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Juicy Grilled Turkey Burgers

August 23, 2021 by Susie Weinrich 1 Comment

When you are making Grilled Turkey Burgers there are a few rules to follow to make sure they are really, really good! One, add lots of flavor, two, use 93% lean turkey to keep it juicy, and three, cook to well done (165 F. degrees). This recipe for Grilled Turkey Burgers follows all the rules and is a delicious dinner on the grill!

turkey burger on a bun with onions and tomatoes to the side

If you love a good beef burger too, definitely check out this Amazing Grilled Burger Recipe!

And if you want an out-of-the-ordinary burger give this Salmon Burger or Chipotle Chicken Burger a try!

Listen To The Recipe

You can also listen to the full recipe and all the tips and tricks shared in this post, right on my podcast “Let’s Make Dinner“! There is an audio player included in the recipe card below.

Why It’s the Best

Here are just a few of the reasons you will make this your go-to Turkey Burger:

Layers and layers of flavor make sure your burger is not bland: onion mix, Worcestershire, and Dijon mustard.
The flavorings (sour cream, Dijon, and onion mix) also help keep your burger nice and juicy.
Even though they are tender and juicy, they still stay together on the grill!
The recipe calls for 93% lean ground turkey, which lends to the juiciness and flavor. Unless you have diet restrictions, NEVER use 99% lean ground turkey. It cooks up like the sole of a tennis shoe.

Ingredients

Here are the things that you will need to make AWESOME grilled turkey burgers.

Ground Turkey – I’ve said it before but it is worth repeating…Make sure you get the 93% lean ground turkey. Which means there is 7% fat left in the grind. You need that 7% to keep your burgers juicy and flavorful. Skip the 99% lean ground turkey. It has no flavor and cooks up like rubber.

Making Turkey Patties

Start by mixing all the flavorings together in a large bowl:

packet of Lipton Onion Soup Mix
sour cream
Dijon
Worcestershire
garlic powder
kosher salt and pepper

Then add the ground turkey and with clean hands of a fork, lightly mix the turkey with the onion mixture. Just mix until everything is combined.

Pro Tip: Overmixing will make tougher burgers that have a compact texture instead of being light.

To make the patties divide the meat mixture into 4 or 5 equal parts.

Pro Tip: I like to do this by making a cross pattern in the meat, right in the bowl. See photo for reference:

dividing turkey burger mix into 4 patties

Form the patties about ½ inch to 1 inch thick. Place them on a baking sheet or plate lined with parchment or wax paper sprayed with nonstick spray (the burgers can be sticky).

Pro Tip: Pressing a divot in the center of each burger helps to prevent your Turkey Burgers from shrinking into little pucks on the grill.

Grilling

Set your grill up for direct heat cooking – medium high heat.

Grill the burgers, divot side down first, for about 4-5 minutes on the first side, then about 4 minutes on the second side.

Turkey Burger Temperature

Ground Turkey is poultry so it needs to be cooked all the way through to be safe. It is not like beef which can be cooked from rare up to well done.

Your Grilled Turkey Burgers need to be cooked to well done at 165 degrees internal temperature, measured with an instant read internal thermometer.

Our favorite thermometer is the Thermoworks Thermapen (makes a great gift!!!).

Serving

This is not like the Chili Lime Turkey Burger that has specific toppings. This is more like a classic burger that you can top with whatever you like! Here are some great combos:

Classic: lettuce, tomato, onion, ketchup, mayo, mustard.
BBQ: provolone cheese, French fried onions, pickled jalapenos, BBQ sauce.
Cheese: cheddar cheese, pickles, lettuce, white onion, ketchup, mustard.
Mexican: guacamole, pico de gallo, ranch.
Really Good: Bacon Jam, Boursin cheese, lettuce, and tomato.

What To Serve with Turkey Burgers

Here are some great side dish ideas to pair with your Turkey Burgers:

Storing

Leftover Grilled Turkey Burgers store perfectly in the fridge, in an airtight container for up to 3 days.

