heaven.   Your readers really need to try your recipe.  Thanks again!!!

These were amazing! I made them as sliders. Had no parsley or garlic so I used garlic powder. It was thin and so juicy! I used leftover Hawaiian rolls instead of bread. My kids scarfed them up and they’re giving you a big thumbs up for this successful and quick lunch. I used only 1/2 lb of ground turkey for 5-7 sliders then topped with carmelized onions lettuce and tomatoes. I even forgot the mayo but just tasting the marinated turkey meat was scrumptious!

I have made this recipe at least 3 times.  So good and juicy.  I use the air fryer.  They turn out amazing

These were delicious!  My daughter who does not like beef burgers, ate the entire thing and said how much she liked it, that's a win!  5pts for a WW burger is awesome, now when I want a burger this is a perfect option. Thanks for a super simple and great reciepe.

We made these as sliders, because we had the buns already. Cooked them inside on the Forman grill (since we're experiencing 20° temps tonight) instead of frying in oil... So good!  ...Very juicy! ...And great flavor! 
We each prefer our own toppings - I like traditional mayo, tomato and onion, and my husband makes them a bit spicier with banana peppers or pickled jalapeños.  Although this recipe doesn't need any additional help.
I followed the recipe exactly, and the mixture started to get a bit gummy when I added the egg. I lost hope but just kept going at that point... and  I'm so glad I did!  *I think the smaller size may have been helpful, and prevented them from falling apart like many others have mentioned. 
One other tip - I always make my patties on wax paper (if you don't have molds this works great). Cut or tear squares slightly bigger than buns. After I make a meatball, I sandwich it between two of the squares to flatten into a patty. It makes handling much easier. If you prepare everything in the morning, you can stack them in the fridge until dinner time. This allows your flavors to come together and also sets the shape, to keep them from falling apart. Cheers!

Turkey burgers where moist and delicious and I grilled them

Delicious! Used the soy sauce, but used dried cilantro because we had no parsley. Added a few tablespoons of Panko to firm the mixture for the grill and used hickory chips to smoke up a fine flavor.

I made these burgers today and they were extremely good. I only made one change, I added 1/2 cup bread crumbs to keep them from falling apart in the pan. Everyone enjoyed it in my family!!

Absolutely delish!! Would not bother trying any other recipe for turkey burgers. Love the flavour, definitely add the worstershire it brings the yumminess to next level. They were sloppy when first made but left in fridge for a good few hours and cooked perfectly - so juicy! Tastier than a beef burger and I love a good beef burger. Highly recommend. In this case, less is best!

I made these and they were delicious. I didn’t use the Worcestershire or garlic and replaced the turkey with chicken drumsticks and instead of the bun I used chips. Thanks for the recipe.

Third time I have made these.  Definitely a keeper recipe.  They are delicious and very low in points if you follow the WW Plan.

These burgers have great flavor and are quite tasty but they fall apart while cooking.  I even added bread crumbs the second time I made them and they still fell apart.  For that reason I give them 3 stars

https://streaming.hearstdigitalstudios.com/15f1c5fb-067c-4ecf-ab71-b23748588e28/video_rover_16x9_1080p_hd_1556556547_78783.mp4

These perfectly spiced turkey burgers are our new favorite summer recipe. Check them out on Delish.com!

These Turkey Burgers Are Perfect For Potluck Season

Salmon Burgers with Lime Mayonnaise

salmon

red pepper, finely chopped (about 1/2 cup)

fresh mint, chopped

cilantro, chopped

chopped scallions

lime juice

salt

panko

canola mayonnaise

lime zest

muffins,

Place the salmon in the freezer for 20 minutes — not so long that it freezes, but just enough that it&#x27;s firm. Finely chop the salmon by hand (You don’t want salmon purée or paté, which results in a dense burger; 1/8- to 1/4-inch pieces are ideal.)

Lightly beat the egg in a large bowl. Stir in the salmon, red pepper, mint, cilantro, scallions, lime juice, salt, and panko. Mix thoroughly.

