Turkey Vegetable Burgers


By Dane Feldman

Photo by Dane Feldman.

In general, I prefer chicken to turkey because it is usually far less dry. The same can be said for chicken burgers over turkey burgers, especially when they are grilled. Now that it’s a bit colder outside, I’ve opted for turkey instead of chicken as it is a bit heavier and stays much juicier when cooked in a skillet.

What you’ll need:
1 lb ground turkey
2 celery stalks with leaves
1 cup baby carrots
1/4 large Spanish onion
1 tsp poultry seasoning
1/2 tsp garlic, crushed
1 tsp Hungarian sweet paprika
1 cup breadcrumbs
1 egg

Cut the celery in half and chop the onion into a couple of smaller pieces. Put the celery, onions, and carrots into a food processor and pulse until the vegetables are finely chopped.

Place the vegetables, turkey, spices, and the egg in a bowl and mix with your hands until well combined. Add half of the breadcrumbs and mix again.

Sprinkle half of the remaining breadcrumbs onto a plate. Shape patties with your hands and roll each patty in the breadcrumbs. Mix in the remaining breadcrumbs as needed.

Refrigerate for at least 30 minutes before cooking in a skillet for approximately 3-5 minutes per side.

Serves 3-4.