Here's a few for you.
Joe

SWISS MUSHROOM BACON BURGERS
1 lg. ground beef or turkey
1 egg
Seasoned salt to taste
Seasoned pepper to taste
Instant minced onion to taste
2 slices white bread, crumbled (or cracker crumbs)
3 or 4 tbsp. catsup, omit if using ground turkey
8 pieces crisp bacon
8 slices Swiss cheese
1 (4 oz.) can mushrooms
8 hamburger buns
Mix together thoroughly the first 7 ingredients. Fry or broil to desired doneness. Reduce heat, place crisp bacon (1 piece for each burger) on top of each pattie, then place mushrooms on top, ending with cheese to finish. Heat until cheese is melted. Serve with buns, crisp lettuce and desired condiments. Yield: 8 burgers.

ORIENTAL BURGERS
1 slightly beaten egg white
1/4 c. fine dry bread crumbs
2 tbsp. skim milk
1 tbsp. soy sauce
1/4 tsp. garlic powder
1/4 tsp. pepper
1/4 c. shredded carrot
1/4 c. finely chopped water chestnuts or celery
1/4 c. sliced green onion
1/4 c. chopped fresh mushrooms
1 lb. lean ground raw chicken or turkey
2 tbsp. bottled sweet & sour sauce or plum sauce
Stir together egg white, bread crumbs, milk, soy sauce, garlic powder and pepper in a medium bowl. Stir in carrot, water chestnuts, green onion and mushrooms. Add chicken or turkey; mix well. Shape into 4 patties. Place patties on unheated rack of broiler pan. Broil 4-5 inches from the heat for 12-15 minutes or until no longer pink, turning once. Serve burgers topped with sweet and sour sauce. Serves 4.

VIKING TURKEY BURGERS
1 lb. ground turkey
1 1/2 tbsp. horseradish
1 1/2 tsp. paprika
1 1/2 tsp. Dijon-style mustard
1/4 tsp. pepper
1/2 tsp. salt
4 burger buns, toasted
In a large bowl, combine turkey, horseradish, paprika, mustard, pepper and salt. Shape meat mixture into 4 patties, each 1/2 inch thick. On lightly greased broiling pan, about 6 inches from heat, broil burgers 3 to 4 minutes per side, or until no longer pink in center. Serve burgers on buns. About 303 calories per serving.

TURKEY-VEGETABLE BURGERS
2 c. herb seasoned stuffing mix
3/4 c. chicken broth
2 lb. ground raw turkey breast
1 (10 oz.) pkg. chopped spinach, thawed and squeezed dry
1/2 tsp. pepper
In large bowl, toss stuffing mix with chicken broth until moistened. Add remaining ingredients. Mix until well blended. Shape into patties. Grill and serve with pasta or on top of a sesame seed bun.

LOW FAT TURKEY BURGERS
1 c. high protein cereal, crushed
1/2 c. non fat milk
3 tsp. instant beef bouillon
1/4 tsp. dried sage
3 tbsp. minced onion
1 egg or 2 egg whites or 1/4 c. egg substitute
1 lb. ground turkey
Combine ingredients mixing turkey in last and shape into 8 patties. Pan fry in coated non stick skillet.

TURKEY BURGERS
2 egg whites
1/3 c. soft bread crumbs
1/3 c. finely chopped onion
2 tbsp. snipped fresh parsley
2 cloves garlic, minced
1 tsp. dried basil crushed
1/2 tsp. salt
1/8 tsp. pepper
1 1/2 lb. skinned, boned turkey or
chicken breast, ground
Non-stick spray coating
Fresh watercress or parsley sprigs
In a medium mixing bowl beat egg whites until foamy. Stir in bread crumbs, onion, parsley, garlic, basil tarragon, salt and pepper. Add turkey or chicken; mix well. Shape into 8 (1/2 inch) thick patties (mixture may be soft). Spray cool grill rack with non-stick spray coating. Grill over medium-hot coals for 6 minutes. Turn and grill for 6 to 8 minutes more or until no longer pink. Or, to broil, spray cool broiler pan with non- stick spray coating. Broil 4 to 5 inches from the heat for 9 to 10 minuets or until no longer pink, turning once.

