Grilling Turkey Burgers

Burgers are a guaranteed party pleaser when you’re arranging your backyard barbecue. But while ground beef or steak is a classic option for meaty flavor, they just don’t fit everyone’s dietary preferences. Tossing some turkey burgers on the grill broadens your menu and helps your guests enjoy even if they’re avoiding red meat. However, it’s not as simple as just swapping the ground beef for turkey in your favorite recipe. You’ll want to mix and handle this kind of ground meat a little differently for the best results. Use our tips for turkey burgers that are every bit as satisfying as their beef counterparts.

Buying Turkey for Burgers

Ground turkey from the grocery store will work just fine if you manage to find a mix with at least 7% to 10% fat. That means the lean meat content is between 93% and 90%. Mixtures that are lower in fat will result in dry burgers that often crumble apart during cooking.

If you’re ordering from a butcher, you can request the right fat mix for burger patties that stick together. You can also grind your own meat at home for a heartier texture and more appealing flavor. Use a combination of turkey breasts and boneless turkey thigh meat with the fat still attached.

Which Kind of Grill Works Best?

Due to the lower fat content and propensity to dry out, it’s usually best to cook turkey burgers over a propane grill. Set the heat to medium or lower so they don’t cook too quickly. If you’re already using a charcoal grill for steaks or beef burgers, you can still use it to cook your turkey burgers as well. Set your grates higher and keep the burgers in an area with indirect heat, taking extra care when flipping them.

Turkey Burger Grilling Tips

• Don’t add a lot of chunky ingredients to your ground turkey when mixing up the burgers. Bits of mushroom, onion, and bell pepper may add a lot of flavor as the meat cooks, but they also introduce moisture that encourages the turkey to separate and crumble. You can use a food processor or microplane to make a fine paste of any flavorful ingredients you want to add, or just cook them separately and add them as toppings.
• Flavor is easy to add with liquid ingredients that mix well with the meat. Just don’t add so much liquid that the mix becomes soggy or wet. Popular flavorings include soy sauce, Worcestershire sauce, Dijon mustard, and chili sauce.
• Speaking of sauces, toss in a tablespoon of mayo per pound to introduce some extra fat and egg proteins that help bind the patties together. If you’re not a fan of mayo, a whole egg will also work. One egg is enough to bind up to 2 pounds of ground turkey.
• Mix up the ground meat about 1 hour before grilling and chill the meat again before shaping the patties and cooking. This encourages the fat to cool down again and leads to a firmer patty that is easier to flip without crumbling.

Grilling Turkey Burgers the Right Way

As mentioned before, you’ll want a grill grate placement where the meat gets an indirect source of heat. Placing the patties too close to the flames or coals will result in sticking, overdone exteriors, and dried out interiors. Indirect heat and a relatively slow cooking time are key to juicy yet perfectly cooked turkey burgers.

Make sure to oil the grates well and add more oil between burger patties to ensure there are no sticking issues. Ground turkey is more likely to stick to the hot grill than beef due to its lower overall fat content, but using a grill spray is an easy way to prevent this.

You only want to flip the turkey burgers once in the middle of cooking if possible. This creates a flavorful crust on the surface without risking uneven cooking or burning. Keep the lid closed while the turkey burgers cook, then flip after about 8 to 10 minutes of cooking.

This should result in well-done burgers that aren’t overcooked while reducing the chances of crumbling or breaking while flipping. If you are noticing a lot of sticking even when using oil or spray on the grates, you can use a cast iron pan on the grill or heavy duty grilling foil over the grates to get a smoother surface.

How to Tell When Turkey Burgers Are Done

Use an instant-read thermometer to tell when your turkey burgers are done. It’s simply not possible to tell from the texture or external color of the meat. You could end up with some burgers that are too rare for safety and others that are dry and overdone. Ground turkey has to reach an internal temperature of 165 degrees F to be considered safe to eat.

Keep in mind that meat temperatures rise another 5 degrees after you remove your burgers from the source of heat. That means for the best results you should pull the burgers from the grill when they reach 160 degrees F. This secret will result in juicy burgers no matter how lean the meat is.

How to Top a Turkey Burger

Turkey burgers are a great canvas for adding outrageous toppings like fried eggs, fancy cheeses, and deep fried jalapeno poppers. Of course, you can always keep it simple with lettuce, tomato, and onion slices. These burgers really benefit from liquid condiments like mustard, mayonnaise and ketchup, but you can also think outside of the box with chile crisp and tzatziki sauce. Don’t forget other fun crunchy elements like fried onions, pickle slices, and potato chips.

Perfect Grilled Turkey Burgers

Diversify your backyard barbecue menu with these perfect grilled turkey burgers.

Ingredients

• 1 pound ground turkey, 90% to 93% lean
• 1 tablespoon of brown or Dijon mustard
• 1 tablespoon of mayonnaise
• 1 teaspoon of Worcestershire sauce
• 1 garlic clove, minced
• 1 teaspoon of dried oregano
• 1 teaspoon of paprika
• 1 teaspoon of Kosher salt

Instructions

1. Let the meat warm up for about 5 minutes, then mix well with all of the seasonings. Return the meat mixture to the refrigerator for about 1 hour.

2. Take the meat out of the refrigerator as the grill heats up. Shape the patties cold, making four patties out of the meat. Add a slight depression to the center of each patty for even cooking.

3. Place the turkey patties on the grill in a location that provides indirect heat. Close the grill and let them cook for 8 to 10 minutes. Open the grill and carefully flip each patty. Don’t press them onto the grates or you’ll risk sticking.

4. Let them cook with the lid closed for another 8 minutes, then check the internal temperature. Remove and rest under a cover when they reach 160 degrees F internally. Serve on buns with your favorite toppings.

What to Serve With Turkey Burgers

• French fries or sweet potato fries
• Baked potatoes with your choice of toppings
• Fried okra
• Potato salad and coleslaw
• Your favorite green salad
• Corn on the cob, preferably roasted on the grill.

Conclusion

Turkey burgers don’t have to be a less flavorful alternative to your beef offerings at your next barbecue. Family members and friends who prefer white meat to red will thank you for making such delicious burgers that they too can enjoy. Branch out by building your skills with other forms of protein by learning how to make the most of turkey, chicken, and more.