Ground Turkey Meatloaf Burgers

If you ask me, turkey meatloaf burgers are a smart way to shake up dinner.

These hearty patties bring all the comfort of classic meatloaf but in a fun burger form that the whole family will love. Ground turkey keeps things on the lighter side while still packing plenty of flavor.

They’re mixed with breadcrumbs, herbs, and a few simple seasonings, then shaped into patties and cooked until golden. Serve them on buns with your favorite toppings, or go bunless with a side salad.

It’s an easy weeknight meal that feels special enough for weekend grilling too.

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What Kind of Ground Turkey Should I Use?

For these meatloaf burgers, you’ll be using two types of ground turkey, and the fat content makes all the difference. Regular ground turkey comes in different fat percentages – 85/15, 90/10, or even 99/1 – and I’d recommend going with 85/15 or 90/10 for the best flavor and moisture. The 99/1 lean turkey can make your burgers a bit dry since turkey is naturally leaner than beef. The recipe also calls for ground turkey Italian sausage, which adds extra flavor and fat to keep things juicy. If you can only find turkey sausage links instead of bulk ground sausage, just remove the casings and crumble the meat – it works just as well.

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Options for Substitutions

These turkey meatloaf burgers are pretty forgiving when it comes to swaps and substitutions:

• Ground turkey and Italian sausage: You can use all ground turkey if you can’t find Italian sausage – just add 1 teaspoon each of fennel seeds, dried basil, and garlic powder to mimic those sausage flavors. Ground chicken works too, but avoid lean ground beef as it will change the cooking time.
• Italian-seasoned breadcrumbs: Plain breadcrumbs work fine – just add 1 teaspoon of Italian seasoning. You can also use crushed crackers or even rolled oats for a different texture.
• Whole milk: Any milk you have on hand works, including non-dairy options like almond or oat milk. Even chicken broth can work in a pinch.
• Provolone cheese: Swiss, mozzarella, or even cheddar cheese slices will melt just as nicely. Use whatever you prefer or have available.
• Ciabatta rolls: Brioche buns, kaiser rolls, or even regular hamburger buns work great. Just make sure they’re sturdy enough to hold these hearty patties.
• Sriracha: Any hot sauce you like can replace the Sriracha, or leave it out entirely if you prefer less heat. A pinch of red pepper flakes mixed into the mayo works too.

Watch Out for These Mistakes While Cooking

The biggest mistake when making turkey meatloaf burgers is overcooking them, which turns lean ground turkey into dry, flavorless patties – use a meat thermometer and pull them off the grill when they hit 160°F, as they’ll continue cooking from residual heat.

Another common error is overmixing the meat mixture, which creates dense, tough burgers instead of tender ones, so gently combine ingredients just until everything is incorporated.

Since turkey doesn’t have as much fat as beef, these patties can stick to the grill easily, so make sure your grates are well-oiled and avoid pressing down on the burgers while they cook.

To prevent your burgers from puffing up into meatballs, create a small indent in the center of each patty before cooking, and let the mixture rest in the fridge for 30 minutes before forming patties to help them hold together better.

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What to Serve With Turkey Meatloaf Burgers?

These hearty turkey meatloaf burgers are pretty filling on their own, but they pair perfectly with classic burger sides like crispy sweet potato fries or regular fries for dipping into that tangy sauce. A simple coleslaw adds a nice crunch and helps balance out the richness of the bacon and cheese, while roasted vegetables like zucchini or bell peppers make for a lighter option. If you want to keep things easy, just grab a bag of kettle chips or serve with a fresh garden salad dressed with a light vinaigrette. Don’t forget to have extra pickles on hand since these burgers are all about those bold, savory flavors!

Storage Instructions

Refrigerate: These turkey meatloaf burgers keep really well in the fridge for up to 4 days. Wrap each cooked patty individually in foil or store them in an airtight container with parchment paper between layers. I like to keep the toppings separate so everything stays fresh and doesn’t get soggy.

Freeze: You can absolutely freeze these patties for up to 3 months! Let them cool completely first, then wrap each one tightly in plastic wrap and pop them in a freezer bag. I often make a double batch just so I have some ready to go in the freezer for busy weeknights.

