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Grilled Turkey Burgers

Two turkey burgers sitting on a wooden tray. Layered with cheese, tomato, avocado and arugula. One top bun with grill marks leans next to one of the burgers.

5 from 4 reviews

These Turkey Burgers are some of the juiciest and tastiest I’ve ever had. Rotel gives it a little kick and the spices intensify the flavor.

Scale

Ingredients

  • 2 pounds Lean Ground Turkey Breast
  • 1 10 oz can Rotel Diced Tomatoes and Green Chilies, drained
  • 1 medium Sweet Onion, finely chopped
  • 6 large Garlic Cloves, minced
  • 4 tablespoons Fresh Flat-Leaf Parsley, chopped
  • 4 teaspoons Fresh Sage, chopped
  • 4 tablespoons Fresh Cilantro, chopped
  • 1 heaping teaspoon Ground Cumin
  • 1 1/2 teaspoons Kosher Salt
  • 1 teaspoon Freshly Ground Black Pepper
  • Hamburger Buns
  • Olive Oil or butter for brushing on the Hamburger Buns
  • Other Ingredients: Sliced Provolone Cheese, Arugula, Sliced Avocado, Sliced Tomatoes

Instructions

  • In a large bowl combine 2 pounds lean ground turkey, 10 ounces can of Rotel diced tomatoes with green chilies (drained), 1 medium finely chopped onion, 6 large minced garlic cloves, 4 tablespoons each chopped parsley, sage, cilantro, 1 heaping teaspoon ground cumin, 1 1/2 teaspoon kosher salt, and 1 teaspoon freshly ground black pepper.
  • Divide into 6 or 8 balls and flatten into patties with the palm of your hand. At this point, the meat is going to feel wet and sticky.
  • Heat a gas grill to 450-500F or an indoor electric grill to medium-high heat.
  • Brush olive oil on the grill when hot but be careful as the flames will flare-up.
  • Add the patties to the hot grill. Close the lid and cook for 5 minutes on one side and flip over. Cook for an additional 4-5 minutes or until an instant-read thermometer is 160° F. Add slices of cheese to each patty.
  • Remove the patties from the grill and cover with foil. Let them rest for 5 minutes while the temperature increases to 165F.
  • Brush olive oil or melted butter on the cut side of the hamburger buns and place on grill until they are toasted with grill marks.
  • Garnish the Turkey Burgers with arugula, sliced avocados, and sliced tomatoes. Add mayo or your favorite aioli to the burger.

Notes

  • When making the turkey patties, the mixture will feel very wet and sticky, almost like really thick pudding. I know that sounds odd, but if you don’t know that, you’ll think you’ve done something wrong when you’re mixing it up.
  • You can throw the burgers on the grill or cook them inside on an electric one. I prefer the outside grill in the heat of the summer, but I’ve done them both ways, and either one comes out great.
  • Brush the grill with some olive oil before you place the patties on it, otherwise, they will definitely stick. But be careful when cooking them on a gas grill, because the oil will cause the flame to flare up a bit.

Nutrition

Keywords: grilled turkey burgers, best turkey burgers, easy ground turkey recipes, healthy burgers

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