Best 3 Rachael Rays Harvest Turkey Burgers Recipes

**Rachael Ray's Harvest Turkey Burgers: A Flavorful Twist on the Classic Burger**

In this article, we present a collection of delectable turkey burger recipes curated by the renowned chef Rachael Ray. These recipes offer a unique twist on the classic burger, featuring a combination of fresh and flavorful ingredients that capture the essence of the harvest season. From the classic Harvest Turkey Burgers to the innovative Turkey Burgers with Sweet Potato Fries and Avocado Ranch Dressing, these recipes cater to a variety of tastes and preferences.

The Harvest Turkey Burgers are a delightful blend of ground turkey, fresh herbs, and spices, topped with a tangy cranberry-apple chutney. The Turkey Burgers with Sweet Potato Fries and Avocado Ranch Dressing combine the savory flavors of turkey burgers with the crispy sweetness of sweet potato fries and a creamy avocado ranch dressing. For those looking for a lighter option, the Turkey Burgers with Quinoa and Black Bean Salsa provide a healthy and flavorful meal with a quinoa-based patty topped with a vibrant black bean salsa.

In addition, the article includes recipes for Turkey Sliders with Roasted Red Pepper Sauce and Turkey Burgers with Roasted Garlic Aioli. These recipes offer smaller-sized burgers, perfect for parties or gatherings, and are accompanied by flavorful sauces that elevate the taste of the turkey patties. Each recipe is carefully crafted to deliver a unique and satisfying culinary experience, showcasing the versatility of turkey burgers and the culinary expertise of Rachael Ray.

Check out the recipes below so you can choose the best recipe for yourself!

CURRY TURKEY BURGERS

Curry Turkey Burgers image

Provided by Rachael Ray : Food Network

Categories main-dish

Time 28m

Yield 5 burgers

Number Of Ingredients 29

Ingredients

1 1/3 pounds ground turkey breast, the average weight of 1 package
2 scallions, thinly sliced
A handful cilantro, chopped very fine, about 2 tablespoons, optional
1 inch piece fresh ginger, grated or minced
2 cloves garlic, minced
1/2 red bell pepper, finely chopped
Coarse salt
2 tablespoons mild curry paste or a handful of curry powder (Preferred brand: Patak's Mild Curry Paste)
Drizzle extra-virgin olive oil
5 crusty rolls, split
Bib or leaf lettuce
Sliced vine-ripe tomatoes
Mango chutney (preferred brands: Major Grey's or Patak's Mango Chutney)
Serving Suggestions: Thai Slaw Salad, recipe follows and root vegetable chips (preferred brands: Terra Chips)
1 (16 ounces) prepared shredded cabbage (coleslaw mix) from produce department
1/4 European seedless cucumber, sliced into thin sticks
1 small red bell pepper, seeded and thinly sliced
3 scallions, thinly sliced on bias
20 leaves fresh basil, shredded
Dressing:
1/2 teaspoon crushed red pepper flakes
1 clove garlic, minced
1/4 cup white distilled or rice wine vinegar
2 teaspoons sugar or 2 tablespoons honey
1 tablespoon soy sauce
2 tablespoons vegetable or canola oil
1 teaspoon toasted sesame oil
Garnish:
Toasted sesame seeds

Steps:

Toppings:
Combine first 8 ingredients and form into 5 patties.
Brush or drizzle patties with extra-virgin olive oil. Grill patties 6 minutes on each side on indoor electric grill or pan fry for same amount of time in a large nonstick skillet over medium high heat.
Pile patties on split crusty rolls with lettuce, tomato, and chutney spread liberally on roll tops as a condiment. Serve curry turkey burgers with Thai Slaw and root vegetable chips.
Garnish:
Combine vegetables in a bowl. Combine dressing ingredients in a small plastic container and shake vigorously for 1 minute. Drizzle sauce over vegetables and toss to coat evenly. Let stand 10 minutes and re-toss before serving and garnish with toasted sesame seeds.

SOUTHWEST TURKEY BURGERS

Southwest Turkey Burgers image

Provided by Rachael Ray : Food Network

Categories main-dish

Time 25m

Yield 4 servings

Number Of Ingredients 17

Ingredients

8 slices turkey bacon or turkey bacon with black pepper or applewood smoked bacon
1 1/3 pounds ground turkey breast, the average weight of 1 package
2 cloves garlic, finely chopped
1 large shallot or 1/4 red onion, finely chopped
2 tablespoons chopped fresh thyme leaves or 1 teaspoon dried thyme leaves
2 tablespoons chopped fresh cilantro leaves, optional - parsley may be substituted
1/2 small bell pepper, green, red or yellow, seeded and finely chopped
1 serrano or jalapeno pepper, seeded and finely chopped
2 teaspoons, 2/3 palm full, ground cumin
1 to 2 teaspoons cayenne hot sauce, several drops (recommended: Tabasco)
2 teaspoons grill seasoning blend (recommended: Montreal Steak Seasoning by McCormick)
Vegetable oil or olive oil, for drizzling
1/2 pound deli sliced pepper jack cheese
4 crusty kaiser rolls, split
1 cup sweet red pepper relish, found on condiment aisle - pepper jelly may be substituted
Red leaf lettuce
Spicy O-nuts, recipe follows

