Mini Turkey Burgers 4.000

Tom McCorkle for The Washington Post; food styling by Lisa Cherkasky for The Washington Post

Dinner in Minutes Jan 29, 2019

Give your chef’s knife a rest: This is a mix-and-shape recipe.

Serve over salad greens or with warm whole-wheat pita breads cut into quarters, plus your favorite condiments.

Click here to see step-by-step photos for this recipe.


When you scale a recipe, keep in mind that cooking times and temperatures, pan sizes and seasonings may be affected, so adjust accordingly. Also, amounts listed in the directions will not reflect the changes made to ingredient amounts.

Tested size: 4 servings

  • 1/3 cup full-fat plain Greek yogurt
  • 1 teaspoon kosher salt
  • 1/2 teaspoon freshly ground black pepper
  • 1/4 teaspoon granulated garlic (garlic powder)
  • 1 teaspoon whole-grain mustard (may substitute Dijon mustard)
  • 1 1/2 teaspoons fish sauce (may substitute Worcestershire sauce)
  • 1 pound ground turkey, preferably dark meat
  • 2 teaspoons canola oil
  • 2 tablespoons honey
  • 1/2 to 1 teaspoon Spanish smoked paprika (sweet or hot pimenton)
  • Salad greens, for serving (optional)
  • 2 whole-wheat pita breads, warmed, for serving (optional)


Combine the yogurt, 3/4 teaspoon of the salt, the pepper, garlic powder, mustard, fish sauce and ground turkey in a mixing bowl. Gently mix with your clean hands. Shape into 8 balls of equal size, which will be soft.

Heat the oil in a large skillet over medium heat. Once the oil shimmers, add all the ground turkey balls so they are not touching each other, flattening them slightly into patties. Cook for 3 to 4 minutes until lightly browned on the bottoms, then turn them over and cook for about 3 minutes on the second sides, until nicely browned.

Reduce the heat to low; partially cover the pan and continue to cook the burgers for an additional 2 minutes or so, until they are cooked through (at the center, registering 165 degrees on an instant-read thermometer), and firm to the touch.

Meanwhile, whisk together the honey, smoked paprika (to taste) and the remaining 1/4 teaspoon salt in a small bowl.

Uncover the burgers and brush the tops of each one with the spiced honey. Cook for 30 seconds or so — just long enough for the honey glaze to set and melt a little into the pan.

Serve as you wish, either atop salad greens or tucked into the warm, quartered pita breads.

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Recipe Source

Adapted from “Hamburger: A Global History,” by Andrew F. Smith (Reaktion Books, 2008).

Tested by Bonnie S. Benwick.

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