Saturday Night Turkey Burgers


What words come to mind when I say turkey burger? Bland? Dry? No thank you? Yeah, I figured. Luckily, there are a few tricks to ensure that your turkey burger will be deliciously moist. Even though they won't have that beefy taste that you might crave from a traditional hamburger, I've found ways to dress em' up so they're incredibly satisfying.

The grated onion and eggplant ensure moist burgers and the Worcestershire adds an umami element that makes these turkey burgers craveable!

[SERVES 6-7 ]


For the burgers:

  • 1 pound dark meat ground turkey

  • 1 globe eggplant

  • 1/4 cup grated onion (you can use a cheese grater or a microplane zester)

  • 1 teaspoon Worcestershire sauce

  • a small bowl with salt and pepper

  • oil for the pan

For the All American

  • tomatoes (sliced)

  • pickles (sliced)

  • sliced cheddar

  • butter lettuce

  • red onion (thinly sliced)

  • ketchup

  • mustard

For the Mediterranean

  • tomatoes (sliced)

  • tzatziki

  • arugula (or butter lettuce)

For the BBQ

  • bbq sauce

  • coleslaw (homemade or you know, from the deli counter at your local grocery store)

  • pickles (sliced)


  1. Set your oven to broil

  2. Poke the eggplant a few times with a knife

  3. Broil the eggplant on a tin foil lined baking sheet for 20 minutes

  4. Flip the eggplant and broil for another 20 minutes

  5. Yes, your eggplant is burnt to a crisp, this is good!

  6. Once the eggplant is cool enough to touch strip off the skin and stem and discard

  7. Place the eggplant flesh in a colander to and press our any excess liquid

  8. Combine the eggplant, Worcestershire sauce and grated onion in a large mixing bowl and stir

  9. Add the turkey meat and gently fold to combine with the eggplant, try not to overwork your meat or your patty might be too dense

  10. Refrigerate for 1 hour

  11. Heat a large saute pan over a medium-high heat and cover the bottom of the pan with a very thin layer of oil

  12. Divide turkey into 6 or 7 portions and form each into a patty, making sure to push your thumb into the center of the burger on both sides just a little so the patty is thicker on the outside of the burger than it is in the center (this helps it cook more evenly)

  13. Sprinkle each burger generously with salt and pepper on both sides and put them in the hot pan

  14. Cook for about 4 minutes on each side (if you like to flip your burgers often, that's fine) until the internal temp reaches 155 degrees

  15. Rest for 10 minutes and serve with the toppings of your choice and a green salad or sweet potato fries!

  16. If you're feeling fancy while your burgers are resting toast the buns with a little bit of oil or butter in that pan you just cooked the burgers in.