Quicker grilled turkey burgers

A great way to keep your turkey burgers moist and delicious! They cooked up well and were FANTASTIC. A great grilled taste and wonderful flavor mixed into turkey meat!

Another winner from ATK! I did make a few changes that I noted!


This recipe will enrich store-bought ground lean turkey so that it makes excellent burgers. Ricotta cheese can burn easily, so keep a close watch on the burgers as they cook. ATK

Serves 4

1 1/4 pounds 93 percent lean ground turkey 
1/2 teaspoon table salt-I omitted since it was part of the rub
1/2 teaspoon ground black pepper-I omitted as it was part of the rub
2 teaspoons Worcestershire sauce 
1/2 cup ricotta cheese-I used sour cream..I was out of ricotta
2 teaspoons Dijon mustard-I omitted
1 tablespoon vegetable oil or canola oil
1 tablespoon butcher rub courtesy of Joelen of Joelen’s Culinary Adventures! THANKS Joelen!

1. Transfer ground meat to medium bowl. Stir in salt, pepper, Worcestershire sauce, ricotta cheese (sour cream), and mustard (spice rub) until blended, and divide meat into 4 portions. Lightly toss one portion from hand to hand to form a ball, then lightly flatten ball with fingertips into 1-inch-thick patty. Repeat with remaining portions.

2a. To Cook Indoors: Heat a large, heavy skillet (preferably cast-iron or stainless steel with an aluminum core) over medium heat until very hot, 4 to 5 minutes. Swirl oil in pan to coat bottom, then add burgers. Cook over medium heat without moving burgers until bottom side of each is dark brown and crusted, 3 to 4 minutes. Turn burgers over; continue to cook until bottom side is light brown but not yet crusted, 3 to 4 minutes longer. Reduce heat to low, position cover slightly ajar on pan to allow steam to escape, and continue to cook 8 to 10 minutes longer, flipping burgers if necessary to promote deep browning, until center is completely cooked, or an instant-read thermometer inserted from the side of the burger into the center registers 160 degrees. Remove from pan and serve immediately.

2b. To Grill: Alternatively, grill burgers over medium-low fire (you can hold your hand about 5 inches above grill surface for 5 seconds) until dark spotty brown on bottom side, 7 to 9 minutes. Turn burgers over; continue grilling 7 to 9 minutes longer or until bottom side is dark spotty brown and center is completely cooked or instant-read thermometer registers 160 degrees. Remove from grill and serve immediately.


3 Comments on “Quicker grilled turkey burgers”

  1. Cate says:

    I love turkey burgers…but I always just make them plain, and it’s getting a little tired. I will definitely be trying this soon!

  2. Joelen says:

    You rocked out that rub – Woohoo! Thanks for posting this because the ATK recipe I have for Skillet Turkey Burgers was kinda boring. Adding ricotta and mustard seem like a nice change of pace and I’m glad that just adding sour cream worked well!

  3. stacey says:


    I know this Turkey burger post was posted years ago, but I’m curious if you still make them and if you have any tips about getting them not to stick on the grill. I made them last night and even with an oiled grill and constant supervision, they seemed to crumble–they came out clumpy and not perfectly burger shaped, although they did taste amazing. Any ideas?


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