I used to eat turkey burgers a lot when I was single, and I always put dijon mustard on them. Now when we have them it's usually with cheese and green chili.

When we make bison burgers, we like to add minced onion and garlic and ancho chili powder. I suspect that would work with turkey burgers as well. The ancho chili isn't super hot, but adds a nice flavor.
Allison

: Ive tried all sorts on the pulled
: pork Angella, but have settled for
: convenience on a spice mix from
: our Waitrose called Cajun
: seasoning. sometimes I add a
: French mustard by Maille

: I am excited to try the onion and
: green pepper specially in
: unreasonable amounts. That sounds
: ideal ! and also a great
: anticipation of trying mustard on
: top of it, or maybe mustard and
: mayo. I think that may be where Im
: going wrong, not enough seasoning,
: and not enough things dolloped on
: top. And pickled cucumbers

: I don't choose buns either, I prefer
: the knife and fork approach, but
: have sometimes tried an iceberg
: lettuce wrap which is messy but
: rather delicious, that crunch is
: very complimentary and also have
: served it on top of a massive
: field mushroom. To prevent any
: soggy mushroom I bake them with a
: lot of black pepper and salt, and
: sometimes chopped garlic which
: only comes in unreasonable
: measures as well

: I did see a turkey loaf the other
: day, which had mozzarella in the
: middle and pepperoni. I really
: want to try that out as well. it
: wasn't in a tin, but free formed
: on a tray with pepperoni baked on
: the outside as well , and a tomato
: sauce