Turkey Burgers on the Grill

5 from 12 votes

Everyone raves about these juicy turkey burgers! Our secret ingredient elevates plain ground turkey into an unforgettable grilled treat.

Prep Time5

Cook Time10

refrigeration time15

Total Time30

Course: Main Course, Dinner

Cuisine: American

Keyword: grill recipes, ground turkey

Servings: servings

Calories: 234kcal

1 large egg lightly beaten
⅔ cup dry bread crumbs (see notes for substitutions)
½ cup onion chopped
1 tablespoon fresh parsley minced
1 packet (about 2 tablespoons) dry ranch seasoning (see notes for substitutions)
1 pound ground turkey (80% - 85% lean)

In a small bowl combine the egg, bread crumbs, onion, parsley, and seasoning. Crumble turkey over mixture and mix well.
The mixture may be sticky, so wet your hands to shape the patties. This recipe makes 4 patties.
Place the patties on a baking sheet with parchment paper and place it in the fridge for at least 15 minutes before cooking. This allows the ground meat to firm up and helps to keep them from falling apart during cooking.

Clean and grease the grill grates very well before preheating. Preheat the grill to 350ºF or medium heat.
Place patties on the grill and allow them to cook for 5 minutes without moving. Once the bottom of the burger has a good sear, flip and grill on the other side. Check the temperature after 10 minutes. Poultry is fully cooked when the internal temperature reads 165° F.

Not all ground meat is created equal. If you buy ground poultry in a tube, blot it with paper towels before mixing the burgers. It tends to be wetter and this can cause issues with it crumbling on the grill, compared to that sold in trays.

Ingredient Notes:

Substitutions: Use 2/3 cup of freshly dried bread crumbs or 2 slices of fresh bread cut into 1/2" cubes. For gluten-free, use gluten-free bread. Dry ranch dressing seasoning substitute: 2 tablespoons buttermilk powder (optional), 1 tablespoon garlic powder, 1 teaspoon dried parsley, 1 teaspoon dried chives, 2 teaspoon onion powder, 1 teaspoon dried dill. Mix together and store in an air tight container.
If you buy ground poultry in a tube, blot it with paper towels before mixing the burgers. It tends to be wetter and have had issues with it crumbling on the grill, compared to that sold in trays.

Recipe Variations:

Mix in diced green chiles: chop mild green chiles or use 2 tablespoons of canned chopped green chiles and mix it to the ground meat for Southwestern flavor.
Brush on BBQ sauce: brush with homemade BBQ sauce | easy no cook during grilling for a glazed topping.
Top with pepper jack cheese: top with a slice of pepper jack cheese on the burger after removing it from the grill.
Make it smoky: mix in 1/4 teaspoon of liquid smoke into the meat mixture.

Make Ahead Instruction:

You can make these burgers a day or two ahead. Form the patty and cover with plastic wrap or aluminum foil to keep them from drying out in the fridge.