I've been developing recipes for 18 years and written two cookbooks, and this is me putting that reputation on the line: turkey burgers can be juicy, bold, and absolutely worth making. Let me prove it to you.

Why These Are the Best Thai Turkey Burgers

When I rediscovered these recently, my kids, now (mostly developed) humans with opinions, declared it one of the best burgers I've ever made. And honestly? It reminded me why I started making turkey burgers in the first place.

When you do them right — fresh ginger, garlic, shredded carrot, and a peanut sauce that goes both IN the patty and on top — they are anything but dry and boring. It's what you put in the patty that makes all the difference, like in my Shawarma Turkey Burgers that have shredded zucchini.

Ingredients

For the Turkey Burger Patties

• Ground turkey: Very lean, but needs help. You can also use ground chicken which has slightly more fat + flavor. If you use ground pork, I'd suggest doing half pork, half turkey/chicken so avoid the burgers being too greasy.
• Shredded carrot: Buy it pre-shredded or pull out the grater and get a good arm workout for 2 minutes.
• Fresh ginger: Please don't use ground ginger. Pro tip: keep your ginger in the freezer so it's always fresh to use and microplane it FROZEN. Better yet, buy frozen ginger cubes. I get them at Trader Joe's, but I've seen them in other grocery stores.
• Fresh garlic: Same as above. Please use fresh or at least pre-minced in the jar.
• Chili garlic sauce: Like sambal oelek or sriracha, if you want a little more kick
• Sea salt: Makes the world go round.

For the Thai Peanut Sauce

• Peanut Butter: I use natural peanut butter from Costco. Smooth.
• Rice vinegar: Gives it that tang we all love
• Honey: Whatever you have will work
• Fresh ginger: Grate the ginger for this at the same time as for the patties.
• Soy sauce or tamari: Use tamari if you need the sauce to be gluten free
• Chili garlic sauce: Like sambal oelek or sriracha, if you want more kick.
• Turmeric: Gives it some warmth and brightens the color.
• Sea salt: Must have.

For Serving

• Buns or lettuce wraps: Depends on how you'd like to serve these. I've even made them into rice bowls and mmmmmm.
• Marinated Cucumbers: Just thinly sliced cucumber slices in a brine with rice vinegar, water, salt, & sugar. Simple, but makes a big impact.

How to Make Thai Turkey Burgers

Make the Peanut Sauce First

This will go on the burgers AND in the patty so you'll want to get this prepped first. I do this over the stove so the peanut butter blends with everything else really well and the flavors meld. Just whisk everything together with some water, adjusting as needed to make it as thin or thin as you prefer.

Mix and Form the Patties

Blend the ground turkey with the other patty ingredients. Be gentle, and don't overmix. If your hands are wet it'll keep them from sticking to the turkey as much. And if you like, you can make a slight indentation in the center of each patty to prevent them from puffing up.

Cook the Burgers

Grill the burgers on a BBQ grill or grill pan on the stove. Or even in a skillet. Cook, flipping once or twice until you reach an internal temperature of 165°F. Let it rest for a few minutes before building your burgers.

Assemble

Add peanut sauce to your bun, top with the patty, more peanut sauce and a pile of marinated cucumbers.

The Secret to Juicy Turkey Burgers

After nailing turkey burger after turkey burger, I've figured out how to make them juicy and flavorful!

• Add something with moisture. This might seem obvious because moisture adds moisture, right? Adding shredded carrots (or zucchini, or another quick cooking shredded veg that makes sense here) adds moisture, sweetness, and substance.
• Add a little fat. Adding some of the peanut sauce gives the meat a little richness lacking because turkey is so lean.
• Don't overcook them. Use a meat thermometer! Pull them from the grill when they reach 160F and let them rest. They should land at 165F a few minutes later.

Serving Ideas and Variations

Bun vs. Lettuce Wrap

If buns aren't your thing -- whether you're paleo/Whole30 or eating gluten free and gluten free buns make you sad (honestly, same), try wrapping them in iceberg or leafy green lettuce.

