These juicy, aromatic gourmet turkey burgers topped with tomato, avocado, and Hollandaise sauce will make you feel like you’re relaxing at an outdoor cafe!
With the 4th of July coming up this week and lots of people having cookouts, I thought I’d share with you my favorite gourmet turkey burger recipe today.
It’s so good, in fact, that I realized a year or so ago that I had never actually made regular beef-burgers because I always make these. Not in a very long time, anyway. Come to think of it, probably since I discovered this recipe. And I LOVE beef, so that’s saying something about these turkey burgers. It’s really not just my favorite turkey burger, it’s my favorite burger, period.
I have to thank my sister Emily, the blogger at Joyful Abode, for the topping ideas and the spice combination that flavors the meat here — salt, pepper, sage, and oregano.
I have made these gourmet turkey burgers for friends and visitors, and all have enjoyed them. One friend is still talking about them five years later. (Hi, Meisha!) It’s one of my go-tos when cooking for company when I want to make something casual, but special and memorable.
So if you want to make burgers this 4th of July that will leave people reminiscing about them for the next several years, this is definitely the way to go.
Many people have asked if I used sausage to make the turkey burgers — but that’s just the sage speaking. Since sage is a frequent ingredient in sausage, it shares the same aromatic quality as sausage, but with a much leaner meat.
I like to top them with fresh tomato, avocado, and — my all time favorite — creamy, tangy Hollandaise sauce.
Learn how to make the easy Hollandaise sauce that goes with these gourmet turkey burgers here!
I usually add cheese, but as I am wont to do, I bought some Muenster and forgot it in the fridge until after we’d already eaten the turkey burgers. I think I need to accept my ingredient forgetfulness as a part of life. C’est la vie, non?
I also like to serve them on onion rolls, but the grocery store bakery was out of the freshly baked ones this week and instead had these beautiful brioche buns calling my name.
Cheese or no cheese, onion rolls or brioche, these juicy gourmet turkey burgers will make you feel like you’re relaxing and enjoying a leisurely lunch at an outdoor cafe, the kind that serves iced herbal tea and lots of dishes with artichoke hearts and sun-dried tomatoes.
To complete the cafe experience, these are best served on the porch at a bistro table, served with a cold, fresh side like lemon broccoli salad or tangy cucumber tomato salad, and a nice, tall glass of iced tea.
This easy Hollandaise sauce recipe, portioned as written in the recipe, makes the perfect amount for four turkey burgers!
Want to punch it up an extra notch? Add some of this simple black and green olive tapenade!
Hope you enjoy!
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Gourmet Turkey Burgers with Hollandaise Sauce
- 1-1.3 lbs lean ground turkey
- 1 tsp kosher salt
- 1 tsp black pepper
- 1 tsp ground sage
- 1 tsp dried oregano
- 2 egg whites or 1 whole egg (If you’re making Hollandaise sauce, use 2 whites so you can use the yolks for the sauce)
- 1/2-3/4 cups breadcrumbs
- 1 tbsp butter
- 1 tomato
- 1 avocado
- 4 slices cheese provolone or Muenster are very good
- Hollandaise sauce
- 4 Onion rolls or brioche buns
- Combine turkey, spices, and egg in a large mixing bowl. Add enough breadcrumbs so that it’s not sticky enough to handle. Combine well.
- Divide into 4 sections and form into thin, large patties, about 1/2 to 3/4-inch thick. (I make a little indentation in the middle so it’s thicker around the edges, because they tend to puff up in the middle while you cook them. This way, they end up flat and patty-like instead of like a giant meatball. )
- Preheat a pan or indoor grill to medium high and melt butter. Cook patties for about 7 minutes on each side or until cooked through. Halfway through cooking the second side, top with cheese, if desired, so it melts from the heat of the burger and pan.
- Serve on an onion roll or brioche bun with tomato, avocado, and Hollandaise sauce.
Leave the patties alone (no moving around in the pan or extra flipping) while cooking to get a nice browned exterior or grill marks.