1 cup fresh white bread crumbs
1 Large Egg, beaten to blend
1/2 cup thinly sliced green onions
2 tbsp. Soy Sauce
1 tbsp. minced or pressed garlic
1 tbsp. minced or grated ginger
1 1/4 lbs. ground turkey (not extra-lean)
Vegetable oil (for oiling grill)
4 large Potato Hamburger Buns or Giant Wheat Hamburger Buns,split horizontally and toasted.
Garnishes: red-leaf lettuce leaves,hoisin sauce or Chinese mustard, and plum sauce or traditional ketchup

Directions:

In a bowl, combine bread crumbs,egg,green onions,soy sauce,garlic,and ginger. Add turkey and gently mix with a fork just until ingredients are evenly blended. Divide turkey mixture into 4 equal portions.With your Burger Mate,shape each portion into a patty. If making ahead, lay patties side by side on a plate,cover airtight, and chill up to 24 hours.

Prepare a charcoal or gas grill for direct, medium-high heat.

For charcoal grill: Before you put the grill over the hot coals,brush grill with a generous coat of oil.

For gas grill: When hot,brush grill with a generous coat of oil.

Lay patties on well-oiled grill (close lid if using gas) and cook 5 minutes,then turn burgers with a wide spatula. Continue cooking until meat is opaque in center (cut to test), 5 to 6 minutes longer.

Transfer burgers to buns and garnish to taste.

Glaze:
2 tablespoons canola oil
1 tablespoon minced peeled fresh ginger
1/2 cup tamarind concentrate
1/2 cup honey
1/4 cup water
2 tablespoons fresh lime juice

Burgers:
1/2 cup mayonnaise
1 tablespoon minced peeled fresh ginger
2 teaspoons salt
1 red jalapeño chili with seeds,minced
1 teaspoon ground black pepper
1/2 cup chopped green onions
2 1/2 pounds ground natural turkey

8 4-inch-diameter rolls (such as potato or kaiser), split horizontally.
8 large thin red onion slices,
8 large 1/3-inch-thick tomato slices,
8 lettuce leaves.

Directions:

For glaze: Heat oil in heavy medium saucepan over medium-high heat. Add ginger and sauté 2 minutes. Add tamarind concentrate, honey, and water and bring to boil. Reduce heat; simmer until thick enough to coat spoon and reduced to 1 1/4 cups, stirring often, about 8 minutes. Cool completely (volume will reduce as glaze cools); mix in lime juice.

For burgers: Stir mayonnaise, ginger, salt, jalapeño, black pepper, and 4 teaspoons glaze in large bowl to blend; mix in green onions. Add ground turkey; blend gently (do not pack tightly). Shape mixture into patties using Burger Mate. Arrange patties on small baking sheet.

Prepare barbecue (medium heat). Grill rolls, cut side down, until golden, about 2 minutes; transfer to work surface. Grill burgers until cooked through and thermometer inserted into center registers 160°F, about 8 minutes per side. Brush each burger with glaze. Place 1 burger, glazed side down, on each roll bottom; brush each burger with more glaze. Top each with onion, tomato, lettuce, and roll top. Serve, passing remaining glaze separately.

270g (10oz) turkey steaks,
50g (2oz) smoked cheddar
50g (2oz) cooked long grain rice
Salt & pepper
Flour to roll out
Olive oil.

Directions:

Mince the turkey in a food processor until thick and sticky add the rice and the cheese,season mix well and on a floured board, shape into burgers using Burger Mate.Allow to chill in the fridge before cooking on the BBQ or under the grill, using a little oil to prevent sticking.

1 1/3 pound ground turkey
1/2 cup chopped fresh cilantro
1/3 cup bread crumbs
3 tablespoons Dijon mustard
1 egg, lightly beaten
Salt and black pepper
4 whole grain buns, split and toasted

Directions:

Combine all ingredients but buns in a large bowl. Mix well. Shape into patties using Burger Mate. Place burgers on an oiled grate and grill over medium heat until they reach an internal temperature of 165 degrees F. Serve with buns.

3 ounces ground turkey
1 tablespoon mild or medium salsa
1 tablespoon crushed baked tortilla chips
1 (1-ounce) reduced-fat Monterey Jack cheese slice (optional)
1 whole wheat hamburger bun,split
1 lettuce leaf
Additional salsa

Preparation:

Combine turkey,1 tablespoon salsa and chips in small bowl; mix lightly.Shape into patty using Burger Mate.Lightly oil grid or broiler rack to prevent sticking. Grill over medium-hot coals or broil 4 to 6 inches from heat 6 minutes on each side or until no longer pink in center, turning once.Top with cheese during last 2 minutes of grilling time,if desired.Place bun,cut sides down, on grill during last 2 minutes of grilling time to toast until lightly browned.Cover bottom half of bun with lettuce;top with burger,additional salsa and top half of bun.

1 lb ground turkey
3 thick slices of bacon, cooked then crumbled
3 oz havarti, shredded or in small cubes
1/8 c. fresh parsley, chopped
3 tbsp Worcestershire sauce
kosher salt and freshly cracked black pepper

Directions:

Add the crumbled bacon, shredded havarti, and chopped parsley to a bowl. Mix to combine. Set aside.

