Smoky Turkey Burgers

by Anne Papina on May 11, 2001

So here’s the Better Homes & Gardens story. I used to work in legal. At one point, I was the office manager (and paralegal) for a small firm. I covered the phones while our receptionist was on break, and one morning while flipping through a recent BG&H I decided to enter one of their monthly recipe contests. They were looking for ground meat recipes, so during the 15 minutes the receptionist was gone, I concocted this recipe, typed it up, and mailed it in.

I didn’t give it another thought until a few months later when I discovered a winners’ notification in my PO Box… I didn’t get first prize, but I was one of the honorable mentions, earning me an award certificate and a Weber gas grill.

Given that my recipe had won a national contest, I decided to have a few friends over, and we all tried my now famous “Smoky Turkey Burgers” for the first time:

Smoky Turkey Burgers
Prep time
Cook time
Total time
Recipe type: Main
Serves: 4
  • 1 lb ground turkey
  • ½ cup shredded smoked Gouda cheese (about 2 oz)
  • 1 tsp poultry seasoning
  • ¼ tsp salt
  • ⅛ tsp pepper
  • Dash Tabasco
  • Non-stick spray coating
  • 4 Kaiser rolls, split and toasted
  • Mayonnaise
  • Dijon mustard
  • lettuce leaves
  • 1 medium tomato, sliced
  • 1 small Bermuda onion, sliced
  1. In a large mixing bowl combine turkey, cheese, poultry seasoning, salt, pepper, and Tabasco. Shape into four ¾-inch thick patties.
  2. Spray a cold grill rack with nonstick spray coating. Grill patties directly over medium-hot coals for 15-18 minutes or till no pink remains. (Or broil patties 4-5 inches from heat for 10-12 minutes or till no pink remains)
  3. Spread mayo and mustard onto rolls. Serve patties in buns with lettuce, tomato, and onion.

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