Quick & Easy Broiled Turkey Burgers

"So tasty that I often eat them without a bun or any condiments. This is a quick, indoor alternative to outdoor grilling."
photo by Whats Cooking photo by Whats Cooking
photo by Whats Cooking
Ready In:




  • Mix ingredients thoroughly with hands.
  • Shape into 4-5 patties, approximately 3/4" thick.
  • Broil with burgers 3 inches from heat. Cook 5-7 minutes on each side (burgers should brown slightly).

Questions & Replies

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  1. Juicy burgers, very easy recipe. I used worcestershire sauce in place of water and added a pinch of oregano and thyme. I also used a cooking rack on top of a cookie sheet so the fat could drain off....still very juicy.
  2. Really Good! I wasn't sure how this would turn out but it was very yummy!
  3. My family also enjoyed the results of broiling turkey. I followed the authors recipe, negating the water, used regular mustard, added 8 saltines, instead of salt. Thank you, p.s. I can remember a similar recipe mom served often, including canned or fresh salmon.
  4. VERY delicious. I too was skeptical about the few ingredients needed for these burgers, but they came out perfect! My kids, husband, and I love these burgers. The only adjustment that I made to this recipe was that I used Honey Mustard instead of Dijon, because that was all that I had on hand. The Dijon probably would have given it a little more kick but it still came out really good. I broiled 7 minutes per side. This is definitely quick and easy and a definite keeper in my kitchen!
  5. This was the first time I've ever broiled anything, and was very nervous. Was also worried the taste being bland with so few ingredients. Nope! It was a fabulous! The only thing I changed was using only about 1 tablespoon of chopped onions and LOVED it. Will definitely use it again!!!!


  1. I used worcestershire sauce in place of water and added a pinch of dried oregano and thyme.


Read my gluten-free blog <a href="http://glutenfreebay.blogspot.com/">here</a>. I love cooking and always have. I learned how to cook as a young kid and I've worked as a prep cook for a catering company and for a restaurant though I am no longer working in that industry. Being a food lover, it was an unpleasant surprise to develop major food intolerances within the past few years. I've been 100% gluten-free since 07/06 out of medical necessity and am cutting down on dairy and soy since they make me ill in large quantities. I'm also working on becoming kosher. So, you'll see reflected in my recipes my recent interest in developing recipes that are both kosher and suitable for people with food allergies, without sacrificing taste. And there's lots of good stuff in my cookbooks for those of you with no food allergies, too, of course! My areas of specialty are gluten-free baking and cooking, dairy substitution, vegan and vegetarian dishes, and Jewish cooking.
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