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Free-Range Turkey Burger Good Stuff Spike Mendelsohn

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“From the Good Stuff cookbook: I will admit to study my share of women. I mean I am a young, fun chef--how can I not? While I don't understand most of them, one thing has become perfectly clear-- the ladies love turkey burgers. They think traditional burgers result in hours at the gym (not necessarily the case), so they turn to the leaner, less-threatening alternative--turkey. Now, when it comes to women, I aim to please. This turkey burger is so good, it's almost better than e real thing. ...For a variation, try topping this burger with the Cranberry sauce or the Chunky Avocado topping. (see my recipes)”
6 burgers

Ingredients Nutrition


  1. To make the turkey mixture, melt the butter in a skillet over medium heat. Add the celery, scallions, and apples and cook, stirring, for 15 to 20 minute Remove from the heat and set aside.
  2. Put the chipotle peppers and chutney in a blender. Puree until smooth. Transfer to a bowl with the turkey, celery, mixture, lemon zest, lemon juice, and combine well.
  3. For patties, roll 6 5 oz turkey balls and form each ballinto a patty. Arrange on a tray, cover, and refrigerate.
  4. Butter and toast buns.
  5. Heat large skillet over medium-high heat. Add just enough oil to cover bottom of pan. After 2 min, reduce heat to medium and place patties in to the skillet. Season patties with salt and pepper and cook for 3 minute Flip, and cook on the other side for 1 minute Place 1 slice cheese on each patty and continue to cook 2 min more for med-rare doneness. cover with a lid or foil for last 30 seconds to melt the cheese.
  6. To assemble the burgers, place 1 patty on 1 toasted bun bottom. Top the patty with 1 lettuce leaf, tomato slice, 1 onion slice, and spoonful of your choice of sauce. Covere with bun top. Repeat with remaining -- Wrap sandwiches in wax paper. Let rest 2-3 min and serve.

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