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.

Preparation Time	10-15 minutes
Cooking Time	10-15 minutes
Total Time	20-30 minutes
Level of Difficulty	Easy

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:

• 1 1/2 tsp salt
• 2 lb ground turkey (80-85% lean, for juicier burgers)
• 2 tbsp worcestershire sauce (adds depth and umami flavor)
• 6 slices american cheese
• 1 tbsp oil (I use avocado oil for high heat cooking)
• 3/4 tsp black pepper (freshly ground preferred)
• 1/2 tsp garlic powder

For the toppings:

• 6 leaves lettuce
• 1 red onion (thinly sliced, about 1/4-inch thick)
• 2 tomatoes (sliced into 1/4-inch rounds)

For the buns:

• 1 tbsp melted butter (for toasting the buns)
• 6 hamburger buns

Step 1: Mix and Form Turkey Patties

• 2 lb ground turkey
• 2 tbsp worcestershire sauce
• 1 1/2 tsp salt
• 3/4 tsp black pepper
• 1/2 tsp garlic powder

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

Mix gently with your hands until just combined—avoid overworking the meat, which makes burgers dense and tough.

Divide the mixture into 6 equal portions and form each into a patty about 3/4-inch thick, making a slight indent in the center with your thumb (this prevents them from puffing up during cooking).

Place the patties on a plate and refrigerate them while you prep the other components.

Step 2: Prepare Vegetables and Toast Buns

• 6 hamburger buns
• 1 tbsp melted butter
• 1 red onion, thinly sliced
• 2 tomatoes, sliced into rounds

While the patties chill, thinly slice the red onion into 1/4-inch rounds and slice the tomatoes into 1/4-inch rounds.

Preheat your Blackstone griddle to 400°F.

Once hot, brush both sides of each hamburger bun with melted butter and toast them cut-side down for about 2 minutes until golden and crispy.

Remove the toasted buns to a plate and set aside.

I like to toast the buns first so they’re done before the burgers come off the griddle—timing is everything when assembling fresh burgers.

Step 3: Sear Turkey Patties and Melt Cheese

• chilled turkey patties from Step 1
• 1 tbsp oil
• 6 slices american cheese

Lightly spread the oil across the griddle surface.

Remove the chilled patties from the refrigerator and place them on the hot griddle—you should hear a satisfying sizzle.

Press each patty gently with a spatula or folded paper towel for about 10-15 seconds to ensure good contact with the hot surface, then leave them undisturbed for 2-3 minutes to develop a brown crust.

Flip each patty and cook for 1-2 minutes more until the internal temperature reaches 165°F (use an instant-read thermometer in the thickest part).

Immediately place one slice of American cheese on top of each patty and let it melt for about 30 seconds before removing from the heat.

Step 4: Assemble and Serve Burgers

• toasted buns from Step 2
• 6 leaves lettuce
• sliced red onion from Step 2
• cheese-topped patties from Step 3
• sliced tomatoes from Step 2

Working quickly while everything is warm, place a lettuce leaf on the bottom bun of each burger.

Layer the red onion slices on top of the lettuce, then place a warm patty with melted cheese on the onions.

Top with a slice of tomato and cap with the toasted top bun.

I find that layering the cold lettuce before the hot patty keeps it crisp while still allowing the warmth to slightly soften the onion, creating the best texture contrast.

Serve immediately.