Asian Inspired Turkey Burgers

Nothing says summer quite like backyard BBQs. With Canada Day and the 4th of July this weekend, I’m sure many of you are heading outside to fire up your grills, and I’ve got a great recipe for you!

Usually I find turkey burgers can be quite dry and bland, but a few months ago I was visiting a friend who made these awesome ones that were moist and full of flavour. I could hardly wait to get home and recreate them for Garrett to try. Since then I’ve made a few tweaks here and there, and now these Asian Inspired Turkey Burgers have become part of our regular dinner rotation around here. I’ve been frying them up on our stove through the cooler months, but now that we’ve got some serious summer weather here, I’ll grill them up on the BBQ.

Asian Inspired Turkey Burgers
Prep time: 
Cook time: 
Total time: 
Serves: 8
 
Ingredients
  • 2 lb ground turkey
  • ½ cup panko crumbs
  • 3 cloves garlic, crushed
  • 2 green onions, thinly sliced
  • 2 tbsp soy sauce
  • 1 tbsp fresh ginger, minced
  • 1 tsp red pepper flakes
Instructions
  1. In a large bowl, mix together all the ingredients until fully incorporated. Split mixture into 8 sections and form into patties.
  2. Spray a nonstick skillet with cooking spray. Cook the burgers over medium heat for 5 minutes or until browned. Flip and cook for 5 minutes longer or until cooked through or a meat thermometer inserted in the centre reaches 165°F.

In a large bowl, mix together all the ingredients until fully incorporated.

Whenever making burgers or meatballs, I suggest combining them with a fork to keep the mixture light and prevent the meat from toughening up.

Split mixture into 8 sections and form into patties.

Spray a nonstick skillet with cooking spray. Cook the burgers over medium heat for 5 minutes or until browned.

To help them cook faster and evenly, I like to put a lid on the frying pan.

Flip and cook for 5 minutes longer or until cooked through or a meat thermometer inserted in the centre reaches 165°F.

Serve on a thin bun with all your favourite toppings. I have been loving them with thinly sliced avocado and a swirl of mustard.

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