Warm them up in the microwave for about 1 minute and then serve with your favorite toppings.

grilled turkey burgers with chips, pickles and lemonade

Turkey Burger FAQ’s

How long does it take to grill a turkey burger?

If you have a ⅓ or ¼ pound turkey burger you will grill it over direct, medium/high heat for about a total of 8-10 minutes. Generally I cook 5 minutes on the first side, flip it, and cook 4 minutes on the second side.
The most important thing with ground turkey is that you cook it to an internal temperature of 165 degrees F.

How to grill a turkey burger without it falling apart?

There are two things that will help you grill a turkey burger without it falling apart. One, don’t mix too much liquid in with the ground turkey before placing it on the grill, also make sure you form your patties well.
Two, make sure your grill is really hot before putting the patty on the grates. Then do not move or flip it until it releases easily from the grate.

Other Awesome Burger Recipes

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Fresh Grapefruit Paloma

July 25, 2021 by Susie Weinrich Leave a Comment

A Paloma is a classic grapefruit cocktail that is made with grapefruit soda and tequila. It is a refreshing, slightly sweet and bitter cocktail. We have elevated this Paloma recipe by using fresh grapefruit juice and agave. If you love grapefruit then this is the perfect cocktail for you!

Paloma in a tall glass with a lime on the side

If you love grapefruit cocktails, definitely check out this recipe for a Whole Pitcher of Grapefruit Margaritas or Rosemary Paloma!

Why This is a Great Drink

We elevate the Paloma cocktail by using fresh grapefruit juice instead of just grapefruit soda.
The agave syrup blends with the tequila and gives the cocktail the perfect amount of sweetness.
It is a great alternative to a Traditional Lime Margarita.

Ingredients

The fresh ingredients of a Paloma makes it so good! You can use fresh squeezed grapefruit juice or in a pinch use a store bought juice.

Tequila – for a paloma I definitely prefer a silver/blanco tequila. The limey saltiness pairs perfectly with the grapefruit. However, a reposado would be nice too!

I wouldn’t recommend an anejo, leave that for more liquor forward cocktails like the Tequila Cobbler.

Here are some of the tequila brands that we like here at Mom’s Dinner:

Casamigos ($$$)
Cazadores ($$$)
Espolon ($$)
Jose Cuervo Traditional ($)

Grapefruit – To keep this a nice elevated cocktail we recommend using fresh squeezed grapefruit juice. However if you are making more than 3 cocktails you might want to buy a quality grapefruit juice at the store.

If you are having a full on party check out this Grapefruit Margarita Pitcher, it’s easy to put together and everyone can pour their own drink!

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I would love to hear your review, especially if you have tips and tricks to add! Pop down to the comment section and connect with me

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Paloma cocktail in a tall glass with salt on the rim and a lime garnish

Fresh Grapefruit Paloma Recipe

An elevated recipe for a Classic Grapefruit Paloma

5 from 1 vote

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Prep Time: 5

Cook Time: 0

Servings: drink

Author: Susie Weinrich

Equipment

▢
Cocktail Shaker

Ingredients

▢ 2 ounces fresh squeezed grapefruit juice - **
▢ 1.5 ounces silver tequila
▢ 0.5 ounces fresh squeezed lime juice
▢ .25 ounces up to .5 ounces agave syrup - (depending how sweet you like your cocktails)
▢ 2 ounces club soda

Serving

▢ grapefruit wedges/pieces or lime wedges/wheels
▢ kosher salt

Instructions

Prep a glass by running a grapefruit piece around half or the whole rim. Dip in kosher salt so it sticks to the rim.
Fill the glass with crushed ice.
In a cocktail shaker add some ice cubes. Pour in the grapefruit juice, tequila, lime juice and agave.
If you don't like it sweet just add .25 oz agave. If you like it sweeter go up to .50 oz.
Shake vigorously for 20-30 seconds.
Stain into your prepared glass, top with club soda/soda water. Garnish with a fresh grapefruit wedge or lime wheel.

