Spicy Grilled Turkey Burgers Recipes

Steps:

• Preheat the grill for high heat.
• In a bowl, mix the ground turkey, garlic, ginger, chile peppers, red onion, cilantro, salt, soy sauce, black pepper, paprika, mustard, cumin, and Worcestershire sauce. Form the mixture into 8 burger patties.
• Lightly oil the grill grate. Place turkey burgers on the grill, and cook 5 to 10 minutes per side, until well done.

Steps:

• Mix together the ground turkey, Worcestershire sauce, 1/2 teaspoon of the garlic powder, 1 teaspoon salt and 1/2 teaspoon pepper in a large bowl. Portion the burger patties using a 1/2 cup measuring cup. Level off each scoop. Using your fingers, form a well or slight hole in the middle of the burger. Fill the well with 3 tablespoons of the cheese. Gently press to form a patty and completely cover the well of cheese.
• Heat grill pan or grill over medium-high heat (about 400 degrees F). Liberally oil the grill pan or grill. Cook the burger patties until a meat thermometer reads 165 degrees F and the cheese is melted on the inside, 6 to 8 minutes on each side. The cheese inside the burgers is hot, so let the burgers rest 5 minutes before serving.
• Toss the peaches with the olive oil in a small bowl. Season with a pinch of salt. Place the peaches on the grill until grill marks appear, 2 to 3 minutes on each side. Be careful not to overcook the fruit. Grill only until grill marks are present on each side.
• Whisk together the mayonnaise, hot sauce and remaining 1/2 teaspoon garlic powder in a small bowl. Season with salt and pepper.
• To assemble the burgers, spread the sauce on the bottom bun. Add the arugula and the burger patty and top it off with a sliced peach. Serve immediately.

Steps:

• Preheat the grill to high.
• In a bowl add the mayonnaise, lemon juice, red pepper flakes, and roasted peppers. Season with salt and pepper, to taste, and set aside.
• In a large bowl, mix the ground turkey with ranch dressing mix, and salt and pepper, to taste. Form the meat into 4 patties and put on a platter lined with parchment paper. Season the burgers with salt and pepper, to taste, and drizzle both sides with olive oil .Grill the burgers for 4 to 5 minutes on each side. Top each burger with 2 slices of Cheddar and 1 slice of bacon. Grill for an additional minute or until the cheese melts. Remove from grill.
• Spread the sweet pepper mayonnaise on each side of rolls and add the burgers. Serve with pickled jalapenos and enjoy.

Steps:

• Set an oven rack about 4 to 5 inches from the heat source and preheat the oven's broiler. Lightly spray a broiling pan with cooking spray.
• Combine turkey, onion, garlic, ginger, Worcestershire sauce, seasoned salt, Italian seasoning, cumin, coriander, chili powder, red pepper flakes, and black pepper in a mixing bowl. Mix by hand until uniformly combined. Form into 4 patties and place on the prepared pan.
• Broil until an instant-read thermometer inserted into the center reads 160 degrees F (71 degrees C), 6 to 7 minutes per side.

Steps:

• In a large bowl, combine the first seven ingredients. Crumble turkey over mixture and mix well. Shape into five 1/2-in.-thick patties., On a lightly oiled grill rack, grill burgers, uncovered, over medium heat or broil 4 in. from the heat for 8-10 minutes on each side or until a thermometer reads 165° and juices run clear, basting occasionally with marmalade. , Grill buns, cut side down, for 2-4 minutes or until lightly browned. Serve burgers on buns with cheese, onion, tomato and lettuce.

Steps:

• In a small bowl, combine the first seven ingredients. Transfer half of the mixture to a large bowl; stir in oats. Set remaining ketchup mixture aside for basting. Crumble turkey over oat mixture and mix well. Shape into four patties. , Using long-handled tongs, moisten a paper towel with cooking oil and lightly coat the grill rack. Grill patties, covered, over medium heat or broil 4 in. from the heat for 5-7 minutes on each side or until a thermometer reads 165° and juices run clear, basting occasionally with ketchup mixture. Serve on lettuce-lined buns.

Steps:

• In a large bowl, combine the first 10 ingredients. Crumble turkey over mixture and mix well. Shape into six 1/2-in.-thick patties., Lightly grease grill rack. Prepare grill for indirect heat., Grill burgers, covered, over indirect medium heat or broil 4 in. from the heat for 6-7 minutes on each side or until a thermometer reads 165° and juices run clear. Sprinkle with parsley. Serve on buns with lettuce and tomato.

Steps:

• Combine mayonnaise, mustard, honey, horseradish, hot pepper sauce, and cayenne pepper in a bowl. Cover and refrigerate.
• Mix ground turkey, grated onion, jalapeno, barbeque sauce, Worcestershire sauce, liquid smoke, steak seasoning, and mesquite seasoning in a large bowl. Form into 5 patties.
• Heat the olive oil in a skillet over medium heat. Stir in the onion; cook and stir until the onion has softened and turned translucent, about 5 minutes. Reduce heat to medium-low, and continue cooking and stirring until the onion is very tender and dark brown, 15 to 20 minutes more.
• Cook the patties in a medium skillet over medium heat, turning once, to an internal temperature of 180 degrees F (85 degrees C), about 6 minutes per side. Serve on buns topped with spicy sweet mayo and caramelized onions.

Steps:

• In a small bowl, combine the egg, bread crumbs, celery, onion, parsley, Worcestershire sauce and seasonings. Crumble turkey over mixture and mix well. Shape into six patties. , On a greased grill, cook, covered, over medium heat or broil 4 in. from the heat for 5-6 minutes on each side or until a thermometer reads 165° and juices run clear. Serve on buns.