Reheat: To warm up your leftover patties, just heat them in a skillet over medium heat for about 3-4 minutes per side, or microwave on medium power for 1-2 minutes. If they’re frozen, thaw them overnight in the fridge first. Add fresh cheese and toppings when you’re ready to serve for the best taste.

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 4300-4900
• Protein: 240-270 g
• Fat: 200-230 g
• Carbohydrates: 380-420 g

Ingredients

For the turkey patties:

• 1 tbsp olive oil
• 1 1/2 cups chopped sweet onion (from about 2 onions)
• 3 garlic cloves, finely minced
• 1 cup seasoned italian breadcrumbs
• 1/4 cup whole milk
• 2 tbsp fresh flat-leaf parsley, chopped
• 1 tbsp worcestershire sauce
• 1 1/2 tsp kosher salt
• 1/2 tsp ground black pepper
• 1 large egg, lightly beaten
• 1/4 cup ketchup
• 1 lb ground turkey
• 1 lb sweet turkey italian sausage, casings removed

For the spicy mayo:

• 2 tbsp mayonnaise
• 1 tbsp light brown sugar
• 1 tbsp sriracha hot chili sauce
• 1/4 cup ketchup

For serving:

• 10 slices provolone cheese
• 10 ciabatta rolls, split
• 10 slices cooked bacon, cut in half
• Dill pickle chips, as desired

Step 1: Cook the Onion and Garlic

• 1 tbsp olive oil
• 1 1/2 cups chopped sweet onion (from about 2 onions)
• 3 garlic cloves, finely minced

Heat the olive oil in a medium skillet over medium-high heat.

Add the chopped sweet onion and finely minced garlic, then cook, stirring often, until the onion is softened and lightly browned, about 6 minutes.

Remove the skillet from heat and allow the mixture to cool slightly before incorporating into the meat mixture.

Step 2: Prepare the Breadcrumb Mixture

• 1 cup seasoned Italian breadcrumbs
• 1/4 cup whole milk
• 2 tbsp fresh flat-leaf parsley, chopped
• 1 tbsp Worcestershire sauce
• 1 1/2 tsp kosher salt
• 1/2 tsp ground black pepper
• 1 large egg, lightly beaten
• 1/4 cup ketchup

In a large bowl, combine the Italian breadcrumbs, whole milk, chopped fresh parsley, Worcestershire sauce, kosher salt, black pepper, lightly beaten egg, and 1/4 cup ketchup.

Stir until all ingredients are well moistened and evenly mixed.

Step 3: Combine and Rest the Meat Mixture

• cooked onion and garlic from Step 1
• breadcrumb mixture from Step 2
• 1 lb ground turkey
• 1 lb sweet turkey Italian sausage, casings removed

Add the slightly cooled onion and garlic from Step 1, the ground turkey, and the sweet turkey Italian sausage (with casings removed) to the breadcrumb mixture from Step 2.

Gently combine everything together with your hands until just mixed.

Let the mixture rest for 5 minutes to allow the flavors to meld and the breadcrumbs to hydrate.

I like to let it sit because it makes the burgers juicier and helps them hold together better when grilling.

Step 4: Shape and Preheat for Grilling

• meat mixture from Step 3

Preheat the grill to medium heat, about 350°F to 450°F.

Meanwhile, shape the rested meat mixture from Step 3 into 10 equal patties, about 1/4 pound each.

Press a slight indentation in the center of each patty with your finger to help them stay flat while cooking.

Step 5: Prepare the Sriracha Mayo Sauce

• 2 tbsp mayonnaise
• 1 tbsp light brown sugar
• 1 tbsp Sriracha hot chili sauce
• 1/4 cup ketchup

In a small bowl, stir together the mayonnaise, light brown sugar, Sriracha hot chili sauce, and the remaining 1/4 cup ketchup until evenly combined.

You can adjust the amount of Sriracha to control the spiciness.

I like to make a little extra sauce for dipping fries on the side!

Step 6: Grill the Patties and Melt the Cheese

• shaped patties from Step 4
• 10 slices provolone cheese

Oil the grill grates to prevent sticking.

Place the patties from Step 4 on the grill and cook, covered, for 4 to 5 minutes per side, or until fully cooked through and no longer pink in the center.