Recipe Tips and Notes:

**Grapefruit Juice- can also use good store bought juice, especially if you have to make more than 3 drinks! If you are having a party this Grapefruit Margarita Pitcher recipe would be awesome and easy!

To change up the Paloma flavor profile a little you can also check out this Rosemary Paloma Recipe!

Did you make this recipe?Connect with me and let me know by commenting below!

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Blueberry Galette

July 23, 2021 by Susie Weinrich 4 Comments

A Blueberry Galette is an excellent dessert when you can buy (or pick) really good, fresh blueberries! The filling is the perfect balance of sugar, lemon and fresh blueberries, all wrapped in a rustic, flaky pie crust. Top with some ice cream or whipped cream and you have the perfect dessert.

During the fall and winter we also like to make this Apple Crostata with Carmel Drizzle . A crostata is similarly a “rustic pie”.

Or if you have hit the blueberry jackpot you can also make this delicious Blueberry Crumble!

Make This ASAP

You need to make this asap because it is the best Blueberry Galette recipe.
Everyone loves dessert!
The filling is super easy to make, just mix 4 ingredients together.
The crust is super flaky ( Pie Crust with Vodka) and will become your go-to crust recipe!
Or keep it super simple and buy a store bought refrigerated pie crust.

What is A Galette?

A galette is basically a really rustic pie. The filling is usually some sort of berry, fruit, or vegetable, with a crust folded just over the edges so you can still see the filling.

A galette can be sweet, like this Blueberry Galette, or it can be savory, like this Tomato Galette.

The nice thing about a galette is that you do not need to be able to crimp a crust or make a lattice like with fancy pie. Just roll out the dough, dump the filling the middle, and fold the edges over. Easy!

Ingredients

These are the things you will need to make the blueberry filling and the crust. If you are going to use a store bought refrigerated pie crust you will only need the berries, sugar, cornstarch and lemon!

Step by Step Picture Instructions

If you are making your own pie crust start by following the instructions over at this Vodka Pie Crust Recipe post. It is a really flaky and delicious crust!!

Vodka pie crust dough rolled out into a rustic circle

Once your dough is ready preheat your oven to 375 degrees. Also prep a rimmed baking sheet by lining it with parchment paper or a reusable silpat.

Roll your dough into a rough circle, about 10-12 inches wide (it does not need to look pretty!!!). Then transfer it to your prepared baking sheet.

Pro Tip: An easy way to transfer dough after it is rolled out is to lightly roll it up onto your rolling pin. Then unroll it on the parchment lined baking sheet.

Now in a medium sized bowl stir together the sugar and cornstarch, making sure there are no clumps. Add the blueberries and lemon juice. Stir everything together so the sugar coats the berries.

Pro Tip: Do not mix your berries ahead of time. The sugar will “melt” off the berries and then stick to the bottom of the bowl. It is best to mix and then immediately pour the berry mixture into the crust.

blueberries mixed with sugar, lemon juice and cornstarch

Pour the berry mixture into the middle of the pie crust. This will be about a 7-8 inch circle of berries.

Gently fold the edges of the crust over the berries by about an inch. It is ok to overlap the crust a little. Just make sure there are no holes in the dough around the edges.

It is totally ok if it looks rustic and kind of messy!! See the picture for reference:

how to fold a galette crust over the berries

Now whisk together your egg with 1 tablespoon of water. This is called an egg wash and will help make your crust nice and golden!

Lightly brush a thin layer of the egg wash over the top of the crust. You will not use all the egg wash!!

Sprinkle some extra sugar (or raw/turbinado sugar if you have it) over the crust.

Bake for about 25 minutes at 375 degrees until it is golden brown and the berries and bubbling and juicy. (times may vary depending on the crust you use)

a blueberry galette on a baking sheet with parchment paper

Let it sit at room temp for about 20 minutes. This will thicken and set the blueberries before you cut into the galette.

