This turkey burger pairs a lean ground turkey patty — seasoned with fresh parsley and basil — with a punchy kalamata and green olive tapenade. Turkey burgers have a reputation for being dry and forgettable; the tapenade fixes both problems at once, adding fat, salt, and bold flavor without any extra effort. At 157 calories and 21 grams of protein per patty, it holds its own on any grill spread.
Before you start
The two things that actually matter here are moisture and temperature. Ground turkey has almost no fat compared to beef, which means it dries out fast — so don’t skip the egg white, and don’t overwork the mix or you’ll compact the proteins and squeeze out what little moisture there is. More importantly, turkey is poultry: pull the patties at an internal temperature of 165°F (74°C) with an instant-read thermometer. There’s no safe middle ground with ground poultry, and cutting into the patty to check color isn’t reliable. For the tapenade, mince the olives and garlic as finely as you can by hand — a rough chop leaves big chunks that slide off the burger. If you’re making a batch for a cookout, the tapenade can be made the night before and kept covered in the fridge, which actually improves the flavor as the garlic mellows into the oil.
Storage and reheating
Cooked patties keep in an airtight container in the fridge for up to 3 days. For longer storage, freeze them individually on a baking sheet first, then transfer to a freezer bag — they’ll keep for up to 3 months without sticking together. Reheat from fridge in a covered skillet over medium-low heat with a splash of water for about 4–5 minutes per side, or until the center hits 165°F again; the microwave works in a pinch but dries them out noticeably. The tapenade keeps separately in the fridge for up to 5 days — store it in a small jar with a thin layer of olive oil on top to prevent oxidation. Don’t freeze the tapenade; the texture of the olives turns mealy.
Mistakes to avoid
- Making the patties too thick: Turkey patties thicker than ¾ inch take much longer to reach 165°F at the center, and the outside dries out before the inside is safe. Keep them at about ½ to ¾ inch and make a slight indent in the center so they don’t dome up on the grill.
- Using whole egg instead of egg white: Skip the yolk in the mix — the extra fat from the yolk makes the patty soft and prone to falling apart on the grill, especially when you’re flipping multiple burgers at once.
- Not draining the sun-dried tomatoes: Canned sun-dried tomatoes are packed in oil. If you add them straight to the burger without a quick pat-dry, the excess oil can make the tapenade greasy and cause flare-ups on a charcoal grill.
- Flipping too early: Turkey patties will stick to the grill grate if you try to flip them before they’ve had time to form a crust. Wait until the patty releases cleanly — usually 5–6 minutes on medium-high heat — before you touch it.
- Seasoning the tapenade last-minute: The lemon juice in the tapenade needs a few minutes to balance out the saltiness of the olives. Taste it after mixing and let it sit for at least 5 minutes before you decide it needs more lemon or oil.
Delicious Turkey Burger With Olive Tapenade
Ingredients
Burger Ingredients
- 500 grams ground turkey
- 1 small egg white
- ⅓ cup parsley
- 3 sprigs basil leaves
Olive Tapenade Ingredients
- ½ cup kalamata olives
- ½ cup green olives
- 1 tablespoon olive oil extra virgin
- 2 cloves garlic
- 1 lemon juiced
Burger Toppers
- 1 handful lettuce
- 1 handful spinach chopped
- 1 handful tomato
- 1 can sun-dried tomatoes minced
Instructions
- Mix the patty mince thoroughly, form into a patty, and grill until cooked through. Once cooked, remove and place on bun or bun alternative with the burger toppers.
- Finely chop or mince pitted olives and garlic for tapenade. Add oil and lemon juice. Mix together thoroughly and serve.
Nutrition
Frequently asked questions
Can I make the patties ahead of time for a cookout?
Yes — form the patties up to 24 hours in advance and store them stacked with parchment paper between each one in the fridge. Keep them cold right up until they hit the grill; turkey patties left at room temperature for more than 30 minutes enter the food safety danger zone quickly.
How do I keep turkey burgers from falling apart on the grill?
Make sure the mix is combined thoroughly and the patties are chilled before grilling — a cold, firm patty holds together far better than one that goes on the grill soft. Also, oil the grill grates well and resist the urge to press down on the patty with a spatula.
Can I use store-bought tapenade instead of making it from scratch?
Store-bought tapenade works fine if you’re short on time. Just check the sodium level — jarred versions can be significantly saltier than homemade, so taste before you pile it on.
What’s the best way to scale this up for a large group?
The recipe scales cleanly — double or triple the patty mix and tapenade in proportion. Mix the turkey in batches of no more than 1 kg at a time so you don’t overwork it trying to combine a large mass evenly.
Can I cook these in a pan instead of on a grill?
A cast-iron or heavy non-stick skillet over medium heat works well. Cook with a lid on for the last 2–3 minutes to trap steam and help the center reach 165°F without burning the outside.
More burger recipes to try
- Korean Fried Chicken Burger
- Wendy’s Grilled Chicken Remake
- Halloumi King Burger Homage
- Veggie Sauce Burger Perfection