To form the patties, first divide the mixture into four even piles. With slightly damp hands, and working with one pile at a time, gently form the mixture in a ball, then flatten the ball into a 1-inch-thick disk. Don’t mash or overly compact the patties, but work them enough that the burgers really hold their shape.

Heat the oil in a large nonstick skillet over medium-high. Add the patties and cook about 4 minutes per side (for a pink center).

While the patties cook, make the lime mayonnaise: Combine the mayonnaise, lime juice and zest.

Serve the burgers on the English muffins, topped with the lime mayonnaise.

We'll show you how to make juicy, totally tender burgers on the stove top, start to finish. No need to go out - stay in tonight and have a homemade burger!

How To Make Burgers on the Stovetop

beef (80% to 85% lean)

hamburger buns, split

Butter

Burger toppings: sliced tomatoes, sliced onions, lettuce, ketchup, mustard, BBQ sauce, pickles, relish

Divide the ground beef. Divide the ground beef into 4 or 6 portions, depending on the number of burgers you would like to make.

Shape the patties. Gently press each portion of ground beef into a disk about 1-inch thick. Press the middle to create a shallow &quot;dimple&quot; and pat the edges into a round — the patty should look like a frisbee and be slightly larger than your burger buns. Don&#x27;t worry if there are some cracks in the edges; try not to mash the beef too much as you shape the patties. 

Warm the pan. Heat a pat of butter or a teaspoon of oil in a griddle or large skillet over medium heat.

Toast the buns. Working in batches if needed, place the bun halves cut-side down in the warm butter or oil. Toast until the surface is golden-brown. Transfer the toasted buns to a serving plate.

Increase the heat to medium-high. Increase the heat to medium-high, and keep a careful eye on the pan. When you see the first wisp of smoke, you&#x27;re ready to cook the burgers.

Cook the burgers for 3 to 5 minutes. Place the burger patties in the hot pan, leaving a little space between each one. Work in batches if necessary. The burgers should sizzle on contact — if they don&#x27;t, nudge the heat up a little. Generously season with salt and pepper, and cook for 3 to 4 minutes.

Flip the burgers and cook another 3 to 5 minutes. Quickly slide a spatula under the burgers and flip to the other side. You should see a dark brown sear on the underside — if not, increase your heat next time. Season the other side generously with salt and pepper, and cook for another 3 to 5 minutes to your preferred doneness. If the burger falls apart when you flip, just press the edges together and carry on — your burger will still be great!

To make cheeseburgers. If making cheeseburgers, top the burgers with cheese as soon as you flip them. If the cheese isn&#x27;t melting fast enough, cover the pan with a lid or other dome to encourage the cheese to melt.

Finish the burgers. When the burgers have finished cooking, transfer them to the toasted buns and finish with your favorite burger toppings.

Switch up your burger game and make a patty melt for dinner (or lunch) this week. Layer caramelized onions, Swiss cheese, and a perfectly thin burger patty between two slices of toasted bread for the BEST HOMEMADE patty melt ever! This recipe serves two, but you can easily scale it up or down. 

Classic Patty Melt

sweet yellow onion, sliced thin

butter, divided

apple cider vinegar

beef

sandwich bread

swiss cheese

Mustard (optional)

"Try using mayo on the bread for frying. Always comes out with a better brown and crisp."

"Another variation I like is to use regular ground beef (not patties), cooked with some worcestershire sauce, and then melt a couple slices of cheese into the meat as it cooks. It ends up being somewhere between a patty melt, a cheesesteak, and a sloppy joe."

"I think that's a great sandwich with pickles"

"This is my most favorite sandwich and rye bread is my personal choice to make it more flavorful."

Cook the onions: In a large cast-iron skillet set over medium to medium heat, add 1 tablespoon of butter and sliced onions. Cook onions, stirring occasionally, for about 25 minutes until they are a deep brown color. If the onions are burning on spots, you might need to turn your heat down to medium-low.
Near the end of cooking (about 5 minutes), add apple cider vinegar and stir to combine. Then remove from the skillet.

Cook the patties: Shape ground beef into two thin 4-ounce patties that are roughly the shape of your bread. Season patties with salt and pepper.
When onions are done in your skillet, set the heat to medium-high and add the patties. Cook for 3 minutes per side. If your patties are thin, that should be enough time to cook them through. Remove patties when done.