What to Serve with Thai Turkey Burgers

Here are a few things that would go really well with these burgers!

Grilled Sweet Potato Wedges with Hot Honey

Thai Roasted Sweet Potatoes

Instant Pot Garlic Ginger Rice

Make It a Bowl

Make a rice bowl! Serve the patty over jasmine rice with the peanut sauce, cucumber, and shredded carrot. I love doing this with all kinds of burgers. You could even make a salad out of it if you're watching your carbs or counting macros.

Make Ahead and Storage

Turkey patties can be made ahead of time and stored raw for a couple day for cooked for about a week. The peanut sauce keeps for about a week or so, too. You could do a really great meal prep situation with these because the cucumbers keep getting better as the days pass.

Frequently Asked Questions

More Turkey and Burger Recipes

Here are a few more of my favorite turkey burgers and other types of burgers!

Turkey Burger with Zucchini (love the Shawarma Seasoning in this one!)

Green Chile Turkey Burgers

Bison Brie Burgers

Bacon Burger (don't skimp on the Bacon Jam here)

Smash Burgers Recipe

Caramelized Onion Burger

If you make one of my recipes, I'd love to see! Post it on social media and tag me at @perrysplate or #perrysplate so I can send you some love!

Thai Turkey Burgers with Peanut Sauce

Yield: 4 burgers

Prep Time: 30 minutes

Cook Time: 15 minutes

Total Time: 45 minutes

These Thai-inspired turkey burgers have ginger, garlic, and shredded carrot mixed right into the patty for moisture and flavor. The creamy, sweet peanut sauce plays double duty in the patty AND as a condiment to take it over the top.

Print

Ingredients

For the peanut sauce

Toggle ingredient group

• 1 cup peanut butter
• 6 Tablespoons rice vinegar
• 3 Tablespoons honey
• 1 Tablespoon soy sauce or tamari
• 1 Tablespoon fresh ginger, grated or minced
• 1 teaspoon sambal oelek or sriracha
• 1 teaspoon ground turmeric
• ½ teaspoon sea salt

For the burger patties

Toggle ingredient group

• 1 pound ground turkey or chicken
• 1 medium carrot, grated (about 1 cup packed)
• 1 Tablespoon fresh ginger, grated or minced
• 1 Tablespoon fresh garlic, grated or minced
• ½ teaspoon sea salt

For assembly

Toggle ingredient group

• Marinated cucumbers or thinly sliced English cucumbers tossed in rice vinegar
• Buns or lettuce for wrapping

Instructions

1. Combine all of the peanut sauce ingredients in a small saucepan with ½ cup of water. Whisk and heat on medium until the peanut butter has been incorporated into the mixture and thickens.
2. Preheat your BBQ grill or stovetop grill pan. Put the ground turkey in a medium bowl, add the grated carrot, ginger, garlic, salt, and ¼ cup of the finished peanut sauce. Use your hands to gently mix everything together and form 4 patties.
3. Grill the patties for about 5-6 min on each side -- until the internal temperature reaches 160-165F. Remove them from the grill and let them rest for 5 minutes.
4. Build your burgers by putting some peanut sauce on the bottom, add the patty, more peanut sauce, and a pile of marinated cucumbers.

Nutrition Information

Yield 4 Serving Size 1 burger
Amount Per Serving Calories 712Total Fat 51gSaturated Fat 11gUnsaturated Fat 40gCholesterol 122mgSodium 1179mgCarbohydrates 28gFiber 4gSugar 13gProtein 43g

The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice.

The post Thai Turkey Burger with Peanut Sauce (Juicy, Never Dry) appeared first on Perry's Plate.

This Juicy Bacon Jam Burger will blow your mind!

I’m a huge fan of a good burger (note the dozen or so burger recipes on my site!) and the tangy-sweet bite of bacon jam goes so well in a burger with melty cheese and juicy beef.

Bacon jam (and these burgers) aren’t hard to make either! I’ll show you everything you need to know and these will be you go-to burgers all grilling season long.

