Turkey Burger

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This was very easy and delicious to make. I omitted the water because the turkey meat was very moist. The crunch from the water chestnuts gave it an added boost, and I love the flavor from the sambal. Thanks for the recipe Anne!

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made this recipe without the ginger & sambal..but made it into a
meatloaf. added some fresh herbs, & sauteed the onions with red &
yellow & orange bell peppers diced like the onions. used both red
& yellow or brown onions. also chopped up crimini mushrooms & threw
them in with the above for the last several minutes, along with lots of minced garlic. when cool, i added the mixture to turkey but
used 2 pkgs so made lots of veggies. added some ketchup w/the soy
sauce & chicken broth instead of water. also added 2 slightly bea-
ten eggs & for bread crumbs used matzoh..(all i had. after i formed
& put in a pyrex dish or baking sheet, i brushed on ketchup mixed w/balsamic vinegar. it was absolutely DELISH!!!!!
next time i am going to use one pkg of breast meat & one lean to see
the difference in taste. i know this seems complicated but it really isn't. baked it at 350 for just over an hour & when my the-
momater read 170degrees.

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i double the recipe with a 3 lb container of turkey, double all the ingredients, make all the patties then freeze the raw ones we dont cook.. turn out just as delicious and maybe even better..also we always substitute the sambel olek with franks red hot sauce and its divine! i get the request from the 12 year old for these often!

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I've made this burger several times, both for my family and company. Rave reviews all around. I made no changes at all to this recipe. Delicious.

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Although according to my husband, Turkey burgers are blasphemous... I made them anyhow and we both loved these burgers! Very tasty and not over filling.

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This was by far the absolute best "burger" I have had. Flavorful and not greasy.

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Wow, soooo good! I didn't have the sambal oelek so I just used Siriachi. Other than that change, I made it exactly. We both really liked it a lot and I will definitely make this again.

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I think the secret to a moist turkey burger is using turkey thigh instead of breast. I did that, and these were as juicy as a beef burger. No need to add additional water as Anne suggested. I also made 8 servings instead of the four, so it was easier for them to cook through.

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The flavor of these turkey burgers was amazing, and I loved the crunch the water chestnuts added. The sambal mayo was a great touch, too. I also topped them with some pickled onions I had left over from another recipe from Anne's cookbook. That said, I had two problems with this recipe. I got 5 huge burgers out of it, and it's only supposed to make 4, so I would probably cut the recipe in half next time. Also, they were kind of crumbly and I had a hard time keeping the burgers together when flipping them and such, so I think I'd add an egg as a binder next time. I'll definitely be making these again, just with a few tweaks. And try the pickled onions (p. 161 of Anne's cookbook - they're awesome.
I think this mixture would also make an awesome turkey meatloaf.

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A wonderful recipe. I changed nothing and will make again exactly as printed. I didn't need to add water, but I used half ground turkey breast and half regular fat ground turkey. It made a perfect consistency for cooking.