Lemon and Dill Turkey Burgers

Recipe and photograph courtesy of Weber’s Big Book of Burgers by Jamie Purviance. Used with permission.

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  • 2 tablespoons California Olive Ranch extra virgin olive oil
  • 1  small yellow onion, finely chopped
  • 1  garlic clove, minced or pushed through a press
  • 1½ pounds ground turkey, preferably thigh meat
  • 2  tablespoons minced fresh dill
  • Finely grated zest of 1 lemon
  • 1  tablespoon fresh lemon juice
  • 1  teaspoon kosher salt
  • ¼  teaspoon freshly ground black pepper
  •  California Olive Ranch extra virgin olive oil
  •  4  hamburger buns, split
  •  ¼  cup mayonnaise
  •  4  leaves butter lettuce
  •  2  roasted red bell peppers (from a jar), each cut in half


  1. In a medium skillet over medium heat, warm the oil. Add the onion and garlic and sauté until tender, about 5 minutes, stirring occasionally. Remove from the heat and let cool for at least 5 minutes. Combine the onion and garlic with the remaining patty ingredients, and then gently form four patties of equal size, each about 1 inch thick. With your thumb or the back of a spoon, make a shallow indentation about 1 inch wide in the center of the patties to prevent them from forming a dome as they cook. Refrigerate the patties until ready to grill.
  2. Prepare the grill for direct cooking over medium heat (350° to 450°F).
  3. Brush the patties on both sides with oil, and then grill over direct medium heat, with the lid closed, until fully cooked (165°F), 11 to 13 minutes, turning once. During the last 30 seconds to 1 minute of grilling time, toast the buns, cut side down, over direct heat.
  4. Build each burger on a bun with mayonnaise, a lettuce leaf, a roasted bell pepper half, and a patty. Serve immediately.


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