New England Turkey Burger

New England Turkey Burger Recipe
Photo: Randy Mayor; Stylist: Cindy Barr
Caramelized onions that have simmered in hoppy Sam Adams beer top our New England Turkey Burger while shaved Vermont Cheddar adds tang and richness to the meat.

Worthy of a special occasion


Serves 4 (serving size: 1 burger)

Recipe from

Cooking Light

Recipe Time

Hands-on: 13 Minutes
Total: 45 Minutes

Nutritional Information

Calories 407
Fat 18.3 g
Satfat 4.9 g
Monofat 6.9 g
Polyfat 4.4 g
Protein 28.9 g
Carbohydrate 28.5 g
Fiber 2 g
Cholesterol 92 mg
Iron 3 mg
Sodium 597 mg
Calcium 191 mg


1 tablespoon olive oil
2 cups thinly sliced onion
3/4 cup Samuel Adams Summer Ale
1 pound ground turkey
1/4 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
Cooking spray
1.5 ounces reduced-fat Vermont white cheddar cheese, shaved
4 teaspoons canola mayonnaise
2 teaspoons whole-grain mustard
4 (1 1/2-ounce) hamburger buns, toasted
4 small green leaf lettuce leaves
4 (1/4-inch-thick) slices tomato


1. Heat a large skillet over medium heat. Add oil; swirl. Add onion; cook 7 minutes or until tender, stirring occasionally. Add beer; bring to a boil over medium-high heat. Reduce heat. Simmer 20 minutes or until onion is golden and liquid almost evaporates; stir occasionally. Cool.

2. Preheat grill to medium-high heat.

3. Remove 1/4 cup onion mixture from pan; finely chop. Combine chopped onion mixture and turkey. Divide mixture into 4 equal portions; gently shape each into a 1/2-inch-thick patty. Press a nickel-sized indentation in center of each patty. Sprinkle with salt and pepper. Place patties on grill rack coated with cooking spray; grill 5 minutes. Turn patties; grill 3 minutes. Top with cheese; grill 1 minute or until cheese melts and turkey is done.

4. Combine mayonnaise and mustard. Spread 1 1/2 teaspoons mayonnaise mixture on bottom half of each bun; top each with 1 lettuce leaf, 1 tomato slice, and 1 patty. Divide onion mixture evenly among servings; top with top halves of buns.


MyRecipes is working with Let's Move!, the Partnership for a Healthier America, and USDA's MyPlate to give anyone looking for healthier options access to a trove of recipes that will help them create healthy, tasty plates. For more information about creating a healthy plate, visit

Hannah Klinger,

July 2013
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