What is bacon jam?

If you're not familiar, bacon jam is a combination of bacon and caramelized onions in a tangy sweet sauce. It's a . . . spiritual experience. And thankfully it's easy to make and I've got a recipe right here for you: Bacon Onion Jam.

It comes together in about 30-ish min with just a handful of ingredients. Use it on burgers, grilled meats, and use it to make the best grilled cheese of your life. (I'm not exaggerating.)

Bacon Jam Burger Recipe Ingredients

• Ground beef: Any kind will do. We're making our own patties here.
• Steak seasoning: I like to make my own Homemade Steak Seasoning, but just use your favorite kind or an all-purpose BBQ rub.
• Worcestershire Sauce
• Cheese of your choice: for this recipe I like smoked gouda or another type of smoked cheese. Munster works well, too, an melts nicely.
• A batch of Bacon Jam: Make this earlier in the day or up to 4-5 days in advance. If it's chilled you'll have to warm it up a little since the bacon drippings will make the bacon jam firm up when chilled.
• Buns and other burger fixings: We're obsessed with this Burger Sauce. It add a creamy element to these burgers!

How to make a Bacon Burger

1. Prep your patties by adding the steak seasoning and Worcestershire to your ground beef. Divide it into 6 patties or balls, if you're doing smash burgers.
2. Heat up your grill or griddle. If you're doing smash burgers, put the balls of meat on the hot griddle and smash them really flat. Cook the burgers until they're as done as you prefer.
3. Add cheese during the last couple minutes of grilling as well as a big spoonful of bacon jam.
4. Assemble burgers on toasted buns.

Bacon Hamburger variations

• Make it spicy: Add some diced jalapeño to your bacon jam and a few pinches of cayenne to your ground beef to give these burgers a little kick.
• Switch up the meat: Use ground chicken, pork, turkey, or a combination of them for a different type of burger.
• Low carb style: Swap out the bun for a lettuce wrap. Or turn this into a "burger salad" situation over a pile of salad greens and a drizzle of burger sauce. (YUM.)
• Smoke it: Add an extra smoky component by making Smoked Burgers on your pellet grill or smoker!

Bacon Jam Burger Recipe Tips

1. If you’ve made the bacon jam ahead of time it has most likely congealed a bit. Set the container in the sun or next to the grill so it can loosen up before you use it. Or put it on your burger a minute or two earlier so it has time to soften.
2. Don’t overcook your burgers! Even bacon jam can’t save a dry, overcooked burger patty.
3. Don’t add your cheese too early. I’d recommend adding the cheese and bacon jam at the same time – the last 1-2 minutes of cooking.
4. Make your bacon jam ahead of time! It stays good in the fridge for a couple of weeks.

How to Serve A Bacon Jam Burger

These burgers are great on their own or with any of the variations above. If you're looking for side dishes, these are some of my easy recipes that would work really well with these burgers:

Best Sweet Potato Fries

Instant Pot Potato Salad

Sweet Kale Salad

Avocado Lettuce Salad

Storing Leftover Bacon Burgers

If you happen to have leftovers, store any cooked patties in a lidded container in the fridge for up to 3 days.

I highly recommend reheating theses patties in a lidded skillet over medium high heat with a few tablespoons of water added so they don't dry out.

More Delicious Burger Recipes on Perry's Plate

Smoked Burgers

Jalapeno Burgers (smash burger style)

Mushroom Burgers

Goat Cheese Burger

If you make one of my recipes, I'd love to see! Post it on social media and tag me at @perrysplate or #perrysplate so I can send you some love!

Bacon Hamburger

Yield: 6 burgers

Prep Time: 15 minutes

Cook Time: 15 minutes

Total Time: 30 minutes

Bacon cheeseburgers are the bomb, but may I suggest an upgrade? If you've been around for a while you know that I like to take familiar recipes and twist them a little. (Or a lot.) This time I took a bacon cheeseburger and swapped out regular bacon for... bacon jam. The result? You're new favorite burger.

