The subtle flavours of turkey sausage, blended together with sauteed onion and garlic, make these burgers moist and flavourful. Great on a bun or on their own. Enjoy with your favourite toppings.

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Recipe Summary

prep:
15 mins
cook:
15 mins
total:
30 mins
Servings:
8
Yield:
8 burgers
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Ingredients

8
Original recipe yields 8 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Heat olive oil in a skillet over medium heat, and cook and stir onion and garlic until soft and fragrant, about 3 minutes; remove from heat.

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  • Stir ground turkey, turkey sausage, egg, parsley, onion mixture, salt, and pepper together in a large bowl. Use an ice cream scoop to measure 8 equal portions; pat each portion gently into a burger shape.

  • Pan fry the burgers in a large skillet over medium-low heat until browned and the meat is no longer pink inside, about 4 minutes per side. An instant-read meat thermometer inserted into the center of the burgers should read at least 160 degrees F (70 degrees F).

Cook's Notes:

Burger patties can be made ahead. Refrigerate patties, covered, after Step 2, or place patties in a single layer on a baking sheet lined with plastic wrap and freeze until solid; store frozen patties into a resealable plastic freezer bag.

You can also grill patties. Preheat a grill for medium heat and lightly oil the grate. Grill until browned and the meat is no longer pink inside, about 4 minutes per side. An instant-read meat thermometer inserted into the center of the burgers should read at least 145 degrees F (65 degrees F).

Nutrition Facts

224 calories; protein 22.5g; carbohydrates 1.2g; fat 14.6g; cholesterol 111.1mg; sodium 538.1mg. Full Nutrition
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Reviews (1)

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1 Ratings
  • 5 star values: 0
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 4 stars
01/08/2017
Made as written and I recommend only one change. Half the oil in step 1. I used the full amount the recipe called for and it made my mixture too wet. I ended up having to stick the mix in the freezer for 30 minutes to get it firm enough to shape into patties. Other than that this recipe is perfect. Read More
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