MUGSY'S CAJUN MUENSTER BURGERS
3 lb. ground turkey
4 tbsp. Cajun seasoning
1 tbsp. black pepper
1 tbsp. ground garlic
1 lg. Spanish onion
1 lg. green pepper (optional)
6 slices Muenster Cheese
Blend turkey and all seasonings with dirty hands until thoroughly mixed. Form 6 large burgers and put them on the BBQ grill on low. In small fry pan saute onions and chopped green pepper. When burgers are cooked to perfection, add slice of cheese to each and heat until cheese softens up. Serve on sesame buns and garnish with onions and pepper. You can eat them 4 times per week.

WEIGHT WATCHERS HERBED TURKEY BURGERS
1 lb. ground turkey
1/2 c. finely shredded carrots
1/2 c. finely chopped onions
1/2 tsp. dried thyme
1/2 tsp. dried marjoram
1/4 tsp. dried oregano
1/4 tsp. dried basil
1/8 tsp. garlic powder
Salt and pepper to taste
In a large bowl, combine turkey with remaining ingredients. Mix well. Shape into 4 burgers. Place burgers in a preheated nonstick skillet that has been sprayed with a nonstick cooking spray. Cook over medium heat, turning several times, until burgers are done. If you prefer, burgers can be placed on a rack under the broiler or on a barbecue grill and cooked until done. Burgers can be served plain, or placed on a bun and topped with sliced vegetables, such as lettuce, tomato and onion. If using buns be sure to count the bread exchanges. Makes 4 servings. Exchanges: 1/2 V; 3 P; (1 B if using light buns: 2 B if regular buns).

GRILLED MEXI-BURGERS
1 lb. ground beef or turkey
1 env. taco seasoning mix
1 (4 oz.) can chopped green chilies
1/4 c. chopped onion
Hamburger buns
TOPPINGS:
Lettuce leaves
Tomato slices
Red onion rings
Taco sauce-salsa
In a medium bowl, combine ground meat, taco seasoning, green chilies and onion. Shape into 4 or 5 patties. Grill or broil 10 to 15 minutes, turning often. Serve on buns with sauce-salsa and choice of toppings.

TERIYAKI BURGERS
2 1/2 lbs. ground turkey
1/2 c. green pepper, chopped
1/2 c. onion, chopped
1/2 c. bread crumbs
1 egg
1/2 c. teriyaki sauce
1 tsp. red pepper
1 tbsp. ginger
Combine all ingredients. Mix well. Form into patties. Grill until desired doneness. Grill pineapple rings on grill and put on top of burgers when done. Serve on onion buns.

CALIFORNIA BURGERS
1 pkg. fresh ground turkey
2 tbsp. soy sauce
2 scallions, thinly sliced
Ground pepper to taste
1 tsp. finely grated ginger or 1 tsp. ground ginger
4 individual pita pockets
Grated carrots and sprouts to garnish
In a bowl combine turkey, soy sauce, scallions, ginger and pepper. Form into 4 burgers. Grill according to desired (turkey does not take long to grill). Serve in pita pockets, garnish with carrots and sprouts. Serves 4.

GLORIFIED BURGERS
2 1/2 lbs. ground turkey
1/2 c. green pepper
1/2 c. scallions
1/2 c. bread crumbs
1/2 c. teriyaki sauce
1 tsp. red pepper
1 tbsp. ground ginger
1 egg
Mix together, form in patties and grill with pineapple rings.

BALI BURGERS
1 lb. ground turkey
1 egg, beaten to blend
2 fresh garlic cloves, chopped or 2
tsp. garlic powder
1 tsp. ground coriander
1/2 tsp. salt
1/4 tsp. ground cumin
1/2 tsp. freshly ground pepper
1/8 tsp. nutmeg
2 to 3 tsp. olive oil
Combine all spices; set aside. Mix ground turkey, egg, oil and garlic together lightly. Add seasoning and finish blending. Heat oil in large skillet. Saute patties until done.

