Basil Turkey Burgers

Basil Turkey Burgers

hhummel 0

"For those not concerned about fat intake, I add cheese. This gets thumbs up from the teenagers and boyfriend who hate anything low-fat."

Ingredients 30 m {{adjustedServings}} servings 326 cals

Serving size has been adjusted!

Original recipe yields 4 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 326 kcal
  • 16%
  • Fat:
  • 12.3 g
  • 19%
  • Carbs:
  • 23.9g
  • 8%
  • Protein:
  • 31.2 g
  • 62%
  • Cholesterol:
  • 84 mg
  • 28%
  • Sodium:
  • 399 mg
  • 16%

Based on a 2,000 calorie diet

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  • Prep

  • Cook

  • Ready In

  1. Preheat an outdoor grill for high heat and lightly oil the grate.
  2. Mix ground turkey, onion, egg substitute, basil, horseradish, soy sauce, pepper, and garlic in a large mixing bowl; form into 4 patties.
  3. Cook the turkey burgers on the preheated grill until no longer pink in the center and the juices run clear, about 6 minutes per side. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Serve on buns with lettuce and tomato.
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Reviews 4

  1. 5 Ratings


I traded the horseradish for honey mustard and eliminated the garlic due to allergies. The egg does make very it very moist but I grilled them on foil. A second time I added 1/4 cup of Gluten free cornflake crumbs to firm the mix. I love this burger!


After adding only 1/4 cup Eggbeaters (not 1/2 cup as specified in the recipe), the meat mixture was so wet that I was afraid it was going to fall through the grates on the grill and be impossible to flip. I ended up using a grill pan and cooking on top of the stove. On the positive side, these turkey burgers really do taste good, but honestly, I have to wonder if the egg substitute is even necessary.


We were split on this one; half of us loved it, the others thought it was only ok. Those that love garlic and basil will like these and they were a nice change of pace from the normal beef burger. The garlic was very strong in it and I wish I had used garlic powder instead of fresh. I only used 1 serving of egg beaters, mixed the rest per the recipe and refrigerated for 2 hrs prior to grilling. The burgers held their shape fine. Just a general tip, when mixing any type of burgers with add ins (like onions or liquids), refrigerate the mixture a few hours prior to shaping and cooking. This not only lets the flavors blend together, it also helps the burgers retain their shape.