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Turkey Burgers with Feta

December 6, 2008

I was a little hesitant to start making turkey burgers, back when I was first looking for an alternative to ground beef. The restaurant turkey burgers I had sampled were so … so … blah. I don’t know how the line cooks do it, but they don’t even taste like turkey, much less a memorable sandwich you’d order (or prepare yourself) on a regular basis. (Seriously, what do they do to those things to kill the flavor like that?) I was determined, though, to make a tasty turkey burger, and with a little help from Da Google, I was able to cobble together from several sources a recipe that works for me and garners compliments every time I serve them.


I will do one special call out to Oprah, though, who provided the final ingredient to my recipe: Major Grey’s Chutney. On one of the few days I was home to watch her show, she had Donald Trump as a guest, whose personal chef made Oprah his version of the turkey burger. I was so fascinated by the addition of Major Grey’s that I forgot to note the other ingredients he used, but, didn’t matter. Once I tried it in my own recipe, I knew I was done.

I love that you can make these ahead of time, stash them in the fridge, and they come out cold (like they need to be) and ready to slap on the grill or the griddle. If you need to prepare and cook them all at once, place the raw patties in the freezer for 10 minutes so the mixture will hold together when you transfer it to the heat source. (If you need to stack them, separate the patties with parchment paper.)

Serve them on onion buns with a little dijon mustard. They’re the perfect accompaniment to a steaming bowl of soup.

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Turkey Burgers with Feta
  1 pound ground turkey, your choice of lean – it’s all good (note that commercially pre-packaged ground turkey comes in 19.2 oz packages (that’s one pound and some change). I don’t know why. But it’ll make 5 patties instead of 4)
  8 ounces fresh mushrooms, finely chopped (I prefer crimini or baby bellas)
  1 small sweet or red onion, finely chopped
  2 heaping tablespoons Major Grey’s Chutney (go for 3, if you like. It’s good stuff.)
  2 tablespoons Worcestershire sauce
  1/4 cup crumbled feta or goat cheese (if your tastes run to the tangy, you can use a crumbly blue cheese instead)
  1/2 teaspoon sea salt
  1/4 teaspoon black pepper

Preheat grill for high heat, or a griddle or pan for medium-high heat

In a medium bowl, mix together the ground turkey, mushrooms, onion, Major Grey’s chutney, Worcestershire sauce and cheese crumbles, blending well. Season mixture with kosher salt and pepper and blend again.

Form into 4 [or 5] burger patties. Patties will not shrink or puff during cooking, so make sure the raw patties are flat and the same diameter as the buns you’ll be using.

Place patties on the fully heated grill, griddle or pan, and cook for 10 minutes per side, or until well done.

  1. Oana permalink
    January 5, 2010 1:32 pm

    Hi SoupAddict,

    I love your blog!
    Can you please tell me from where I can buy Major Grey’s Chutney?


    • SoupAddict permalink
      January 5, 2010 1:55 pm

      Hi Oana!

      Thanks for visiting! If you live in the U.S., Major Grey’s Chutney should be available in most large grocery stores (it’s not a brand name, it’s just a type of chutney). I usually find it in the condiments aisle (near the mustard and ketchup), but sometimes it’s in the jams and jellies. Indian specialty grocery stores probably carry it, too. It’s also available on Amazon. Hope you find it – it’s delicious!

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