Print

Ingredients

• 2 pounds ground beef
• 2 Tablespoons Worcestershire sauce
• 1 Tablespoon steak seasoning
• 1 batch of Bacon Jam
• 6 slices of cheese
• Buns and other burger fixings

Instructions

1. Prep your patties by adding the steak seasoning and Worcestershire to your ground beef. Divide it into 6 patties or balls, if you're doing smash burgers. Each patty should be roughly ⅓ of a pound.
2. Heat up your grill or griddle to high heat. If you're doing smash burgers, put the balls of meat on the hot griddle and smash them really flat. Cook or grill the burgers until they're as done as you prefer, flipping them a couple times.
3. Add cheese during the last couple minutes of cooking as well as a big spoonful of bacon jam.
4. Assemble burgers on toasted buns with any other toppings you prefer.

Nutrition Information

Yield 6 Serving Size 1 burger
Amount Per Serving Calories 669Total Fat 42gSaturated Fat 18gTrans Fat 1gUnsaturated Fat 19gCholesterol 188mgSodium 883mgCarbohydrates 13gFiber 0gSugar 1gProtein 56g

The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice.

The post Bacon Burgers appeared first on Perry's Plate.

I swear it tastes just like the original. I’m a wiz at creating copycat recipes, and this is the real deal. With just a few pantry staples—ketchup, mayo, and a touch of relish—this sauce delivers all the sauce burger magic you crave without any of the mystery ingredients.

In and Out Burger Sauce

Yes, you can actually request burger sauce packets at the restaurant. (Did you know this? I didn’t until Steve told me. He worked there as a teenager and has all the In N Out insider info.)

But if you don’t want to leave home or you don’t like their fries/burgers you can at least enjoy their famous burger sauce at home!

What is Burger Sauce?

Usually burger sauce is a combination of ketchup, mayo, and a few other ingredients added to burgers in restaurants. Similar sauces are used for dipping fries (i.e. Fry Sauce, if you live in Idaho or Utah.)

Every restaurant has their own unique spin on it, but IN N Out's happens to be my favorite. I'm kind of a snob about sauces like this. (Psst.. I don't actually like "fry sauce" that's sold everywhere around here.)

I'll show you how easy this stuff is. You'll always want to have some on hand for burger nights!

In and Out Burger Sauce Recipe Ingredients

• Mayonnaise: I use avocado oil mayonnaise because I like the mild flavor and appreciate the use of avocado oil. You can use any type of mayo you prefer, but please don't use Miracle Whip.
• Dill pickle relish: Make sure it's dill and not sweet. Unless you want this burger sauce to be on the sweet side. You could also mince a bunch of pickles and add a little pickle juice if you don't have relish on hand.
• Tomato ketchup: Any type will do! If you're wanting a lower sugar option, there are some low-sugar or sugar free options out there. Primal Kitchen makes one.
• Mustard: I use basic yellow mustard. Trader Joe's has a Dill Pickle Mustard that's the bomb and would work well here, too.
• Onion powder: This gives the sauce some depth.
• Worcestershire sauce: Also more depth and umami. If you don't like using Worcestershire sauce you can use coconut aminos or soy sauce/tamari.
• Sea Salt: To taste.

How to Make In N Out Burger Sauce

1. Mix all of the ingredients in a small bowl.
2. Add it to your burgers. Dip your fries in it. Maybe wish you had made extra.
3. Store in a lidded container, chilled, for up to 10 days.

Ways to Use In-N-Out Burger Sauce

• On burgers, of course! Beef burgers, turkey burgers, bison burgers... any burgers.
• As a dip! Whip up some oven fries and go to town. It's especially great with Sweet Potato Fries.
• Burger salads! Seriously, have you ever made a burger salad? Here's how it goes: bed of salad greens, chopped up cheese-covered burger patty, diced pickles, tomatoes, and a drizzle of burger sauce. It's one of the best leftover lunch hacks I've ever done.

