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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This recipe is delicious. I have made it multiple times. It’s a nice change from plain turkey burgers and I love it because it only takes 5 ingredients. I will definitely be making it again.
These were incredibly flavorful without being overpowering, juicy, and great texture! We were surprised how easy and delish they were for being turkey!!
What temperature would you recommend if I made a meatloaf instead? Thanks for all of your amazing recipes!
Hi Leslie, I’d go with 350°F. 🙂
Love this recipe! I always add chopped fresh mushrooms.
Hi Jenn, Would it be okay to use white ground turkey?
Hi Amy, I wouldn’t recommend using all white ground turkey — the burgers will come out dry. Sorry!
Left out the sausage, delicious!
Another excellent and super simple recipe. I didn’t see a safe internal temperature listed in the recipe so I grilled them to 165. Later I saw in your Pan Seared Turkey Burgers recipe that the internal temperature for those should be 160. The ‘internet” seems split on the correct safe temperature for turkey. Even the Shady Brook Farms website lists both 160 and 165 as the correct temperature. Ugh. So I guess I’ll cook them to 162.5 🙂
My guys scoffed at the mention of turkey burgers – until now! Thanks for another delicious and dependable recipe!
Hi Jenn, can you use ground chicken instead of turkey.
Carole
I haven’t made these with chicken, but I think it should work. Please LMK how they turn out!
My husband said these were the best turkey burgers he’s had. High praise! Thank you for another wonderful recipe!
I made these last night for my daughter who has decided she no longer eats pork or beef. I therefore had to make it without the sausage, and it was still delicious (I added slightly more salt, Worcestershire, and mustard, plus scallions to boost the flavor given the absence of sausage). I personally don’t like it when people alter the recipe like this but I want to convey that this recipe is solid, given it was still delicious with minor modifications based on dietary constraints. I love a solid recipe that I can still alter to make work for my family, and I will definitely make this again. I will likely try adding some additional spices to help mimic the sausage flavors. I love your recipes!
These turkey burgers were a hit in my family-got rave reviews from my teenage boys! LOVE that they are so easy to make…the perfect summer recipe. Thank you Jenn-your recipes never disappoint!
PS can’t wait to use the leftover burgers on my salad tomorrow.
**you can use turkey sausage next time! It is just as delicious!