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  • Writer's pictureTerri Windover

Let's Talk Turkey Burgers

I love this recipe because of course it's damn delicious, but also because I can make a big batch of patties up and freeze them in sections. Then I can thaw them out in the morning and toss them on the grill when I get home from the gym. Awesome! Because let’s face it, we’re busy. I mean the kick the door shut while you’re carrying the laundry with your phone to your ear and you trip over the dog and almost die kind of busy. Whether you’re a stay at home mom, a nine to five office worker or one of our many long hours, crazy shifts, bleary eyed 4am rising site warriors, I hope this helps you cook great food and spend as little time as possible doing it. This recipe is one of my clients all time favourites and they usually send me the two thumbs up text after making it. All right then it’s time to talk turkey.

*As featured in the Connect Newspaper

Basil & Garlic Turkey Burgers


1 lb. lean ground turkey

¼ c. unsweetened almond milk or skim milk

1 slice healthy bread

1 tsp garlic puree

2 TBSP fresh basil, chopped

5 oz. portabello mushrooms, chopped

1 TBSP olive oil

Salt & pepper to taste

½ cup yellow onion, diced

1 tsp Worcestershire sauce


1. Mix milk and bread together. This is important to avoid a dry burger. I also add the garlic & basil for extra flavor. Combine the mix into the ground turkey and let it sit for 5-8 minutes so the turkey soaks in all of the flavors.

2. While you have the turkey set aside, sauté the mushrooms with a teaspoon of olive oil, sea salt & black pepper. Set aside.

3. Using the same sauce pan as the mushrooms, sauté the onions until soft and transparent with a small amount of olive oil. Add worcestershire sauce and stir to blend.

4. Combine the onions with the ground turkey.

5. Form into four turkey patties. Don’t’ squeeze the meat too tightly or you’ll have tough burgers. It’s not a MMA fight it’s dinner.

6. Cook the turkey burgers until they become golden brown, Usually 4 -5 minutes on each size on medium heat. Every stove and BBQ is different so keep a close eye on them until you figure yours out.

7. Assemble the turkey burger to your liking. I top it off with a thin slice of swiss cheese, a thick slice of tomato, the sautéed mushrooms, a few arugula leaves. But hey, it’s your burger not mine.

8. ‘Gobble” it up. ( lol I couldn’t resist)

Macros: (burger only)

Calories: 258

Protein: 21.4g

Fats: 14.8g (sat fat: 3.6g)

Carbs: 8.6g (sugar 2.2g)

Sodium: 204mg

Tips & Tricks:

  • Finely chop the mushrooms and add to the meat prior to cooking.

  • Double or triple the recipe and freeze the uncooked burgers.

  • Form a meatloaf instead of burgers.

I hope you enjoy this one and let me know if you did by sharing a pic or comment on my Instagram or Facebook @terriwindover with the hashtag #therantingcook

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