More Easy Burger Recipes on Perry's Plate

If you like this recipe, try it on one of the burger recipes on my site!

Smoked Burgers: Burgers on a pellet grill are life-changing.

Caramelized Onion Burger: This is my favorite version of a smash burger!

Bacon Burger: Not just any bacon burger... a burger with my famous Bacon Jam!

Mushroom Burger Recipe: A blend of caramelized mushrooms and onions with a hit of chipotle.

If you make one of my recipes, I'd love to see! Post it on social media and tag me at @perrysplate or #perrysplate so I can send you some love!

Check out my YouTube video on this recipe! Copycat In N Out Burger Sauce

In N Out Burger Sauce Recipe

Yield: About 1 ½ cups

Prep Time: 10 minutes

Total Time: 10 minutes

You don’t have to hit the drive-thru to get that tangy, creamy goodness. This Copycat In-N-Out Burger Sauce is so easy to make at home, you’ll be dipping, slathering, and drizzling it on ALLLL the things.

Print

Ingredients

• 1 cup mayonnaise
• ¼ cup dill pickle relish
• 5 Tablespoons ketchup
• 2 Tablespoon yellow mustard
• ½ teaspoon Worcestershire sauce
• ¼ teaspoon onion powder
• ¼ teaspoon sea salt

Instructions

1. Combine all of the ingredients in a small bowl and mix welll until no lumps of mayonnaise remain.
2. Spread over burgers or use is as a dip for fries!
3. Store any leftovers in a lidded jar or container for up to 10 days.

Notes

1. If you prefer to make your own mayonnaise, I have a Homemade Mayonnaise recipe you can use. I recommend using avocado or light olive oil to preserve the flavor of the burger sauce.
2. If you don't want to use Worcestershire sauce you can swap it out for coconut aminos or soy sauce/tamari instead.

Nutrition Information

Yield 12 Serving Size 2 Tablespoons
Amount Per Serving Calories 134Total Fat 14gSaturated Fat 2gTrans Fat 0gUnsaturated Fat 11gCholesterol 8mgSodium 292mgCarbohydrates 2gFiber 0gSugar 2gProtein 0g

The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice.

The post Copycat In-n-Out Burger Sauce appeared first on Perry's Plate.

Deliciously Juicy Bison Burger Recipe

I’ve developed enough burger recipes to know that lean proteins like bison need a thoughtful touch. Cooked properly, bison is tender and flavorful, but it can dry out easily. The creamy brie cheese adds some of that richness back into the meat. The maple-Dijon wasn’t an afterthought either,  it cuts through the richness and counters every bit with a subtle sweetness that plays off the bacon and onions beautifully.

This is the kind of burger you make when you want people to pause mid-bite and look at you. It feels restaurant-level, but it’s totally doable at home. I’ll show you all my best tips for nailing this burger on the first try. Mountain air not included, but adds a nice touch if you happen to be close.

Bison Burgers Recipe Ingredients

Here's what you need to make these fab burgers:

• Ground bison: Can also use lean ground beef. I recommend grass-fed to mimic the leanness of bison. Extra lean beef works well with brie -- otherwise it gets a little greasy up in there.
• Sea salt & black pepper
• Worcestershire sauce: I love adding a splash to my burger meat. It's a little secret umami weapon.
• Avocado oil mayo: I buy the Primal Kitchen or Chosen brand at Costco so I don't have to donate my first born at the grocery store to get it.
• Dijon mustard: Whatever kind you have is great. Whole grain mustard works well here, too. I don't recommend using yellow mustard.
• Pure maple syrup: No pancake syrup, plssss.
• Bacon: Pre-cooked slices are fine here!
• Onion: I like sweet yellow onions for this burger. You can use white or red, too, if you have it.
• Brie cheese: An 8-oz wheel works perfectly for this recipe.
• Burger buns: Or not! Honestly one of my favorite hacks is making a salad out of a burger. More on this below.

If you need a visual, check out my YouTube video on this Bison Burger!