Serving

This is a great dessert but it also makes a great breakfast with a cup of hot coffee!

Serve the galette warm or at room temp with a scoop of ice cream or a dollop of sweetened whipped cream… or both!

A blueberry galette on parchment paper with 2 scoops of ice cream

Storing

If you have leftovers simply store at room temp, covered, for up to 3 days.

Other Delicious Blueberry Recipes

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Perfect Orange Margarita

July 22, 2021 by Susie Weinrich Leave a Comment

This is a delicious, naturally sweet Orange Margarita that is perfectly crafted. The fresh orange and lime juices are a perfect citrus duo, mixed with the vanilla and caramel flavors of the Reposado Tequila and the complex flavors of Orange Bitters. It is so good you will be going back for a second for sure!

orange margarita in a glass with a little salt on the rim, ice piled high and a large orange wedge in the top

If you want to check out some other Tequila cocktail recipes that aren’t margaritas, we love a Tequila Sunrise or Tequila Hot Toddy, or pop over to our Tequila Category. It is FULL of tequila recipes (our fave)!!!

Related: When blood oranges are in season, check out this Blood Orange Margarita.

Ingredients

You need 5 ingredients to make this Orange Margarita – tequila, triple sec, oranges, limes, and orange bitters.

Orange Bitters

You can find orange bitters at the liquor store near the other mixers, or by the Angostura bitters.

It can be pricey, but it will last a long time because you only need a smidge. It adds a really lovely complex layer of orange flavor to this cocktail.

Tequila

A lot of margaritas are made with Sliver or Blanco Tequila and you can definitely use it in your cocktail. However, in this Orange Margarita recipe we really like the caramel and vanilla notes of a Reposado or Añejo. They marry perfectly with the citrus flavor and the complex flavors of the orange bitters!

Some brands that we love here at Mom’s Dinner:

Casamigos ($$$)
Cazadores ($$$)
Espolon ($$)
Jose Cuervo Traditional ($)

Make it Spicy

If you like a cocktail with a little spice you can absolutely add some jalapeno, or make it with this Jalapeno Infused Tequila.

Here are some ways to add different levels of spice:

HOT – muddle a jalapeno slice in the bottom of the shaker before adding your liquids. Use a jalapeno slice that has all the white pith and seeds (that contains the most capsaicin = heat).
MEDIUM – Toss in a couple jalapeno slices before you shake your margarita.
LOW – Add the jalapeno slices to your cocktail once it is strained over ice. Also, use jalapeno slices from the tip of the pepper where there is no/little pith and seeds.

Other Great Margarita Recipes

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Super Juicy Grilled Buttermilk Chicken

July 21, 2021 by Susie Weinrich 4 Comments

Once you eat this Grilled Buttermilk Chicken you will never go back to just plain old grilled chicken again. Promise! The buttermilk marinade makes the chicken breast impossibly tender and juicy. You will NEVER suffer a dry grilled chicken breast again with this recipe at your side.

This grilled chicken would be amazing with Fettuccine Alfredo, on top of a Caesar Salad, mixed into a tortellini pasta salad, or in this Creamy Chicken & Noodle recipe! But my absolute favorite is on top of this Basil Pesto Pasta!

Why Use A Buttermilk Marinade?

This is where the magic happens! Modern buttermilk is made by adding lactic acid to a low-fat milk. That lactic acid is what does it’s trick on your chicken.

Unlike lemon or vinegar, the lactic acid in buttermilk is a much milder form of acid that tenderizes your chicken perfectly. It keeps it juicy and tender while it grills.

Do You Rinse The Buttermilk Before Grilling?

Definitely do not rinse your chicken under running water. This is actually a kitchen practice that is never recommended because of cross-contamination risks.

Instead, I recommend that when you pull your chicken out of the marinade you lay it on some paper towels in a rimmed baking sheet, then lightly pat the top of the breasts with additional paper towels.

showing how to prep buttermilk marinated chicken for the grill

It does not need to be completely dry of buttermilk, but you also don’t want it still soaked in buttermilk. See photo for above visual reference.

