Turkey Burger Recipe

Mix

In a large bowl combine the ground turkey, beaten egg, panko breadcrumbs, 1/2 cup crumbled feta, minced shallot, chopped parsley, minced garlic, Dijon mustard, 3/4 tsp kosher salt and 1/2 tsp black pepper. Use your hands or a spoon to gently mix until ingredients are evenly combined — avoid overworking the meat to keep patties tender.

Form Patties

Divide the mixture into 2 equal portions (about 6–7 oz each). Form each portion into a patty roughly 3/4 inch thick, making a slight indentation in the center of each patty with your thumb to prevent puffing while cooking.

Chill (optional)

If you have time, refrigerate the shaped patties on a plate, covered, for 15–30 minutes to help them hold together while cooking.

Heat a large skillet or cast-iron pan over medium-high heat. Add 1 tablespoon olive oil and swirl to coat. When the oil shimmers, add the patties (work in batches if necessary) and cook undisturbed for 4–5 minutes until a golden crust forms on the bottom.

Flip the patties and reduce heat to medium. Continue cooking for another 4–5 minutes, or until the internal temperature reaches 165°F (74°C). In the last minute of cooking, sprinkle additional crumbled feta (from the topping portion) evenly over each patty so it softens slightly.

Transfer cooked patties to a plate and tent loosely with foil to rest for 3–5 minutes.

While the patties cook, whisk together 1/2 tsp lemon juice, 1/2 tsp extra virgin olive oil, 1/8 tsp salt and a small pinch of black pepper in a small bowl. Toss the frisée with this light dressing just before assembling to avoid wilting.

If using buns, spread butter on cut sides and toast in a separate skillet or in the oven until lightly golden, about 1–2 minutes per side.

Spread approximately 1 to 2 tablespoons of fig jam on the bottom half of each toasted bun (or directly onto a plate if serving open-faced).

Place the turkey patty on top of the fig jam. Spoon any softened crumbled feta over the patty if desired.

Top the patty with a generous handful (about 1 cup) of dressed frisée. Add the top bun and press gently. If serving without buns, arrange patties on plates, spoon fig jam alongside and crown with frisée.

Serve immediately. Leftover patties can be refrigerated up to 2 days.