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Garden Turkey Burger

Yvonne Tally
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The combination of veggies and nuts along with the rice and chicken give you a whole meal deal in one scrumptious patty. Light and fiber filled, this burger is delicious the next day. Slice and top with jarlsburg cheese and melt under the broiler then wrapped in a big butter lettuce leaf and you have a “beggar purse” appetizer.

Makes 4 burgers or 20 mini appetizer burgers

The Burger

1 lb ground turkey thigh meat
2 Tablespoons organic ketchup
1/4 cup each shredded carrots and zucchini
1/ 2 cup cooked brown rice
2 egg yolks
sea salt and pepper pinch each
8 thick slices rustic rye bread (good quality, unsliced)

The Fixins’

I make it simple, a couple of thick sliced tomatoes and “Three Onion Spread”

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. Lightly brush the outside of the bread with olive oil. Place directly on the grill until scored (black marks from the grill).


  • Making the burgers 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 high covered for about 5 minutes each side.



Yvonne Tally

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