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  • PAM® Grilling Spray
  • 1 pkg (20 oz each) lean ground turkey
  • 1/2 cup panko bread crumbs
  • 1/2 cup Hunt's® Hickory & Brown Sugar Barbecue Sauce, divided
  • 1/2 teaspoon salt
  • 1/8 teaspoon ground black pepper
  • 5 hamburger buns with sesame seeds, split, toasted
  • 5 leaves green leaf lettuce
  • 1/2 cup thinly sliced red onion

Nutrition Information*

Serving Size 5 servings (1 sandwich each)
Calories 376

View complete nutrition information


  1. Spray cold grate of outdoor grill with grilling spray. Preheat grill for medium-high heat.
  2. Mix turkey, bread crumbs, 1/4 cup barbecue sauce, salt and pepper in medium bowl until well blended. Shape into 5 patties, about 1/2-inch thick.
  3. Grill patties 5 minutes on each side or until no longer pink in centers (165°F). Spread remaining barbecue sauce on tops of buns. Assemble sandwiches by placing lettuce on bottom halves of buns; top with patties and onion. Close with tops of buns.

Cook's Tips

To cook indoors, prepare turkey mixture and shape into patties as directed. Spray large nonstick skillet with PAM® Original No-Stick Cooking Spray; heat over medium heat. Add patties; cook 5 to 6 minutes on each side or until no longer pink in centers (165°F). Serve Alexia® Sweet Potato Fries with the burgers.

Nutrition Information close
Amount per Serving
Calories 376  
  % Daily Value*
Total fat 10 g 16%
Saturated fat 3 g 14%
Cholesterol 69 mg 23%
Sodium 776 mg 32%
Carbohydrate 45 g 15%
Dietary fiber 1 g 3%
Sugars 11 g  
Protein 26 g  
Vitamin A   29%
Vitamin C   5%
Calcium   6%
Iron   10%
* Percent Daily Values are based on a 2,000 calorie diet.
About our Nutrition Information
1 reviews you can use for Barbecue Turkey Burgers
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User Rating: 4 stars

I have a confession to make - I love small food. It makes me feel like a giant when I eat it. So you can imagine how excited I was when sliders became all the rage. These Asian Inspired Mini Burgers were simple to make and very tasty. They very much reminded me of frikadeller, which is a Danish version of a meatball that my mother in law taught me how to make. The one thing I'm not a fan of are chunks of onion floating around in my burgers, so I pureed the onion and garlic in a blender first. Then I drained the liquid before mixing the puree in with the rest of the ingredients. I did, however, chop the water chestnuts by hand because I wanted to keep the crunch they'd provide. I think the next time I make these I'm going to make a bigger batch and see how they do after being frozen and vacuum-sealed. I like to keep pre-formed burger patties in my freezer so we can have a burger night whenever the mood strikes and these were a fun twist to the standard burger fare.

Posted by: BBQ Lover | on 01/28/2011




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