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The Best Big Green Egg Turkey Burgers: Juicy, Smoky, and Healthy
Hello again! As the holiday weekend approaches, I wanted to fire up the grill for something both easy and incredibly tasty before heading out of town for a much-needed break.
I know that just about everyone has a favorite recipe for turkey burgers. Most people swear that their version is the one that stays juicy and avoids the dreaded “hockey puck” texture of a dry patty. Well, I am here to tell you that this specific recipe for Big Green Egg Turkey Burgers is the definitive answer to that challenge.
The secret to keeping these burgers moist and flavorful is a surprising ingredient: Zucchini! By incorporating grated zucchini into the meat, we ensure that the turkey stays tender throughout the entire grilling process on the Big Green Egg. This method combined with the moisture-retaining properties of a ceramic grill creates a burger that rivals any beef patty for sheer satisfaction.
If you are looking for a healthy BBQ option that doesn’t sacrifice flavor, you have found it. Now sit back, grab yourself a cold DC Brau, and enjoy this recipe for the Best Big Green Egg Turkey Burgers.
Table of Contents
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Step 1: Prep the Turkey Burgers
The foundation of a great turkey burger starts with the right ingredients and a little bit of vegetable prep. For this cook, I gathered some lean ground turkey, a red onion, and a fresh zucchini. I also grabbed a ripe avocado to grill as a side, which adds a beautiful creamy texture to the final plate.
The real star of the show here is the grated zucchini. Turkey is naturally very lean, which is why it often dries out on a high-heat grill. By grating the zucchini and folding it directly into the ground meat, you are adding a natural reservoir of moisture that releases as the burger cooks. It is the ultimate insurance policy against a dry patty.
Once the zucchini is shredded, I mix in the finely diced red onion and a handful of shredded cheese. The cheese does more than just add flavor; it acts as a binder that helps hold the patties together while they sear on the Big Green Egg. This combination creates a sturdy, flavorful base that is ready for the grill.
Step 2: Mixing the Perfect Turkey Patty
Precision matters when you are working with lean meats. To get the consistency just right, start by grating the entire zucchini using a box grater. You will want to squeeze out just a little bit of the excess water if the zucchini is particularly large, but keep most of that moisture for the burger.
Next, finely chop your red onion until you have exactly 1/4 cup. The fine dice is important here because large chunks of onion can cause the patties to fall apart on the grill. Measure out 1/2 cup of your favorite shredded cheese; a sharp cheddar or a Monterey Jack works perfectly to complement the mild flavor of the turkey.
Place one pound of ground turkey into a large mixing bowl and add your prepared zucchini, onion, and cheese. Use your hands to gently fold everything together until the ingredients are evenly distributed. Be careful not to overwork the meat, as over-mixing can lead to a tough texture. Once combined, form the mixture into four equal-sized patties. You will notice right away that the patties feel much more hydrated than a standard turkey burger, which is exactly what we want for a juicy finish on the Big Green Egg.
Step 3: Seasoning for Success
Once your patties are formed into four equal 1/4-pound portions, it is time to build that signature BBQ crust. Because turkey is a relatively mild protein, it serves as the perfect canvas for bold spices and sweet finishes.
For this cook, I reached for a unique combination of Dizzy Pig rubs to create a layered flavor profile. I used Bayouish to bring a savory, herb-forward Cajun kick, and Pineapple Head to add a touch of sweetness and fruitiness that complements the grilled zucchini perfectly.
Choosing Your Rub
If you don’t have those specific bottles on hand, do not worry. You have plenty of room to experiment here.
- Store-Bought Alternatives: Any high-quality poultry rub or a classic “sweet and heat” BBQ rub will work well. Brands like Meat Church (Holy Voodoo) or Killer Hogs (The BBQ Rub) are fantastic options that stand up well to the smoke of the Big Green Egg.
- The DIY Buddha Poultry Rub: If you want to whip up a quick and effective rub from your pantry, try this simple blend:
- 1 tablespoon Brown Sugar
- 1 tablespoon Smoked Paprika
- 1 teaspoon Garlic Powder
- 1 teaspoon Onion Powder
- 1/2 teaspoon Cumin
- 1/2 teaspoon Salt and Black Pepper
- The Finishing Touch: Generously coat both sides of the patties with your chosen seasoning. Press the rub gently into the meat so it adheres well and forms a delicious bark during the sear.
Step 4: Big Green Egg Setup and Preheating
To get the perfect sear on these turkey burgers, you need a hot, stable fire. For this cook, we are going with a direct setup, meaning the patties will sit right over the hot coals to develop that essential wood-fired crust.
