Turkey Burgers with Minted Peas and Havarti

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I’ve had this burger in mind since, oh, maybe February. I kept waiting, stalking produce aisles, and banking on the promise that spring will spring and there will be fresh local peas everywhere. Well, spring is a dirty liar–it’s almost May and I’m still looking.

Turkey Burgers with Minted Peas and Havarti

I gave up on finding fresh peas from my part of the world. (My part of the world is not Guatemala or Mexico… Right now, anyway.) I went for good ol’ frozen USA peas, and while there’s nothing wrong with frozen produce–in fact, it’s pretty amazing–it defeats the magic of local eating and seasonality. Of waiting for really special things.

But, sometimes you gotta throw your hands up and be like, “I just want to make this thing, eat it, and live happily ever after. So sue me. OKAY?”

That’s what I did. Because YOLOAFAWK (You Only Live Once, As Far As We Know–long but accurate, right?)

So here they are. Defrosted but still oh-so green, bright, and flavorful.

mint pea burger 2

I realize that putting something minty on a burger would make a thousand times more sense if it were a lamb burger, and I wholeheartedly agree. That said, I don’t wholeheartedly love lamb, but if you do, you know what to do. Lamb burgers? What is “dinner tonight” for 200, Alex?

mint pea burger 1mint pea burger 4

Don’t forget the cheese. You wouldn’t, because you’re not a monster.

mint pea burger 6

People always act like there’s some secret “trick” to juicy, perfect burgers. If you listen to them, all of a sudden you’re adding chopped onion and mixing in sauces … and before you know it, you’re standing over a grill basically grilling meatloaf. DON’T DO THAT. Unless you really like meatloaf I guess.

Turkey Burgers with Minted Peas and Havarti

My trick isn’t really a trick at all: Just don’t overcook it, dogg!

Poke it to see if it feels squishy. Or, in the case of beef and other things that are lovely slightly undercooked, see if it feels the right amount of squishy. It might take you a few tries, but once you get it, you get it.

Turkey Burgers with Minted Peas and Havarti

Scientific? Not really. Foolproof? You bet your buns, my friend.

Turkey Burgers with Minted Peas and Havarti

Here, have a burger. I’m gonna go finish my beer and go have a talk with whomever’s in charge of making sure spring doesn’t drop the ball on Things I Want To Put on My Burgers.


Turkey Burgers with Minted Peas and Havarti

Turkey Burgers with Minted Peas and Havarti
Serves 4
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Prep Time
10 min
Cook Time
10 min
Prep Time
10 min
Cook Time
10 min
For minted peas
  1. 1 tablespoon olive oil
  2. 1 tablespoon minced shallot
  3. 2 cups shelled peas
  4. 2 tablespoons chopped fresh mint
  5. Salt and freshly ground black pepper to taste
For burgers
  1. 1 pound ground turkey
  2. Salt and freshly ground black pepper
  3. 4 slices havarti
  4. Lettuce or other greens
  5. 4 burger buns
To make the minted pea mixture
  1. Heat up olive oil in medium saucepan over medium heat and when it starts to shimmer, add the minced shallot and saute, stirring, for a minute or so, until it becomes soft and translucent. Add peas and 2-3 tablespoons of water, cover, and cook for 2-3 minutes until the peas are tender.
  2. Remove from heat and stir in fresh mint. Season with salt and pepper, then puree mixture in a blender or food processor, taking care not to burn yourself (obviously). Set mixture aside.
To make burgers
  1. Season ground turkey with salt and pepper and mix well to incorporate. Use your hands to divide mixture into four portions, then shape into patties.
  2. Preheat grill to medium-high heat and oil the grate using an olive-oil soaked paper towel and tongs.
  3. When grill is nice and hot, grill burgers until no longer pink and squishy (your senses are really the best guide to cooking meat), about 4-5 minutes per side. During the last couple minutes of grilling, lay the havarti slices on the burgers to melt.
  4. Assemble burgers with lettuce or other greens, patties, and a generous dollop of the minted pea mixture on top. Serve immediately.
10th Kitchen http://www.10thkitchen.com/
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14 Responses to Turkey Burgers with Minted Peas and Havarti

  1. I am so glad you brought up the taboo that it is to use frozen food. I do use it, especially berries and peas, it is easier and actually a lot cheaper that the fresh stuff…
    Mariana @The Candid Kitchen recently posted…Almond and pear upside down cake with salted caramelMy Profile

  2. Spring seriously needs to get with the program. I mean, I’m still buying asparagus from random parts of the world and it’s basically MAY. What is what that.

    I think you were wise in just springing for the frozen peas. Who has time to waste when there are burgers to be eaten?!
    Joanne recently posted…Corn, Asparagus, and Basil Barley RisottoMy Profile

  3. Aaaahhh why can´t I live close to you, you make gourmet food look silly.. really I´m not joking! You need to open a restaurant!!! xoxo
    Johlene recently posted…Pistachio and White Chocolate CakeMy Profile

  4. I just love how bright green those minty peas are! I’ve had good lamb and bad lamb, so I feel you on that. These burgers look so springy and I mean, we have to do what we have to do when spring doesn’t want to cooperate!
    Nicole recently posted…Spring Pizza with Asparagus, Cherry Tomatoes and Spring OnionMy Profile

  5. What a creative recipe! Love those minted peas… never would have thought of adding it to a burger, but it sounds delicious!
    Chris @ Shared Appetite recently posted…{Slow Cooker} Chipotle Root Beer Beef BarbacoaMy Profile

  6. These burgers look so delicious! I love the idea of minted peas- super amazing recipe!
    whatjessicabakednext recently posted…Classic Chilli con CarneMy Profile

  7. Totally giggled over “you bet your buns”! We find great humor in buns-talk around here. These look so good. I also am not partial to lamb – or mint, actually, but I would totally go this route with basil. Yum! And honestly, you just can’t do wrong when Havarti is on the job. . . .
    Sara {Home is Where the Cookies Are} recently posted…Teacher Love, Plus A Vase (totally recycled and recyclable)My Profile

  8. I hate to rub it in, but fresh peas are everywhere in So Cal right now. No good stone fruit though. I recently resorted to frozen cherries for a cheesecake swirl, so I getcha girl. GREG
    sippitysup recently posted…Kombu Seaweed Martini, whaddaya think?My Profile

  9. That is the most gorgeous green color–I kind of want to put minted peas on everything now. Cool? Cool. #YOLOAFAWK!
    Elizabeth – SugarHero! recently posted…Dulce de Leche Swirled TartsMy Profile

  10. Oo, these sound fabulous. And I’m usually not the biggest fan of peas, unless they’re paired with pesto actually, but I can imagine the mint taking them in a similar fresh, herby direction as the basil. Also, considering I’ve made turkey dumplings and turkey meatballs (and don’t eat beef and don’t enjoy veggie burgers), I really need to try my hand at homemade turkey burgers! That will be my new mission for this summer.
    Allison (Spontaneous Tomato) recently posted…Albóndigas Soup (Guest Post)My Profile

  11. Pingback: 25 of the Best Ground Turkey Burger Recipes

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