Turkey burgers

By Christine Cushing
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  • 1/2 bunch fresh Italian parsley
  • 1 teaspoon rosemary leaves (5 milliliters)
  • 4 green onions
  • 900 grams ground turkey meat, preferably dark meat (900 grams)
  • 1 tablespoon butter (15 milliliters)
  • 1 slice stale bread, soaked in water until soft
  • Salt and pepper to taste
  • Olive oil for cooking burgers
  • Sliced avocado, for garnish, optional
  • 160 grams smoked Canadian cheddar, grated
  • 4 buns or pitas to assemble burgers, optional
  • Tomato slices
  • Lettuce


  1. In a  processor, pulse the parsley, rosemary and green onions until finely chopped. Add the cold butter and pulse to blend. Remove and transfer to bowl with ground turkey.
  2. Squeeze the water out of bread and break up into pieces and add to turkey mixture. Season with salt and pepper and blend well. Cover and refrigerate until ready to cook.
  3. Shape half the meat mixture into four flat burgers. Shape remainder into eight small oblong shaped (football) koftas.
  4. Heat a grill pan or cast iron pan on high until hot. Drizzle burgers and koftas with a little olive oil on both sides to prevent sticking. Cook burgers for about five minutes per side or until juices no longer run pink. Cook koftas just until they hold their shape and are golden on all sides, about three min per side. Make sure to cook through. 
  5. Serve burgers on a  bun or pita with grated cheddar, avocado and whatever other garnishes of your choice.  

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