How to Make The Perfect Bison Burger

1. Season the ground meat with salt, pepper, and Worcestershire, then form them into patties.
2. Preheat your BBQ grill or smoker.
3. Mix the mayo, dijon, maple syrup, and salt for the aioli.
4. Cook the bacon, if needed.
5. Toss the burgers on the grill.
6. Slice the onions and cook them in a skillet in the bacon drippings or any kind of fat/oil you prefer.
7. Slice the brie and top each nearly-finished burger with a couple of slices. Let it get melty.
8. Assemble burgers with plenty of aioli, onions, and bacon.

Bison Burger Recipe Variations

Use your smoker: If you have a smoker or a pellet grill, I highly recommend smoking your burger patties. Cook them at 225F for 40-45 min (gives you plenty of time to prep the rest of your toppings!)

Make a burger salad: Instead of using buns, take your cheese-topped burger, chop it into chunks and put it on a bed of salad greens along with some chopped grilled onions, bacon crumbles, and a drizzle of aioli. You're welcome.

Swap out the cheese: Another creamy, buttery cheese would work well here. I recommend fontina, Swiss, or gruyere.

Tips For Making Bison Burgers

• Make the patties really flat. They'll shrink up a little during cooking -- you don't want to end up with meatballs.
• Make sure you don't leave the brie in the grill too long. I made this mistake and ended up with brie rinds on my patties with the cheese collected at the bottom of my grill.
• Prep ahead: If you want to prep ahead, you can form the patties, cook the bacon, grill the onions, and mix the aioli a day or two in advance. Just store chilled until ready to use.

How to Keep Bison Burgers From Falling Apart

I didn't have an issue with my burgers falling apart, but if you're concerned, make sure your patties are really pressed tightly. Handle them carefully on the grill, too.

Bison Burgers Recipe Serving Suggestions

I highly recommend sweet potato fries to go alongside this burger. I seasoned them simply with salt, pepper, and garlic salt so they wouldn't compete with my burger. The sweetness complimented the bacon and aioli -- perfect match!

You could also serve this with a simple salad. My Sweet Kale Salad or Spring Mix Salad with Berries would be delicious here.

Storing Leftover Bison Burger

Heaven forbid you have leftovers. It happens though. I recommend storing the burgers and their components separately, covered and chilled in the fridge for up to 5 days.

More Delicious Burgers on Perry's Plate

Here are a few more of my favorite burgers!

Jalapeno Onion Smash Burgers

Burger with Bacon Jam

How to Smoke Burgers

Turkey Shawarma Burgers

If you make one of my recipes, I'd love to see! Post it on social media and tag me at @perrysplate or #perrysplate so I can send you some love!

Best Bison Burger Recipe

Yield: 6 burgers

Prep Time: 20 minutes

Cook Time: 30 minutes

Total Time: 50 minutes

A flavor-packed bison burger with melty brie, smoky bacon, sweet onions, and a maple-Dijon aioli. It's got gourmet vibes, but totally doable at home.

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Ingredients

For the burger patties:

Toggle ingredient group

• 2 pounds ground bison or beef
• 1 Tablespoon Worcestershire sauce
• 1 teaspoon sea salt
• ½ teaspoon black pepper

For the aioli:

Toggle ingredient group

• 1 cup avocado oil mayo
• 2 Tablespoons pure maple syrup
• 2 teaspoons dijon mustard
• ⅛ teaspoon sea salt

For the burgers:

Toggle ingredient group

• 8-10 slices cooked bacon
• 1 large yellow onion
• 8 ounces brie cheese
• 6 buns

