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Parmesan and Herb Turkey Burgers
Mayonnaise and plenty of herbs turn ground turkey into moist and flavorful patties in this take on the classic burger. For our panade—a hydrating binding mixture of dairy and breadcrumbs—we use creamy mayonnaise and crisp panko along with fresh mint, cilantro and scallions. Parmesan cheese adds a salty-savory note. For an extra layer of flavor, more herbs and mayonnaise are stirred together with lime juice for a simple topping. We preferred the flavor and texture of these burgers when made with ground dark meat turkey, but if you prefer, ground breast meat works, too. Instead of using buns, serve the burgers sandwiched between bibb or Boston lettuce leaves spread with the herbed mayonnaise.
cup panko breadcrumbs
tablespoons mayonnaise, divided
01Line a plate with kitchen parchment and mist with cooking spray. In a food processor, combine the panko, 5 tablespoons of the mayonnaise, ¼ cup each of the mint and cilantro, the scallion whites, and 1 teaspoon each salt and pepper. Process until smooth, about 1 minute. Transfer to a large bowl, then add the turkey, ¼ cup water and the cheese. Mix with your hands, form into four ½-inch-thick patties, then set on the prepared plate and refrigerate for 15 minutes.
Hello - is it possible to make the burgers ahead and hold them vac sealed in the fridge or freezer? Wondering if it's better to cook them first due to the herbs, but figuring freezing them right after mixing with a thaw before using wouldn't hurt? Make the sauce fresh.
These were good. I didn't have cilantro and used parsley instead. No flavor from the parsley but added some vegetal component that I liked. My teenager didn't seem to like these as much as turkey burgers without herbs, and the mint can be pretty strong. It felt a little like taking something that is healthy and making it unhealthy with so much mayonnaise. I think I would make these again with less filler and keep the sauce, which was delicious and also good on my side broccoli.
What a nice change-up from the usual turkey burgers. I cut back on the scallions [3 big ones instead of 6], and used low fat sour cream (16 cal per T instead of 100 for mayo) for part of the mayonnaise in the sauce. I supplemented meager winter garden mint with fresh dill and basil. Leftovers for lunch!
I plan on giving this a try but i notice that the recipe calls for fresh mint. Peppermint or some other type of mint?
Hi Phillip -
Spearmint is the standard when we call for mint in recipes. It is the type of mint most often sold in grocery stores and, therefore, the most widely available. Also, spearmint is milder in flavor – it contains significantly less menthol than peppermint – and lends itself to more preparations. However, peppermint can be used in place of spearmint in sweet dishes where it’s stronger flavor is more balanced by sugar.
The Milk Street Team
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