These turkey burgers are tasty, juicy, and simple to prepare—they can compete with any beef burger.
The majority of turkey burgers are flavorless and dry, making you long for the real thing. Not these! I use turkey sausage, a meatball-related tactic, to enhance the flavor and give a ton of juicy texture to the burgers. The best thing is that you only need five ingredients to quickly put them together; no cutting, slicing, or dicing is necessary because of the highly seasoned sausage.Not only are these turkey burgers an excellent alternative to authentic beef burgers, but they also taste great on their own. You can add your preferred cheese or other burger toppings to them to make them exactly as you like. Serve them with my best homemade spicy relish for an added kick. It’s quick, simple, and a staple at every Segal family BBQ since it enhances everything that comes off the grill, including brats, hot dogs, grilled chicken, and, of course, burgers.
REQUIREMENTS FOR MAKING GRILLED TURKEY BURGERS
STEP-BY-STEP INSTRUCTIONS
1Take off the meat from the sausage casings. Using kitchen shears to cut through the casings and then remove them from the meat is the most effective method.
2Mix in the Dijon mustard, Worcestershire sauce, pepper, and ground turkey.
3Using your hands, thoroughly blend everything.
4Shape the beef into eight equal patties, each approximately ½ inch thick, and arrange them on a baking sheet covered with foil.
5After cleaning, preheat the grill to high. Using tongs, carefully brush a wad of paper towels dipped in vegetable oil over the grill’s grates several times until they are shiny and coated. The turkey burgers should be cooked for five minutes under cover, or until attractive grill marks appear. After flipping, cook for a further three to five minutes while covered.
6Assemble the burgers, warm the buns on the grill, and serve.
How To Make Turkey Burgers Recipe Step By Step
Ingredients
- 1¼ pounds Italian turkey sausage (I use the spicy or sweet varieties from Shady Brook Farms)
- 1⅓ pounds 93/7 lean ground turkey (I use Shady Brook Farms; one package equals 1⅓ pounds)
- ½ teaspoon ground black pepper
- 2 teaspoons Worcestershire sauce
- 2 teaspoons Dijon mustard
- 8 hamburger buns
Instructions
- Take off the meat from the sausage casings. Using kitchen shears to cut through the casings and then remove them from the meat is the most effective method. Add the ground turkey, Worcestershire sauce, Dijon mustard, pepper, and sausage meat to a large bowl. Using your hands, thoroughly blend everything. It’s okay if the mixture seems rather watery at first. Using a ½-inch thickness, form 8 equal patties out of the meat. Transfer to a baking sheet covered with foil and keep chilled until needed for cooking.
- After cleaning, preheat the grill to high. Using tongs, carefully brush a wad of paper towels dipped in vegetable oil over the grill’s grates several times until they are shiny and coated. The turkey burgers should be cooked for five minutes under cover, or until attractive grill marks appear. Once the burgers are fully cooked, flip them over and cook them for a further three to five minutes while covered. Assemble the burgers, warm the buns on the grill, and serve.
- Freezer-Friendly Instructions: You can freeze the raw burgers for a maximum of three months. (To ensure that the burgers hold their shape, freeze them on a baking sheet or plate. Then, move them to a plastic bag that can be sealed for convenient storage.) Before serving, defrost the burgers in the fridge for the entire night, and then cook according to the recipe.
