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grilled turkey burger crowd

Best grilled turkey burger crowd

grilled turkeyburger crowd: juicy lean patty, smoky BBQ glaze, fresh lettuce. Healthy BBQ burger perfect for easy summer burger. Now Discover
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Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings: 4 servings
Course: Easy Dinner Recipes
Cuisine: American
Calories: 450

Ingredients
  

  • 1 lb ground turkey meat
  • 1 tsp salt
  • 1/2 tsp freshly ground black pepper
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 2 tbsp olive oil
  • 4 whole wheat hamburger buns, split
  • 2 ripe avocados, sliced
  • 4 cheddar cheese slices
  • 1 large tomato, sliced
  • 1/2 red onion, thinly sliced
  • 1 head romaine lettuce, torn into leaves
  • 1 tbsp lemon juice

Method
 

  1. Pour ground turkey into a large mixing bowl with salt, black pepper, garlic powder, and onion powder. Drizzle olive oil over the top. Using your hands, gently combine everything until the seasonings disappear—this takes about 30 seconds total, no more. I'm admitting this part feels almost too quick the first time you do it, but that restraint is exactly why these turn out tender instead of dense.
  2. Divide the meat into 4 equal portions and shape each one into a patty roughly three-quarters of an inch thick. Make a slight indent in the center of each patty with your thumb—this prevents the burger from puffing up and becoming uneven on the grill. The indent will flatten out as it cooks, leaving you with an even thickness that cooks through at the same rate all the way across.
  3. Preheat your grill to medium-high heat (around 375-400°F). Lightly oil the grates using a paper towel and tongs—you want them shiny but not smoking. I learned the hard way that turkey sticks to cold grates, so this small step prevents disaster before you even place the first patty down.
  4. Place the grilled turkey burger crowd recipe patties on the grill and resist the urge to move them around. Let them sit undisturbed for 5-6 minutes until a brown crust forms on the bottom. That crust is flavor, and disturbing it prevents that Maillard reaction from happening fully.
  5. Flip each patty once and cook for another 4-5 minutes until the internal temperature reaches 165°F when measured with an instant-read thermometer in the thickest part. Turkey must reach this temperature to be safe, and I always double-check because undercooked poultry isn't worth any shortcut.
  6. During the last minute of cooking, top each patty with a cheese slice if you're using it. The residual heat will melt the cheese without requiring a separate cover. If you're making a healthy BBQ burger for someone avoiding dairy, just skip this step entirely.
  7. Toast the whole wheat buns on the grill for 30-45 seconds per side, just enough to warm them and prevent sogginess from the toppings. Toasted buns hold up to wet ingredients in ways soft bread never could—this matters when you're feeding a crowd at a gathering where people might eat standing up.