When Amy delivered her second baby almost two years ago, (?! Sniff!), I was in the throes of an obsession with burger patties. Lamb burgers, black bean burgers, salmon burgers, turkey burgers – I loved them all and made them with fierce frequency. A few days after she delivered her beautiful (and huge) bundle of sweetness, I brought these turkey burgers over for her family, with a side salad and dessert. She was the first mama I knew who delivered a baby after I had my own, and it was the first newborn meal I ever gifted. I think back to that day, and I think that’s when the spark for intentionally sharing food with frequency began for me. She was grateful as the burden of preparing dinner was lifted, and I was so happy to help in that small way. Since then, I have brought new mamas meals like Harissa Grilled Pork Loin Chops and Swiss Chard and Leek Crostata, but these turkey burgers have a special place in my heart . . . and stomach. I still make them often because they are easy to prepare, delicious, and perfect for sharing with others. These are also a fantastic option for holiday barbecues and parties for anyone looking for a (seemingly) healthier burger!
Notes: Most beef burger recipes will recommend to work the ground meat mixture as little as possible so that the patty remains tender and loose. Because of all of the additional ingredients in this patty, I recommend a through mixing of the ingredients so that the patty is solid and does not fall apart during cooking or eating! These are perfect for preparing in a large batch and freezing for future meals. It’s an easy recipe to scale up, and it takes just a little more time to form the extra patties. They are even delicious as meatballs and cooked in tomato sauce!