Grilled Blackstone Turkey Burger

Here is my favorite Blackstone turkey burger recipe, with juicy, seasoned turkey patties cooked on a hot griddle, and all the classic burger toppings you love.

These turkey burgers are my family’s go-to weeknight dinner when we want something quick and healthy. I love how the Blackstone gets them perfectly crispy on the outside while keeping them tender inside. Way better than regular pan-fried burgers, trust me!

What Kind of Ground Turkey Should I Use?

For the best turkey burgers, you’ll want to stick with ground turkey that’s 80-85% lean, just like what’s called for in this recipe. Going leaner than 85% will give you dry, crumbly burgers that fall apart on the grill, while anything fattier than 80% can make them too greasy. Most grocery stores carry 85/15 ground turkey, which is perfect for this recipe. If you can only find 93/7 lean ground turkey, you might want to add a tablespoon of olive oil to the mix to help keep your burgers moist and flavorful.

Options for Substitutions

This turkey burger recipe is pretty adaptable, so here are some easy swaps you can make:

• Ground turkey: If you can’t find 80-85% lean ground turkey, you can use 93% lean but add 1-2 tablespoons of olive oil to the mix to keep the burgers moist. Ground chicken works great too with the same fat content.
• Worcestershire sauce: No Worcestershire? Try soy sauce or liquid aminos instead – use about 1 tablespoon since they’re a bit saltier. You could also skip it entirely and add an extra pinch of garlic powder.
• American cheese: Feel free to use any cheese you like – cheddar, Swiss, provolone, or pepper jack all work well. Just make sure it’s sliced so it melts nicely on the griddle.
• Hamburger buns: Brioche buns, pretzel buns, or even whole wheat buns work perfectly. If you’re watching carbs, try large portobello mushroom caps or lettuce wraps.
• Oil: Any neutral cooking oil works here – vegetable, canola, or avocado oil are all good choices for the griddle.

Watch Out for These Mistakes While Grilling

The biggest mistake when grilling turkey burgers is treating them like beef patties – turkey’s lean nature means it can dry out quickly, so avoid pressing down on the patties with your spatula, which squeezes out precious juices.

Since ground turkey has less fat than beef, make sure your Blackstone is properly preheated and lightly oiled to prevent sticking, and resist the urge to flip too early – let each side develop a nice crust before turning.

Turkey burgers are done when they reach an internal temperature of 165°F, not when they “look” done, so use a meat thermometer to avoid overcooking them into hockey pucks.

For extra flavor and moisture, don’t skip the Worcestershire sauce in the mix, and consider adding the cheese during the last minute of cooking so it melts perfectly without burning.

What to Serve With Turkey Burgers?

These juicy turkey burgers are perfect with classic burger sides like crispy french fries or sweet potato fries for that traditional cookout feel. I love serving them with a simple coleslaw or potato salad, especially when you’re grilling outdoors on the Blackstone. For something lighter, try pairing them with grilled corn on the cob or a fresh garden salad with cucumber and cherry tomatoes. Don’t forget some dill pickles on the side – they add that perfect tangy crunch that goes so well with the savory turkey and melted cheese.

Storage Instructions

Refrigerate: Cooked turkey burgers will keep in the fridge for up to 3 days when stored in an airtight container. I like to wrap each patty individually in foil or parchment paper to keep them from sticking together. Raw seasoned patties can be prepped ahead and stored in the fridge for up to 24 hours before cooking.

Freeze: These turkey burgers freeze really well! You can freeze the raw seasoned patties for up to 3 months by placing parchment paper between each one and storing in a freezer bag. Cooked patties can also be frozen for up to 2 months – just make sure they’re completely cooled first.

Reheat: To warm up leftover cooked patties, heat them on your Blackstone or in a skillet over medium heat for about 2-3 minutes per side. You can also microwave them on medium power for 30-60 seconds. If reheating from frozen, let them thaw in the fridge overnight first for best results.

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 3200-3500
• Protein: 180-200 g
• Fat: 160-180 g
• Carbohydrates: 220-250 g

Ingredients

For the turkey patties:

• 2 lb ground turkey (80-85% lean)
• 2 tbsp worcestershire sauce
• 1 1/2 tsp salt
• 3/4 tsp black pepper
• 1/2 tsp garlic powder
• 1 tbsp oil
• 6 slices american cheese

For the toppings:

• 6 leaves lettuce
• 1 red onion, sliced
• 2 tomatoes, sliced

For the buns:

• 6 hamburger buns
• 1 tbsp melted butter

Step 1: Prepare the Turkey Patty Mixture

• 2 lb ground turkey (80-85% lean)
• 2 tbsp Worcestershire sauce
• 1 1/2 tsp salt
• 3/4 tsp black pepper
• 1/2 tsp garlic powder

In a large mixing bowl, combine the ground turkey, Worcestershire sauce, salt, black pepper, and garlic powder.

