Glazed Turkey Burgers
Ingredients
- 1 T. prepared mustard
- 1 T. cherry, apricot, peach or pineapple preserves
- 1 lg. egg beaten
- 1/4 c. quick cooking rolled oats
- 1/4 c. celery finely chopped
- 3 T. dried cranberries dried cherries or dried apricots, snipped
- 1/4 tsp. salt
- 1/8 tsp. black pepper
- 1 lb. raw ground turkey or ground chicken
- 4 Kaiser rolls or hamburger buns split and toasted
- mayonnaise or salad dressing (optional)
- lettuce leaves (optional)
- tomato slices (optional)
Instructions
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Make the glaze first: combine the prepared mustard and your choice of preserves in a small bowl and stir until smooth. Set the glaze aside so the flavors can meld while you prepare the patties.
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In a medium mixing bowl, whisk the beaten egg, then add the quick oats, finely chopped celery and the snipped dried fruit (cranberries, cherries or apricots). Season with salt and black pepper, then fold in the ground turkey or chicken. Mix gently until ingredients are evenly distributed — avoid overworking the meat to keep the burgers tender.
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Shape the mixture into four patties about 3/4 inch thick. If the mixture feels sticky, wet your hands lightly to make shaping easier. Preheat an uncovered grill to medium heat and oil the grates lightly to prevent sticking.
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Grill the patties for approximately 14 to 18 minutes, turning once halfway through. Cook until the meat is no longer pink in the center and the juices run clear, brushing the tops with the prepared glaze during the last minute of grilling so it caramelizes without burning.
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Transfer the cooked burgers to the toasted Kaiser rolls or hamburger buns. Brush any remaining glaze over the patties for extra flavor and shine. Serve with optional mayonnaise or salad dressing, lettuce leaves and tomato slices as desired.
Notes & Tips
These glazed turkey burgers combine savory and sweet elements for a balanced, approachable sandwich. The quick-cooking rolled oats help bind the mixture while keeping the texture light; if you prefer gluten-free oats, choose certified gluten-free rolled oats. Chopped celery adds a subtle crunch, and the dried fruit contributes bursts of sweetness that contrast nicely with the mustard-based glaze.
For even cooking, press a shallow dimple in the center of each patty before grilling to keep the burgers from puffing up. When brushing the glaze, wait until the final minute so the sugars in the preserves don’t burn. If you’re cooking indoors, these patties can be cooked in a skillet over medium heat for a similar result.
Serving suggestions: pair the burgers with simple sides like a green salad, roasted vegetables, or oven fries. You can swap the buns for whole-grain rolls or serve the patty on a bed of lettuce for a lighter option. Leftovers keep well in an airtight container in the refrigerator for up to three days — reheat gently to preserve moisture.
Variations: try using different preserves to change the flavor profile (apricot, peach or pineapple all work well). If you prefer a more savory glaze, mix the mustard with a touch of honey or a splash of soy sauce for a different twist.