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Mini turkey and rosemary burgers recipe

Mini turkey and rosemary burgers recipe


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  • Recipes
  • Ingredients
  • Meat and poultry
  • Poultry
  • Turkey
  • Turkey burger

These mini turkey and rosemary burgers are the perfect size for children but adults will enjoy them just as much! The secret to cooking a good burger is not to press them down in the pan when cooking them so they stay moist. Serve turkey burgers on toasted baps with salad leaves and mayonnaise.

4 people made this

IngredientsServes: 4

  • 500g turkey mince
  • 1 egg, beaten
  • 1 tablespoon of grated Parmesan cheese
  • 1 teaspoon of salt
  • 1 pinch of pepper
  • 1 tablespoon finely chopped rosemary
  • 1 teaspoon oil, or as needed for frying
  • 4 burger baps or bread rolls, lightly toasted
  • salad leaves, to serve (optional)
  • mayonnaise, to serve (optional)

MethodPrep:20min ›Cook:10min ›Extra time:2hr chilling › Ready in:2hr30min

  1. Combine turkey mince, egg, grated cheese, salt, pepper and finely chopped rosemary in a bowl. Mix everything together with your hands until well combined; cover with foil and store in the fridge for a couple of hours.
  2. Handling the turkey mixture lightly, form into meatballs, pressing them down slightly to form mini burgers.
  3. Heat oil in a pan over medium heat; place one layer of mini burgers in the pan and cook for 3 to 4 minutes per side or until cooked through, resisting the temptation to press down on them while cooking. Repeat with remaining burgers.
  4. Serve two or 3 mini burgers per person on toasted baps; top with salad leaves and mayonnaise.

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Reviews & ratingsAverage global rating:(2)


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5. Ice burgers

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52. Caprese Burger

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53.Cheesy Breakfast Burger

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56.Teriyaki Burger

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57.BBQ Potato Chip Burger

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58.Cheddar Bacon Ranch Burger

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59.Greek Burger

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60.Guacamole Cheeseburger With Chipotle Ketchup

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61.French Onion Soup Burger

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64.Stuffed Onion Soup Burgers

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66.Animal-Style Burgers

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67.Bacon Cheeseburgers With Sweet Potato Chips

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68.Egg In A Hole Burger

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69.Nacho Burger

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71.Falafel burgers

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72.Pizza burgers

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73.BLT Burger With Fried Avocado

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74.Sit And Spinach Burger

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75.Banh Mi Turkey Burgers

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76.Bacon Cheese Burger Egg Rolls

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77.Cheese Burger Quesadillas

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78 Pull-Apart Cheeseburger Sliders

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79. Cheese is Born Burger

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80.Muenster Burger

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81.Pickle Finny Bone Burger

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83.Ranch Burger

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93.Guacamole Chicken Burger

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94.Swiss Pan Burgers With Rosemary Mushroom Sauce

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95.The Ultimate Veggie Burger

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96.Sweet And Smoky Bacon Brat Burger

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97.Cheesy Party Burgers

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98.Western Bacon Burger With BBQ Mayo And Crispy Onion Strings

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Mini turkey burgers with rosemary plus the secret to great roasted veggies

I WAS ON MY OWN for dinner the other night with the kids, so I knew it had to be good. Wary of my two-highchairs-to-one-adult ratio, this wasn’t the time to experiment with exotic flavors. In times like these (or when I’m so tired that I might tip over, not unlike a giant Weeble Wobble in terms of shape and physical prowess), I pull out a trusted favorite: burgers. Or in this case, a spin-off of a dinner that almost always gets eaten.

First, I made everything miniature. She talks a good game but Phoebe has never eaten a full size burger and I hate be a waster. So I split the size of a regular patty in two. Our “buns” are really an Italian snack called pizza bianca, which is a lot like focaccia bread, and more importantly, something they both love. You could use any small buns.

Then I switched our usual ground beef to ground turkey, but juiced up turkey. To it I added salt, pepper, finely chopped rosemary and Worcestershire sauce. Then it was to the grill pan because I hate grilling outside, and also I don’t have a grill outside. Meanwhile, all of this was done before the little guys came in from nursery school so a screaming hot pan wasn’t a concern the way it often is when my “helpers” are on hand. Once the burgers were charred and cooked through, I just turned off the pan and covered loosely with foil until dinner.

