Dill Turkey Burgers with Beet Relish

Dill Turkey Burgers with Beet Relish

Serving Size: Makes 2 servings

This is a great healthy take on an everyday burger. Just a little bit of mayo forms the binding, while most turkey burger recipes use breadcrumbs and egg.


    For the burgers:
  • 2 tbsp minced red onion
  • 1 garlic clove, minced
  • 1 tbsp finely chopped fresh dill
  • 1 tbsp mayonnaise
  • 1 tbsp Dijon mustard
  • 1 tbsp lemon juice
  • 1/2 tsp salt
  • 1lb light meat turkey
  • For the relish:
  • 1 tbsp dill
  • 1 tbsp pickled red onion (recipe to follow)
  • 2 tbsp finely diced roasted beets ({see recipe here)


  1. In a skillet, sauté the onion and garlic in a little oil until fragrant and translucent, about two to three minutes. Remove all bits from the pan and transfer to a medium mixing bowl.
  2. Toss together the onion mixture, dill, mayo, mustard, lemon juice, and salt. Add the turkey meat and with clean hands, mix it together with the other ingredients. Make sure not to over work the turkey. When the meat mixture is well incorporated, form it into two or three patties, depending on your desired burger size. If you have the time, chill in the refrigerator for twenty minutes or so. This can be done up to a day ahead.
  3. Meanwhile, combine the ingredients for the relish in a small bowl.
  4. Heat a few tables of olive oil in the skillet—enough to coat the bottom—and get it nice and hot. Add the burgers (in batches if necessary) and cook on both sides until brown and cooked through, about 5 minutes per side.
  5. Serve immediately open faced, on a toasted bun, or with a mixed green salad and top with the relish and a pickled onion round or two. Dill mayonnaise or crème fraiche would be a nice compliment as well.

Pickled Red Onions

Yield: Makes 1 cup

These onions are so easy to make and are possibly the best topping for turkey burgers.


  • 1 small red onion, peeled and sliced into thin rounds
  • ¼ cup cider vinegar
  • 2 tbsp sugar
  • ½ tsp salt


  1. Combine the vinegar, sugar, and salt in a small saucepan over medium heat. Bring to a boil and simmer for two minutes, until the sugars have dissolved.
  2. In a small bowl, pour the pickling liquid over the onion rounds. Allow to sit for 10 to 15 minutes. Remove onions from liquid and pat dry. Transfer to a jar or Tupperware container, toss with a touch of olive oil and a sprinkle of salt and store until time of serving. Hold onto the liquid for another use.


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