Grilled Turkey Burger With Steamed Broccoli – A Simple, Satisfying Weeknight Meal

A great turkey burger should be juicy, flavorful, and easy to pull off on a busy night. This version checks all the boxes and pairs perfectly with a bright, tender side of steamed broccoli. You’ll get lean protein, crisp textures, and a clean finish without much fuss.

The ingredients are simple, the method is reliable, and the results feel a little special. Whether you’re cooking for yourself or feeding a hungry crew, this combo never disappoints.

Grilled Turkey Burger With Steamed Broccoli - A Simple, Satisfying Weeknight Meal

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Prep Time 10 minutes mins

Cook Time 20 minutes mins

Total Time 30 minutes mins

Servings: 4 servings

Ingredients Method

Ingredients

  

• For the turkey burgers: 1 pound ground turkey (93% lean works well)
• 2 tablespoons grated yellow onion (with juices)
• 1 tablespoon mayonnaise
• 1 tablespoon Dijon mustard
• 1 teaspoon Worcestershire sauce
• 1 teaspoon smoked paprika
• 1 teaspoon garlic powder
• 1/2 teaspoon kosher salt
• 1/2 teaspoon black pepper
• 4 burger buns (brioche, potato, or whole grain)
• 1 tablespoon olive oil (for the grill grates or skillet)
• Optional toppings: sliced tomato, red onion, lettuce, pickles, cheese, avocado
• Optional sauce: extra Dijon, mayo, or a light aioli
• For the steamed broccoli: 1 large head broccoli (about 1 to 1.25 pounds), cut into florets
• 1 tablespoon olive oil or a small pat of butter
• 1/2 lemon (for squeezing)
• Kosher salt and black pepper, to taste
• Optional: red pepper flakes, grated Parmesan, or garlic powder

Method

 

1. Prep the grill or pan. Preheat a gas or charcoal grill to medium-high heat (about 400–425°F). If using a skillet or grill pan, heat over medium-high and lightly oil the surface.
2. Mix the burger base. In a bowl, combine ground turkey, grated onion, mayo, Dijon, Worcestershire, smoked paprika, garlic powder, salt, and pepper. Stir gently with a fork until just combined—don’t overmix.
3. Form the patties. Divide the mixture into 4 equal parts. Shape into patties about 1/2 to 3/4 inch thick. Use your thumb to press a small dimple in the center of each patty to prevent puffing.
4. Oil and season the surface. Lightly brush patties with olive oil. Sprinkle a pinch more salt and pepper on top for a crisp, seasoned crust.
5. Grill the patties. Place patties on the hot grill or pan. Cook for 4–5 minutes per side, flipping once, until the internal temperature reaches 165°F. If adding cheese, place it on during the last minute to melt.
6. Toast the buns. Split buns and toast cut-side down on the grill for 30–60 seconds, until lightly golden.
7. Steam the broccoli. While burgers rest for a few minutes, bring 1 inch of water to a simmer in a pot. Add a steamer basket with broccoli florets, cover, and steam for 4–5 minutes until bright green and just tender. Drain well.
8. Finish the broccoli. Toss florets with olive oil or butter, a squeeze of lemon, salt, and pepper. Add red pepper flakes or Parmesan if you like.
9. Assemble and serve. Spread a little Dijon or mayo on buns. Layer lettuce, turkey patty, tomato, and onion. Serve with the steamed broccoli on the side.

What Makes This Recipe So Good

• Juicy, not dry: A quick mix-in of grated onion and a touch of mayo keeps lean turkey moist on the grill.
• Balanced flavors: Garlic, Dijon, and smoked paprika bring depth without overpowering the turkey.
• Fast and flexible: The patties grill in minutes, and the broccoli steams while the burgers rest.
• Weeknight-friendly: Minimal prep, familiar ingredients, and easy cleanup.
• Nutrient-dense: Lean protein, fiber-rich broccoli, and optional whole-grain buns make a smart, satisfying plate.

What You’ll Need

• For the turkey burgers:
  • 1 pound ground turkey (93% lean works well)
  • 2 tablespoons grated yellow onion (with juices)
  • 1 tablespoon mayonnaise
  • 1 tablespoon Dijon mustard
  • 1 teaspoon Worcestershire sauce
  • 1 teaspoon smoked paprika
  • 1 teaspoon garlic powder
  • 1/2 teaspoon kosher salt
  • 1/2 teaspoon black pepper
  • 4 burger buns (brioche, potato, or whole grain)
  • 1 tablespoon olive oil (for the grill grates or skillet)
  • Optional toppings: sliced tomato, red onion, lettuce, pickles, cheese, avocado
  • Optional sauce: extra Dijon, mayo, or a light aioli
• For the steamed broccoli:
  • 1 large head broccoli (about 1 to 1.25 pounds), cut into florets
  • 1 tablespoon olive oil or a small pat of butter
  • 1/2 lemon (for squeezing)
  • Kosher salt and black pepper, to taste
  • Optional: red pepper flakes, grated Parmesan, or garlic powder

Instructions

1. Prep the grill or pan. Preheat a gas or charcoal grill to medium-high heat (about 400–425°F). If using a skillet or grill pan, heat over medium-high and lightly oil the surface.
2. Mix the burger base. In a bowl, combine ground turkey, grated onion, mayo, Dijon, Worcestershire, smoked paprika, garlic powder, salt, and pepper.

