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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What is the nutritional values of these burgers
Hi Kathy, I just added the nutritional info– enjoy!
This is the first of Jenn’s recipes I have not liked! All others get 5 stars. I do not like the taste of sausage in a “burger”. My entire family agreed. Jenn….would love a turkey burger recipe without sausage! I am sure you could produce a 5 star recipe, so I will wait for that! :o)
Hi Jenn, do you recommend lean turkey sausage or regular turkey sausage in this recipe? I can’t seem to find sweet or hot would mild turkey sausage be ok?
Hi Joan, I use Shady Brook Farms turkey sausage — I’m not sure what the fat content is but I think anything you find will work in this recipe. Enjoy!
Super easy to make and my 1 1/2 year old LOVED them!! I thought they were good, but they tasted more like a meatball versus a burger. It just wasn’t what I was expecting. Still yummy though!
Hello! I want to grill these this afternoon for a cinco de mayo party. I just formed the patties and they are sticky and wet. Is this how they are supposed to be? Will they cook alright?
Hmmm, they shouldn’t be too sticky as there are no real wet ingredients in them. Did you by chance make any substitutions? If they are too wet, they won’t hold up on the grill — you might be better of pan frying them. Hope that helps!
These ended up being delicious! I think they were sticky because of the ground turkey I used. Anyway! It’s on my Memorial Day weekend menu! You are so talented.
Hi, I find poultry gets a bit ‘sticky’ when close to expiry date. 🤔
OH my! I did one batch with sweet Italian sausage and one with hot! Both were delicious at our family reunion! The leftovers were chilled and diced on top of salads the next day. Between those and the steakhouse burgers, Jenn, we had the perfect restaurant food!
Very good, I used hot italian turkey sausage and the whole family loved them.
Haven’t tried this recipe but will this weekend. Ground turkey burgers can taste bland, combining with turkey sausage is Genius. Thank you Jenn.
I thought I knew how to make a turkey burger until I tried this recipe. The burger turned out moist, juicy and beautiful
Hi Jenn – made these up for 4th of July and they were a hit! So yummy — tender, moist and very flavorful. Another great recipe from you. Thanks!