In a separate mixing bowl add the ground turkey, worchestershire, and a pinch of kosher salt and freshly cracked black pepper. Mix gently just until the Worcestershire has been worked in. Try not to over mix the meat, this will lead to a tougher burger.

Separate the seasoned meat into three equal portions.Take one portion of the meat in your hand. Flatten the meat out into a patty and pressing into the center of the patty to form a dip. Place 1/3 of the cheese/bacon mixture into the dip in the patty. Work the edges around the stuffing up and over until the stuffing is completely encased in turkey.

Place turkey ball into Burger Mate and form into a patty. Repeat this process two more times with the rest of the meat and fillings. Season the outside of the stuffed burgers lightly with salt and pepper. Grill the burgers over direct medium-high heat for about 4-5 minutes per side or until the patty is just cooked through. Allow the burgers to rest for a couple minutes before diving in.

For pickled cucumbers:
1/2 an English cucumber, peeled and diced
1/2 tsp salt
1 tbsp rice wine vinegar
1 tsp sugar
1 tsp pickled ginger (optional)
A pinch of crushed red pepper flakes

For Grilling:
salt & pepper
olive oil
1 tbsp chili garlic sauce
1 tsp honey
1 tsp vegetable oil
1 avocado, pitted and sliced
4 light hamburger buns

Directions:

Prepare your grill or heat up your grill pan.Use a food processor to make the breadcrumbs — or just use store bought bread crumbs.Use your hands to mix the garlic with bread crumbs and remaining burger ingredients until just combined and form into four patties using Burger Mate. Spread a little mayo on the bottom buns and top with lettuce,tomato and some avocado slices.Set aside.

Mix chili garlic sauce, vegetable oil and honey. Brush lightly on the burgers. You can also use a bottled glaze or just olive oil. It’s pretty flexible and up to you. Season them also with salt and pepper and grill on a lightly oiled rack set 5 to 6 inches over glowing coals about 5 minutes on each side,or until just cooked through. If using a grill pan, liberally brush the pan with olive oil and grill each side for about 5-6 minutes or until done. Transfer burgers to buns and top with drained cucumbers. Put the lid on.

1 1/2 pounds ground turkey breast
1 cup frozen chopped spinach,thawed and drained
2 tablespoons goat cheese,crumbled

Directions:

Preheat the oven broiler.In a medium bowl,mix ground turkey,spinach,and goat cheese.Form the mixture into 4 patties using Burger Mate.Arrange patties on a broiler pan, and place in the center of the preheated oven 15 minutes, or until done.

3 pounds ground turkey
1/4 cup seasoned bread crumbs
1/4 cup finely diced onion
2 egg whites, lightly beaten
1/4 cup chopped fresh parsley
1 clove garlic, peeled and minced
1 teaspoon salt
1/4 teaspoon ground black pepper

Directions:

In a large bowl, mix ground turkey,seasoned bread crumbs,onion,egg whites,parsley,garlic,salt, and pepper.Form into patties using Burger Mate.Cook the patties in a medium skillet over medium heat,turning once,to an internal temperature of 180 degrees F (85 degrees C).

For the cranberry relish:
1 cup whole-berry cranberry sauce
2 Tbs. freshly grated or prepared horseradish
2 tsp. fresh lemon juice
Pinch of ground cinnamon
Pinch of ground cloves
Salt and freshly ground pepper,to taste

For Burgers:
1 Tbs. unsalted butter
1/2 cup finely chopped celery
1/2 cup finely chopped yellow onion
1 1/2 lb. ground turkey
1 cup day-old small corn bread cubes
2 Tbs. chopped fresh flat-leaf parsley
1 Tbs. chopped fresh sage
1 Tbs. chopped fresh thyme
1 tsp. poultry seasoning
1 tsp. salt,
1/2 tsp. freshly ground pepper,
1 egg,
4 sandwich rolls, preferably freshly baked.

Directions:

To make the cranberry relish, in a small bowl, stir together the cranberry sauce, horseradish, lemon juice, cinnamon and cloves. Season with salt and pepper. Let the relish stand at room temperature for at least 15 minutes before using, or cover and refrigerate for up to 24 hours. Return the relish to room temperature before using.

In a small fry pan over medium heat, melt the butter. Add the celery and onion and cook, stirring often, until softened, about 4 minutes. Remove from the heat and let cool completely.

In a large bowl, combine the turkey, corn bread, parsley, sage, thyme, poultry seasoning, salt, pepper, egg and the onion mixture. Using your hands, mix together the ingredients until evenly distributed. Divide the mixture into equal portions and form each into a patty using BurgerMate. Take care not to handle the meat more than necessary or to compact the patties too much.

Prepare a charcoal or gas grill for direct grilling over medium-high heat. Oil the grill rack.

Grill the burgers over the hottest part of a charcoal fire or directly over the heat elements of a gas grill, turning once, until opaque throughout, 6 to 7 minutes per side. About 1 minute before the burgers are done, place the rolls, cut sides down, along the edges of a charcoal grill where the heat is less intense, or on an area of a gas grill with lower heat, and grill until lightly toasted.

Serve the burgers in the buns with the cranberry relish. Serves 6.