Turkey Burger

Healthy Turkey Burger

I made a fabulous Indian spiced Turkey burger dinner last night. I know there are a lot of people who do not like Indian spices, but this was relatively mild and you can make some adjustments to your liking. I don’t usually measure when I cook, I just eyeball it, so the following measurements are estimates.


  • 1 lb Ground Turkey
  • I small Package Baby Portabella Mushrooms (about 8-10 finely diced, the rest sliced)
  • 1 Whole Onion (1/2 finely diced, 1/2 thinly sliced)
  • 1 Large Garlic clove minced
  • 2 Handfuls of Fresh Cilantro, roughly chopped
  • Sprinkle of Salt and Pepper
  • Sprinkle of Cumin Powder (I used McCormick spices) (possible substitute: Parsley)
  • 1/4-1/2 tsp Indian Curry Powder (mild) (possible substitute: Oregano)
  • Chicken or Vegetable Broth

Mix together ground turkey, diced portabella, diced onion, garlic, cilantro, and spices. Measure turkey mixture to about 3.6-3.75 oz, and form burger patties. We cooked them on Forman grill for 7 minutes total (time may be different for regular grill) until cooked through.

While Turkey burgers are cooking, heat a saute pan, and splash broth just enough to cover bottom. Put in sliced onion and cook. When pan starts to dry out add just a little bit more broth, and cook more. Repeat this pattern until onions are cooked to your liking. Add mushrooms and cook for 2-3 minutes more (I also added a little salt and pepper). Remove from heat and add handful of cilantro. Let sit for 5 minutes, then serve over Turkey burgers. YUMM!

If you prefer to eat the burger traditional style, use some hearty lettuce like Romaine to wrap the burger like a bun.

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