Use your hands to thoroughly mix everything together until well combined.

Then, divide the mixture into 6 equal portions (about 1/3 lb each) and form each portion into a patty.

Cover the patties with plastic wrap and place them in the refrigerator to chill while you prepare the other ingredients.

Step 2: Toast the Hamburger Buns

• 6 hamburger buns
• 1 tbsp melted butter

Preheat a griddle or grill over medium-high heat (around 400°F).

Brush the cut sides of the hamburger buns with melted butter.

Place the buns buttered-side down onto the griddle and toast for about 2 minutes until golden brown.

Set the toasted buns aside.

I find that toasting the buns really makes a difference in both texture and flavor!

Step 3: Grill and Smash the Turkey Patties

• 1 tbsp oil
• turkey patties from Step 1

Spread the oil over the preheated grill or griddle, using a spatula to coat the cooking surface.

Remove the chilled turkey patties from the refrigerator and place them on the grill.

Top each patty with a piece of parchment paper, then firmly press down with a burger press or large spatula to smash them into thin patties.

Discard the parchment paper.

Cook the patties for 2-3 minutes, until juices start appearing on the surface and the color begins to change.

Carefully scrape under each patty to lift and flip them, making sure to keep the caramelized crust intact.

After flipping, do not press down again.

Step 4: Melt Cheese on the Patties

• 6 slices American cheese
• cooked turkey patties from Step 3

Continue cooking the flipped patties for 1-2 more minutes, or until they reach an internal temperature of 165°F.

Place a slice of American cheese on top of each patty and let it melt over the hot patties before removing them from the grill.

Step 5: Assemble the Smash Burgers

• 6 leaves lettuce
• 1 red onion, sliced
• cooked and cheese-topped turkey patties from Step 4
• 2 tomatoes, sliced
• toasted hamburger buns from Step 2

To assemble each burger, place a leaf of lettuce and a few slices of red onion on the bottom half of each toasted bun.

Top with a cheese-topped turkey patty (from Step 4), then add sliced tomato, and finally the top half of the bun.

Serve immediately while the patties are still warm and juicy.

For something extra, I sometimes add a little mayo or burger sauce to the buns before assembling!

Grilled Blackstone Turkey Burger

Delicious Grilled Blackstone Turkey Burger recipe with step-by-step instructions.

Print Recipe Pin Recipe

Prep Time 8 minutes mins

Cook Time 17 minutes mins

Total Time 25 minutes mins

Servings 4

Calories 3350 kcal

Ingredients

  

For the turkey patties:

• 2 lb ground turkey (80-85% lean)
• 2 tbsp Worcestershire sauce
• 1 1/2 tsp salt
• 3/4 tsp black pepper
• 1/2 tsp garlic powder
• 1 tbsp oil
• 6 slices American cheese

For the toppings:

• 6 leaves lettuce
• 1 red onion, sliced
• 2 tomatoes, sliced

For the buns:

• 6 hamburger buns
• 1 tbsp melted butter

Instructions

 

• In a large mixing bowl, combine the ground turkey, Worcestershire sauce, salt, black pepper, and garlic powder. Use your hands to thoroughly mix everything together until well combined. Then, divide the mixture into 6 equal portions (about 1/3 lb each) and form each portion into a patty. Cover the patties with plastic wrap and place them in the refrigerator to chill while you prepare the other ingredients.
• Preheat a griddle or grill over medium-high heat (around 400°F). Brush the cut sides of the hamburger buns with melted butter. Place the buns buttered-side down onto the griddle and toast for about 2 minutes until golden brown. Set the toasted buns aside. I find that toasting the buns really makes a difference in both texture and flavor!
• Spread the oil over the preheated grill or griddle, using a spatula to coat the cooking surface. Remove the chilled turkey patties from the refrigerator and place them on the grill. Top each patty with a piece of parchment paper, then firmly press down with a burger press or large spatula to smash them into thin patties. Discard the parchment paper. Cook the patties for 2-3 minutes, until juices start appearing on the surface and the color begins to change. Carefully scrape under each patty to lift and flip them, making sure to keep the caramelized crust intact. After flipping, do not press down again.
• Continue cooking the flipped patties for 1-2 more minutes, or until they reach an internal temperature of 165°F. Place a slice of American cheese on top of each patty and let it melt over the hot patties before removing them from the grill.
• To assemble each burger, place a leaf of lettuce and a few slices of red onion on the bottom half of each toasted bun. Top with a cheese-topped turkey patty (from Step 4), then add sliced tomato, and finally the top half of the bun. Serve immediately while the patties are still warm and juicy. For something extra, I sometimes add a little mayo or burger sauce to the buns before assembling!