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  • Writer's pictureLeigh

How to Make Easy Onion Soup Burgers with Ground Turkey (and No Canned Soup!)

This is a "stretch the meat" meal, and it's incredibly tasty! I usually opt to make burgers, because they're faster and easier, but you can also make meatballs with this ground turkey recipe. Either will turn out soft, moist, and well-flavored. The quick-to-mix-up burgers or meatballs nestle in a rich sauce of onions and stock. Like onion soup, the dish gets a generous layer of bread slices in the pan and plenty of Swiss/Gruyere cheese on top. You don't need to broil the dish, just cover it with a lid until the cheese melts. The bread will soak up the sauce, and you'll have an incredibly good meal in your skillet. Just add a salad and you'll have a great meal. Plus, the leftovers make good lunches. Enjoy!

How to Make Easy Onion Soup Burgers with Ground Turkey (and No Canned Soup!)
How to Make Easy Onion Soup Burgers with Ground Turkey (and No Canned Soup!)

Ground Turkey Onion Soup Burgers or Meatballs -- Serves 4+


2-3 teaspoons of olive or canola oil

2-3 large/medium onions, chopped (2 1/2 - 3 cups)

1/4 teaspoon of salt

1/4 teaspoon of pepper

3 cups of water

1 tablespoon of reduced sodium chicken "Better Than Bullion"

1/4 teaspoon of dried thyme

2-3 tablespoons of white wine


Turkey Burgers/Meatballs


8-10 ounces of lean ground turkey (93 percent or so)

1 large egg

3/4 cup of part skim ricotta cheese

2-3 tablespoons of chopped onion

1/4 teaspoon of pepper

1/2 teaspoon of salt

1/2 teaspoon of poultry seasoning

1/4 teaspoon of garlic powder

1/2 teaspoon of dried parsley flakes

1-2 pieces of crumbled stale bread (I use a whole wheat English muffin)

2 tablespoons of grated Parmesan cheese


On Top


6 - 12 pieces of toasted, sliced bread (preferably a whole-wheat baguette or whole-grain

sourdough bread cut into 1/2-inch slices or so)

1 cup of shredded Swiss/Gruyere cheese

Chopped fresh parsley, optional


In a large skillet or chef's pan, heat the oil over medium heat until hot. Add the onions, salt, and pepper and saute the onions for a few minutes. Add about 1/4 cup of water and gently cook the onions until they are golden brown--about 20-30 minutes. Stir the onions every so often and turn the heat down to medium low/low if the onions start to burn. While the onions are cooking, in a large bowl mix together all the ingredients for the burgers/meatballs. You want the mixture to be cohesive and just a bit moist. When the onions have turned a golden brown, add the water to the pan along with the Better Than Bullion, thyme, and wine and stir the mixture. Bring the mixture to a low boil. Form either small patties or meatballs (about the size of a large marble/or golf ball) and drop them gently into the onion mixture, spacing the patties/meatballs so that they are separated as much as possible. Turn down the heat to a simmer, partially cover the pan, and let the turkey burgers/meatballs cook for 10-15 minutes or until cooked all the way through (165 degrees) and the sauce has reduced by about a third. Remove the lid from the pan and put the bread in the spaces around the burgers/meatballs, pressing the bread slices into the onion mixture, so that the bread is mostly submerged in the sauce. Sprinkle the cheese evenly over the bread and burgers/meatballs. Turn off the heat and cover the pan a few minutes until the cheese melts. Sprinkle on the parsley, if you're using it. Serve the burgers/meatballs with the onion-sauce soaked bread and cheese.

How to Make Easy Onion Soup Burgers with Ground Turkey (and No Canned Soup!)
How to Make Easy Onion Soup Burgers with Ground Turkey (and No Canned Soup!)

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