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Spicy Turkey Burgers

Spicy Turkey Burgers

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Spice up boring turkey burgers by creating incredible flavor with exotic spices and herbs. Enjoy on a toasted bun with desired fixings and spiced mayonnaise!

Ingredients {{adjustedServings}} servings

Serving size has been adjusted!

Original recipe yields 8 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 204 kcal
  • 10%
  • Fat:
  • 9.6 g
  • 15%
  • Carbs:
  • 6.4g
  • 2%
  • Protein:
  • 24.4 g
  • 49%
  • Cholesterol:
  • 84 mg
  • 28%
  • Sodium:
  • 626 mg
  • 25%

Based on a 2,000 calorie diet


  1. Preheat the grill for high heat.
  2. 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.
  3. Lightly oil the grill grate. Place turkey burgers on the grill, and cook 5 to 10 minutes per side, until well done.
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These are wonderful! Instead of making these as a burger, I rolled them into little meatballs, and served with whole wheat pasta, asparagus and a little extra virgin olive oil, and everyone gave them rave reviews! Will definately make again!


FABULOUS!! Moist, juicy and full of taste. I sauteed the chopped chiles, onion and garlic in about 1 tsp olive oil just to soften before adding to meat. Used chiles from the garden that have just a touch of heat (not even sure what kind they are),so I also added a couple of dashes of hot (habanero) sauce, which gave the burgers just the right kick. I had about 1.5 to 2 lbs of meat so I just sort of estimated the proportions of everything else. Also omitted the ginger (didn't have & not crazy about)and reduced the cumin as per other reviewers. Served them topped with pepper jack cheese on whole wheat buns with garden-fresh corn on the cob and sauteed zucchini. SUPER yummy!


I use this recipe regularly when my boyfriend and I are trying to cut fat. I use the ingredients as listed, but increase the worchestershire because I like it! I've found that the smaller you chop the onion, pepper and cilantro, the less likely they are to fall apart.