PINNACLE BURGERS
1 1/4 lbs. lean ground turkey
3 tbsp. dry white wine
1 tsp. poultry seasoning
1/2 tsp. salt
1/2 tsp. black pepper
3 tbsp. Saga Blue cheese, crumbly
2 tbsp. finely chopped walnuts
Combine turkey, wine and seasonings. Shape mixture into 6 equal patties. Combine cheese and walnuts. Grill about 5-6 inches over medium hot coals 4 minutes; turn.

GREMLIN BURGERS
1 lb. ground turkey
1/8 to 1/4 c. teriyaki sauce (according to taste)
1/2 c. bread crumbs
1/2 c. diced green pepper (optional)
Sm. can pineapple rings
Combine and mix all ingredients except pineapple. Form into 4 to 6 patties. Pan fry in a little oil or cook on grill until done. Top with grilled pineapple rings.

PIZZA BURGERS
2 lbs. ground beef (turkey maybe?)
1 tsp. oregano
Salt & pepper to taste
1 jar pizza sauce
Brown meat and add other ingredients. When semi-cooled, add pound Velveeta (if you can afford it!) that has been shredded. Glob a hefty spoonful onto a hamburger bun and top with shredded Mozzarella cheese. Bake at 350 degrees until cheese is melted.

PEPPER BURGERS
1 lb. lean ground turkey
1 c. dry bread crumbs
2 tbsp. mayonnaise
1/2 c. chopped onion
1/2 c. chopped sweet green peppers
1 tbsp. Worcestershire sauce
1 tbsp. dry mustard
1/2 tsp. salt
1/2 tsp. pepper
Combine above ingredients and mix well. Form into 4-6 burgers. Grill or broil on lightly oiled surface over medium hot coals 5-6 minutes per side until cooked through. Serve on toasted hard rolls.

SOUTH OF THE BORDER BURGERS
1 pkg. frozen ground turkey
1 tsp. chili powder
1/2 tsp. instant chicken bouillon
1 (4 oz.) pkg. shredded Cheddar cheese
1 (6 oz.) carton frozen guacamole, thawed
4 sesame sandwich buns
Combine turkey with chili powder and bouillon. Shape into 4 burgers. Cook in non-stick skillet on medium 12 to 15 minutes, turning occasionally. Top each burger with 1/4 cup cheese. Cover. Remove from heat and let stand 2 minutes until cheese melts. Meanwhile, spread buns with guacamole. Serve burgers in buns. Serves 4.

SAM BURGERS OR KTZITSOT (PATTIES)
2-2 1/2 lb. ground turkey (90% fat free)
4 med. size zucchini
3 med. size carrots
3 cloves garlic
1 lg. onion
3 egg whites
1 egg yolk
Diced parsley & dill (2 tbsp. of each)
4-5 pieces of bread
Cornmeal
Canola or safflower oil
Use a grater to shred the zucchini, carrots, onion and garlic. Saute in a hot skillet with approximately 1 tablespoon oil for 5 minutes. Place in bowl; add 3 egg whites, 1 egg yolk and the 2-2 1/2 pounds of turkey. Mix well and combine with 4-5 pieces of soaked bread. When mixture becomes cohesive, put a skillet on a low flame; spoon out a tablespoon of mixture, make into patty and dip it completely into cornmeal, place patties into a skillet to which a small quantity of oil has been added, so that patties won't burn; turn once every 3-4 minutes until well browned. Then remove with spatula and place on paper towel to drain. Approximately 30 patties can be made from this mixture. If made into smaller patties, can be used for hors d'oeuvres. Serve warm. This tasty dish can be frozen.

LIGHTER BURGERS
1 lb. lean ground beef or pork, veal,
lamb, chicken, or turkey
2 tbsp. chopped onion
2 tbsp. chopped parsley
1 egg or egg whites
1/4 tsp. garlic powder
1/4 tsp. salt
1/4 tsp. pepper
3 tbsp. bread crumbs
3 tbsp. water
1 tbsp. olive oil
1 tbsp. margarine
Combine all ingredients except oil and margarine in a large bowl; mix well. Shape mixture into 3-4 burger size patties. In a large skillet, heat the oil and margarine over medium heat. Fry the burgers on each side until cooked to desired doneness. Serve burgers plain or top with ranch dressing, spaghetti sauce, or even a "lite" type cheese. Yields 3-4 large patties. These are great broiled or grilled.