Juicy Grilled Turkey Burgers

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!

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:

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.

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.

Turkey Burger FAQ’s

Other Awesome Burger Recipes

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