These are grilled turkey burgers packed with Kalamata olives, parmesan, red onion, and fresh basil — all mixed straight into the patty so every bite is seasoned through. Ground turkey dries out fast, but this mix has enough fat and moisture from the cheese and olives to keep things interesting. At 313 calories and 34 grams of protein per burger, it pulls its weight as a complete weeknight meal.
The technique that matters
Turkey is lean, which means two things: it sticks to grates and it overcooks quickly. Oil the grill grates — not just the patties — right before the turkey goes on. Once the patty is on the grill, leave it alone for the full five minutes before flipping. Moving it early tears the crust and causes sticking. The second thing that matters is temperature. Ground turkey must reach 165°F (74°C) internal — no exceptions, no pink centers. A cheap instant-read thermometer takes the guesswork out entirely and is the only reliable way to hit that target without drying the patty to cardboard. Pull it at 163°F and let carryover do the rest.
Keeping and reheating
Cooked patties keep in an airtight container in the fridge for up to 3 days. For longer storage, freeze them individually wrapped in plastic, then bagged, for up to 3 months — freeze before adding to the bun. To reheat from the fridge, a covered skillet over medium-low with a splash of water (about a tablespoon) for 3–4 minutes per side keeps them from drying out; the microwave works in a pinch but tends to toughen the edges. Reheat frozen patties in a 350°F oven for 15–18 minutes, flipping once, until they hit 165°F again on the thermometer.
If something goes sideways
- Patties fall apart on the grill: The mix is wet from the onion and olives. Chill the formed patties in the fridge for 20–30 minutes before grilling — cold fat holds the shape better under heat.
- Burgers taste bland after cooking: Turkey needs more salt than beef. If the patties taste flat, the fix for next time is to season the mix, then pinch off a small piece, cook it in a pan, taste it, and adjust before forming all four patties.
- Patties are dry and tight: Skip the egg in the mix — it makes the patty mushy and causes people to compensate by overcooking — but if you’re already past that and the patty is dry, a smear of good olive oil or a spoonful of tzatziki on the bun covers a lot of ground.
- Olives make the mix too salty: Kalamata olives vary in brine intensity. Rinse and pat them dry before chopping, and hold back half the kosher salt until after you’ve tasted the raw mix.
- Patties puff up in the middle: Press a shallow thumbprint into the center of each patty before it goes on the grill. Turkey patties dome as they cook; the indent levels them out so they sit flat on the bun.
Grilled Mediterranean Turkey Burgers (Olive & Parmesan)
Equipment
- Charcoal or gas grill (or grill pan)
- Large mixing bowl
- Instant-read thermometer
- Pastry brush or silicone basting brush
- Garlic press
Ingredients
- 1 pound ground turkey 93% lean / 7% fat, about 450g
- ⅓ cup parmesan cheese shredded, about 30g
- ⅔ cup red onion finely chopped, about 100g
- 3 tablespoons Kalamata olives pitted and chopped, about 25g
- 1 clove garlic pressed
- 1½ teaspoons olive oil 7ml
- ½ teaspoon ground black pepper
- 2 tablespoons fresh basil finely chopped
- ½ teaspoon kosher salt
- 4 medium crusty rolls divided horizontally
Instructions
- Preheat the grill to medium-high heat (approximately 400°F / 200°C). Oil the grill grates thoroughly with a folded paper towel dipped in vegetable oil held with tongs. In a large bowl, combine the ground turkey, red onion, parmesan, chopped Kalamata olives, pressed garlic, and fresh basil.1 pound ground turkey, ⅓ cup parmesan cheese, ⅔ cup red onion, 3 tablespoons Kalamata olives, 1 clove garlic, 2 tablespoons fresh basil
- Add the kosher salt and black pepper to the bowl. Mix gently with your hands until everything is just combined — do not overmix or the patties will be dense and tough.½ teaspoon ground black pepper, ½ teaspoon kosher salt
- Divide the mixture into 4 equal portions and shape into patties about ¾ inch (2cm) thick and slightly wider than your buns — they will shrink as they cook. Press a shallow thumbprint into the centre of each patty to prevent doming. Brush both sides lightly with olive oil.1½ teaspoons olive oil
- Place patties on the oiled grill grates. Cook undisturbed for 5 minutes until the underside is charred and releases easily from the grate. Flip and cook for another 4–5 minutes until the internal temperature reaches 165°F / 74°C on an instant-read thermometer. For a juicier result, pull at 163°F / 73°C and let carryover handle the rest.
- Place each patty on the bottom half of a crusty roll. Top with your choice of sliced tomato, mixed greens, a smear of tzatziki or hummus, and the top bun. Serve immediately.4 medium crusty rolls
Notes
Nutrition
FAQ
Can I use ground turkey breast instead of regular ground turkey?
You can, but the patties will be noticeably drier. Regular ground turkey (93/7 fat ratio) has enough fat to stay cohesive; all-breast turkey at 99% lean tends to produce a tight, crumbly patty even with the cheese and olives in the mix.
What internal temperature does a turkey burger need to reach?
Ground turkey must hit 165°F (74°C) — that’s the USDA minimum for all ground poultry. Use an instant-read thermometer inserted into the side of the patty to check; color alone is not a reliable indicator with turkey.
Can I make these on a stovetop grill pan instead of an outdoor grill?
Yes, a cast-iron grill pan over medium-high heat works well. Preheat it for at least 3 minutes before the patties go in so you get actual grill marks and a proper crust rather than steaming.
What toppings work well with these flavors?
Tzatziki, sliced cucumber, roasted red pepper, or crumbled feta all fit the flavor profile without fighting the olives and basil already in the patty. A handful of arugula adds a peppery bite that works better here than standard iceberg.
Can I mix and form the patties ahead of time?
Yes — up to 24 hours ahead. Stack them with a small square of parchment between each patty, cover tightly, and refrigerate. Chilling actually helps them hold together on the grill.
Can I freeze the raw patties?
Yes. Form the patties, separate with parchment, and freeze flat on a baking sheet until solid, then transfer to a freezer bag for up to 2 months. Thaw overnight in the fridge before grilling — do not grill from frozen or the outside will char before the center reaches a safe temperature.
What to cook next
- Korean Fried Chicken Burger
- Wendy’s Grilled Chicken Remake
- Halloumi King Burger Homage
- Ultimate Crispy Chicken Burger