Rounding out this meal was another trusted friend in the family dinner department, roasted potatoes with rosemary. And finally, a pan of roasted peppers because I like them and the oven was already on, so why not? There are a few tricks to getting great roasted veggies though:

  • Use a hot oven (425-450 degrees)
  • Don’t skimp on the extra virgin olive oil. Slather it on and be sure to coat everything
  • Ditto for salt. Don’t overwhelm the little guys with sodium but add enough to make the flavor pop. You can always add more as needed to adult plates
  • Flip a few times to ensure that everything cooks evenly
  • If the veggies don’t have crispy brown edges, they’re not done. That’s carmelization…and it’s delicious
  • Also try: Brussels sprouts, zucchini, carrots, cauliflower and asparagus

And as usual, we had fresh fruit for the bribe dessert. Tonight it was a little bunch of organic strawberries that smelled so good at the store, I really had to choice but to buy them. Our house rule is that you don’t have to eat everything but you do have to try one bite to be eligible for dessert. It actually works better when our preschooler knows and sees the sweet treat ahead of time, a visual incentive. But be warned, the moment some kids catch a glimpse of that banana (Estelle, for example), it’s all over for the burger.

It’s an easy meal, one that can be cooked or at least prepped hours in advance. And best of all, it works for everyone. (In my semi-Weeble Wobble state I can’t even imagine making several dinners for everyone’s liking.) So, if you’re cooking for a variety of ages and eating stages, try this:


The Best Turkey Burger

These classic Ground Turkey Burger's are a family favorite and super simple to make. Not to mention super juicy, delicious and a secret ingredient for added nutrition.

I may be pretty proficient in the kitchen, but when things get really crazy and I need something quick and easy that everyone loves. During those weeks when our food supply drops to dangerously low levels because I've had a crazy few days, and I can't make it to the supermarket, I get lucky with some ground turkey I've stowed away in the freezer. A great trick is keeping frozen meat ready to go when you've got a bare refrigerator and pantry. My go-to with ground turkey are these incredibly delicious and juicy turkey burgers!

I always try to keep a bunch of simple foods in the freezer like shrimp, vegetables, and meat, so at the very least we can quickly defrost something to have for dinner. The night I first unveiled this turkey burger recipe everyone's eyes lit up! We all got to choose our favorite topping and enjoy burger night as a family. Naturally any time we have burgers we have to make some Air Fryer French Fries which everyone gobbles up really fast.

The secret ingredient in thee turkey burgers is oatmeal. It might sound weird, but oatmeal adds some extra nutrition to these burgers, which I love. I of course put out lots of toppings so everyone can jazz up their burgers as they please. While I like my mine with tons of pickles, Chloe prefers sauerkraut, Gemma desires a dip of ketchup, while hubbie and Kenya prefer a veggie burger these days. But however you enjoy them these burgers are a no brainer for last minute, healthy, weeknight meal!

Any day of the week these turkey burgers are a great choice! What's your favorite type of burger?


These keto onion cheeseburger bombs are so easy to make, taste delicious, and are so simple to change up to add in your favorite ingredients!

If you enjoy classic Spinach & Artichoke Dip as an appetizer, then why not try combining that taste with a juicy burger? Genius!


About the burgers in this turkey burger salad bowl:

I used ground turkey to make these miniature “burgers.” Feel free to use whatever ground turkey you prefer for this turkey burger salad bowl, whether it is extra lean turkey breast, or a mixture of light and dark meat.

My favorite is an 85% lean mixture of light and dark ground turkey. I think this is the most flavorful type of ground turkey for a bunless turkey burger, and I also use it for my air fryer turkey meatballs.

I seasoned these little burgers with steak seasoning, and then seared them in a hot skillet. Be sure not to crowd the skillet, so they have plenty of room to brown, rather than steam.

I finished them off in the oven to make sure they reached 165 degrees F, the minimum temperature for food safety recommended by the USDA.


If you love burgers but hate the calories that come along with it, you’ll go wild for these turkey burger sliders! Enjoy!

Easy, Skinny Turkey Burger Sliders

  • 1 pound of extra lean ground turkey
  • 1 egg white (we use Eggland’s Best eggs*)
  • ½ small red onion, minced
  • ½ teaspoon ground cumin
  • ¼ cup minced, fresh cilantro
  • 8 mini whole wheat dinner rolls

Whisk together the egg white, onion, cumin, and cilantro in a bowl. Add turkey and mix until blended. Shape turkey into about 3 inch balls (makes about 8), and cook on grill or stove top for about 6-8 minutes, or until well cooked. Place each slider on a whole wheat roll and top with lettuce, tomato, avocado, or any other veggies you want!

Serves 8 Sliders Per Serving: 150 calories, 2 g fat, 0 g sat fat, 35 mg cholesterol, 188 mg sodium, 17 g carbohydrate, 2 g fiber, 3 g sugar, 17 g protein

For MORE RECIPES like this and a 10-Day Weight Loss Jumpstart and Detox Plan and a Get Healthy Program please check out The Nutrition Twins’ Veggie Cure!

