Turkey burgers are the present. At least that’s what I’m told. My wife and I made the switch from beef to turkey YEARS ago, and in an effort to make dinners edible (a turkey burger with nothing mixed in is basically a floppy gray hockey puck) I’ve devised a couple of delicious recipes. Like this one.
This recipe embraces the notion that burgers should be juicy, flavorful, and maybe just a little sloppy. By incorporating some chipotle peppers, and the bbq sauce glaze, the resulting burger is a sweet and smoky treat sure to please a crowd.
- 1 lb ground turkey
- 1/4 cup bread crumbs
- 1 egg
- 1/4 cup shredded cheddar cheese (medium or sharp)
- 1 tbsp. Dijon mustard
- 1 tsp minced garlic
- 1 tsp minced chipotle chilis in adobo
- 4 green onions – diced
- salt and pepper
For preparing and serving:
- More shredded cheese
- Your favorite BBQ sauce
- Tomatoes (and other veggie toppings)
- Apple Slaw (from my pulled pork recipe)
- Beer and sides
- Preheat the grill over high heat.
- Gather and prepare the ingredients for the burgers, and mix them together in a bowl, before forming them into four (4) patties. I prefer to make turkey burgers normal sized, but they could also work as sliders.
- Note that if you make sliders, turkey tends to dry out faster than beef (it’s less fatty), so make sure to adjust your cooking times. In fact, I have a similar recipe for turkey sliders that you might want to check out as well.
- Place the turkey patties on the grill, and close the lid. Cook over that high heat for 3 minutes.
- Flip the burgers, and cook (still over high heat) for an additional 2 minutes.
- Reduce the heat to medium.
- Glaze the tops of the burgers with big dollops of your favorite BBQ sauce.
Let’s be real honest, OF COURSE I used Sweet Baby Ray’s. Who doesn’t? It’s delicious.
- Flip the burgers, and glaze the other side, close the lid, and let ’em cook for 6-7 minutes.
- Flip them again, throw some cheese on top, and close the lid again for another 5 minutes.
- This should be plenty of time for your burgers to cook through, but if you want to check for doneness, use a cooking thermometer in favor of slicing a sacrificial burger in half. You’re looking for an internal temp of 165 degrees.
- Remove the burgers from the heat, and let them rest for a few minutes as you assemble your meal. I find this recipe goes best with some toasted buns, a smear of guacamole, a couple slices of fresh tomato, and a handful of fresh apple slaw.
- Pop a beer (if you haven’t already, I mean, you were grilling after all) and enjoy!