Turkey Burgers with Sweet and Sour Pepper Relish


by: Laura

Sear bone-in chicken pieces over direct medium heat, waiting patiently for them to release from the grate before trying to turn them. Once the chicken pieces have a nice golden brown color on all sides, move them over indirect heat, where they will roast evenly.


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serves: 6

6 hamburger buns or other round rolls

1/3 cup stone ground mustard


1 small yellow onion, cut crosswise into 1/2-inch-thick slices

Extra virgin olive oil

3 red/yellow bell peppers

1 1/2 tablespoons cider vinegar

2 tablespoons honey

1/2 teaspoon kosher salt

1/4 teaspoon freshly ground black pepper

1/8 teaspoon ground cayenne pepper


2 pounds ground turkey

1/4 cup plain bread crumbs

1 1/2 teaspoons kosher salt

1 teaspoon dried sage

1/2 teaspoon freshly ground black pepper

1/4 teaspoon ground nutmeg

1/4 teaspoon ground ginger

2-4 tablespoons milk

Nutrition Facts
Turkey Burgers with Sweet and Sour Pepper Relish

Servings Per Recipe: 6

Amount per Serving

Calories: 444

  • Total Fat: 17.2 g
  •     Saturated Fat: 4.1 g
  •     Trans Fat: 0.2 g
  • Cholesterol: 112.7 mg
  • Sodium: 1139.9 mg
  • Total Carbs: 37.3 g
  •     Dietary Fiber: 3.4 g
  •     Sugars: 12.5 g
  • Protein: 35.4 g

how is this calculated?

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1.  To make the relish: Brush both sides of the onions with oil. Grill the onions and peppers over Direct Medium heat until the onions are tender and the peppers are blackened and blistered all over, turning occasionally. The onions will take 8 to 12 minutes and the peppers will take 12 to 13 minutes. Cut the onions into 1/4-inch pieces. Divide the onions, reserving half for the relish and half for the burgers. Place the peppers in a bowl and cover with plastic wrap. Let stand for 10 minutes, then peel away the charred skins. Cut each pepper into 1/4-inch pieces.

2.  In a small saucepan over medium heat, combine the vinegar and honey with 2 tablespoons of water. Stir until the honey dissolves and then simmer for 3 minutes. Add the salt, pepper, and cayenne. In a medium bowl combine the peppers and half of the reserved onions, and pour the warm vinegar mixture over the vegetables. Mix well.

3.  To prepare the burgers: In a large bowl, gently mix the reserved onions and all the burger ingredients except the milk. Add as much of the milk as the mixture will absorb. Form into 6 burgers, each about 4 inches in diameter and 1 inch thick. Brush the burgers with oil and grill over Direct Medium heat until fully cooked, but still juicy, about 15 minutes, turning once.

4.  Grill the buns over Direct Medium heat until toasted, about 1 minute. Spread mustard inside each bun, add a burger, and top with the relish. Serve warm.

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