We use Eggland’s Best eggs (and work with them too!) because Eggland’s Best taste fresher than ordinary eggs and independent tests have proven that they’re the freshest eggs.


Turkey Burgers with Cranberry Aioli & Sweet Potato Buns

Another turkey recipe?? Come on Dana, it’s THE WEEK AFTER THANKSGIVING AND I’M SICK OF LEFTOVERS! Didn’t YOU just say you were sick of them the other day too??

Yes. Guilty. But then I totally transformed them here into burger form and I’m in love with leftovers again. I have a really short attention span. I like to think its because I have so many ideas going around in my head at one time and I just want to do them ALL. at once. My brother and family joke that I’m like Dory from Finding Nemo. I’ve probably told you that already. Oops.

This is exactly how I felt the day after Thanksgiving…along with most people in the US, I’m guessing. Thank you, Dory. You understand me.

If you’re like most people and have probably eaten up all your turkey leftovers by now, here’s a great burger recipe for ya! Or, if you’re like me and are still up to your ears swimming in leftover turkey, you can totally sub the burgers here for leftover turkey. It’s sooo good. Plus who doesn’t LOVE burgers?? You must not be American or something. (To my international friends: I love you, but you just probably don’t understand the American obsession with burgers. It’s fine, we can still be friends.)

But seriously, I think I’m on to something here with this Cranberry Aioli. Who would’ve thought that mixing leftover cranberry sauce with homemade mayonnaise would be so good…it even sounds like it would be weird. But TRUST me, it’s good. On tons of things like roasted squash, carrots, sweet potato or carrot fries and brussels sprouts! I’ve changed many a skeptic’s mind with my sometimes weird recipe creations. Except that time I tried to make cheez-its waaaay back in the day. From the ingredients on the back of the box. That did NOT go well.

I had the cranberry aioli AND Tessemae’s honey mustard with this burger. Doesn’t it just look divine?? I’m in love with leftovers again. You know what this means…I’ll probably pop an egg on it tomorrow and call it breakfast.


How to Make Cheesy Party Burgers

First we’ll start by browning the ground beef. Here’s how I like to do mine. First, I get the pan very, very hot, until it starts to smoke.

Then I add the ground beef, straight from the package, without breaking it up. I let it cook like this for 1-2 minutes over high heat, until the bottom is browned and seared.

Then I flip it over and let the other side brown, for 1-2 minutes. This extra step helps the beef not look “gray” and the sear gives the beef a fabulous flavor. It’s all about the flavor!

When the second side is browned, add the seasonings and onions, then break up the beef with a spatula to finish browning.

Drain off any excess grease, if necessary, then add the garlic and stir to combine until fragrant, about 30 seconds.

Add the drained tomatoes and stir to combine.

Now place the bottom half of the dinner rolls in a 9吉 baking dish that’s been generously coated with nonstick cooking spray.

And 12 slices of cheese. I am using sharp cheddar, but feel free to use your favorite cheese!

Finish off with the top half of the dinner rolls.

Now we’re going to make a fabulous glaze that is going to send these burgers over the top. You’ll need Worcestershire sauce, mustard, butter, brown sugar, and sesame seeds. Because burgers need sesame seeds!

If you’re totally against mustard you can use ketchup here instead. I’m not the hugest fan of mustard and would never willingly put it on my burger, but I like it in this glaze. You’ll never even know it’s there.

Mix all the ingredients for the glaze in a sauce pan over medium heat until melted, smooth and combined.

Then pour it over the burgers. At this point you could cover with foil and keep in the fridge overnight and bake the next day.

When ready to eat, bake at 350 degrees F for 25 minutes.

Gooey. Melty. Cheesy. Toasty.

Total deliciousness in every bite. These Cheesy Party Burgers know how to blow the party up. :)


The Chew: Mediterranean-Style Turkey Burgers Recipe Directions

  1. Preheat a griddle to medium-high heat
  2. In a large bowl, add oregano, turkey and za’atar, then mix but don’t overwork
  3. Shape into four 4-oz patties
  4. Season with salt and pepper on both sides, then add olive oil and put on the griddle
  5. Cook until golden brown on both sides and cooked through, about 3 minutes per side
  6. Put the buns on the other side of the griddle and let toast until golden brown, about 3 minutes
  7. Remove the burger to a platter and top with the sliced red onion, crumbled feta, and cucumber
  8. Serve on a bun or butter lettuce leaves

About Emily Hayden

I graduated from the University of Cincinnati with a degree in Journalism. I played volleyball for the Bearcats and have been an avid sports fan my entire life. If I'm not glued to my computer screen, I'm chasing after my enthusiastic little boy. I have a passion for writing, reading, and all things health and fitness. Oh, and of course TV!