I am fortunate to have an inexpensive source of free-range, sustainably raised turkey, so about 90% of my protein intake involves ground turkey. I eat turkey burgers literally every single day, sometimes twice a day. I never get tired of them, because over the years, I have created lots of seasoning combinations, in addition to the ready-made ones that I buy at Penzey's or Aldi.
Because I'm cooking for one, all recipes are for 4 oz. of ground turkey, though they can easily be double, tripled, etc. depending on how many people are eating. Unless otherwise noted, each recipe has 1/8 tsp. of salt and ¼ tsp freshly ground black pepper. All herbs and spices are dried, except for parsley and cilantro. Onion or garlic are always dried (except in the case of chives or scallions), either powder or minced. Minced onion (aka onion flakes) will not only add flavor, but will also soak up some moisture, resulting in a firmer burger with an pleasant “crust”.
You can also improvise by starting with a base of 1/8 tsp salt, 1/8- 1/4 tsp black pepper and ¼ tsp. onion powder, and add 1/4-1/2 tsp of any single dried herb or spice. You can’t really go too wrong!
I cook the burgers on medium heat with 2 tsp. oil, covered, for 2 minutes on each side, then turning off the heat to let it "coast" for another 2 minutes.
Italian
½ -3/4 tsp. Italian herb seasoning, preferably one that includes garlic, fennel and sage. If it doesn’t have them, add ¼ tsp fennel, 1/8 tsp garlic powder and a pinch of rubbed sage
1/8 tsp crushed red pepper
Moroccan
½ tsp ground coriander
½ tsp ground cumin
½ tsp paprika
¼ tsp turmeric
1/8 tsp onion
1/8 tsp cinnamon
1 Tbsp finely chopped fresh parsley
1 Tbsp finely chopped fresh cilantro
1 Tbsp toasted pine nuts (optional)
3 chopped olives (optional)
1 tsp. finely chopped lemon zest (optional)
Breakfast Sausage
1 tsp. rubbed sage (packed)
¼ tsp marjoram
¼ tsp thyme
1/8 tsp (scant) crushed red pepper flakes
¼ tsp salt
¼ tsp black pepper
¼ tsp ground fenugreek
1/8 tsp nutmeg
Pinch of ground cloves
1/16 tsp ground ginger
6 drops Stevita brand stevia juice (or equivalent of other brand of stevia)
OR 1 tsp Aldi poultry seasoning, adding the amounts listed above of the spices not in the Aldi blend
Kibbe
¼ tsp onion
1 Tbsp chopped fresh parsley
¼ tsp paprika
¼ tsp ground cumin
1/8 tsp allspice
1 Tbsp toasted nuts: pine nuts, chopped almonds or walnuts (optional)
Stuffing
1 tsp Bell’s poultry seasoning
¼ tsp onion
1/16 tsp celery seed
Gyro
¼ tsp onion
1/8 tsp garlic
1/8 tsp oregano
¼ tsp cumin
1/8 tsp marjoram
1/8 tsp rosemary
1/8 tsp thyme
1/8 tsp nutmeg (scant)
¼ tsp black pepper
¼ tsp salt
2 tsp. chopped parsley, packed
Simplified Gyro
¼ tsp. onion
¼ tsp cumin
1 tsp oregano
½ tsp. grated lemon zest (optional)
Garden Herb
1 Tbsp chopped parsley
1 Tbsp fresh chopped tarragon
3 chives, chopped
A pinch of garlic powder
1 Tbsp toasted pine nuts (optional)
Top with Dijon mustard (optional)
Chili
¼ tsp onion
½ tsp chili powder
¼ tsp ground cumin
1/8 tsp. oregano
Ethiopian
¼- ½ tsp berbere (1/2 tsp. has a bit of a kick) Do NOT use the kind from Penzey’s! Shega Foods in Minneapolis makes the best one
Bratwurst
¼ tsp salt
¼ tsp pepper
5 drops Stevita brand stevia juice (or equivalent amount of other brand of stevia)
1/8 tsp nutmeg
1/16 tsp ground coriander
1/16 tsp onion
1/16 tsp garlic
1/16 tsp (scant) celery seed
Pinch marjoram
¼ tsp ground ginger
Hot Dog
½ tsp. Mitchell Street seasoning (from Penzey’s)
No additional salt or pepper
Top with yellow mustard (optional)
Caribbean
¼ tsp thyme
1/8 tsp crushed red pepper flakes OR 1 jalapeno pepper, seeded and finely minced
¼ tsp onion
1/8 tsp garlic
¼ tsp turmeric
¼ tsp ground cumin
1/8 tsp allspice
Georgian Khmeli- Suneli
½ tsp Khmeli- Suneli blend*
½ tsp onion
*1 Tbsp ground coriander seeds
2 tsp crumbled dried fenugreek leaves (OK without them)
½ tsp ground fenugreek
1/8 tsp ground cloves
1 tsp dried marigold petals (OK without them)
½ tsp dried mint
½ tsp paprika
1/8 tsp ground cinnamon
¼ tsp ground black pepper
1 tsp dried savory
¾ tsp dried basil
Georgian Svaneti
½ tsp Svaneti seasoning*
½ tsp onion
*this is my modified, salt-free version
½ tsp Penzey’s roasted garlic powder
1 ½ tsp ground coriander seeds
2 tsp ground caraway
½ tsp ground black pepper
½ tsp ground fenugreek
few pinches of cayenne
Simple Cumin
¼ tsp onion
¼ tsp ground cumin
Zatar
1½- 2 Tbsp zatar (blend of thyme, sumac, sesame seeds and other herbs, found at Middle Eastern markets)
¼ tsp cumin
¼ tsp onion
¼ tsp. chopped fresh rosemary (optional)
Holy Land Chicken Spice
1 tsp. Holy Land Chicken Spice
Ras el Hanout
½ tsp Ras el Hanout
¼ tsp onion
¼ tsp salt
Curry Powder
1½- 2 tsp curry powder
¼ tsp onion
Mrs. Dash
¾ tsp Mrs. Dash (or the cheap Aldi equivalent)
¼ tsp salt
Can add ¼ tsp ground cumin to make it taste like something from a Middle-Eastern restaurant
Cabbage Roll
½ tsp Allepo pepper
1/8 tsp. allspice
¼ tsp dried dill weed
¼ tsp onion
Optional: serve with cabbage that has been cooked in onions, smoked paprika, tomato and dill (1 tsp dried). Good with some chopped walnuts tossed in there.
