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Buffalo Turkey Burgers Recipe

Buffalo Turkey Burgers Recipe

Celery and blue cheese dressing help tame the hot sauce on these juicy burgers. For an even lighter version, pass on the buns and serve with lettuce leaves, sliced onion and chopped tomato. —Mary Pax-Shipley, Bend, Oregon
TOTAL TIME: Prep/Total Time: 25 min. YIELD:4 servings

Ingredients

  • 2 tablespoons Louisiana-style hot sauce, divided
  • 2 teaspoons ground cumin
  • 2 teaspoons chili powder
  • 2 garlic cloves, minced
  • 1/2 teaspoon salt
  • 1/8 teaspoon pepper
  • 1 pound lean ground turkey
  • 4 whole wheat hamburger buns, split
  • 1 cup shredded lettuce
  • 2 celery ribs, chopped
  • 2 tablespoons fat-free blue cheese salad dressing

Directions

  • 1. In a large bowl, combine 1 tablespoon hot sauce, cumin, chili powder, garlic, salt and pepper. Add turkey; mix lightly but thoroughly. Shape into four 1/2-in.-thick patties.
  • 2. In a large nonstick skillet coated with cooking spray, cook burgers over medium heat 4-6 minutes on each side or until a thermometer reads 165°.
  • 3. Serve burgers on buns with lettuce, celery, salad dressing and remaining hot sauce.
    Freeze option: Place patties on a plastic wrap-lined baking sheet; wrap and freeze until firm. Remove from pan and transfer to a large resealable plastic bag; return to freezer. To use, grill frozen patties as directed, increasing time as necessary for a thermometer to read 165°. Yield: 4 servings.

Nutritional Facts

1 burger equals 312 calories, 12 g fat (3 g saturated fat), 90 mg cholesterol, 734 mg sodium, 28 g carbohydrate, 5 g fiber, 24 g protein. Diabetic Exchanges: 3 lean meat, 2 starch, 1/2 fat.

Reviews for Buffalo Turkey Burgers

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MY REVIEW
Reviewed May. 19, 2016

"These burgers were incredibly moist and flavorful. I grilled them on the BBQ. The only reason I'm not giving it 5 stars is because this definitely isn't a buffalo wing taste to me, but more of a tex-mex or taco flavor, so it was kind of a surprising flavor in the end. Definitely not in a bad way, as they were delicious - but the title is very misleading."

MY REVIEW
Reviewed Aug. 22, 2015

"Really good burgers and I'm not a huge fan of turkey burgers usually! I would love to make a big batch of these and just keep them in the freezer. I added extra hot sauce to the meat and some extra garlic to mimic a garlic hot wing (my favorite kind)."

MY REVIEW
Reviewed Mar. 27, 2015

"My kids even liked these....although w/o the blue cheese. Instead of making these as regular sized burgers, I made them as sliders, and I used home-made blue cheese dressing and NM red chile powder. All in all I would say they rivaled any restaurant fare."

MY REVIEW
Reviewed Aug. 4, 2014

"These were pretty good, not the real thing, but will do."

MY REVIEW
Reviewed Jun. 16, 2014

"Very good. I reduced the cumin slightly and used ranch dressing...tasted just great."

MY REVIEW
Reviewed Jun. 1, 2014

"These were really good (and I'm not a fan of turkey burgers) - I will say the cumin makes them more taco flavor than Buffalo flavor but that doesn't mean they're not a good burger.

I cut the cumin to 3/4's tsp, cut the salt to 1/4 tsp, used 1/4 tsp granulated garlic and ancho chili powder. Mixed and formed the patties in the morning, cooked them up at night. Moist, tender and yummy!"

MY REVIEW
Reviewed Dec. 15, 2011

"I agree - super messy but fantastic!"

MY REVIEW
Reviewed Oct. 5, 2010

"I think they were great. They are a nice change from the Turkey Burgers we normally make."

MY REVIEW
Reviewed Jun. 8, 2010

"Great flavor. Skipped the bun and wrapped in a leaf of romaine lettuce with 1/2 TB of sour cream and .5 oz of Provolone cheese for less than 200 calories."

MY REVIEW
Reviewed Apr. 18, 2010

"Thought these burgers were delicious. My personal preference would be to slightly reduce amount of cumin and increase hot sauce. All in all most flavorful"

MY REVIEW
Reviewed Feb. 23, 2010 Edited Oct. 24, 2015

"Delicious! We like these with celery sticks and extra dressing on the side. Sometimes I skip the buns and just serve the burgers on a bed of shredded lettuce."

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Wine Pairings

Medium-Bodied Red Wine

Enjoy this recipe with a medium-bodied red wine such as Chianti, Sangiovese, Malbec or Zinfandel.