Lemon-Thyme Turkey Burgers

This image courtesy of Joseph DeLeo


Cooking Methodpan-frying



Total Timeunder 2 hours

OccasionFamily Get-together, game day

Recipe Coursemain course

Dietary Considerationegg-free, halal, kosher, peanut free, soy free, tree nut free

Equipmentelectric mixer


Taste and Textureherby, light, meaty, savory

Type of Dishsandwich


  • 1 lb (500 g) boneless turkey breast, with skin, cut into 1-inch (2.5 cm) cubes 
  • 1 lb (500 g) boneless turkey thigh, with skin, cut into 1-inch (2.5 cm) cubes 
  • Grated zest of 1 lemon
  • 3 tbsp (45 ml) freshly squeezed lemon juice 
  • 2 tsp (10 ml) dried thyme 
  • 1¼ tsp (6 ml) salt 
  • ½ tsp (2 ml) freshly ground black pepper 
  • 1/3 cup (75 ml) fresh bread crumbs 
  • Vegetable oil
  • Sliced Monterey Jack cheese (optional)
  • 8 hamburger buns
  • Mayonnaise
  • Sliced red onion
  • Romaine lettuce
  • Food grinder


  1. Place turkey breast and thigh in a shallow container in the freezer for 30 minutes to facilitate grinding. Attach the food grinder, with the coarse plate, to the grinder. Set to speed 4 and run turkey through the grinder into a large bowl. Sprinkle with lemon zest, lemon juice, thyme, salt and pepper; mix together with your hands. Freeze for 30 minutes, then run through the grinder one more time into a bowl. Add bread crumbs and mix together with your hands. Form into 8 patties, each about 1 inch (2.5 cm) thick, creating a slight depression in the middle of each one to ensure even cooking.

  2. In a large skillet with a lid, heat a thin layer of oil over medium heat. Add 4 of the patties. Cover and cook, flipping once, until no longer pink inside, about 4 minutes per side. Top each patty with cheese, if desired. Cover and cook until just melted. Transfer to a plate and keep warm. Repeat with remaining patties.

  3. Serve on buns, topped with mayonnaise, red onion and lettuce.


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