Butter your bread: Wipe your skillet clean and add the last tablespoon of butter to the skillet. Once the butter melts, add all the bread slices to the skillet, so one side of each slice is coated with butter.  Remove two of the four pieces of bread and start building your sandwich on the two pieces remaining in the skillet (you can also do this one at a time depending on the size of your skillet).

Build your sandwiches in the skillet: On each slice of bread remaining in the skillet, add a slice of Swiss cheese, a patty, half of the caramelized onions, and top with the second slice of Swiss cheese. Top each sandwich with the slice of bread removed from the skillet earlier, buttered side up.

Cook the sandwiches: Over medium-low heat, cook the sandwiches for 3-4 minutes per side until the bread is toasted and the cheese is melted.

Serve: Slice sandwiches in half and serve immediately while warm.

"Made this last night for the first time. They were fantastic!! Will definitely make them again! Thank you!"

Patty Melts

butter

onion,

Worcestershire sauce

Salt and fresh ground black pepper

slices rye bread

Swiss cheese

In a medium skillet, melt 2 tablespoons of the butter over medium-low heat. Throw in the sliced onions and cook slowly until the onions are golden brown and soft, 20 to 25 minutes, stirring occasionally.

In a medium bowl, mix together the ground beef, Worcestershire and some salt and pepper. Form into 4 patties.

Melt 2 tablespoons of the butter in a separate skillet over medium heat. Cook the patties on both sides until totally done in the middle.

Assemble the patty melts this way: Slice of bread, slice of cheese, hamburger patty, a quarter of the cooked onions, another slice of cheese and another slice of bread.

On a clean griddle or in a large skillet over medium heat, melt 2 tablespoons of the butter and grill the sandwiches until golden brown. Remove the sandwiches and add the remaining 2 tablespoons butter to the skillet. Return the sandwiches to the skillet, flipping them to the other side. Cook until golden brown and crisp, and until the cheese is melted. Slice in half and serve immediately!

Dear Ree,<div>I've never commented on recipes before, but this recipe is AMAZING!!!!   I am about a 1/4 of the way thru eating this masterpiece,  but wanted this review to capture the raw reaction.lol.  It's been years since I had "THE" patty melt, the first one that always made me think fondly of it.   But for some reason seldom ordered.   I must say, your recipe tastes even better than the patty melt that started it all.  </div><div>I added a few slices of tomato before grilling- I'm a tomato person delightful.   THANK YOU for sharing an awesome recipe.</div>

I made this by grilling the hamburgers. Then buttered one of the slices of bread and put buttered side down on cookie sheet. Then I assembled as the recipe calls, then butter second slice of bread and place buttered side up. Bake at 450 for about 5-7 minutes per side. Makes it really crunchy (great way to make grill cheese too!) 

<p>Grandma Di Biever</p><p>Ree, I absolutely love this recipe. I had a hankering for Patty Melts and yours sounded like the best one I found ... and it was! My husband was crazy about the sandwich and ate a full one - I ate half because it was very hearty. Your recipes are always keepers in my mind. Plus, I'm absolutely addicted to your show and your blog! Thanks for all the gifts you offer as well. You are one generous soul (and some of the best cooks live in Oklahoma - my mother-in-law was born in Quapaw and her relatives mostly still live either there or in Miami, OK.) I learned how to make pinto beans with cornbread from them!</p>

I made them exactly as directions stated. They were excellent but the meat lacked flavor, and I had even doubled the Worcester. I may try adding seasoning salt....

Breno12 you are unnecessarily mean!  Ree's food is usually simple but really good.  Maybe you should try some complex Julia Child recipes.

These are yummy! Made them once and am making them again for dinner tonight. Followed recipe as stated and they are soooo good. I’m not even a huge patty melt person..well I guess I am now. 

Amazing. I added a dash of Worcestershire to the onions and I also added garlic powder to the beef. I added a bit of mayo and some grainy mustard to the bread before frying the sandwich. Flavour was amazing. 

