Basil Turkey Burgers

Rating: 4.15 stars
13 Ratings
  • 5 star values: 6
  • 4 star values: 4
  • 3 star values: 2
  • 2 star values: 1
  • 1 star values: 0

For those not concerned about fat intake, I add cheese. This gets thumbs up from the teenagers and boyfriend who hate anything low-fat.

By hhummel

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Recipe Summary

prep:
15 mins
cook:
15 mins
total:
30 mins
Servings:
4
Yield:
4 servings
Nutrition Info
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Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified

Directions

  • Preheat an outdoor grill for high heat and lightly oil the grate.

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  • Mix ground turkey, onion, egg substitute, basil, horseradish, soy sauce, pepper, and garlic in a large mixing bowl; form into 4 patties.

  • Cook the turkey burgers on the preheated grill until no longer pink in the center and the juices run clear, about 6 minutes per side. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Serve on buns with lettuce and tomato.

Nutrition Facts

Per Serving:
326 calories; protein 31.2g 62% DV; carbohydrates 23.9g 8% DV; fat 12.3g 19% DV; cholesterol 84mg 28% DV; sodium 398.6mg 16% DV. Full Nutrition

Reviews (8)

Read More Reviews

Most helpful positive review

SSwisher
Rating: 4 stars
06/25/2014
We were split on this one; half of us loved it the others thought it was only ok. Those that love garlic and basil will like these and they were a nice change of pace from the normal beef burger. The garlic was very strong in it and I wish I had used garlic powder instead of fresh. I only used 1 serving of egg beaters mixed the rest per the recipe and refrigerated for 2 hrs prior to grilling. The burgers held their shape fine. Just a general tip when mixing any type of burgers with add ins (like onions or liquids) refrigerate the mixture a few hours prior to shaping and cooking. This not only lets the flavors blend together it also helps the burgers retain their shape. Read More
Helpful
(2)

Most helpful critical review

Sarah Rose Stumphf
Rating: 2 stars
07/07/2016
Tasted okay kind of strange the patties were so wet the wouldn't stay together. Read More
13 Ratings
  • 5 star values: 6
  • 4 star values: 4
  • 3 star values: 2
  • 2 star values: 1
  • 1 star values: 0
Reviews:
Most Helpful Most Positive Least Positive Newest
DEADEYE1
Rating: 5 stars
05/05/2014
I traded the horseradish for honey mustard and eliminated the garlic due to allergies. The egg does make very it very moist but I grilled them on foil. A second time I added 1/4 cup of Gluten free cornflake crumbs to firm the mix. I love this burger! Read More
Helpful
(2)
lutzflcat
Rating: 4 stars
06/18/2013
After adding only 1/4 cup Eggbeaters (not 1/2 cup as specified in the recipe) the meat mixture was so wet that I was afraid it was going to fall through the grates on the grill and be impossible to flip. I ended up using a grill pan and cooking on top of the stove. On the positive side these turkey burgers really do taste good but honestly I have to wonder if the egg substitute is even necessary. Read More
Helpful
(2)
SSwisher
Rating: 4 stars
06/24/2014
We were split on this one; half of us loved it the others thought it was only ok. Those that love garlic and basil will like these and they were a nice change of pace from the normal beef burger. The garlic was very strong in it and I wish I had used garlic powder instead of fresh. I only used 1 serving of egg beaters mixed the rest per the recipe and refrigerated for 2 hrs prior to grilling. The burgers held their shape fine. Just a general tip when mixing any type of burgers with add ins (like onions or liquids) refrigerate the mixture a few hours prior to shaping and cooking. This not only lets the flavors blend together it also helps the burgers retain their shape. Read More
Helpful
(2)
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HeatherVZ
Rating: 5 stars
02/27/2014
1/2 Cup of Eggbeaters was FAR too much! I would cut that in half or do as we did and add grated parmesan to the meat mixture. We also used roasted red peppers instead of tomato melted fresh mozzarella on the burgers sliced fresh English cucumber for a little crunch used fresh Arugula instead of boring plain lettuce and finished it off with aged balsalmic vinegar. TRULY AMAZING Read More
Helpful
(1)
kellycorey210
Rating: 5 stars
05/03/2020
I altered the recipe slightly, adding 1/2 cup of breadcrumbs and using two eggs instead of egg substitute I also eliminated the horseradish. It’s a huge hit in my house! Read More
Sarah Rose Stumphf
Rating: 2 stars
07/07/2016
Tasted okay kind of strange the patties were so wet the wouldn't stay together. Read More
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just_jam
Rating: 3 stars
04/28/2015
this was pretty good.. i sauteed the onions before adding them in.. i used dried basil for the fresh.. left out the horseradish b/c in my experience the flavor diminshes when cooked.. i figured we could add it on the end product.. i upped the soy sauce (not light) to 1.5 tsp and wish i would have done one full tablespoon like i wanted to in the first place.. i'd also double the pepper next time.. i left out the egg substitute (couldn't see the point).. ty for something easy/simple Read More
mtnmama7
Rating: 5 stars
01/18/2017
These burgers are delicious! I added a small amount of breadcrumbs to the meat mixture to help them stay together better on the grill. Read More
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