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Big Kid Burger

Yvonne Tally
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Don’t hassle with the cheese order, just make it with the cheese inside. Less mess, quicker and oh so yummy! Kids like it simple, if you can get them to eat a whole wheat bun, great- but if they insist on white, make it organic.

Makes 4 burgers or 20 mini appetizer burgers

The Burger

1 lb ground turkey thigh meat
2 Tablespoons organic ketchup
1/4 cup white cheddar cheese, grated
1/4 cup Monterey jack cheese, grate
2 egg yolks
sea salt and pepper to your taste
4 whole wheat buns

The Fixins’

Make it classic with romaine lettuce, ketchup, mayo and mustard. Chop tomatoes with scallions and pepperoncini for a quick salsa.

1. Mix all ingredients except turkey. Once blended, add turkey and incorporate completely.

2. Pat into 4 – 6 patties

3. Cook on medium high grill, flipping once. Depending on the doneness of the meat and heat of the grill, cook time varies but usually to get a medium-well burger this size it takes about 6 minutes each side.

4. After the burgers are removed, place the buns directly on the grill until scored (black marks from the grill).


  • Making the patties as early as the morning of use is okay as long as you keep them in the fridge.
  • Brush the grill with a bit of canola oil just before putting the burgers on, this will keep them from sticking
  • If pan frying, use a non stick pan and no additional oil. Cook on medium covered for about 5-7 minutes each side.
  • Some variation: mix the KMM (ketchup, mustard, mayonnaise) together in equal parts; it makes a great tasting spread.
  • Add the juice from both lemons. Let gently boil over medium high heat until the consistency of syrup — about 10 minutes. Add peaches and coat with the syrup.
  • Remove from heat and let sit at room temp for at least 1 hour. If making the day before, briefly heat the sauce before serving.

To serve: heat the peaches just a bit and pour over the orange cups. Garnish with the remaining orange zest.


Yvonne Tally

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