Turkey Burger Anti-Recipe

As much as I love having a repertoire of reliable recipes, nothing beats a meal that you can throw together on the spot, without referencing a single line in a cookbook. This is where the turkey burger comes in. It really comes down to having a few staples on hand, picking and choosing some herbs for flavour, and throwing everything together in a bowl. It’s really quite hard to mess this meal up – as long as the ingredients are relatively proportional to each other, it will turn out well.

Once you make a batch of turkey burgers they can be kept on hand all week. They are the perfect addition to any meal – on the side of a salad, with some roasted vegetables, or in a good old fashioned hamburger bun.

These are the ingredient options – and relative proportions – that I normally gravitate towards. Don’t worry… for recipe sticklers, I’ve estimated proportions next to each ingredient.


  • 1kg ground turkey (or ground chicken, either work)
  • Half a package of frozen chopped spinach, drained OR 3 – 4 cups of steamed spinach if you have some kicking around in the fridge
  • Breadcrumbs (½ cup) – this helps to absorb some of the moisture in the spinach and turkey
  • 1-2 eggs – this helps hold the burgers together
  • Worcestershire sauce (1-2 tbsp)
  • Hot Sauce (1-2 tbsp)
  • Any leftover fresh herbs you have in the fridge (¼ – ½ cup) OR dried oregano, thyme, or rosemary (1-2 tbsp)
  • Salt and pepper

Step 1:

Toss everything in a bowl and combine

Step 2:

Shape into patties. Tip: I try to make mine wider and less thick so that they fit properly in a hamburger bun

Step 3:

Grill on the barbeque


Bake at 375 F for 30 minutes (until internal temperature hits 165 F)

Which meals are your recipe-free go-to’s? I’d love to hear about them!

Author: Ashley Barby

I believe that our biggest regrets are for the chances that we don’t take. Above all, I believe that people are intrinsically good and that we are the sum of the people we surround ourselves with.

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