If ever there was a girlie burger, this is it. Unabashedly, unapologetically girlie. And yet we’ve seen quite a few guys polish off one without complaint. Funny, that.–Renee Schettler Rossi
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
- 1 pound fresh ground turkey (a mixture of dark and white meat)
- 2 tablespoons grated onion
- Finely grated rind and juice of 1 small lemon, preferably organic (about 2 teaspoons zest and 2 to 3 tablespoons juice)
- 1 garlic clove, minced
- 2 tablespoons finely chopped mint, plus more to taste
- 1/2 teaspoon freshly ground black pepper
- 1 teaspoon sea salt
- 1 large egg, beaten
- 1 tablespoon olive oil
- 12 slider buns, or 4 regular hamburger buns
- 1 small lemon, cut into wedges, for serving
- 1. Place all the ingredients except the oil, buns, and lemon wedges in a bowl and mix well with a fork.
- 2. 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.
- 3. 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.
- 4. Transfer the patties to a warm serving plate and serve immediately with the buns and the lemon wedges for squeezing over the burgers.