Slow Cooker Garlic Parmesan Turkey Burger Steaks Tips, FAQ & printable recipe

Tips for success

For a more concentrated flavor, consider browning the patties in a skillet for two minutes per side before placing them in the slow cooker. While not strictly necessary, this adds a depth of color and a slight crust that can enhance the overall appeal of the dish. If choosing to sear first, reduce the total slow cooker time by thirty minutes to compensate for the initial heat application.

Serve these burger steaks over a bed of mashed potatoes, steamed rice, or with a side of roasted vegetables to soak up the extra creamy sauce.

The sauce is the highlight of the dish, so providing a neutral starch helps balance the richness of the parmesan and cream of chicken base. Freshly cracked black pepper or a sprinkle of fresh parsley can be added just before serving for a touch of brightness.

Variations

• Spicy Garlic Parmesan: Add a teaspoon of crushed red pepper flakes to the Italian seasoning for a subtle heat that cuts through the creamy sauce. This variation adds a vibrant kick to the savory garlic and parmesan notes.
• Herb-Crusted Turkey: Mix in two tablespoons of fresh chopped parsley and basil with the parmesan cheese before sprinkling. The addition of fresh herbs provides a bright, aromatic lift to the finished dish.

Storage and make-ahead

Fridge

Keep in an airtight container for up to 3 days.

Freezer

Freeze for up to 2 months; thaw in the refrigerator before reheating.

Reheat

Reheat on the stove over low heat or in the microwave, adding a splash of liquid to thin the sauce as needed.

Store any leftovers in an airtight container in the refrigerator for up to three days. Ensure the turkey and sauce are cooled to room temperature within two hours of cooking before placing them in the fridge.

When reheating, do so gently over low heat or in the microwave at fifty percent power, adding a small splash of water or milk to loosen the sauce if it has thickened too much in the cold.

These burger steaks can be shaped and kept in the refrigerator for up to one hour before cooking. It is not recommended to assemble the entire dish in the slow cooker insert ahead of time, as the raw turkey should not sit in the soup base for an extended period before the cooking process begins.

Preparing the patties in advance saves time, but the final assembly should be done right before turning on the slow cooker.

Serving ideas

Present the turkey burger steaks on a warm serving platter, spooning the excess creamy sauce from the slow cooker over the top of each patty. This ensures that every portion is well-coated and remains moist during the meal. The steaks should be served immediately while hot to maintain the ideal texture of both the meat and the creamy garlic parmesan sauce.

Complement the savory, rich profile of the turkey with a crisp green salad or roasted green beans. The acidity of a fresh salad helps cut through the creaminess of the sauce, creating a well-balanced dining experience.

For a more substantial meal, serve alongside crusty bread or garlic knots, which are perfect for collecting any remaining sauce left on the plate after the burger steaks have been enjoyed.

Frequently asked questions

Recipe card

Slow Cooker Garlic Parmesan Turkey Burger Steaks

Prep 10 minCook 4 hTotal 4 h 10 minServes 6

Ingredients

• 1 1/2 lb ground turkey, shaped into 6 oval patties
• 3 cloves minced garlic
• 1/2 cup shredded parmesan cheese
• 1 tbsp Italian seasoning
• 1 can (10.5 oz) condensed cream of chicken soup

Instructions

1. Shape the ground turkey into six equal oval patties. Arrange the patties in a single layer at the bottom of the slow cooker insert, ensuring they are evenly spaced to allow for consistent cooking throughout the process.
2. Scatter the minced garlic and shredded parmesan evenly over the turkey patties. Sprinkle the Italian seasoning over the top to ensure all patties are coated with the herb blend.
3. Pour the condensed cream of chicken soup over the seasoned turkey patties. Cover the slow cooker and cook on low for 4 hours until the turkey reaches an internal temperature of 165°F (74°C).

Contains: gluten, milk

Estimated nutrition per serving

Calories

320

Protein

28.5 g

Carbohydrates

8 g

Fat

19.5 g

Fiber

0.5 g

Sugar

2 g

Sodium

750 mg

Automatic estimate from the ingredient list, not laboratory-verified.