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Alright, don’t linger, let’s practice this homemade frozen turkey burgers formula with 17 elements which are undoubtedly easy to find, and we have to process them at the very least through 13 tips. You should devote a while on this, so the resulting food could be perfect.

Ingredients - Homemade Frozen Turkey Burgers:

1. Provide Burger base
2. You need 2 lb - ground turkey
3. Need 2/3 cup of seasoned bread crumbs (Italian style) more or less as preferred
4. Need 1 beaten egg
5. Provide 1 tbsp of dried Italian seasoning blend
6. Give 1 for fresh ground pepper and sea salt (to taste)
7. You need of "Additives"
8. Require 1 for sweet bell peppers (mix red, orange, yellow…about a 1/4 of each)
9. Give 1 green onion (spring onion/ scallions)
10. You need 1/2 small - red onion (or any type)
11. You need 4 clove for garlic
12. Prepare 1 of scotch bonnet or " seasoning peppers" or other hot pepper seeds removed (optional)
13. Provide for Fixings/toppers/condiments
14. Make ready 1 burger bun of your preference (I like onion)
15. Get 1 for salad cream or hummus spread
16. Get 1 slice - of nice quality cheese (sharp or aged cheddar)
17. Need 1 alfalfa sprouts, and thinly sliced: seedless cucumbers, red onion, grape tomatoes, avocado, red, orange, or yellow bell peppers, mushrooms.

Homemade Frozen Turkey Burgers making process:

1. MAKE THE PATTIES…
2. Layer 2 cookie sheets with wax or parchment paper. Set aside.
3. Mince veggies in the "Additives" section very finely (use a mini chopper or food processor if available) Total yield should be about 3/4 cup.
4. Combine all burger mix ingredients with minced veggies in a large bowl. Mix well.
5. Lay mixture on a smooth cutting board in a square or rectangle, divide into even sections depending on the size of your patties. (8-10)
6. Roll each divided section into a ball then flatten into a burger shaped pattie.
7. Coat patties lightly in flour (optional step), place on wax paper not touching. Freeze.
8. Once fully frozen (overnight), cut the paper so each pattie has its own square. Store in a plastic freezer bag or other airtight container in the freezer.
9. READY TO COOK?!!
10. When ready to cook, take burger(s) out of freezer, set aside. Prepare bun and fixins.
11. Heat nonstick skillet on medium with a tiny bit of oil. Carefully place frozen burger into pan. Sear for 1-2 min each side, reduce heat to med-low. Cook another 6-7 minutes each side, gently press pattie occasionally to flatten and expel excess liquid.
12. Remove pattie to a plate and allow to cool for a minute, then pop onto the waiting bun with fixins. Press gently to squish to a manageable size that will fit your chompers, then let the challenge begin! It's a practiced art form to eat a tall burger, and be ready for fallout if you used alot of fixins!!
13. Note: Can be cooked from frozen on a grillpress like a George Foreman (about 10 to 12 mins depending on grill, follow manufacturer cooking recommendations. Flip once 90° turn after 5 min for grid marks). And for you low carbers, serve bunless atop a bed of mixed baby greens and choice of toppers.

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