Armenian Kofte
¼ tsp Onion
1/8 tsp Garlic powder
1 Tbsp Fresh mint
1 Tbsp Fresh parsley
1/16 tsp Ground clove
1/16 tsp ground coriander
¼ tsp Ground cumin
Pinch Cinnamon
Pinch Nutmeg
½ tsp Smoked paprika
¼ tsp ground black pepper
1 Tbsp pine nuts (optional)
Penzey’s (for busy days)
½-3/4 tsp of pretty much any Penzey’s spice blend:
Lamb seasoning
Bavarian Seasoning
Mural of Flavor
Balti
Arizona Dreaming
Turkish (good with an additional 1 Tbsp chopped fresh cilantro OR 2 Tbsp. finely chopped bell pepper)
Northwoods
Frozen Pizza seasoning (use ¾ tsp)
Bangkok Blend
Jerk Pork
Simple Fennel Sausage
¼ tsp black pepper
1/8 tsp crushed red pepper
¼ tsp fennel seeds
¼ tsp garlic
Polska Kielbasa
½ tsp Smoked paprika
¼ tsp Dill weed
¼ tsp Garlic
¼ tsp Onion
¼ tsp black pepper
1/16 tsp cardamom
1/16 tsp celery seed
¼ tsp dry mustard
1/8 tsp coriander
2 drops stevia
1/8 heaping tsp allspice
Polska Kielbasa Shortcut
½- ¾ tsp Mrs. Dash
½ tsp. smoked paprika
2 drops Stevita
Herbes de Provence
1 tsp Herbes de Provence
¼ tsp onion
1 tsp sage
pinch red pepper
1/8 tsp garlic
6 drops stevia
Mint Chutney
1 chopped jalapeno or 1/8 tsp crushed red pepper
¼ tsp cumin
1 Tbsp chopped fresh mint
2 Tbsp chopped fresh cilantro
6 chopped chives or 1 chopped scallion or ¼ tsp onion
Pesto
¼ tsp garlic
1 Tbsp shredded fresh basil, packed (or more, to taste)
1 Tbsp pine nuts
School Lunch Maple Sausage
¼ tsp liquid smoke
20 drops stevia
¼ tsp thyme
1/8 tsp red pepper flakes or cayenne
½ tsp ground fenugreek
1 tsp chopped orange zest OR 12 drops orange essential oil
Simple Rosemary
½-¾ tsp chopped fresh rosemary (do not exceed)
¼ tsp onion
1/8 tsp garlic
2 drops stevia
Swedish Meatball
½ tsp minced dried onion
¼ allspice
Faux Lipton Onion Soup Mix
½ tsp dried mushroom powder (Rub with Love brand. Or Eclectic Institute Immune Mushroom POWder)
½ tsp minced dried onion
Turkish Baharat
½ tsp Turkish Baharat seasoning*
¼ tsp onion
* Ingredients:
1 tablespoon ground cinnamon
1 tablespoon ground nutmeg
1 tablespoon ground cumin
1 tablespoon ground coriander
2 tablespoons dried mint, crumbled between your fingers so it’s very fine
2 tablespoons dried oregano, crumbled between your fingers so it’s very fine
1 tablespoon ground black pepper
4 bay leaves, crumbled between your fingers so it’s very fine
1 teaspoon ground fennel
1 teaspoon ground cloves
1 tablespoon ground mustard
1 tablespoon ground cinnamon
1 tablespoon ground nutmeg
1 tablespoon ground cumin
1 tablespoon ground coriander
2 tablespoons dried mint, crumbled between your fingers so it’s very fine
2 tablespoons dried oregano, crumbled between your fingers so it’s very fine
1 tablespoon ground black pepper
4 bay leaves, crumbled between your fingers so it’s very fine
1 teaspoon ground fennel
1 teaspoon ground cloves
1 tablespoon ground mustard
Note: The original recipe calls for putting the mint, oregano, and bay leaves in a spice grinder so it’s very, very fine. I didn’t bother; it worked. If I was in a serious cooking mood, I would probably take the time to do it. Totally up to you.