Ingredients

You only need 4 ingredients to make Grilled Buttermilk Chicken.

Boneless Skinless Chicken Breast- Great grilled chicken starts by buying the best quality chicken you can. I recommend buying a chicken breast says on the packaging that has been air chilled, like Smart Chicken.

Buttermilk – Yes, there are hacks out there to make your own buttermilk. Which I think are great when you are in a baking pinch.

However, for Buttermilk Marinated Chicken I definitely recommend that you purchase true Buttermilk. Store bought buttermilk is made by adding lactic acid, which is a great tenderizer for your chicken. Most homemade buttermilk hacks are made with lemon or vinegar, which is not what you want in this recipe.

Kosher Salt- You want to use a kosher salt in this recipe, do not use iodized table salt. Kosher salt has a milder/softer saltiness than table salt.

Buttermilk Marinade Step by Step

Salt the chicken.

Grab a pan or dish that will fit all your chicken breast in one layer, some overlapping is ok, but don’t pile the chicken on top of each other.

Generously salt the chicken on all sides.

Add the garlic.

Crush your garlic cloves so that the insides are exposed. This will flavor the buttermilk and in turn your chicken. Do not chop or mince your garlic. Those pieces would stick to your chicken and then burn on the grill – that’s no good!

Add the buttermilk.

Now pour the buttermilk around the chicken. Do not pour it right over the chicken or all the salt will wash off.

Shimmy the chicken around so the buttermilk surrounds all the pieces.

chicken breasts in buttermilk with garlic

Marinate.

Now cover the pan and pop it in the fridge to marinate for 12-24 hours.

Pro Tip: if you have lots of kids getting in and out of your fridge I recommend placing the buttermilk/chicken pan on a rimmed baking sheet to catch any spills.

Grilling Your Buttermilk Marinated Chicken

It’s time to grill!

Prep chicken.

Remove your chicken from the fridge. Line a rimmed baking sheet with paper towels.

Lay your chicken on the paper towels and then take a few extra and dab the top of the chicken. It is not necessary to remove all the buttermilk, you just don’t want it soaking in the milk before it goes on the grill.

Leave the chicken out at room temp while your grill heats.

Prep the grill.

Set your grill up for direct and indirect grilling. If you use a charcoal grill that means you will leave one side of the kettle empty and pile the hot coals on the other side.

Grill the chicken.

Start your chicken over the direct side. Grill for about 4 minutes.

Flip the chicken (as long as it easily releases from the grill, if not, wait another minute). Cook for another 4 minutes over direct heat.

Now move to the indirect side of the grill. Check the internal temp. If the chicken is not at 160-165 degrees pop the lid on the grill and let it cook over indirect heat until it reaches 160-165 degrees. This could be anywhere from 1 minute to 5 minutes depending on how thick and big your chicken breasts are.

Remove from the grill.

Once they are cooked through remove your chicken breasts from the grill and let them rest for 5 minutes. I do not like to tent my chicken with foil because it can prolong the carry-over cooking and end up overcooking your chicken.

Dipping Sauce

Grilled Chicken is great with a dipping sauce! This Horseradish Cream Sauce is a great creamy sauce with a little kick of heat from the horseradish. This is also a great schmear for chicken sandwiches.

Some other great dips for grilled chicken are:

Side Dish Recipes

Here are some great side dishes to make this Buttermilk Grilled Chicken into a meal:

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Did you make this recipe?

I would love to hear your review, especially if you have tips and tricks to add! Pop down to the comment section and connect with me

Rate This Recipe→

Buttermilk Marinated Grilled Chicken Recipe

Amazing Grilled Chicken that is impossibly juicy and tender from a buttermilk marinade.

4.67 from 3 votes

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Prep Time: 10

Cook Time: 15

Marinating: 1

Total Time: 1 25

Servings: people

Calories: 178kcal

Author: Susie Weinrich