Teriyaki Turkey Burgers

For the past few days, I’ve been in the mood for a burger and since I had four packs of ground turkey in the downstairs freezer that I have to use up in order to defrost the freezer, I decided to make some turkey burgers. I ended up throwing in a bunch of meat loafish ingredients and also added some teriyaki sauce because I am a huge fan of teriyaki burgers. Whenever the McTeri comes back to the local McDonald’s, Mr. Pikko and I are always very happy to take the kids to eat there, even though it’s extremely expensive to go there.

Even though this was just a throw-together experiment, the results turned out very yummy and I couldn’t even tell the difference between this and a regular burger, though I think a regular burger wouldn’t have been as soft and tender. I will definitely be making these again!

Teriyaki Turkey Burgers

Mr. Pikko looked at them and for some reason assumed that they were veggie burgers, perhaps because of the green onions and the lighter “This is Not Beef” color of the patties. He made a joking gag noise, but then when he sat down to eat them he was very pleasantly surprised, saying more than once that they tasted awesome. He also thought I bought them and was shocked I’d made them myself from scratch.

Teriyaki Turkey Burgers Recipe

Makes 8 burgers


  • 1 lb 99% lean ground turkey meat
  • 1/4 cup chopped green onions
  • 1/2 cup Yoshida’s teriyaki sauce (or other teriyaki sauce)
  • 2 slices bread
  • 1/4 cup milk
  • 1 egg
  • 8 hamburger buns
  • 1 tomato, sliced
  • lettuce
  • mayonnaise
  • cheese slices (optional)


  1. Peel crusts off bread slices and soak in milk. Mix together until bread is a mushy texture.
  2. Add turkey meat, egg, green onions, and teriyaki sauce. Mix until well combined.
  3. Heat cast iron skillet on medium heat. Mixture will be sticky and will not form patties well, so you’ll need to do them one at a time when adding to the pan. Using your hands, form a flattened ball and add to skillet, pressing down to form a patty. Cook a few minutes on each side until patty is fully cooked through and sides are nicely browned or blackened, whichever you prefer.
  4. Toast hamburger buns if desired. Spread 1/2 tsp mayo on each side of a bun. Add turkey patty, lettuce, tomato, and cheese if desired.

Weight Watchers Points: 2 points per patty + 4 points per bun = 6 points per burger (cheese will add more points)

As you can see, the patties are very low point and since they’re also moist and delicious, they’re a total score for lunch or dinner. Just be sure you don’t buy crazy point buns. Serve with sweet potato fries for more power food punch!


2 thoughts on “Teriyaki Turkey Burgers”

  1. These burgers look delicious! I’d love to feature your recipe with full links and credits back to your site if you are keen. Please let me know by email!
    Happy cooking!

  2. Oh gosh! I just tried making these now, you’re right they’re really sticky. I’ve never tried making burgers before, since I don’t like beef. They seem to have come out okay, just waiting for potato wedges to finish baking. I’ll come back after dinner and tell what everyone thought of them! 🙂

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