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Alison’s Famous Turkey Burgers

Active Time: 30 minutes
Total Time: 30 minutes
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Toddler Plate

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Why we love it:

Converting even the most skeptical, Chef Alison’s turkey burgers are seriously delicious. If you make a double batch and shape them, they freeze beautifully and are super easy to defrost and cook later. Let us know what you think, take a picture and tag @endsandstems on social!
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Ingredients

  • 1 pound Sweet Potato (or garnet yams - they have the best color)
  • 2 teaspoons Canola Oil (roughly, divided)
  • 1 teaspoon Kosher Salt (divided)
  • 11⁄4 pounds Ground Turkey
  • 1 Tablespoon Paprika
  • 1 teaspoon Onion Powder
  • 1 teaspoon Garlic Powder
  • 1⁄4 cup Cottage Cheese
  • 1⁄4 teaspoon Black Pepper (optional)
  • 2 cups Panko Breadcrumbs (divided, might use less)
  • Swiss Cheese (4 slices - we love swiss but havarti, american, provolone, cheddar...all good)
  • 1 Whole Tomato (or whatever you like to top your burger with)
  • 2 Tablespoons Mayonnaise
  • 2 Tablespoons Sriracha
  • 4 Burger Buns (pretzel buns, brioche, english muffins, etc. whatever you like!)
  • 1⁄4 cup Pickles (for serving, optional)

Cooking Instructions

  • 1. PREHEAT THE OVEN TO 450 DEGREES
  • 2. SWEET POTATO FRIES

    Wash potatoes and slice them lengthwise in half. Then slice each half into wedges. Toss on a baking sheet with a teaspoon of oil and a ¼ teaspoon of salt. Spread out in one layer and roast for 8 minutes. Flip over and finish cooking for another 4 - 5 minutes or until they’re tender and crisp. Garnish with fancy sea salt (or a pinch more kosher salt) and chopped parsley or other herb (if you have some one hand).

  • 3. TURKEY PATTIES

    In a medium bowl, place the turkey, paprika, onion powder, garlic powder, and cottage cheese. Add ¾ teaspoon of salt and black pepper. Mix together. Add about ¼ - ½ cup of panko and mix in. It should be wet but able to form a ball. If needed add more panko.

    Form into 4 even balls. Place the rest of the panko on a plate and gently press the turkey balls into 1” thick patties, 1 at a time to evenly coat and shape the sides. Set aside. Repeat with all.

  • 4. COOK

    Heat a heavy sauté pan and add 1 teaspoon of oil. Add each patty and cook until golden brown and firm, about 4 - 6 minutes, then flip and cook the other side. Cook the second side for about 5 - 7 minutes or until cooked through. You can add cheese if desired while the second side is cooking, or slide the whole pan into a 350 degree oven to melt the cheese.

  • 5. SAUCE

    Stir together the mayo and sriracha. Slice tomato for topping and prep anything else you plan to add.

  • 6. SERVING

    Toast buns if you like. Top with sauce. Add burger patty, other toppings, and the top bun. Serve with fries and pickles.

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Substitutions

  • GLUTEN FREE:
    use a GF bun and look for either GF breadcrumbs or make your own
  • DAIRY FREE:
    omit cheese on top and instead of cottage cheese in the patties, use dairy free yogurt
  • TURKEY:
    ground chicken works and obviously ground beef would too
  • TOPPINGS:
    go wild! Anything you like on a burger works here
  • SWEET POTATO:
    this same method is wonderful with Yukon Golds or russets

Kid Friendly Version

Big Kids Plate
Toddler Plate

How to Tweak This Recipe for Kids:

  • I usually make a thinner, smaller patty for the kids
  • Pretzel buns are always a big hit
  • Top as they like it, serve with ketchup or favorite sauce
  • Add fruit or raw veggies

For Toddlers

  • They sometimes like it without the bun and just broken up into bite size pieces
  • Serve with a favorite sauce for dipping
  • Fries can be mashed if easier to eat

For Choosy Eaters

  • You can keep some of the turkey very plain, just salt and panko to sear them a simple patty
  • Make your decision about cheese
  • Serve with fruit and veggies they’ll enjoy

Prep Ahead & Use It Up

  1. The patties can be formed and refrigerated on a flat surface and wrapped for 2 days before cooking
  2. They can be frozen – form fully and freeze on a sheet of parchment paper in one layer, for 90 minutes. Then, they’ll be frozen on the outside and you can stack them and freeze in an air tight container for months. Freezing this way, you should be able to pull out one patty at a time. Defrost overnight in the fridge before cooking

Culinary Skills

Turkey patties are amazing on an outdoor grill. Sear over medium heat on both sides. Once you place them down, don’t try to move them until a seared crust has formed. If you move too soon, they’ll break apart.

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