Kittencal's Moist Turkey Burgers for the Grill (Low Fat)

"The addition of shredded carrots is the secret ingredient to the most juicy moist turkey burgers so please don't omit them! these are delicious done on the grill I make these quite often and my family loves them and they are low fat too --- they may be broiled or pan-fried but they are much better if prepared on the grill or even an indoor grill would be great! This recipe makes approx 8 turkey burgers, depending on how large you make them, you might want to double or triple the amounts and freeze the patties --- Mrs. Dash seasoning may be replaced for the seasoned salt if you are on a low sodium diet --- plan ahead the patties must chill for 4-24 hours to blend flavors, the longer chilling time the better! --- for the best flavor use seasoned salt not white salt and if you are a garlic-lover then increase to 2 tablespoons, for my garlic-loving family I use about 6 garlic cloves, and my family loves lots of heat so I also add in 2 tablespoons of crushed chili flakes"
photo by Pam-I-Am photo by Pam-I-Am
photo by Pam-I-Am
photo by MsSally photo by MsSally
photo by MsSally photo by MsSally
Ready In:
4hrs 12mins


  • 2 lbs ground turkey (preferably mixed white and dark meat)
  • 12 cup finely shredded carrot (DO NOT squeeze out any moisture in the carrots!)
  • 2 green onions, finely chopped (or use 1 small onion)
  • 1 tablespoon finely minced fresh garlic (about 3 cloves, or use 1-2 teaspoons garlic powder)
  • 2 teaspoons seasoning salt (can reduce to 1-1/2 teaspoons)
  • 1 teaspoon black pepper (or to taste)
  • 12 cup breadcrumbs
  • 2 eggs, slightly beaten
  • 13 - 12 cup hickory-flavor barbecue sauce (can use more you may need to increase the breadcrumbs if increasing the BBQ sauce)
  • 12 - 1 teaspoon hot sauce (or to taste)


  • In a large bowl, mix together the ground turkey with all the ingredients; mix well to combine (if you find the mixture is too moist you can add in a small amount more of bread crumbs).
  • Shape into patties, then place the patties on a plate and cover with plastic wrap; chill for 4-24 hours to blend flavors (24 hours is even better!).
  • Place on the barbecue and grill until done (about 12-15 minutes) if made on a outdoor grill.

Questions & Replies

  1. How do i do step 4?
  2. How do i do step 4?


  1. OMG! Kittencal, you've done it again. My husband said these were the best turkey burgers he's ever eaten. And I didn't even have time to let them rest. I just mixed them up and slapped them on the grill. I can't even imagine what they'd taste like if I let them chill. I used my food processor to mix the onion, garlic, carrots, barbeque sauce and hot sauce. Ended up adding a couple of Tbsps more bread crumbs to make it hang together better. Next time I'll make them ahead and use a previous reviewer's idea of individual wax paper squares to make it easier to transfer them to the grill. Thanks for another great recipe.
  2. I did not like the flavor either. The barbeque sauce is overpowering.
  3. Great, flavorful, moist burgers!
  4. Been making these for years! My husband LOVES them. I make a double batch, sautee them in a pan 1/2 done, freeze. Pull out of freezer, defrost and grill/microwave them!
  5. Absolute disaster! They completely fell apart on the grill and I had to use 2 spatulas to try to scrape them off onto a plate and try to salvage dinner -a bunch fell through as it just crumbled up ! I ended up having to just scrambling them up in a skillet as loose meat. If the flavor would have been fantastic, I would have considered it salvaged, but the flavor was totally funky and not anything I ever want again. My DH and I both ate one out of hunger and threw the rest in the garbage! Sorry for the bad review...I am a pretty fair cook and these were just not good for us.


  1. I searched the internet this afternoon looking for a turkey burger recipe that would turn out moist, and more importantly, use ingredients I had on hand. These are wonderful, even my pickiest eater had no complaints. I used McCormick Rotisserie Chicken Seasoning instead of seasoned salt, also I threw baby carrots and 1/2 a small white onion in my food processor and chopped them finely. We topped them with about 1 TB of shredded co-jack cheese, and extra barbecue sauce. I did let them sit about 2 hours in the refrigerator prior to cooking. Only change I would make - don't use the Foreman Grill, they did stick. Will try pan frying next time I guess. My house still smells great!
  2. What a great way to start off the grilling season. I made these last night and everyone liked them, includiing the 3 yo. I loved the carrots and green onion. The only thing I did differently, was I used egg whites instead of eggs. I used 20 oz of 7% lean meat and adjusted the ingredients for 5 burgers, but ended up with 6. Very moist and tasty. Will add this to my grilling rotation, Thanks for the great recipe.
  3. I made these with italian dressing instead of BBQ sauce and they were DELISH! They were juicy, tender, and ohhh so good. This was the first "burger" that my picky 2 year old would ever eat and she loved it! Thanks!



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