Instructions

1. Preheat your BBQ grill to high heat or turn on your smoker (see notes below for pellet grill/smoker instructions).
2. Put the ground meat in a medium bowl. Add the Worcestershire sauce, 1 teaspoon sea salt and ½ teaspoon black pepper. Mix carefully with your hands. Divide the meat into six patties, roughly 5.5 oz each. Set aside.
3. Mix the aioli ingredients well in a small bowl. Cover and refrigerate until needed.
4. If you need to cook your bacon, do so now. Peel and slice the onion into ¼-inch rings. I like to cook the onions in the bacon drippings, but you can use any typs of cooking oil/fat you prefer in a skillet over medium-high heat until browned on both sides and soft, about 10 minutes. Reduce heat to medium if they darken too quickly.
5. Slice the brie into ½-inch planks.
6. Put your burger patties on the preheated grill. Cook for about 7-8 minutes on each side until they reach an internal temp of 150-160F.
7. Lay a couple slices of brie cheese on each patty and move the burgers to an indirect heat source so the cheese can melt. Don't let them sit too long or you'll lose most of your brie to the depths of your grill.
8. Assemble burgers by smearing some aioli on both sides of your buns (toasted if you prefer!), add a burger patty, grilled onions, and a slice or two of bacon.

Notes

Smoker instructions: Smoke the burger patties at 225F for 40-45 min until they reach desired temp. Add cheese at the end.

Nutrition Information

Yield 6 Serving Size 1 burger
Amount Per Serving Calories 996Total Fat 77gSaturated Fat 22gUnsaturated Fat 55gCholesterol 165mgSodium 1046mgCarbohydrates 28gFiber 1gSugar 7gProtein 48g

The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice.

The post How to Make Bison Burgers appeared first on Perry's Plate.

We didn't have any buns on hand, so I toasted some rustic sourdough bread. I'd rather have that than a bun any day.

Thai Peanut Turkey Burgers

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Ingredients

• 8 oz ground turkey
• 1 medium carrot, shredded
• 1 large scallion, minced
• ¼ teaspoon sesame oil
• 1 teaspoon chili garlic sauce
• 2 tablespoon natural peanut butter
• freshly ground salt & pepper
• ½ teaspoon ground ginger
• 2 tablespoon light mayonnaise
• handful of cilantro, finely minced
• 1-2 teaspoon chili garlic sauce
• hamburger buns of your choice
• mixed greens

Instructions

Combine burger ingredients a mixing bowl and combine thoroughly. Using your fingers to gently blend the mixture together works best. Try not to squeeze everything through your fingers.

Heat a skillet, grill pan or outdoor grill over medium-high heat. Form the turkey mixture into two, tightly-packed patties. Cook for about 7-10 minutes per side, until cooked through.

In a small bowl combine mayonnaise, cilantro and 1-2 teaspoon chili garlic sauce. Serve burgers on buns with cilantro-chili mayo and greens.

The post Thai Peanut Turkey Burgers appeared first on Perry's Plate.

It’s easier than you think to make stuffed burgers and I’ll give you all my best tips for getting as much goat cheese goodness on that burger as it will hold.

Have You Tried Goat Cheese on a Burger?

If you like goat cheese, you may love this, too. Since beef pairs well with bold flavors, it holds up to goat cheese’s bold, tangy bite.

What You'll Need to Make a Goat Cheese Hamburger

For the burgers:

• Ground beef or lamb
• Salt
• Black pepper
• Goat cheese
• Lemon zest
• Garlic
• Buns (or pitas), lettuce (or spinach) & sliced tomatoesFor the dressing:
• Goat cheese
• Almond milk
• Apple cider vinegar
• Olive oil
• Mustard
• Cucumber
• Cilantro

How to Make Goat Cheese Burgers

1. For the burgers: Preheat your grill (or stove-top grill pan) to high.
2. In a medium-sized bowl, add the salt and pepper to the ground beef and gently mix well. Don't squish the meat in your fists, but gently "toss" it around in the bowl. The less you handle the meat, the better.
3. In a small bowl combine the goat cheese, lemon zest, and garlic.
4. Grab a large plate or platter to set the patties on. Score the meat while it's in the bowl so the meat is divided evenly. Divide it into 4 or 5 sections, depending on how thick you want your burgers.
5. Take out the amount for one burger and divide that in half. Make two very flat patties out of them. Place a large spoonful of the goat cheese mixture into the center of one of the patties. Top with the other patty and seal the edges the best you can.
6. Repeat with remaining ground beef and goat cheese mixture. Grill burgers over high heat for 10-15 minutes, flipping once, until they're cooked all the way through.
7. Meanwhile, make the dressing: Combine all of the dressing ingredients (except the cucumber and cilantro) in a food processor and process until smooth. You could whisk it, but I would recommend at least using a blender or a hand mixer to break up the goat cheese evenly.
8. Stir in the cucumber and cilantro. Assemble the burgers, drizzling the dressing over the meat.

