In a Pinch Turkey Thigh Burger -(Utilizes Meat Grinder)

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“I made this yesterday, as I was antsy to try my meat grinder on turkey leg (trying to be cost-effective and all...) Another version of this concoction may exist, but I threw this together and it tasted Pretty Doggone Good For Turkey! Not bad for a middle of the week quick bite! Note: If you've never made a poultry burger before, note that you do NOT smash them down while cooking! Form them much flatter than your beef burgers and the juiciness will stay in the burger. I think the fact that I ground dark meat instead of light also helped retain a lot of moisture.”
5-7 patties

Ingredients Nutrition

  • 2 turkey thighs, bone-in (approx 2.75 lb)
  • 8 saltine crackers
  • 2 teaspoons Worcestershire sauce
  • 1 teaspoon McCormick's Montreal Brand steak seasoning
  • 1 (1 1/4 ounce) packet onion soup mix


  1. Clean and debone turkey thighs, removing skin and connective tissues, and cut meat into 1/2" wide strips. Discard skin, bones, connective tissues, other nastiness, etc.(I Repeat: This recipe is for those that have their own meat grinder, or are friendly enough with their local butcher to prepare the turkey thighs for them).
  2. Grind the meat into a medium-size bowl according to your meat grinder manufacturer instructions, finishing by grinding the eight saltines into the mix. (yes, with the meat grinder).
  3. Preheat your skillet or pan of choice on medium heat, you may want to spray some Pam or equivalent (I like Olive Oil) in the pan to ease with cleanup.
  4. Add Worcestershire sauce, Steak Seasoning, and onion soup mix to the bowl and knead all to combine.
  5. Form your patties as you would regular beef hamburger patties, but make them about 1/2" thick so that they cook evenly, and cook through.
  6. Fry for approx 6-8 minutes per side depending on your stove top and heat intensity.
  7. Serve and enjoy. (I served mine on toasted Out of This World Garlic-Onion Buns, recipe #20601. They really are.).

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