1 lb ground turkey
½ medium onion, chopped
2 stalks celery, finely chopped
½ cup breadcrumbs, divided
8 Tbsp olive oil, divided
4 Tbsp lemon juice, divided
1 Tbsp chopped fresh tarragon leaves
1 tsp lemon zest
Salt and pepper
Preparation Serves 4
In a large bowl, combine turkey, onion, celery, ¼ cup breadcrumbs, 2 tablespoons oil, 1 tablespoon lemon juice, tarragon, lemon zest, salt and pepper. Form mixture into 4 ½-inch-thick patties. Sprinkle patties with 2 tablespoons breadcrumbs, pressing to adhere. Turn patties over and sprinkle with remaining 2 tablespoons breadcrumbs, pressing to adhere.
Working in 2 batches, heat 2 tablespoons oil in large skillet over medium-high heat. Add patties and cook until browned and cooked through, about 5 minutes per side. Transfer burgers to plate and tent with foil. Repeat with remaining oil and patties.
Add 2 tablespoons oil and 3 tablespoons lemon juice to skillet. Bring to boil, scraping up browned bits.
Season with salt and pepper and drizzle over burgers.
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