Orchard Turkey Burgers

When it comes to burgers, turkey has always been my first love.

While the occasional medium rare burger will hit the spot for me, there’s something about turkey burgers that always takes me to my happy place. First of all, turkey burgers are a healthier option/replacement for red meat. Second of all, turkey burgers are absolutely delicious!

I come across a lot of patties recipes during my rounds on food blogs; beef, veggies (they’re the rave now), bean etc. But a turkey burger recipe is a rare gem. And so when I came across this one, I was stupidly excited. Sautéed onions and mushrooms are 2 toppings I always get on my burgers when available. So right on the heels of being excited that I had found an interesting turkey burger recipe was elation that the recipe was also accompanied by sautéed onions.

I’ve had this recipe saved on my pinterest for a while now but I just got around to making it last week and I gotta tell you, I could slap myself for waiting this long to make it. The addition of grated apples to the ground turkey makes is extra moist and even yummier!


2 large sweet onions, thinly sliced
1lb ground turkey breast
2 Granny Smith apples, 1 finely grated, 1 sliced thin
1/2 Avocado, cored, pitted and sliced
1/4tsp sugar
1 tbsp extra-virgin olive oil
¼ tsp dried thyme
1/4 tsp garlic powder
1/4 tsp onion powder
salt & pepper
3-4oz brie cheese

Honey Mustard Vinaigrette:

1tbsp Dijon mustard
1tbsp honey
1 tbsp red wine vinegar
1 tbsp lemon juice


Heat olive oil in a large pot or skillet over medium heat. Add onions, season with salt and a little bit of pepper and sugar, then cook, stirring every so often until onion reaches a dark caramel brown color, about 20-25 minutes. (Don’t turn the heat up too high or you’ll have burnt onions as opposed to caramelized onions).

Meanwhile, combine ground turkey with grated apple, dried thyme, garlic powder, onion powder, and lots of salt and pepper.

Form the mixture into 4 patties then brush each side with extra virgin olive oil and cook over medium-high heat for 4-5 minutes a side, or until no longer pink in the center. Top each burger with brie, then tent with foil to melt the cheese.

Serve burgers on a bed of lettuce, buns or toasted bread. Drizzle with honey mustard vinaigrette and enjoy.