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Juicy Turkey Burger

Diabetic Recipe

A juicy turkey burger made with ground turkey and red onion, spicy mustard, fresh ground pepper and dried dill. Cook on a grill or in a skillet.

Juicy Turkey Burger

Recipe Ingredients

2 to 3 tablespoons finely chopped red onion
3 ounces ground turkey
1 teaspoon spicy mustard
Salt and fresh ground black pepper to taste
1/2 teaspoon dried dill

Recipe Directions

Spray grill pan with cooking spray and saute onions to soften. Mix remaining ingredients in bowl. Add onion. Shape into patty.

Cook on medium high grill or skillet for about 19 minutes.

Nutrition Information

Nutrition information per serving:
Recipe makes 1 serving
Calories: 170
Fat: 9g
Carbohydrates: 3mg
Protein: 15g

Variation: Herbed Turkey Burger

Ground turkey with whole wheat bread crumbs and savory herbs. Serve herbed turkey burgers on whole grain sandwich rolls with your favorite barbecue sauce.

Fresh Herbs


1 pound finely chopped ground turkey breast
1 cup whole wheat bread crumbs
1 egg white
1/2 teaspoon dried sage leaves
1/2 teaspoon dried marjoram leaves
1/4 teaspoon salt
1/4 teaspoon ground black pepper
1 teaspoon olive oil
4 whole grain sandwich rolls, split in half
1/4 cup barbecue sauce


Combine turkey, bread crumbs, egg white, sage, marjoram, salt and pepper in large bowl until well blended. Shape into four patties.

Heat oil in a large nonstick skillet over medium-high heat until hot. Add patties. Cook ten minutes or until patties are no longer pink in center, turning once.

Place one patty on the bottom half of each roll. Spoon one tablespoon barbecue sauce over top of each burger. Place tops of rolls over burgers. Serve with lettuce and tomato and garnish with carrot slices, if desired. Recipe makes four burgers.

Nutrition Information

Recipe makes 4 servings
Calories: 319; Fat: 6g; Cholesterol: 41mg; Sodium: 669mg; Protein: 26g Carbohydrates: 40g
Exchanges: 2 Starch/Bread, 3 Lean Meat

Ground Turkey Safety Suggestions

Common mistakes while handling or cooking ground turkey can put you at risk of illness. Although most bacteria are killed by thorough cooking, they can produce toxins that may not be destroyed by heat. Take the following precautions.

  • Buy turkey labeled 'organic' or 'no anti­biotics,' especially if it also has a 'USDA Process Verified' label, which means that the USDA has confirmed that the producer is doing what it says.
  • Consider other labels, such as animal welfare approved and certified humane, which mean that antibiotics were restricted to sick animals.
  • Natural meat is minimally processed, with no artificial ingredients or added color. However, it can come from an animal that ate antibiotics daily.
  • Know that no type of meat - turkey, chicken, beef, or pork - is risk free.
  • Buy meat just before checking out, and place it in a plastic bag to prevent leaks.
  • If you will cook meat within a couple of days, store it at 40 degrees or below. Otherwise, freeze it.
  • Cook ground turkey to at least 165 degrees. Use a meat thermometer to check the temperature.
  • Wash hands and all surfaces after handling ground turkey.
  • Do not return cooked meat to the plate that held it raw.