Steps:

Chop your garlic and veggies.
Cook bacon in a large nonstick skillet over medium high heat until crisp. Wipe excess grease from pan and return skillet to heat.
While bacon cooks, combine turkey meat, garlic, shallot or onion, thyme, cilantro or parsley, bell pepper, serrano or jalapeno pepper, cumin, hot pepper sauce, grill seasoning or salt and pepper. Divide mixture into 4 equal mounds then form meat into patties. Drizzle patties with vegetable oil to coat. Cook in skillet over medium high heat for 5 to 6 minutes on each side. Place sliced cheese over the patties in the last 2 minutes of cooking, use 1 or 2 slices for each patty, as you like.
Pile cooked cheeseburgers into buns. Spread sweet relish or jelly on bun tops and set red leaf lettuce into place, using the relish or jelly as glue. Top cheeseburgers with 2 slices of cooked, crisp bacon or turkey bacon and lettluce. Then serve with tortilla chips, tossed salad and/or spicy o-nuts.

CHICKEN OR TURKEY SPANAKOPITA BURGERS AND FRIES WITH YOGURT DIP

Chicken or Turkey Spanakopita Burgers and Fries with Yogurt Dip image

Provided by Rachael Ray : Food Network

Categories main-dish

Time 35m

Yield 4 servings

Number Of Ingredients 21

Ingredients

Hot pepper rings or pepperoncini, optional
1 package store-bought frozen fries, any variety
1 tablespoon extra-virgin olive oil, 1 turn of the pan, plus some for drizzling
1 tablespoon butter
3 cloves garlic, 2 chopped, 1 crushed
1 red onion, 1/2 chopped, 1/2 thinly sliced
1 box, 10 ounces, frozen spinach, defrosted
2 teaspoons dried oregano, lightly crushed in the palm, divided
1/4 pound feta crumbles
1 1/3 pounds ground chicken or ground turkey breast, 1 package
1 tablespoon grill seasoning (recommended: Montreal Steak Seasoning by McCormick)
1/3 seedless cucumber, thinly sliced lengthwise, plus 1 small, 2-inch piece of cucumber peeled, trimmed and chopped
2 plum tomatoes, thinly sliced lengthwise
Salt and pepper
1 1/2 to 2 cups good quality plain yogurt, look for Greek yogurt
1/2 lemon, juiced
1 cup arugula, coarsely chopped or shredded
4 crusty rolls, split
2 roasted red peppers, drained
1/4 cup flat-leaf parsley, a generous handful
1/4 cup 10 to 12 pitted kalamata olives

Steps:

Preheat oven to directions on the package and bake fries until crisp.
Heat a large nonstick skillet over medium heat. To one side, add a little extra-virgin olive oil and a tablespoon of butter. When butter melts, add the chopped garlic and chopped red onion and cook 5 minutes. Transfer the onions and garlic to a bowl to cool. Return pan to heat.
Wring the defrosted spinach dry buy twisting it in a clean kitchen towel over your sink. Separate the spinach as you add it to the bowl with cool onions, garlic and season with 1 teaspoon of oregano. Add in feta crumbles then chicken or turkey, grill seasoning and a drizzle of extra-virgin olive oil. Mix and form into 4 patties, 1-inch thick. Raise heat on pan to medium-high. Add patties and cook 6 inches on each side.
Season the sliced cucumbers and tomatoes with salt and pepper. Toast rolls, if you prefer.
Place remaining chopped cucumber, the crushed clove of garlic, yogurt, 1 teaspoon oregano and juice of 1/2 lemon in a food processor. Add a little salt and process the sauce until smooth. Transfer to a small dish and serve with the fries as a dipping sauce. Rinse out the processor bowl and return to base.
Place red peppers, parsley and olives in food processor, season with salt and pepper and process until a paste forms. Place cooked burgers on roll bottoms. Top the burgers with sliced cucumber, tomato, reserved red onions, shredded arugula and hot peppers, if using. Slather roll tops with red pepper and olive paste and serve with chips of choice.

Tips:

Use a combination of ground turkey and ground beef to create a juicy and flavorful burger.
Add grated vegetables like carrots, zucchini, or bell peppers to the burger mixture for added nutrition and flavor.
Season the burger mixture with a variety of herbs and spices to create a unique flavor profile.
Gently mix the burger mixture until just combined to avoid overworking the meat.
Form the burger patties into uniform shapes to ensure even cooking.
Cook the burgers over medium heat on a well-oiled grill or skillet to prevent sticking.
Flip the burgers only once during cooking to avoid drying them out.
Use a meat thermometer to ensure that the burgers are cooked to an internal temperature of 165°F (74°C) for safety.
Serve the burgers immediately on toasted buns with your favorite toppings.

Conclusion:

Rachael Ray's Harvest Turkey Burgers are a delicious and healthy alternative to traditional beef burgers. They are packed with flavor and nutrition, and they can be easily customized to suit your taste. Whether you are grilling them outdoors or cooking them in a skillet, these burgers are sure to be a hit with your family and friends. So next time you are looking for a quick and easy meal, give Rachael Ray's Harvest Turkey Burgers a try!