Steps:

• Combine turkey, onions, seasonings and mix together.
• Take chunks of the meat, and shape into patties.
• Then cook on a grill, and serve with tomatoes, cheese, and lettuce.

Steps:

• Mix ground turkey, bread crumbs, onion, green onion, egg, garlic, parsley paste, Worcestershire sauce, hot pepper sauce, and salt together in a bowl. Cover bowl with plastic wrap. Refrigerate at least 1 hour.
• Preheat oven to 350 degrees F (175 degrees C). Lightly grease a baking dish.
• Form turkey mixture into 4 patties; arrange in a baking dish.
• Bake turkey burgers in the oven until no longer pink in the center and the juices run clear, about 30 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).

Steps:

• Preheat the grill.
• Mix together, but don't overmix, the burger ingredients and brush with oil.
• Place on the grill when hot and grill until the center is no longer pink.
• Place on warmed buns and top with any burger fixin's. I tried mayo and dill pickles and that was pretty good.

Steps:

• In a large bowl mix together the oregano, pepper, cumin powder, garlic powder, egg white and salsa. Add the turkey and mix thoroughly. Shape into 2 burgers. Cook on stove top in cast iron grill pan or on outdoor grill over medium heat. Cook burgers for 6-8 minutes per side until center is no longer pink. Serve on a bun with toppings.
• In a large bowl mix together the oregano, pepper, cumin powder, garlic powder, egg white and salsa. Add the turkey and mix thoroughly. Shape into 2 burgers. Cook on stove top in cast iron grill pan or on outdoor grill over medium heat. Cook burgers for 6-8 minutes per side until center is no longer pink. Serve on a bun with toppings.

Steps:

• Mix first 4 ingredients just until blended; shape into 4 (1/2-inch-thick) patties.
• Cook in large skillet sprayed with cooking spray on medium heat 5 to 6 min. on each side or until done (165ºF). Meanwhile, mix ketchup and mayo until blended; spread onto cut sides of buns.
• Fill buns with lettuce, cheese, burgers, tomatoes and pickles.

Steps:

• Cut meat into 1" cubes; discard skin and bones. Place in a single layer on a rimmed baking sheet, cover with plastic wrap, and transfer to freezer. Chill protein until very cold (it should feel firm but still give when pressed with your finger), about 15 minutes. Meanwhile, place all grinding parts (the stand mixer's grinding attachment, including the dies, or the bowl and blade of the food processor) in the freezer until very cold, at least 15 minutes. Assemble grinder attachment with chilled coarse die. Set a bowl in a large bowl of ice; arrange beneath the attachment to catch ground turkey and keep it cold.
• Transfer turkey to a medium bowl. Mix in onion, cilantro, garlic, jalapeño or serrano chile, coriander, cumin, paprika, and freshly ground black pepper. Grind mixture in batches, with mixer on medium speed, and plunge gently to press through grinder.
• Form into four 1/2"-thick patties. Season with kosher salt and freshly ground black pepper. Grill burgers over medium heat until cooked through, 5-7 minutes per side.

Steps:

• Mix all ingredients in large bowl. Divide into four burgers and grill.
• Enjoy!

Steps:

• Spray "grill cooking spray," such as Pam, on the grill grate while it is unheated. Then prepare the outdoor grill for covered direct grilling on medium.
• In a medium bowl, combine zucchini, onion, and Cajun seasoning until well-mixed. With hands, add ground turkey and mix until just blended. Shape into four 3/4-inch-thick burgers, handling meat as little as possible for best texture.
• Place burgers on hot grill grate and cook 12-14 minutes or just until no longer pink throughout, turning once.
• Prepare sauce: In small bowl, combine ketchup and hot sauce; set aside.
• Serve burgers on buns with lettuce, tomato and condiments of your choice.

Steps:

• Prepare a hot fire in a charcoal or gas grill. (Or just before you're ready to cook the burgers, heat a grill pan or cast-iron skillet over medium-high heat until hot.).
• Combine the turkey, bread crumbs, mayonnaise, chives, Worcestershire sauce, hot sauce, scallions, basil, salt, and pepper in a large bowl and work the mixture with your hands just to mix. (Do not overmix or the burgers will be tough.)
• Form the meat mixture into four 1-inch-thick patties.
• Season both sides of the patties with salt and pepper and grill them for 5 to 6 minutes per side, or until they're just done.
• Remove the patties to a platter, cover them loosely with foil to keep warm, and set them aside to rest for about 5 minutes.
• To assemble the burgers, lay a few pickle slices and one tomato slice on the bottom of each bun and place the burgers on top.
• Serve with mustard mayonnaise & the Spicy Cole Slaw, on the side.
• SPICY COLE SLAW.
• Combine the cabbage, arugula, and basil in a large bowl, and refrigerate.
• Whisk mayonnaise, vinegar, mustard, sugar, and red pepper flakes together in a small bowl.
• Just before serving, pour the dressing over cabbage, season to taste with salt and pepper, and toss gently to coat.

Steps:

• Preheat an outdoor grill for medium-high heat and lightly oil the grate.
• Combine turkey, red onion, sour cream, mustard, and steak seasoning in a bowl until well mixed. Form into four 3/4-inch thick patties. Drizzle with olive oil on both sides and season with salt.
• Cook on the preheated grill until cooked through, about 5 minutes per side, laying Swiss cheese over burgers just before removing from the grill. An instant-read thermometer inserted into the center of the burgers should read at least 165 degrees F (74 degrees C).
• Place burgers on buns and serve.