Are you a gotta have melted cheese on your burger person? I’m one of those strange ones who likes the cheese only melted by the heat of the cooked burger and toasted bun. Call me nuts, but that’s how I roll.
**Grate the onion (to get 2 tablespoons, it will take about 1/2 medium onion) on the large holes of a grater. You should have about two tablespoons of grated onion discard the juice from grating.
Place turkey, shallot (or onion**) in a bowl with rosemary, salt, and lemon pepper and parmesan. Using a fork, mix together well. Shape into four patties — the mixture will be quite loose — press the meat into ½-inch or so, thick patties. Put the patties on a sheet of waxed paper and pop in the freezer for about 15 minutes (this makes them much easier to handle, to be a little bit frozen).
You may also place in a zipper bag, remove the air and freeze for up to 1 month. Be sure to label what’s in the bag, you think you’ll remember, but, um, you won’t.
Preheat a cast-iron pan over medium-high heat until good and hot (about 7 minutes, yes 7). Add the oil and the turkey patties. Cook the patties about five minutes on each side. Serve on buns (lightly toast the buns if you like), with cheese (melt it if you like) and condiments of your choice.
These burgers are amazing with caramelized onions on them. Use the recipe from my French Three Onion Soup for how to cook the onions.
Dried rosemary may be used, but only use about 1/2 teaspoon.
Check the salt content in your lemon pepper, or purchase a salt-free version.
* You may use burger with added fat/dark meat if you prefer, just be sure there are no added fillers or preservatives in the meat.
I love Breadsmith Whole Wheat Mini-Sandwich buns in lieu of the larger hamburger buns. Really, it’s plenty of bun for this burger or any burger.
Keywords: rosemary turkey burgers, light dinner, healthy, turkey burger, beef burger alternative, best turkey burger