Italian Lemon Turkey Burgers


It’s that time of year again, BBQ! I just love a good BBQ. Especially when it’s with friends and their kids. Here’s my take on a classic turkey burger turned a bit Italian.

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Tip: I wrap my turkey burger in cabbage instead of lettuce. It holds together better!

Italian Lemon Turkey Burgers

Prep Time: 20 minutes

Cook Time: 10 minutes

Total Time: 30 minutes

Yield: 12 burgers

Serving Size: 1 burger

Calories per serving: 165.3

Fat per serving: 10.8 g

Saturated fat per serving: 2.997 g

Carbs per serving: 2.707 g

Protein per serving: 14.8

Fiber per serving: .913 g

Sugar per serving: .727 g

Sodium per serving: 448 mg

Trans fat per serving: .137 g

Cholesterol per serving: 111.8

Italian Lemon Turkey Burgers


  • 2 lbs defrosted ground turkey
  • 1 T lemon pepper
  • 1 T fresh lemon juice (I mean it too)
  • 4 cloves garlic, minced
  • 3 T Italian Seasoning *I use one with a grinder so the seasoning is freshly ground.
  • 3 eggs
  • 2 tsp onion powder
  • 2 tsp salt
  • 1 bell pepper, thinly diced
  • 4 green onions, thinly diced


  1. First, make sure the ground turkey has no excess water in it. Try patting the meat with a paper towel or putting it in a thin strainer over the sink for a minute or two.
  2. To make your patties, start with a large bowl.
  3. Put your defrosted ground turkey, seasonings, lemon juice and minced garlic into the bowl. Using your hands mash it all together.
  4. Add in your thinly diced green onions and bell peppers,and mix with your hands again.
  5. In a small bowl, whisk the eggs together. Pour them into the ground turkey mixture. Using your hands (I know it's messy, calm down) mix it all together until the mixture is consistent. This will take a good 3-5 minutes to get the egg completely mixed in with the burger mixture. Trust the process.
  6. Form patties in the palm of your hands and set on a foil lined cookie tray.
  7. Once the patties are made, you can either set them in the fridge until you're ready to BBQ or flop them on the grill immediately.
  8. They will seem wet, but they hold together nicely, especially if you got the excess water out.
  9. *If you decide to cook these in a skillet, simply add 1 1/2 T olive oil to the pan and fry them directly in the oil. I fry no more than 4 patties at a time. You may need to add 1/2 T more oil in between batches.
  10. Serve the patties with your favorite fixings and wrap them how you like!
  11. One of my boys eats these with a burger bun and the rest of us use cabbage wraps.
  12. These go perfectly with sweet potato fries too!


This recipe can easily be halved if 12 burgers is too many for your family. Our family of 5 ate 9 burgers and had 3 left over. The baby ate 1, I ate 2, Thad ate 3, Josh ate 2, and Sam ate 1. We love leftovers though, so this is a plus for us!

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Try my paleo mayo , killer ketchup and sweet & spicy BBQ sauce with these burgers. Yum!

Our simple BBQ on a beautiful California evening.
Our simple BBQ on a beautiful California evening.


3 comments on “Italian Lemon Turkey Burgers

  1. I really liked your article post.Much thanks again. Keep writing. Coch

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