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The Perfect Diablo Turkey Burgers With Roasted Peppers

by Elenor Craig
Diablo Turkey Burgers With Roasted Peppers

If your appetite is currently boycotting ground beef, then this Diablo Turkey Burgers With Roasted Peppers is for you. I’ve been substituting ground turkey instead. 

While ground turkey isn’t necessarily healthier than ground beef (read here or here for more on that), I’ve been buying the leaner 93/7 turkey, using it in flavorful dishes, and have been happy with the results, like most food found in the grocery store, making wise choices often come down to reading the fine print, comparing products, and deciding what’s important to your family.

Below you’ll find a simple, delicious Diablo Turkey Burgers With Roasted Peppers recipe that is perfect for either. I made these turkey burgers two weeks ago to rave reviews from my friends. 

Sometimes lighter, fresher flavors are just the jolt you need to combat those mid-winter blahs.

The ingredient list is basic. The two that might need to be added to your shopping list are peppers and fresh basil. However, you can find good deals on peppers year-round and substituting dried basil works just fine. If you’re not a pepper person, leave them off and top with whatever condiments you prefer. 

Diablo Turkey Burgers With Roasted Peppers

The Perfect Diablo Turkey Burgers With Roasted Peppers

Elenor CraigElenor Craig
Serve these flavorful Diablo Turkey Burgers With Roasted Peppers between homemade buns, and you have a guaranteed winner.
5 from 1 vote
Prep Time 20 mins
Cook Time 20 mins
Total Time 40 mins
Course Appetizer
Cuisine American
Servings 4 people
Calories 203 kcal


For the Roasted Peppers:

  • 3 medium red/green bell peppers

For the Burgers:

  • 1 ½ pounds ground turkey
  • ¼ cup fresh basil leaves chopped or 1 teaspoon dried basil
  • 3 cloves garlic minced
  • 2 teaspoon crushed red pepper flakes
  • 1 teaspoon dried oregano
  • 1 pinch salt
  • 1 pinch black pepper


  • To make the roasted peppers: Preheat the broiler. Cut off the top and the bottom of each pepper, so they look like short columns. Then slit the pepper open and discard the membranes and seeds. Lay them out flat on a baking sheet, shiny side up. Place directly under the broiler and cook until charred all over. While still hot, remove the peppers and place them in a heavy plastic bag or bowl covered with plastic wrap; let sweat for about 10 minutes. Scrape off and discard the burned skin. Set peppers aside to cool. Cut into strips, cover and refrigerate for up to 3 weeks.
  • To make the burgers: Place the ground turkey, basil, garlic, red pepper flakes and oregano in a large bowl. Mix the ingredients until all are well incorporated. Divide the meat mixture into 4 balls of equal size. Form each into a patty. Using your thumb, make a 1/2-inch indentation in the center of the burger to ensure more even cooking. Handle the patties as little as possible.
  • Preheat a grill or grill pan/cast iron skillet to medium-high.
  • Sprinkle both sides of the burgers with salt and pepper.
  • Grill the patties until well seared on both sides. This will usually take about 5 minutes for medium rare and 6 minutes for medium rare.
  • Once cooked, transfer the patties to buns or a serving platter and serve immediately topped with the roasted peppers and with extra whole basil leaves, if desired.
  • Alternatively, place a grill pan/cast iron skillet over medium-high heat. Once hot, add the burgers to the dry pan and cook until well seared on both sides, 10 to 12 minutes for medium.


Calories: 203kcalCarbohydrates: 3gProtein: 41gFat: 4gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gTrans Fat: 0.03gCholesterol: 94mgSodium: 493mgPotassium: 582mgFiber: 1gSugar: 0.1gVitamin A: 571IUVitamin C: 14mgCalcium: 35mgIron: 2mg
Have you tried this recipe?Let us know what you think!

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