Turkey Burgers with Halloumi Cheese and Herbs

If you follow this blog for a while, you know by now that I hardly ever use store bought ground meat, and always prefer to grind it a home. However, as fresh turkey legs/thighs were not available for the turkey burgers I’ve had in mind, I went with the next best option: ground dark turkey meat from a local farm.
I chose dark meat (i.e. legs/thighs), as it is juicier than the white (i.e. breast), but even with that, turkey meat is fairly lean and tends to dry quickly. My solution was to add some scallions and fresh herbs to the meat, along with diced Halloumi cheese, that added moisture and tangy flavor at the same time.
The burgers came out juicy and tasty, and, served with Tzatziki yogurt dip on the side, they made a quick and tasty lunch. Try them and enjoy.

Notes:
* Halloumi is a Cypriot semi-hard, unripened cheese. It has high melting point, and keeps its shape when grilled or fried. It can be found in many supermarkets and specialty stores.
* Though they don’t have Halloumi’s unique tangy flavor, Mexican “Queso de freir” (i.e. cheese for frying), or Indian Paneer cheese, can be a good substitutes.
*  Tzatziki recipe can be found HERE.

Makes: 4
Prep time: 15 minutes
Cooking time: 10 minutes

Ingredients:
1.1 lbs (500 grams) ground dark turkey meat, at room temperature
2 tsp salt
½ tsp freshly ground four peppers mix
5 oz (150 grams) Halloumi cheese (see notes), diced into small cubes
2 scallions, roughly chopped
2 Tbs chopped cilantro (or parsley)
2 Tbs chopped mint
1 tsp oil

1. In a medium bowl, mix the turkey meat with salt and pepper. Add the cheese, scallions, cilantro and mint. Mix again, divide into four potions, and form each into a flat burger.
2. Lightly oil a grilling pan and place over medium-high heat. Add the burgers and fry to golden brown on both sides. Serve warm.

32 thoughts on “Turkey Burgers with Halloumi Cheese and Herbs

  1. Eha says:

    Agree with you about mincing meat at home to know what one is getting :) ! Turkey is freely available but not terribly popular here as yet . . . although; there is no problem in finding it on any supermarket shelf. Love haloumi and your usage of coriander and mint . . . all definite flavours to add to what I consider a rather bland meat. It is a lean and healthy one tho; and your recipe is on its way to the stove . . .

    Liked by 1 person

    • Ronit Penso Tasty Eats says:

      Thank you Eha, I’m glad you liked the recipe. Turkey meat can indeed be bland, so adding some flavorings makes a real difference.
      The quality of the ground meat was quite good, but I’m not going to turn this into a habit. :)

      Like

  2. toothpicktales says:

    I tend to add green onion to turkey, too. It really does keep it from going dry. And, “Halloumi”…well, I’ll have to check it out. At first glance, I thought you were making a “Halloween” reference. I’m ready for October to be over so we can head to Thanksgiving. Thanks for the ideas!

    Liked by 1 person

  3. zeev-ye@zahav.net.il says:

    נראה סופר טעים

    בעוד שעות ספורות טסים עם עוד זוג למונטנגרו ל5 ימים.

    שמעתי שהכבבשים מחכות לי..

    Like

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