Smoked Turkey Burgers
Learn how to make the best smoked turkey burgers on ANY grill or smoker.We mix our turkey burgers with sauteed onions and garlic along with herbs and spices to keep them flavorful and moist while they smoke.Whether you are using a Traeger, Camp Chef, or Pit Boss pellet grill, an electric smoker like a Masterbuilt, or just a conventional propane grill like a Weber, we’ve got you covered!
Equipment
- Smoker, Grill or Pellet Grill
- Wood for smoking (chunks, chips, or pellets).
- Skillet
- Large Mixing Bowl
- Large Spoon
- Plates
- Clear Plastic Wrap
- Instant Read Thermometer
- Long Handled BBQ Spatula
- Set of Grill Grates or a Large Cast Iron Pan optional for searing
Ingredients
- 2 tablespoon Olive Oil divided, regular not extra virgin
- ¼ of a Red Onion finely chopped
- 1 Clove of Garlic minced
- 1-1.25 lbs Ground Turkey preferably 85/15
- ½ teaspoon Kosher Salt
- ½ teaspoon Black Pepper
- 2 tablespoon Fresh Parsley chopped
- ½ teaspoon Dried Rubbed Sage
- ¼ teaspoon Dried Thyme Leaves
- Canola or Olive Oil Cooking Spray
Instructions
Preparing the Ground Turkey Burger Mixture
- Heat 1 tablespoon of the olive oil in a medium skillet over medium heat.2 tablespoon Olive Oil
- Add the onion and saute for about 5 minutes.¼ of a Red Onion
- Then add the garlic and cook for about 1 minute longer, stirring constantly so that the garlic does not burn.1 Clove of Garlic
- Remove the skillet from the heat and transfer the onion and garlic to a large mixing bowl and allow them to cool.
- Once slightly cooled, add the salt, pepper, parsley, sage, thyme, and remaining 1 tablespoon of olive oil to the bowl containing the onion and garlic and stir to mix completely.½ teaspoon Kosher Salt, ½ teaspoon Black Pepper, 2 tablespoon Fresh Parsley, ½ teaspoon Dried Rubbed Sage, ¼ teaspoon Dried Thyme Leaves, 2 tablespoon Olive Oil
- Then add the ground turkey. Mix well to blend.1-1.25 lbs Ground Turkey
- Divide the mixture into 4 equal portions and form into patties.
- Put the patties on a plate covered in plastic wrap so they don't stick and then and cover the tops in plastic wrap too. Put in the refrigerator for at least 1-2 hours before smoking.
Setup and Start the Grill or Smoker
- Start or light your smoker and bring the temperature up to 325°F. If using a gas or charcoal grill, only light one side and set the grill up for indirect heat.
- If not using a pellet grill, add wood to the smoker using either chunks or a smoker box or pellet tube smoker placed over the hot charcoal or burners on a gas grill.
Smoke the Turkey Burgers
- Clean and oil the grates well. Also spray some canola or olive oil on each side of each turkey burger before placing in the grill or smoker.Canola or Olive Oil Cooking Spray
- Place the cold and oiled turkey burgers in the cooking chamber away from any direct heat and close the lid or door.
- Flip after about 15 minutes and close the lid or door again. Smoke for about 30-40 minutes total until the internal temperature reaches about 130°F.
- Preheat a set of Grill Grates or a large Cast Iron Skillet over High heat while the turkey burgers are smoking.
Sear the Smoked Turkey Burgers
- Add 2 tablespoon cooking oil to the Grill Grates or cast iron skillet a few minutes before searing the turkey burgers.
- Once the internal temperature of the smoked turkey burgers reaches 130°F, move them over the gas burners, over the hot charcoal, over the hot Grill Grates or to the Cast iron skillet for searing. Flip every minute and continue cooking until the internal temperature of each turkey burgers is 165°F.
- Remove the turkey burgers and place on a plate or cutting board to cool slightly.
Serve the Smoked Turkey Burgers
- Serve immediately on large brioche buns with plenty of condiments for guests to add.
Nutrition
Calories: 500kcal
Tried this recipe?Let us know how it was!