   Stir gently with a fork until just combined—don’t overmix.

3. Form the patties. Divide the mixture into 4 equal parts. Shape into patties about 1/2 to 3/4 inch thick. Use your thumb to press a small dimple in the center of each patty to prevent puffing.
4. Oil and season the surface. Lightly brush patties with olive oil.

   Sprinkle a pinch more salt and pepper on top for a crisp, seasoned crust.

5. Grill the patties. Place patties on the hot grill or pan. Cook for 4–5 minutes per side, flipping once, until the internal temperature reaches 165°F. If adding cheese, place it on during the last minute to melt.
6. Toast the buns. Split buns and toast cut-side down on the grill for 30–60 seconds, until lightly golden.
7. Steam the broccoli. While burgers rest for a few minutes, bring 1 inch of water to a simmer in a pot.

   Add a steamer basket with broccoli florets, cover, and steam for 4–5 minutes until bright green and just tender. Drain well.

8. Finish the broccoli. Toss florets with olive oil or butter, a squeeze of lemon, salt, and pepper. Add red pepper flakes or Parmesan if you like.
9. Assemble and serve. Spread a little Dijon or mayo on buns.

   Layer lettuce, turkey patty, tomato, and onion. Serve with the steamed broccoli on the side.

Keeping It Fresh

• Make-ahead patties: Form and refrigerate uncooked patties for up to 24 hours. Keep covered to prevent drying.
• Leftovers: Cooked patties keep in an airtight container for 3–4 days.

  Reheat gently over medium heat or in a 300°F oven until warmed through.

• Freeze for later: Freeze raw patties on a sheet pan until firm, then wrap and store for up to 3 months. Thaw overnight in the fridge before cooking.
• Broccoli storage: Refrigerate steamed broccoli for up to 3 days. Reheat quickly in the microwave with a splash of water to keep it tender.

Why This is Good for You

• Lean protein: Turkey delivers protein with less saturated fat than many beef blends, supporting muscle repair and satiety.
• Fiber and vitamins: Broccoli brings fiber, vitamin C, vitamin K, and beneficial plant compounds.
• Smart swaps: Whole-grain buns, avocado, and light sauces help you build a balanced plate without feeling deprived.
• Portion-friendly: A single patty plus a generous serving of broccoli offers a satisfying meal with steady energy.

Pitfalls to Watch Out For

• Dry patties: Lean turkey can overcook fast.

  Aim for 165°F and pull promptly. The grated onion and mayo help retain moisture.

• Sticking to the grill: Clean, preheated grates and a light oiling prevent sticking. Don’t flip too early—wait for good sear marks.
• Bland results: Don’t skimp on salt or aromatics.

  Smoked paprika, Dijon, and garlic powder add needed depth.

• Soggy broccoli: Over-steaming dulls color and texture. Stop when just tender and season immediately.

Alternatives

• Flavor twists: Try Italian seasoning with grated Parmesan, or go Tex-Mex with chili powder, cumin, and pepper jack.
• Low-carb option: Swap the bun for lettuce wraps and add avocado and salsa for extra freshness.
• Different greens: Steam asparagus or green beans, or roast Brussels sprouts if you prefer a caramelized side.
• Sauce ideas: Greek yogurt mixed with lemon and herbs, chipotle mayo, or a quick honey mustard.
• Indoor cooking: Use a cast-iron skillet or grill pan for similar char and control.

FAQ

How do I keep turkey burgers from falling apart?

Use a gentle hand and avoid overmixing. The grated onion and mayo help bind.

If your mixture feels too loose, chill the formed patties for 20–30 minutes before grilling.

Can I use extra-lean turkey (99%)?

Yes, but it’s more prone to dryness. Add an extra teaspoon of mayo or a splash of olive oil, and watch the temperature closely. Pull the burgers right at 165°F.

Do I need a meat thermometer?

It’s highly recommended.

Turkey should reach 165°F for safety, and a thermometer helps you hit that mark without guessing or overcooking.

What’s the best way to season the broccoli?

Keep it simple: olive oil or butter, lemon, salt, and pepper. For extra flavor, add red pepper flakes, garlic powder, or a sprinkle of Parmesan.

Can I bake the patties instead of grilling?

Yes. Bake at 400°F on a lined sheet for about 15–18 minutes, flipping once, until they reach 165°F.

A quick sear in a hot skillet afterward adds color.

How do I reheat without drying the burgers?

Warm in a 300°F oven, covered loosely with foil, for 8–10 minutes, or in a skillet over low heat with a splash of water and a lid to trap steam.

What kind of bun works best?

Whole-grain buns add fiber and a nutty taste. Brioche or potato buns offer softness and a hint of sweetness. Toasting is key for texture.

Can I grill from frozen?

It’s better to thaw first for even cooking.

If you must grill from frozen, cook over medium heat and allow extra time, checking with a thermometer.

Wrapping Up

Grilled turkey burgers and steamed broccoli make a quick, wholesome dinner with plenty of flavor. The method is straightforward, the ingredients are easy to find, and the results are consistently good. With a few smart tricks for juiciness and bright seasoning, you’ll have a meal that earns a spot in your regular rotation.

Keep it simple, keep it fresh, and enjoy every bite.