Feathered Fez Turkey Burgers
- Burger Patty
- 1 lb ground turkey, preferably thigh meat
- 3 tbsp Worcestershire sauce
- 1 tsp salt, kosher
- Spicy Olive Tapenade
- 1/3 c Spicy Olive Tapenade [can be found in salad dressing section of grocery]
- 1/2 c mayonnaise [Duke’s preferably]
- Extra Ingredients/toppings
- 4 Martin's Potato Rolls
- 1/2 c melted butter
- Grilled Portobello mushrooms
- Feta cheese or goat cheese
- Grilled sweet onions
- Fresh raw baby spinach
- Fresh tomatoes, sliced
Making your Patty:
Combine ground turkey and Worcestershire sauce, and form into 4-ounce patties, about a 1/2 inch thick. Add salt and cook patties for about 3-3 1/2 minutes on each side. Measure with a meat thermometer [burgers should be cooked until 165°F]. To test without a thermometer, flip burgers once browned and make a slight slit on one side. If the liquid that secretes is clear, the patties are done; if it is cloudy and brownish, continue to cook for an additional 30 seconds to 1 minute on each side. Top with the suggested topping below and sandwich between Martin’s Potato Roll buns.
Remove tapenade from oil marinade, wrap in paper towels, squeeze out excess oil into bowl and discard. Mix ingredients until blended evenly and spread on the toasted bun, both sides.
Melt the butter in a saucepan. Lather inside of the top and bottom of the bun with melted butter and place on the grill until it browns and is well toasted, approximately 45 seconds to a minute.
About the Recipe:
Chef David Guas of Bayou Bakery provided this tantalizing tribute to our favorite fowl during our most recent Virtual Happy Hour. You’ve simply got to try these turkey burgers! You can find this recipe from Chef Guas and many more in his Grill Nation cookbook.
Looking for more turkey burger inspiration? Check out some of the other incredible recipe options on our site, like these Herb Turkey Burgers with Sun-Dried Tomatoes.