These were the best tasting patty melts I’ve ever had! My kids enjoyed them! Will be making these again! 

https://www.foodnetwork.com/videos/old-fashioned-patty-melt-0201953

Ree Drummond makes old-fashioned patty melts with fridge and pantry staples, including ground beef and Swiss cheese, for last-minute dinner guests.

The Pioneer Woman Makes Old-Fashioned Patty Melts

Ground chuck is a great all-purpose, buy-it-anywhere choice for burgers. But if you want to get ambitious and blend, say, chuck with ground short rib or brisket, we say go for it.

The BA Smash Burger

Vegetable oil (for pan)

American cheese

potato rolls, toasted

Ketchup, mayonnaise, shredded iceberg lettuce, and dill pickle slices (for serving)

Bon Appétit

Heat a cast-iron griddle or large heavy skillet over medium-high until very hot, about 2 minutes, then lightly brush with vegetable oil. Divide ground beef into 4 equal portions (do not form patties).

Working in batches if needed, place portions on griddle and smash flat with a spatula to form 4"-diameter patties (craggy edges are your friend). Season liberally with salt and cook, undisturbed, until outer edges are brown, about 2 minutes. Flip patties, season with salt, and place a slice of cheese on top of each patty. Cook until cheese droops and burgers are medium-rare, about 1 minute.

Serve patties on rolls with ketchup, mayonnaise, lettuce, and pickles.

We tested all sorts of methods for mixing, shaping, and grilling backyard burgers, and even talked with grilling expert Steven Raichlen! Here is our take on the perfect grilled burger.

How to Grill the Best Burgers

80/20 ground beef, cold

garlic

onion

pepper

hamburger buns

"Everything is on point here however I find that mixing salt into the meat before making the patty creates a sausage like texture.Try making one with salt one without,as for the pepper I prefer to have  added at the end so it doesn't burn.IMHO"

Make the burger mix: Put the cold ground beef in mixing bowl. Sprinkle the other ingredients evenly over top. Fold the meat over a few times to get everything incorporated. This entire process should only take about 30 to 45 seconds. Don’t over handle the meat.
 

Shape the burger patties: Rather than forming the patties in your hand, form them on a tray. This makes it easier to shape the patties without over-handling or warming the meat. I like to use a cookie sheet lined with parchment paper, but any tray or platter will do.
On the tray, divide the meat into 6 equal parts (about 5 1/4 ounces each). Gently form each portion into a patty that is 4-inches across with 1-inch sides and a shallow depression in the middle (see photos below). You want the outer 1/2 inch of the patty to be slightly taller than the inside. This keeps the patty from shrinking too much and from puffing up in the center during grilling
Cover the patties with plastic wrap and transfer to the fridge while you heat up your grill and butter your buns.
 

Heat the grill: Heat a gas or charcoal grill to 450 to 500°F, or hot enough that you can only hold your hand above the grill grates for about 1 second.
Butter the insides of all the buns and set them near the grill.

Grill the burgers: Place patties on the grill over direct heat. Cook to your desired doneness:
For rare burgers, cook for 4 minutes total (125°F)
For medium-rare burgers, cook for 5 minutes total (135°F)
For medium burgers, cook for 6 to 7 minutes total (145°F)
For well-done burgers, cook for 8 to 9 minutes total (160°F)
Flip the burgers at least once during cooking, or as often as you wish. Do not press down on the patties at any time.
 

Add the cheese and toast the buns: When you have about 1 minute left on the cooking time, add the cheese to the burgers and the buttered buns to the grill over indirect heat.

Rest the burgers: Remove burgers and buns from grill and transfer to a clean platter. Let the burgers rest for 1 minute before serving.

Serve: Serve with tomato jam, mayonnaise, bacon jam, garlic aioli, blue cheese sauce, sautéed mushrooms, Thousand Island, or the classic and always wonderful lettuce, tomato, pickles and red onion.