In the last few minutes of grilling, lay one slice of provolone cheese over each patty and close the grill lid briefly to melt the cheese.

Step 7: Assemble and Serve the Turkey Meatloaf Burgers

• 10 ciabatta rolls, split
• grilled patties with cheese from Step 6
• 10 slices cooked bacon, cut in half
• dill pickle chips, as desired
• Sriracha mayo from Step 5

Place the grilled patties with melted cheese onto split ciabatta rolls.

Top each burger with 2 halves of cooked bacon, dill pickle chips to your liking, and a generous dollop of the Sriracha mayo from Step 5.

Serve the turkey meatloaf burgers immediately for best flavor and texture.

For an extra touch, I sometimes toast the ciabatta rolls on the grill for 1-2 minutes before assembling.

Ground Turkey Meatloaf Burgers

Delicious Ground Turkey Meatloaf Burgers recipe with step-by-step instructions.

Print Recipe Pin Recipe

Prep Time 14 minutes mins

Cook Time 28 minutes mins

Total Time 42 minutes mins

Servings 4

Calories 4600 kcal

Ingredients

  

For the turkey patties:

• 1 tbsp olive oil
• 1 1/2 cups chopped sweet onion (from about 2 onions)
• 3 garlic cloves, finely minced
• 1 cup seasoned Italian breadcrumbs
• 1/4 cup whole milk
• 2 tbsp fresh flat-leaf parsley, chopped
• 1 tbsp Worcestershire sauce
• 1 1/2 tsp kosher salt
• 1/2 tsp ground black pepper
• 1 large egg, lightly beaten
• 1/4 cup ketchup
• 1 lb ground turkey
• 1 lb sweet turkey Italian sausage, casings removed

For the spicy mayo:

• 2 tbsp mayonnaise
• 1 tbsp light brown sugar
• 1 tbsp Sriracha hot chili sauce
• 1/4 cup ketchup

For serving:

• 10 slices provolone cheese
• 10 ciabatta rolls, split
• 10 slices cooked bacon, cut in half
• dill pickle chips, as desired

Instructions

 

• Heat the olive oil in a medium skillet over medium-high heat. Add the chopped sweet onion and finely minced garlic, then cook, stirring often, until the onion is softened and lightly browned, about 6 minutes. Remove the skillet from heat and allow the mixture to cool slightly before incorporating into the meat mixture.
• In a large bowl, combine the Italian breadcrumbs, whole milk, chopped fresh parsley, Worcestershire sauce, kosher salt, black pepper, lightly beaten egg, and 1/4 cup ketchup. Stir until all ingredients are well moistened and evenly mixed.
• Add the slightly cooled onion and garlic from Step 1, the ground turkey, and the sweet turkey Italian sausage (with casings removed) to the breadcrumb mixture from Step 2. Gently combine everything together with your hands until just mixed. Let the mixture rest for 5 minutes to allow the flavors to meld and the breadcrumbs to hydrate. I like to let it sit because it makes the burgers juicier and helps them hold together better when grilling.
• Preheat the grill to medium heat, about 350°F to 450°F. Meanwhile, shape the rested meat mixture from Step 3 into 10 equal patties, about 1/4 pound each. Press a slight indentation in the center of each patty with your finger to help them stay flat while cooking.
• In a small bowl, stir together the mayonnaise, light brown sugar, Sriracha hot chili sauce, and the remaining 1/4 cup ketchup until evenly combined. You can adjust the amount of Sriracha to control the spiciness. I like to make a little extra sauce for dipping fries on the side!
• Oil the grill grates to prevent sticking. Place the patties from Step 4 on the grill and cook, covered, for 4 to 5 minutes per side, or until fully cooked through and no longer pink in the center. In the last few minutes of grilling, lay one slice of provolone cheese over each patty and close the grill lid briefly to melt the cheese.
• Place the grilled patties with melted cheese onto split ciabatta rolls. Top each burger with 2 halves of cooked bacon, dill pickle chips to your liking, and a generous dollop of the Sriracha mayo from Step 5. Serve the turkey meatloaf burgers immediately for best flavor and texture. For an extra touch, I sometimes toast the ciabatta rolls on the grill for 1-2 minutes before assembling.