Tomato Salad
Ali Slagle
73 ratings with an average rating of 5 out of 5 stars
73
10 minutes
Grilled Turkey Burgers
- Total Time
- 40 minutes
- Rating
- Notes
- Read community notes
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Ingredients
Yield:4 servings
- Neutral oil (such as canola), for greasing
- 1medium yellow onion, peeled
- 1pound ground turkey
- ¼cup store-bought or homemade barbecue sauce
- 2tablespoons mayonnaise
- Kosher salt (such as Diamond Crystal)
- Black pepper
- 4hamburger buns
- Toppings (such as shredded iceberg, sliced onion, tomato and pickles) and condiments (mayonnaise, barbecue sauce or mustard), as desired
Preparation
- Step 1
Heat the grill to medium-high. Lightly grease a plate and set aside. Coarsely grate ¼ cup onion; reserve the remaining onion. In a medium bowl, mix the turkey, grated onion and 2 tablespoons barbecue sauce. Form 4 patties about 4 ½ inches wide (about 5 ounces each). Press a small dimple in the center of each patty, then place the burgers on the plate and refrigerate until firm (at least 5 minutes or, covered, up to 2 days).
- Step 2
Meanwhile, in a small bowl, stir together the remaining 2 tablespoons barbecue sauce with the mayonnaise; season with 1 teaspoon each of salt and pepper.
- Step 3
When ready to grill, dip the reserved onion in oil. Clean the grates with a grill brush, then grease the grates with the oiled onion. (This perfumes the grill and your patties.) Lightly coat the tops of the burgers with some of the mayo mixture (about ½ teaspoon per patty).
- Step 4
Grill the burgers, mayo side down, until well browned and patties release from the grates, 4 to 6 minutes. (If flare-ups occur, move to an area of the grill where there are no flames underneath. For a gas grill, close the lid between flips, listening and keeping an eye out for flare-ups.) Spread mayo mixture on the tops of the patties, then flip and grill on the second side until cooked through, another 4 to 6 minutes.
- Step 5
Transfer to a plate and let rest for at least 5 minutes. Grill the cut sides of the buns until toasted, 1 to 2 minutes. Build burgers on the buns with the patties and desired toppings and condiments.
Private Notes
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Cooking Notes
Sherri
The dimple in the middle of the burger is to keep it from getting too thick in the centre when the meat contracts in the heat. Flattening a small spot in the middle allows for more even cooking and flat burger, not one domed in the middle.
Kate
Keeps it burger flat/keeps from puffing up in the middle. ;-)
MaeBrown
Excellent turkey burger recipe. . one of the best we've ever made.
Bob S
What's with the dimple?
buckthorn
93% ground turkey works well. I think you have to use some judgment depending on how moist or dry the meat mixture . If it’s too moist, then some breadcrumbs or ground oatmeal might be helpful. And of course a lot depends on which bbq sauce you use. I used Sweet Baby Ray’s and it came out great .
caroline
The first one fell right through the grates. Had to pan fry the rest and even then they just fell apart. Would not make again
meg
I added some bread crumbs and one egg. Held Together really well that way
Steve
6 minutes on medium flame was a little too long, overcooking the burgers. Try lower heat for 5 min. next time.
krta
imo, the teaspoon of salt for the sauce was too much. i had to add more bbq sauce to tame it. i would prob do 1/2 a tsp next time. i will make it again, however.
MauraJS
Part 2...The high percentage of fat made the ground meat almost sloppily wet. So, in addition to adding the items from the recipe to the meat, I added a sufficient amount of bread crumbs to give it a "stiffer" consistency. (I used a mix of plain panko and Progresso Italian Bread Crumbs, the latter have been a go to addition to my ground beef burger meat for years.) Otherwise, I followed the recipe exactly to rave reviews. I did melt cheddar on the burgers and toast the buns. Yummy!
MauraJS
I made this recipe for the first time last night. Turkey burgers had been requested by my dinner guests and I complied. I had never made them before, but recipe will definitely enter into my grilling (charcoal) rotation. When purchasing the turkey, I opted for the 15% fat variety of ground turkey, as that is what I always do when making beef burgers. (The high percentage of fat almost guarantees a moist and flavorful burger.) Please see Part 2 of this review...
william
I don't love barbecue sauce so you can substitute worcestershire or soy, it tastes quite good.
Mona
Best turkey burger ever!
bv
Very good! Refrigerated about 4 hours Cooked 6-7 minutes per side
G Lazz
This recipe works well, 4x now; the mayo/BBQ sauce makes a good "sealant" for the meat keeping the burger juicy inside; my biggest issue with ground turkey in general is that they fall apart on the grill and/or turn out dry. Once I forgot to refrigerate the patties and the cooking process failed a bit, It's super important to refrigerate; also I recommend using very hot coals, I've tried on gas and unless you have a fancy sear mode gas won't be hot enough.
CarChar
I was skeptical because I used the very liquidy but delicious Bachan's Japanese BBQ sauce, but the directions were spot on. Delicious results.
212_310_Foodie
Tried this recipe and found it works best with a couple of tweaks - 1. Took Turkey meat from the freezer and mixed when defrosted but still cold 2. The burger meat needs to be salted 3. I prefer shallots to yellow onions 4. I used half of the BBQ sauce but added spices for flavour 5. Agree with the other feedback about making them more like donuts than patties. Doing this I had no issue with them falling a part (kept in fridge for 30min after mixing)
Keith L.
Definitely a mess prepared as directed; chilled for an hour and there was no way they’d withstand grilling. Pan fried burgers for six minutes and finished in the broiler. Perhaps draining moisture from onions would create a tighter burger. It’s doubtful I’ll re-visit this recipe.
Barbara
These are very tasty turkey burgers. Skipped the onion oil technique, just oiled the grill as usual. Definitely a keeper!
MaeBrown
Excellent turkey burger recipe. . one of the best we've ever made.
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