"I did this today for lunch and had great success! I'm so grateful for all the details on this post. I think previously I hadn't waited for the grill to get to 450 degrees, which resulted in a weaker sear, and crumbly burgers. I used premade frozen patties from Costco, thawed to room temp. Then pressed into that shape. They fit perfectly on the brioche buns I had.\r\n\r\nI did 3m on one side, flipped, and added cheese on top &amp; added buttered buns to the top rack of the grill for the remaining 2 minutes. Thanks so much for sharing, now I feel confident knowing I can make great burgers at home."

"Followed directions exactly. No bread crumbs Or an egg ( I normally do one or the other). All burgers totally fell apart on the gas grill. My husband usually only flips when cooked 1\/2 way but, told him to flip a bit more frequently. Not a fan of Raichlen. Won’t follow any more of his recipes.  I have liked many of your recipes before so not blaming you for this one!"

"Great recipe! I added paprika to the meat. Cooked 3 mins 1 side, 4mins the other side, added the cheese in the last min, nice flavor. Thanks!"

"Perfect, very well definition of how to cook a buerger."

https://www.simplyrecipes.com/video_src?vid=6050894116001

How to make How to Grill the Best Burgers

Elegance is redefined with this savory and tangy burger topped with melty goat cheese. Joining the party, are crispy zucchini fries and a spicy tomato mayo.

Keto Goat Cheese Burger With Zucchini Fries

mayonnaise

tomato paste

cayenne pepper

tsp pepper

zucchini

almond flour

Parmesan cheese

onion powder

eggs

tbsp butter

red onions, thinly sliced

tbsp red wine vinegar

goat cheese

lettuce

Keto goat cheese burger with zucchini fries

Butter on a burger? We’re sold! Traditionally, it’s a Midwestern staple but we ditched the bun and made it irresistibly <a href="https://www.dietdoctor.com/low-carb/keto">keto</a>. Crispy edges, juicy bites... just perfect for the grill.

Keto Butter Burgers

lb beef turkey

tsp black pepper

red onion, finely chopped

jalapeño,

tomato, thinly sliced

avocado,

butterhead lettuce

cheddar cheese

Keto butter burgers

Fabulous grilled blue cheese burgers, with ground beef, mustard, garlic, green onions, and tangy creamy blue cheese.

Blue Cheese Burgers

beef (16-20%)

Dijon mustard

green onions, chopped

(about 2 ounces) crumbled blue cheese

water

Salt and black pepper

Gently mix ground beef with the other ingredients: Put ground beef, mustard, garlic, onions, blue cheese, water, egg, and a sprinkling of salt and pepper into a large bowl. Use your hands to gently mix the ingredients together until just incorporated. Do not over-mix.

Shape into patties and chill: Shape into patties, about 1/2 inch thick and larger than your bun. Refrigerate at least 30 minutes or until you are ready to cook.

charcoal or gas grill for cooking over high direct heat. Using tongs and a folded up paper towel dipped in vegetable oil, oil the grill grates. Make sure grill is hot and well oiled before laying down the patties.

Season and grill the burgers: Season patties with salt and pepper. Place the patties on the clean, well-oiled grill grate. Grill the burgers for about 5 minutes per side. Do not press down on the burgers while cooking.
 
If you don't have a grill, you can use a grill pan or a cast iron frying pan for the burgers.
Serve on hamburger buns with lettuce and mayonnaise.

"Awesome burger. I made a garlic aioli to go on it."

"Love blue cheese so it’s one of my fav recipes"

"Moist, juicy, delicious! Amazing combination of     flavors.\r\n  I serve it with grilled onions and mushrooms,     tomatoes, lettuce, avocados , fry sauce and fries on the side."

"Very good.  It was raining so,  I did 4 in the cast iron and 4 on a flattop.  Family loved them.  I made it exactly as written but, had to double it for my family.    They are very delicate and if I were to grill them I would have to cut down on the moisture.    No need for water, I would do one egg for 2 pounds  ground beef.  And I had to semi freeze the patties before transferring them to the pan or griddle.  I would say it would be true for the grill as well.   \r\nBut, excellent flavor and perfectly textured burger.   4 out of 5."

"Delicious! We topped these with sauteed mushrooms and Frank's hot sauce."

Our Favorite Meal Now in the Instant Pot! Only One Dish to Clean and You Have an Easy Dinner Recipe!

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