Grilled Turkey Burgers Recipe

Jump To Recipe
Avatar Author's default profile picture
Suzanne Published: May 6, 2021 Modified: May 31, 2021

How To Make Grilled Turkey Burgers

The secret to making these turkey burgers juicy is the addition of turkey sausages. In just 20 minutes, you can create a filling and delicious meal.

Preparation: 10 minutes
Cooking: 10 minutes
Total: 20 minutes

Serves:

Ingredients

  • 1⅓lbslean ground turkey
  • lbsItalian turkey sausage
  • ½tspground black pepper
  • 2tspWorcestershire sauce
  • 2tspdijon mustard
  • 8hamburger buns

Instructions

  1. Remove the sausage meat from the casings. Place the sausage meat in a large bowl along with the ground turkey, pepper, Worcestershire sauce and Dijon mustard.

  2. Mix together until well combined. Form the meat into 8 even patties about ½-inch thick. Place on a foil-lined baking sheet and cover until ready to cook.

  3. 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.

  4. 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.

  5. Heat the buns on the grill, assemble burgers and serve.

Nutrition

  • Calories: 340.73kcal
  • Fat: 13.14g
  • Saturated Fat: 3.30g
  • Trans Fat: 0.33g
  • Monounsaturated Fat: 4.26g
  • Polyunsaturated Fat: 4.04g
  • Carbohydrates: 21.84g
  • Fiber: 0.97g
  • Sugar: 2.83g
  • Protein: 32.39g
  • Cholesterol: 105.32mg
  • Sodium: 701.99mg
  • Calcium: 103.45mg
  • Potassium: 433.47mg
  • Iron: 3.20mg
  • Vitamin A: 24.51µg
  • Vitamin C: 2.37mg
Advertisement
Continue Reading Below
Chat Bubble Icon Share your own special recipe
Submit Your Own Recipe

Have your own special recipe to share? Submit Your Recipe Today!

Advertisement
Continue Reading Below
Advertisement
Continue Reading Below

Related Hamburger Recipes

Advertisement
Continue Reading Below
Comments

Leave a comment

Replying to