Start by cleaning out any old ash from your Big Green Egg to ensure maximum airflow. Light the charcoal and leave the dome open for a few minutes until the fire is established. Once the coals are glowing, close the dome and adjust your vents. You are aiming for a steady temperature of 400°F.
This higher temperature is crucial. It allows the exterior of the burger to caramelize and seal in the juices before the lean turkey has a chance to dry out. Once your Big Green Egg has stabilized at 400°F and the grates are hot, you are ready to start grilling.
Pitmaster Tip: Before you lay the patties down, give the grates a quick wipe with an oil-soaked paper towel using your tongs. Since turkey is lean and these patties are high in moisture, this extra step ensures a clean release when it is time to flip.
Step 5: Hitting the Grill
Now that the patties have a copious amount of rub applied and your avocados are pitted and sliced in half, it is time to go! Open the dome and place the turkey burgers directly over the hot coals. At the same time, place the avocado halves flesh-side down on the grates.
Grill the turkey burgers for about 4 to 5 minutes per side. Because we have added so much moisture with the zucchini, these patties are tender, so use a wide spatula to flip them carefully. You are looking for a beautiful, dark mahogany crust from the rub and the high heat of the Egg.
As for the avocados, they only need about 2 to 3 minutes over the direct heat. You want to see those distinct, charred grill marks on the green flesh. Once they are charred, pull them off and set them aside. This process warms the healthy fats in the avocado and gives them a subtle smoky flavor that pairs perfectly with the seasoned turkey.
Step 6: The Finish and the Rest
Timing is everything when it comes to lean poultry. Once the turkey burgers reached an internal temperature of 165°F, I pulled them off the Big Green Egg. It is critical to let the burgers rest for about 5 minutes before serving. This short wait allows the juices, which were intensified by the grated zucchini, to redistribute throughout the meat rather than running out on the plate.
While the burgers were finishing their cook, I made sure the avocados got their time in the spotlight. Placing them on the bottom rack over the direct heat allowed them to pick up those beautiful, charred grill marks. The heat softens the avocado and adds a layer of smoky depth that acts almost like a built-in sauce for the burger.
By the time the burgers have finished resting, the cheese inside is set and the patties are incredibly succulent. You are left with a healthy, protein-packed meal that carries all the hallmark flavors of a traditional backyard cookout.
Final Thoughts: Why This Recipe Wins
At the end of the day, the results speak for themselves. This burger is super tasty and incredibly moist due to the shredded zucchini mixed into the ground turkey. It is a simple technique that completely transforms a lean protein into a gourmet experience.
Of course, my personal favorite of the bunch was the patty using the Bayouish Dizzy Pig rub. The savory Cajun notes combined with the smoky char from the Big Green Egg created a flavor profile that you just cannot beat. Whether you are looking for a healthier alternative to beef or just want to try a new trick on your ceramic grill, these burgers are a guaranteed crowd-pleaser.
Pitmaster Pro Tip: Don’t Skip the Rest
Remember that resting your meat is just as important for turkey as it is for a thick ribeye. Giving those burgers five minutes to sit ensures that the moisture from the zucchini stays locked inside the meat. Your patience will be rewarded with the juiciest turkey burger you have ever tasted.
Best Big Green Egg Turkey Burgers
Ingredients
- 1 pound Ground Turkey, lean
- 1 Zucchini, grated
- 1/2 c Shredded 2% cheddar cheese
- 1/4 c Red Onion, chopped
- 2 tbsp BBQ rub, across 4 patties
- 2 Avocados, ripe
Instructions
- Grate and Prep: Grate the zucchini and finely dice the red onion.
- Combine Ingredients: In a large bowl, mix the ground turkey with the grated zucchini, 1/4 cup of red onion, and 1/2 cup of shredded cheese.
- Form the Patties: Measure the mixture into four equal 1/4-pound patties.
- Season the Meat: Apply a copious amount of your favorite BBQ rub to both sides of each patty.
- Prepare the Avocados: Slice the avocados in half and remove the pits while the grill preheats.
- Preheat the Big Green Egg: Set up your Egg for direct grilling and stabilize the temperature at 400°F.
- Grill the Burgers: Place the turkey patties on the hot grates and cook for approximately 4 to 5 minutes per side.
- Char the Avocados: Place the avocado halves flesh-side down on the cooking grid for the last 2 to 3 minutes of the cook to get nice grill marks.
- Check Internal Temp: Remove the burgers once they reach an internal temperature of 165°F.
- Rest the Meat: Let the patties rest for 5 minutes to allow the juices to redistribute.
- Assemble and Serve: Place the juicy turkey patties on toasted buns and top with the smoky grilled avocado.
Nutrition information is automatically calculated, so should only be used as an approximation.
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