Kid Friendly Mediterranean Turkey Burgers Recipes

Steps:

• Combine the yogurt, feta, cucumber, mint, half of the garlic, 1 tablespoon water, 1/2 teaspoon salt and a few grinds of pepper in a small bowl. Refrigerate until ready to serve.
• Combine the turkey, the remaining garlic, 1 teaspoon salt and a few grinds of pepper in a medium bowl. Form into four 1/2-inch-thick patties. Heat a large nonstick skillet over medium-high heat. Add the olive oil, then add the patties and cook until browned and cooked through, 4 to 5 minutes per side. Transfer to a plate.
• Spread the yogurt sauce on the buns. Sandwich with the burgers; top with lettuce and tomato. Serve with potato chips.

Steps:

• Mix together the turkey, pear, egg, panko, parsley, garlic, sage, rosemary, and allspice in a large bowl until well combined.
• Add the salt and pepper or more to taste. (to test the flavor, cook a tsp or two of the meat mixture in the microwave or small skillet).
• Divide the mixture into 6 equal portions and shape them into patties, gently pressing the center of each to create a slight indentation. This will prevent the patty from bulging in the center, so that you end up with a flat, evenly cooked burger.
• Refrigerate the patties until the grill is ready.
• Prepare a charcoal fire or a gas grill to medium-hot.
• Wipe the rack with canola oil and lay the burgers on it indentation side up.
• Let them cook, without pressing down on them, until the bottoms are well seared, about 5 to 7 minutes.
• Flip the burgers and continue grilling until they are completely cooked through (the juices will run clear) another 5 to 7 minutes.

Steps:

• 1. Combine breadcrumbs, onion, olive oil, salt, pepper, and ground turkey in a medium bowl. Mix with hands until well-blended. Form mixture into four patties, about 1/2-inch thick.
• 2. Heat a grill pan or griddle over medium-high heat. Place patties on grill pan. Cook 3 to 5 minutes per side, until completely cooked through. The juices should run clear when poked with a knife. Once patties are flipped, top each with a slice of cheese. Transfer burgers to warmed buns. Serve immediately with choice of toppings.

Steps:

• Heat 1 tbsp oil in a pan and gently fry the onion for 5 mins until soft. Add the garlic and cook for 1 min. Add the oats and fry for 2 mins more. Tip into a bowl and set aside to cool.
• Add the rest of the ingredients to the cooled mixture and mix well with your hands. Season to taste and shape into 8 patties.
• Heat oven to 200C/fan 180C/gas 6. Heat the remaining olive oil in a large, non-stick frying pan and sear the burgers on each side until well coloured (3-4 mins). Transfer to a baking sheet and cook in the oven for 10-15 mins. Serve in rolls with Tangy tomato chutney (see 'goes well with') and cucumber slices.
• For the chutney heat 1 tbsp of olive oil in a pan and add 1 finely chopped onion. Cook for 5 mins until softened. Stir in 1 crushed garlic clove and cook for a further min. Add 1 tbsp sundried tomato paste, a 400g can good-quality chopped tomatoes and a pinch of sugar. Gently cook for 20-25 mins until rich and thick. Season to taste, then leave to cool before serving.

Steps:

• Add all ingredients to a bowl.
• Mix together thoroughly with your hands.
• Make balls smaller then a tennis ball, larger than a golf ball, then pat into burger patties.
• Cooked on oiled grill of Barbeque or on indoor non-stick grill.
• Serve with usual condiments.