Garlic Rosemary Turkey Burgers




About: Eric J. Wilhelm is the founder of Instructables. He has a Ph.D. from MIT in Mechanical Engineering. Eric believes in making technology accessible through understanding, and strives to inspire others to lear...

A fragrant alternative to the boring hamburger. Easy to freeze for later, too.

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Step 1:

Grate fresh garlic.

Step 2:

Finely chop fresh rosemary.

Step 3:

Add dried mustard and ground black pepper.

Step 4:

Squish together with ground turkey to mix. Detach small blobs for pattie formation.

Step 5:

Make nice big flat patties, and pile onto a plate.

Step 6:

Grill until nicely browned. Check interior with a sharp knife to make sure it bleeds (not pink).

Step 7:

Garnish in appropriate yuppie fashion.

Step 8:

Freeze extras between sheets of waxed paper. Stack them in pairs overnight, then transfer to zip-lock freezer bags for longer-term storage.

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    6 Discussions


    5 years ago on Introduction

    I'm totally going to try this for my BBQ night tomorrow!


    13 years ago

    When i make beef patties ,i use some cumin ,chili powder,bread crumps ,grated onion ,and an egg.Egg and bread crumps help to keep patties one piece.Other stuff just for taste.Try my recipe with turkey ,i am sure you will like it.


    13 years ago

    That's a really personal question! I'm a garlic fan, so I probably put in ~2 large cloves/pound of turkey. Processing method is important here, too: if you grate the garlic on a microplane or ginger grater it will be much more potent than if you chop it up. The fresher the rosemary, the stronger the flavors will be. I generally use one sprig per pound of turkey; your mileage may vary. Choping the rosemary in a coffee grinder makes things pretty easy, too. I grind pepper until my hands get tired, and just add a sprinkle of mustard over the top. The mustard is supposed to do more emulsification than flavoring.


    14 years ago

    What are the recommended ingredient amounts?