Winter White Turkey Burgers


Snow is falling outside tonight — apparently didn’t get that whole spring memo. This is hopefully one of the last “winter” weekends we have for quite some time , so this recipe seemed a propos — Winter White Turkey Burgers, courtesy of Rachael Ray. Unfortunatley the pictures don’t look anywhere near as delicious as these burgers are. It’s so simple yet so many awesome flavors happening. First let me say that I’m not a big turkey burger fan. They can be dry and flavorless. But this one works — it’s got Dijon mustard mixed in, which is pretty genius, along with scallions, thyme and lemon peel. And on top of that is pear cooked in white wine — um, yes. Plus cheese, because a burger’s not a burger without cheese, and hot pepper jelly. Yum. This thing is good.


TW’s Tips

  • I found a pepper relish at the grocery but not the pepper jelly — I bet this would be even better if I found the right thing. I’m on a mission now.
  • I used regular sized English muffins — just make the burgers sized appropriately to fit the bun.
  • Serve alongside a green salad or fancy chips.

This comes together super fast so it’s perfect for a weekday dinner. Enjoy!

Winter White Turkey Burgers


  • 2 pounds ground turkey breast
  • 4 scallions, white parts only, finely chopped
  • 2 tablespoons Dijon mustard
  • Grated peel and juice of 1 lemon
  • 1 tablespoon chopped fresh thyme
  • 1 ripe bartlett pear, cut lengthwise into 8 slices
  • 1/2 cup dry white wine
  • 1 tablespoon extra-virgin olive oil (EVOO)
  • 2 cups shredded sharp white cheddar cheese
  • 4 tablespoons hot pepper jelly or jalapeno jelly
  • 4 extra-large English muffins, split and toasted


In a medium bowl, combine the turkey, scallions, mustard, lemon peel and thyme; season with salt and pepper. Shape into four 3/4-inch-thick patties.

In a small nonstick skillet, add the pear slices, wine, lemon juice and enough water to just cover the pear. Bring to a boil, then lower the heat and simmer until the pear is softened, about 10 minutes. Using a slotted spoon, transfer the pear slices to a plate.

In a large nonstick skillet, heat the EVOO, 1 turn of the pan, over medium heat. Add the turkey patties and cook, turning once, for 12 minutes. Top with the cheese and pear slices, tent the pan with foil and cook until the cheese is melted, 2 minutes.

Spread 1 tablespoon hot pepper jelly on each English muffin bottom; top with a patty and an English muffin top.

Turkey Bacon Double Cheese Burgers with Fire Roasted Tomato Sauce and Citrus Slaw

I’m doing a lot of traveling for work in the next few weeks, so I’m reliving “real” food (a.k.a. not restaurant food) with this post — Turkey Bacon Double Cheese Burgers with Fire Roasted Tomato Sauce and Citrus Slaw. Don’t get me wrong, I love eating out. Looove eating out. But after a few days I’m really craving something homemade. I’d love to have one of these burgers right about now!

I made this for dinner last Sunday night with my aunt, uncle and cousin. It was a winner. If I’m going to have a burger, I tend to opt for a real, beef burger. But these — made from turkey — are some of the most tasty turkey burgers I’ve ever had. You’d never guess they were turkey. The cilantro incorporated into the burger was perfect and bright — if you’re a cilantro lover, and I definitely am. The burgers are topped with a slice of spicy pepper jack cheese, then fire-roasted tomato sauce — yum. The sauce is nice and smoky and the perfect anti-ketchup (made from REAL tomatoes, thank you!). It’s worth the trouble of finding canned fire-roasted tomatoes instead of just regular diced. The flavor is much deeper and more robust.

TW’s Tips

  • The recipe calls for double burgers, but that’s just too much, as far as I’m concerned. I used one package of ground turkey (about 1.25 pounds) and made 5 burgers. Much more reasonable, and plenty of food. I didn’t even adjust the amounts of the additions to the meat mixture — and it turned out great.
  • I used regular bacon. Sorry, but turkey bacon is just not bacon.
  • The slaw isn’t great the next day. I’d recommend eating it day-of, or not dressing the whole thing.
  • Rachael talks a lot about sandwich-size English muffins, which I have never found. I used regular ones.
  • Add avocado. ‘Nuff said.

Turkey Bacon Double Cheese Burgers with Fire Roasted Tomato Sauce

  • Extra-virgin olive oil, for drizzling plus 1 tablespoon
  • 8 slices turkey bacon (I use real bacon)
  • 2 1/2 pounds ground turkey breast (I use just one package, about 1.25 pounds)
  • 2 green onions, finely chopped
  • A handful cilantro, leaves finely chopped
  • 1 tablespoon chipotle chili powder
  • 1 1/2 teaspoons smoked sweet paprika
  • Salt and freshly ground black pepper
  • 2 teaspoons zest and the juice of 2 limes
  • 1 red onion, chopped
  • 1 tablespoon Worcestershire sauce
  • 2 tablespoons brown sugar
  • 1 (15-ounce) can fire-roasted diced tomatoes, lightly drained
  • 2 rounded tablespoons grainy mustard
  • 8 slices pepper jack cheese, from the deli counter
  • 4 large sandwich size English muffins, lightly toasted


Heat a drizzle of olive oil in a large nonstick skillet over medium to medium-high heat and add the turkey bacon. Cook until crisp, 3 minutes on each side, remove to plate.

While the bacon cooks, combine the turkey breast, green onions, cilantro, chipotle, paprika, salt and pepper, lime zest and juice. Mix the turkey breast with seasonings and form 4 sections, from each, 2 patties. Place the first 4 patties in the pan; cook 3 to 4 minutes on each side. Remove from the skillet and place onto a plate and loosely cover with foil to keep warm

While the first batch of burgers cook heat 1 tablespoon oil in a sauce pot over medium-high heat. Add onions and soften 3 to 4 minutes, season with salt and pepper and then add Worcestershire, brown sugar, tomatoes, and mustard. Let the sauce cook on low.

Add the second batch of burgers to the skillet and cook 3 to 4 minutes on each side. Top with a slice of cheese and 2 pieces bacon. Tent skillet with foil and cook on low to moderate heat to melt cheese, about 1 minute.

Place burgers on muffin bottoms. Top with bacon double cheese burgers, fire roasted tomato sauce and English muffin top.

Citrus Slaw

  • 1/4 cup orange marmalade
  • 1 lemon, juiced
  • 1 lime, juiced
  • 2-3 teaspoons hot sauce
  • 1/4-1/3 cup extra-virgin olive oil (EVOO)
  • 1 pound sack shredded slaw salad mix
  • Salt and freshly ground black pepper

Remove metal top from jar and loosen the marmalade up in microwave 15 seconds. Spoon loosened marmalade into a bowl then whisk in lemon and lime juice, hot sauce and EVOO. Toss slaw salad with dressing and season with salt and pepper.