Goat Cheese Hamburger Tips

• Don’t try to stuff TOO much goat cheese in the burger or it will make it difficult for the burger to stay together during grilling. It may also ooze out of the burgers too much and burn.
• When you’re assembling your patties, make sure you seal them up well and make them tight or else you may have the same issues as what I described above.
• If you don’t want to make the spread, try adding some store bought tzatziki instead for a time-saving alternative.
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How to Serve a Burger with Goat Cheese

Assemble the burgers as you would any other burger recipe, and then drizzle a generous amount of the dressing ontop of the patty. Serve alongside a refreshing salad.

Storing a Goat Cheese Burger

Store any leftovers separately in airtight containers for up to 3 days.

If you make one of my recipes, I'd love to see! Post it on social media and tag me at @perrysplate or #perrysplate so I can send you some love!

Goat Cheese Burger Recipe

Yield: 4

Prep Time: 30 minutes

Cook Time: 15 minutes

Total Time: 45 minutes

This goat cheese burger is for die-hard goat cheese lovers only. Or wanna-be die-hard goat cheese lovers. Or someone who would like to cook for a die-hard goat cheese lover.

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Ingredients

For the burgers:

Toggle ingredient group

• 1 ½ pounds ground beef or lamb (organic & grass-fed if possible)
• ½ teaspoon salt
• ½ teaspoon black pepper
• 5 ounces goat cheese
• ½ teaspoon lemon zest
• 1 teaspoon minced fresh garlic
• Buns (or pitas), lettuce & sliced tomatoes (optional)

For the dressing:

Toggle ingredient group

• 4 ounces soft goat cheese
• 2 Tablespoons almond milk
• 1 Tablespoon apple cider vinegar
• 1 Tablespoon extra-virgin olive oil
• ½ teaspoon whole-grain mustard
• ⅓ cup chopped cucumber
• 3 T chopped fresh cilantro

Instructions

1. For the burgers: Preheat your grill (or stove-top grill pan) to high.
2. In a medium-sized bowl, add the salt and pepper to the ground beef and gently mix well. Don't squish the meat in your fists, but gently "toss" it around in the bowl. The less you handle the meat, the better.
3. In a small bowl combine the goat cheese, lemon zest, and garlic.
4. Grab a large plate or platter to set the patties on. Score the meat while it's in the bowl so the meat is divided evenly. Divide it into 4 or 5 sections, depending on how thick you want your burgers.
5. Take out the amount for one burger and divide that in half. Make two very flat patties out of them. Place a large spoonful of the goat cheese mixture into the center of one of the patties. Top with the other patty and seal the edges the best you can.
6. Repeat with remaining ground beef and goat cheese mixture. Grill burgers over high heat for 10-15 minutes, flipping once, until they're cooked all the way through.
7. Meanwhile, make the dressing: Combine all of the dressing ingredients in a food processor and pulse until thick and smooth. If you don't have a food processor or a blender, grate the cucumber and add it to the rest of the ingredients after you've whisked it really well to break up the goat cheese.
8. Assemble the burgers, drizzling the dressing over the meat.

Nutrition Information

Yield 4 Serving Size 1
Amount Per Serving Calories 770Total Fat 51gSaturated Fat 23gTrans Fat 1gUnsaturated Fat 23gCholesterol 201mgSodium 794mgCarbohydrates 9gFiber 1gSugar 2gProtein 65g

The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice.

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