This juicy turkey burger recipe cooks beautifully on the grill or on the stove. It’s simple to prepare and finished with fresh tomato basil bruschetta for a bright, flavorful meal.
Serve these burgers in lettuce wraps without the cheese to make a gluten-free, paleo, and Whole30-compliant option. Skipping the bun reduces the carbs to about 3 per serving, making this turkey burger a solid choice for low-carb and keto-friendly menus.
If you love bright, herb-forward toppings, tomato basil bruschetta is a perfect match for lean turkey burgers. The bruschetta adds fresh acidity and texture that keeps the burger juicy and interesting.
These turkey burgers are incredibly versatile: they’re quick enough for a weeknight dinner, yet easy to prepare ahead for summer barbecues or gatherings. Both the bruschetta and the patties can be prepped in advance—when it’s time to eat, just grill or sear the burgers and assemble.
How to make bruschetta turkey burgers
- Prepare the bruschetta. Combine chopped Roma tomatoes, diced red onion, and minced garlic in a medium bowl. Add fresh chopped basil, extra virgin olive oil, balsamic vinegar, salt and pepper. Stir and refrigerate until ready to top the burgers.
- Make the turkey patties. In a large bowl mix lean ground turkey, balsamic vinegar, crushed garlic, chopped fresh basil, salt, and pepper. Shape into four patties roughly 1 inch thick. (For larger burgers, form two patties instead of four.)
- Grill or sear the burgers. Preheat a grill to medium (about 350–400°F). Cook the turkey burgers 6–8 minutes per side, until nicely browned and cooked through.
- Add cheese and finish. About three minutes before the burgers are done, top each with roughly 1/4 cup shredded mozzarella and allow it to melt. Toast buns briefly on the grill if using. Remove the burgers, place on buns, and spoon 1/2 cup fresh bruschetta over each burger. Always verify the internal temperature reaches 160°F for food safety.
How to make them on the stove
If you don’t have an outdoor grill, no problem. Heat a cast iron skillet or grill pan over medium-high heat and oil it lightly so the burgers don’t stick. Place the patties in the hot pan and cook 6–8 minutes per side.
Top with cheese about three minutes before they finish cooking. Remove the burgers to rest while you toast the buns in the same skillet for 1–2 minutes if desired. Assemble and top with the bruschetta.
Are turkey burgers low carb?
Yes. When served without a bun, this turkey burger with bruschetta is very low in carbohydrates—approximately 3 carbs per serving for the patty and topping alone. Wrap the burger in butter lettuce, romaine, or iceberg for a handheld, low-carb meal.
Remove the bun and the mozzarella to make the recipe gluten-free, dairy-free, paleo, and Whole30-compliant.
What to serve with turkey burgers
- Potato or pasta salads: A classic potato salad, a tangy pasta salad, or a lighter yogurt-based pasta salad all pair nicely.
- Grilled vegetables: Asparagus, bell peppers, zucchini, or stuffed peppers make great, colorful sides.
- Fries or tots: Traditional fries, sweet potato fries, truffle-style fries, or air-fryer tater tots are crowd-pleasers.
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Ingredients
- 1 pound lean ground turkey
- 2 tablespoons balsamic vinegar (for the patties)
- 3 cloves garlic, crushed (for the patties)
- 1/4 cup fresh basil, chopped (for the patties)
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 1 cup shredded mozzarella cheese
- 4 hamburger buns (optional)
Tomato Basil Bruschetta
- 3 Roma tomatoes, chopped
- 1/4 cup red onion, diced
- 1 clove garlic, minced
- 2 tablespoons fresh basil, chopped
- 2 tablespoons extra virgin olive oil
- 1 tablespoon balsamic vinegar
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
Instructions
Make the Tomato Basil Bruschetta
- Combine the chopped tomatoes, diced red onion, minced garlic, basil, olive oil, balsamic vinegar, salt, and pepper in a bowl. Stir to combine and refrigerate until ready to use.
Make the Bruschetta Turkey Burgers
- In a large bowl, mix the ground turkey with balsamic vinegar, crushed garlic, chopped basil, salt, and pepper. Form into four patties (or two larger patties if you prefer).
- Heat a grill to medium-high or preheat a heavy skillet over medium-high heat.
- Cook the burgers 6–8 minutes per side on the grill or in the skillet, until the exterior is browned and a thermometer reads 160°F in the center.
- About three minutes before they finish, top each burger with 1/4 cup shredded mozzarella and let it melt.
- Toast buns briefly if using, then assemble burgers and spoon about 1/2 cup of bruschetta over each patty before serving.
Notes
- Always check that the internal temperature of turkey burgers reaches 160°F for safe consumption.
- If you don’t have a grill, use a cast iron skillet or grill pan and follow the same timing and finishing steps.
- Omit the bun to make the recipe gluten-free and lower in carbohydrates.
- To make the dish paleo or Whole30-compliant, omit the bun and the mozzarella cheese.
Nutrition Facts (per serving, approximate)
Calories: 427 kcal | Carbohydrates: 26 g | Protein: 44 g | Fat: 15 g | Saturated Fat: 5 g | Cholesterol: 100 mg | Sodium: 819 mg | Potassium: 598 mg | Sugar: 5 g