Tomato-cheddar-packed turkey burgers from The Splendid Table's How to Eat Supper: Recipes, Stories, and Opinions from Public Radio's Award-Winning Food Show (page 210) by Lynne Rossetto Kasper and Sally Swift

  • garlic
  • onions
  • ground turkey
  • burger buns
  • grape tomatoes
  • extra-sharp cheddar cheese
  • dry wine of your choice

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Geminichef on September 14, 2013

    Really, really good! I cooked them on a cast-iron griddle on my grill, they were too delicate for the grill grate itself. This kept the smoke and mess outside.

  • Emily Hope on December 04, 2011

    These were excellent, and, as advertised, not dry at all. I used ground chicken thigh meat as the grocery store was out of turkey and this substitution worked well--I wonder if I might even prefer it to turkey. I used a bit less oil than recommended for the onions and put in about a tablespoon of mayonnaise, which was great though probably not necessary. The raw burgers are extremely delicate and a bit tricky to shape and flip. Would definitely make again. Served on ciabatta (a bit too chewy for the burgers) with avocado on top, and coleslaw on the side.

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