Turkey Burgers
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Juicy, flavorful, and easy to make, these turkey burgers can hold their own against any beef counterpart.
Most turkey burgers are dry and tasteless and leave you yearning for the real deal. Not these! I add turkey sausage — a trick often used with meatballs — to amp up the flavor and make the burgers incredibly juicy. The best part is that, thanks to the highly seasoned sausage, you can throw them together in a matter of minutes with only five ingredients — no chopping, slicing or dicing required. These turkey burgers are not just a second-best substitute for steakhouse burgers, but they are delicious in their own right. You can customize them to your heart’s content by topping them with your favorite cheese or other burger fixings. And for an extra kick, serve them with my favorite homemade spicy relish — it’s quick, easy, and a must-have at every Segal family BBQ, as it elevates everything off the grill, from hot dogs and grilled chicken to brats and, of course, burgers.
What You’ll Need To Make Grilled Turkey Burgers
Step-by-Step Instructions
Remove the sausage meat from the casings. The best way is to use kitchen shears to cut through the casings and then peel them away from meat.
Add the ground turkey, pepper, Worcestershire sauce and Dijon mustard.
Use your hand to mix together until well combined.
Form the meat into 8 even patties about ½-inch thick, and place them on a foil-lined baking sheet.
Clean the grill and preheat to high. To grease the grill, lightly dip a wad of paper towels in vegetable oil and, using tongs, carefully rub over the grates several times until glossy and coated. Place the turkey burgers on the grill and cook for five minutes, covered, until nice grill marks form. Flip and continue to cook, covered, for 3-5 minutes more.
Heat the buns on the grill, assemble the burgers, and serve.
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Turkey Burgers
Juicy, flavorful, and easy to make, these turkey burgers can hold their own against any beef counterpart.
Ingredients
- 1¼ pounds Italian turkey sausage (I use Shady Brook Farms hot or sweet varieties)
- 1⅓ pounds 93/7 lean ground turkey (I use Shady Brook Farms; one package equals 1⅓ pounds)
- ½ teaspoon ground black pepper
- 2 teaspoons Worcestershire sauce
- 2 teaspoons Dijon mustard
- 8 hamburger buns
Instructions
- Remove the sausage meat from the casings. The best way is to use kitchen shears to cut through the casings and then peel them away from meat. Place the sausage meat in a large bowl along with the ground turkey, pepper, Worcestershire sauce and Dijon mustard. Use your hand to mix together until well combined. The mixture will seem quite wet; that's okay. Form the meat into 8 even patties about ½-inch thick. Place on a foil-lined baking sheet and refrigerate until ready to cook.
- Clean the grill and preheat to high. To grease the grill, lightly dip a wad of paper towels in vegetable oil and, using tongs, carefully rub over the grates several times until glossy and coated. Place the turkey burgers on the grill and cook for five minutes, covered, until nice grill marks form. Flip and continue to cook, covered, for 3-5 minutes more, until the burgers are cooked through. Heat the buns on the grill, assemble the burgers, and serve.
- Freezer-Friendly Instructions: The uncooked burgers can be frozen for up to three months. (Freeze the burgers on a baking sheet or plate so their shape sets, then transfer them to a sealable plastic bag for easy storage.) Defrost the burgers overnight in the refrigerator prior to serving and then cook as directed.
Pair with
Nutrition Information
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- Per serving (8 servings)
- Serving size: 1 burger
- Calories: 338
- Fat: 13 g
- Saturated fat: 3 g
- Carbohydrates: 22
- Sugar: 3 g
- Fiber: 1 g
- Protein: 32 g
- Sodium: 701 mg
- Cholesterol: 104 mg
This website is written and produced for informational purposes only. I am not a certified nutritionist and the nutritional data on this site has not been evaluated or approved by a nutritionist or the Food and Drug Administration. Nutritional information is offered as a courtesy and should not be construed as a guarantee. The data is calculated through an online nutritional calculator, Edamam.com. Although I do my best to provide accurate nutritional information, these figures should be considered estimates only. Varying factors such as product types or brands purchased, natural fluctuations in fresh produce, and the way ingredients are processed change the effective nutritional information in any given recipe. Furthermore, different online calculators provide different results depending on their own nutrition fact sources and algorithms. To obtain the most accurate nutritional information in a given recipe, you should calculate the nutritional information with the actual ingredients used in your recipe, using your preferred nutrition calculator.
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I meant to add that I cooked mine on a grill pan on the stove, and they turned out wonderfully.
In a word: YUM! These burgers are very tasty and plenty moist. I topped mine with a basic mango-avocado salsa (diced ripe mango and avocado seasoned with a little salt and a squeeze of fresh lime juice) and I served them with oven-baked sweet potato wedges. Thanks for more culinary inspiration, Jenn!
These turkey burgers are the best! The sweet Italian sausage makes them. My husband was skeptical but he loves them as much as I do after eatting them a few times. When I have left over burgers, he loves to crumble in his omelet the next morning. Thanks Jen. All of your recipes are delicious.
Glad you’re enjoying them, Penny!
We absolutely love these flavorful turkey burgers. What are your suggestions to make this recipe as a meatloaf?
Thanks so much.
Hi Carol, Great idea. I would just free-form it into a loaf shape on a foil-lined (and greased) baking sheet and bake for about 45 minutes. Spread ketchup on top before baking if desired. Please let me know how it turns out!
These were the best turkey burgers my husband and I have had, hands down! We have tried several versions at home and at restaurants, and this will be my go-to recipe from now on. The Italian turkey sausage adds so much flavor! My husband was ready to give up on turkey burgers, but he said this recipe is a definite keeper!
Tried them tonight. Totally awesome! We will definitely make our turkey burgers this way from now on. Thanks so much.
Stumbled across your website the other day and it is now saved as a favourite in my browser. I am in the UK and some of the ingredients you mention are not so easily available over here. My question is, does it make a difference if they are Italian turkey sausages or just plain old generic turkey sausages? Looking forward to trying either way.
Hi Lee, Welcome to the site! The Italian turkey sausages do add nice flavor but generic will work too.
Holy cow, who needs hamburger. These turkey burgers were incredibly juicy and so easy to make !
I make these turkey burgers for dinner every week now. They usually require a little bit longer in the oven for me (2-3 minutes more), but they are the best turkey burgers I have ever had
These were the best turkey burgers I’ve ever made! The addition of sausage is genius–I used organic chicken sausage flavored with sage, and added a bit of chopped onion and maple to my burgers. Delicious! Thanks for the great idea.