Heidi's Turkey Burgers
Yield: 4 burgers
A favorite in Heidi's family and perfect for summer grilling, I wouldn't hesitate to cook these burgers in a skillet all year round. Heidi included a few tips throughout the recipe, which is always appreciated!


  • 1 tablespoon extra-virgin olive oil
  • ½ cup chopped onion
  • 1 tablespoon minced fresh rosemary or thyme (Heidi’s favorite is a combination of both)
  • ½ tablespoon Worcestershire sauce
  • 1 pound ground turkey (Heidi prefers ground thigh for the taste; ground tenderloin is leaner and more heart healthy but becomes dry if overcooked)
  • ½ teaspoon coarse salt
  • ¼ teaspoon freshly ground pepper
  • ¼ cup breadcrumbs
  • 1 egg (Heidi takes out half the yoke to be a little heart-healthier)


  1. Heat the oil in a small skillet over low heat. Add onion and herbs; cook until soft, about 10 minutes. Stir in the Worcestershire sauce; remove pan from heat and allow to cool a bit.
  2. In a large mixing bowl, combine the ground turkey, the cooled onion mixture, and the remaining ingredients, including the cheese. 
  3. Divide the mixture into quarters and form burgers.(See notes.)
  4. Preheat grill to medium-high and cook the burgers about 4-5 minutes a side. You do not want a rare turkey burger and you also do not want a dry, over-cooked burger. (Tip from Ann: I aim for an internal temperature of 160℉, as carryover cooking will take the temperature to the recommended 165℉. This will also keep burgers made with leaner breast meat tender and juicy.)
  5. Serve on burger buns with your favorite toppings or bunless with veggies and a salad.

Tips from Dave:

Heidi’s husband Dave is the griller in their family, and he forms the uncooked patties so they are wider and thinner than he wants the cooked burger to be. He also makes an indentation in the center of the patties. As the patties cook, they shrink in width and expand in the middle, so this will create a more desirable end result. Dave also mentioned that he doesn’t press down on the patties while grilling, as that squeezes out the juices.

More recipes at FountainAvenueKitchen.com