Roasted Pepper Turkey Burger

Roasted Pepper Turkey Burger

Ah, the humble burger.

Sometimes I get so caught up in kitchen experiments that I forget to just cook a damn burger once in a while.

We have a red-meat-intolerant hubby in the house though, so burgers here are generally made from alternative meat sources.

And since a plain chicken, pork or turkey patty can’t even pretend to compare to beef, I dress them up a little.

roasted peppers

Sometimes a lot.

It starts with broiling some peppers. Really blacken the crap out of ’em.

The smoky flavor this creates will make you forget all about grilling.

They’ll also keep the turkey from drying out. A dry turkey burger will make you so sad. Believe me.

pickling spices

If you’re feeling adventurous, you can also make an exciting topping or two.

This time I made one of my favorite instant meal boosters of late: a quick pickle.

Toasted spices, some salt and sugar heat up with vinegar and get poured over their soon-to-be delicious victim.

red onion prep

I used red onions, but you could apply the same technique to basically anything you want to pickle. And it only takes 20 minutes! Woop!

Roasted Pepper Turkey Burger

Apparently I was very excited about this burger, because I also made a Lemon Rosemary Mayo.

Homemade toppings are totally optional, but quite delicious!


Roasted Pepper Turkey Burger




  • 2 bell peppers (I used red & green)
  • 1 jalapeño
  • 1/3 cup chopped parsley
  • 1 1/2 teaspoons kosher salt
  • freshly ground black pepper
  • 1/2 teaspoon smoked paprika
  • olive oil
  • 1.25 pounds ground turkey
  • 1/2 cup panko bread crumbs


  1. Place the bell peppers and jalapeño under a hot broiler, turning them every few minutes until all sides are blackened, about 10-12 minutes total. Place them in a bowl, cover with plastic wrap and let them steam for about 15 minutes. Peel the skin off each of the peppers, carefully remove the stem and seeds (they'll still be really hot inside!), and roughly chop. (Leave the seeds of the jalapeño in if you want a little heat, which I always do.)
  2. In a blender or food processor, puree the chopped peppers with the parsley, salt, pepper, smoked paprika and 1 tablespoon olive oil. In a large bowl, gently but thoroughly combine the pepper mixture with the turkey and bread crumbs.
  3. Get a large skillet very hot over medium-high heat. Form the turkey mixture into 4 patties. Put about 2 tablespoons of oil in the pan and gently place the patties in the pan. Cook for 5-6 minutes on each side, or until fully cooked through. (If you aren't sure, break out the meat thermometer - they should register 165 degrees F.) Garnish with your favorite burger toppings. I like cheese, sprouts, and the two you see below!


Quick Pickled Red Onions


  • 1/2 teaspoon cumin seeds
  • 1/2 teaspoon mustard seeds
  • 3/4 cup white vinegar
  • 1/4 cup granulated sugar
  • 2 teaspoons kosher salt
  • 1 small red onion, sliced


  1. Place the onions in a medium bowl. In a small pot, toast the cumin and mustard seeds over medium heat until fragrant. Add the vinegar, sugar and salt; stir. Continue cooking, stirring occasionally, until the sugar dissolves. Once it comes to a simmer, pour over the onions and stir. Allow this mixture to steep for 20 minutes, giving it a stir a few times. Drain the onions and serve.


Lemon Rosemary Mayo


  • 1/2 cup mayonnaise
  • 2 tablespoons lemon juice
  • 1/2 teaspoon lemon zest
  • 1 teaspoon chopped rosemary
  • kosher salt and freshly ground black pepper


  1. Combine mayonnaise, lemon juice and zest, and rosemary in a bowl. Season with salt and pepper to taste.

Posted in: Burgers, Chicken & Poultry, Mains, Spring, Summer, Vegetables

Tags: , , ,

19 Responses to “Roasted Pepper Turkey Burger”

  1. Scott Parish says:

    Have you pickled radishes yet? So good.

  2. sabrina says:

    Awesome. I love your pictures. Your recipes are unbelievable;-)

  3. I’m not much of a turkey burger person but I can definitely get on board with this!

  4. Steph says:

    These were really yummy! The roasted peppers added so much flavor — next time, I might reduce the salt a tad. I also didn’t need to add any oil when blending the peppers in the food processor because they had a lot of natural juices of their own.

    This recipe yielded 5 huge patties for me and I will definitely be making it time and time again! Thanks!

  5. Yum! This looks so good 🙂

  6. Carole says:

    Hi there. The current Food on Friday on Carole’s Chatter is about burgers. I do hope you link this lovely one in. This is the link . Please do pop back to check out some of the other links – there are a lot of good ones already. Have a great week.

  7. Carole says:

    Brittany, thank you for linking this in to Food on Friday. We have got a super collection of burgers together. I hope you have stopped by some of the other links to check them out!

    Ps I have just signed up to follow your blog. A follow back to Carole’s Chatter would be wonderful – or have you already followed? Cheers

  8. Jenny says:

    Red meat intolerant? Does your husband have allergies to beef? That would be really unfortunate! (Not that turkey, chicken, or salmon burgers aren’t incredibly delicious, also!)

    • brittany says:

      Yeah, unfortunately his stomach and red meat are not friends. I pretty much always order red meat at restaurants because I rarely make it at home!

  9. Jen says:

    I made these last night and I had to tell you that both me and my husband thought they were absolutely delicious! Just had a leftover pattie (cold) and it was still yummy. I wasn’t crazy about turkey burgers, but your recipe with the roasted peppers caught my eye and I’m so glad it did. I have a totally different view on turkey burgers now! Thank you! PS: the pickled onions and mayo was just as delish!

  10. Laura says:

    This is my third time making these and I have to say they are AH-mazing. My family are big beef eaters, aren’t really into turkey burgers, and this knocked their socks off. After the first time I started freezing them. They grill up perfect on a BBQ frozen :).

    Thanks so much for this recipe.


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