American · Lunch · Dinner
Turkey Burger
Juicy, lightly smoky grilled turkey patties on toasted whole wheat buns, piled with crisp lettuce, tomato and red onion. A lighter take on the backyard classic.
- Prep
- 15 min
- Cook
- 14 min
- Total
- 29 min
- Serves
- 4
Calories come from: Carbs 33% · Fat 34% · Protein 33%
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Ingredients
For 4 servings- 500 g (about 1.1 lb)Lean ground turkey (93% lean)
- 1/2 small60 gYellow onion, finely grated
- 2 cloves6 gGarlic, minced
- 1 tbsp17 gWorcestershire sauce
- 2 tbsp (1 tsp for patties, rest for buns)30 gDijon mustard
- 1/2 tspSalt
- 1/2 tspBlack pepper, ground
- 1/2 tspSmoked paprika
- 1 tsp5 gOlive oil
- 4 buns240 gWhole wheat hamburger buns
- 4 large leaves40 gLettuce leaves
- 1 medium120 gTomato, sliced
- 4 thin rings30 gRed onion, thinly sliced
Steps
- 1
Preheat a grill or grill pan to medium-high heat.
- 2
In a bowl, combine the grated onion, garlic, Worcestershire sauce, 1 tsp of the mustard, salt, pepper and smoked paprika.
- 3
Add the ground turkey and mix gently with your hands until just combined; overmixing makes the burgers tough.
- 4
Divide into 4 equal portions and shape into patties about 2 cm thick, pressing a shallow dimple into the centre of each so they stay flat.
- 5
Brush the grill grates or pan lightly with the olive oil.
- 6
Grill the patties for 5 to 6 minutes per side, without pressing down, until cooked through to an internal temperature of 74 °C / 165 °F.
- 7
Rest the patties for 2 minutes while you split the buns and toast them cut-side down on the grill for about 1 minute.
- 8
Spread the remaining mustard on the buns.
- 9
Layer lettuce, a patty, tomato slices and red onion in each bun and serve.
Swaps, storage and make-ahead
Swaps
- Swap the turkey for lean ground chicken if that is easier to find; cook it the same way to 74 °C / 165 °F.
- Use gluten-free buns and a Worcestershire sauce and Dijon mustard labelled gluten-free to make the burgers gluten-free.
- For a vegan version, use plant-based burger patties and a vegan Worcestershire sauce, and check that your buns are labelled vegan.
- Wrap the patties in large butter lettuce leaves instead of buns for a lighter, bread-free option.
Storage
Refrigerate cooked patties separately from the buns and fresh toppings within 2 hours and eat within 3 to 4 days, reheating until steaming hot all the way through. Assembled burgers are best eaten fresh, as the buns go soggy.
Make ahead
Shape the raw patties up to 1 day ahead and keep them covered in the fridge, or freeze them between sheets of baking paper for up to 3 months and thaw overnight in the fridge before grilling. Wash the lettuce and slice the tomato and red onion a few hours ahead and keep them chilled.
Nutrition values are for the recipe as written.
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Allergens and nutrition
Contains: GlutenFishMustardSulphitesSoy
Check the labels of packaged ingredients for allergens and suitability for your diet.
Full nutrition
| Per serving (263 g) | Per 100 g | |
|---|---|---|
| Calories | 386 kcal | 147 kcal |
| Protein | 31.8 g | 12.1 g |
| Carbohydrates | 32.5 g | 12.4 g |
| of which sugars | 6.3 g | 2.4 g |
| Fiber | 5.1 g | 1.9 g |
| Fat | 14.6 g | 5.6 g |
| of which saturated | 3.5 g | 1.3 g |
| Sodium | 806 mg | 306 mg |
Nutrition is calculated from USDA FoodData Central data and may differ from what you cook.
