These turkey burgers with lemon and mint are a healthier riff on your favorite handheld food. That said, these onion, garlic, mint and lemon-infused ground turkey burgers pack every bit as much flavor as their beef cousin.
LC Wee Sliders Vs. Big Burgers Note
We’re not going to tell you whether wee sliders or big burgers are preferable for this recipe. Nope. That’s for you to decide. We will, however, divulge that the diminutive form is pretty lovely as a bite-size hors d’oeuvre, and that the more substantial form is quite nice with a little feta crumbled atop. Come summer, you may be tempted to consider grilling them, although beware the tendency of turkey burgers to crumble more easily than beef burgers—meaning the likelihood of appeasing the grilling gods with a sacrificial offering that falls through the grates is uncharacteristically high. Don’t say we didn’t warn you.
Turkey Burgers with Lemon
- Quick Glance
- 30 M
- 30 M
- Makes 12 sliders or 4 burgers
Place all the ingredients except the oil, buns, and lemon wedges in a bowl and mix well with a fork.
Divide the mixture into 12 equal portions for sliders or 4 equal portions for burgers. Shape each portion into a patty. Place the patties on a parchment-lined sheet pan or large plate, cover, and chill in the refrigerator for at least 1 hour and up to overnight.
Heat the oil in a large, heavy skillet over medium-high heat. Working in batches if necessary so as not to crowd the skillet, add the patties and cook for 4 to 5 minutes on each side for sliders, 6 to 8 minutes on each side for burgers, until golden brown and cooked through.
Transfer the patties to a warm serving plate and serve immediately with the buns and the lemon wedges for squeezing over the burgers.
Recipe Testers' Reviews
These are addicting! I made the slider variety, but substituted rosemary for the mint. The onion came out to just shy of a third of a cup. Because my lemon was very juicy, I squeezed about a third of a cup from that as well. I also measured two tablespoons of lemon rind from my lemon. After mixing all the ingredients in a bowl, I began shaping the sliders. The first thing I noticed about them was that the meat mixture was extremely wet. I thought the sliders may not even hold together. At this point, I began to doubt the sliders would even hold together while they cooked. I placed my sliders in the fridge overnight and hoped for the best. The next day, I began the process of cooking them on the stovetop. To my delight, they held together without incident and cooked exactly as the recipe stated. The biggest surprise, however, is how wonderful they tasted. We placed our lemon rosemary sliders on King’s Hawaiian Sweet Rolls; that’s it, no additional condiment of any kind. They were amazing, like sunshine in my mouth! I added an extra tablespoon of olive oil between each batch of sliders I cooked in the skillet. I would not attempt to grill these, as they would probably fall through the grill grates.
Aside from being a bit underseasoned, these burgers were delicious. I used 1 teaspoon lemon zest, 2 tablespoons lemon juice, and 2 tablespoons chopped mint, and I would suggest upping the lemon zest and mint, as well as salting and peppering the exterior of the patties immediately before searing. I made 4 slider-size patties for the kids and 4 adult-size patties. Note that cooking time for the full-sized burgers with depend on how thick you make them. I opted for thinner, wider patties and they took about 5 minutes per side. I served the burgers on sesame-seed buns with sliced tomatoes, homemade lemon mayo, and a light, tangy slaw on the side. It was a real fan favorite and made for a lovely weeknight dinner