BBQ Cheddar Turkey Burgers
with Crispy Fried Onions & Creamy Coleslaw
- Wheat
- Milk
- Eggs
Burgers may not need to be smothered in cheddar cheese and fried onions to be a resounding success on your plate, but are they better that way? Of course they are! This burger recipe is about as no-fail as they come: you’ll season a dynamic duo of turkey patties and potato wedges with our BBQ seasoning blend, then cook everything to perfection. Finish off those burgers with a slather of special sauce (plus more for dipping) and serve with a big ‘ol pile of tangy, creamy coleslaw on the side.
Ingredients
10 ounce
Ground Turkey
¼ cup
Panko Breadcrumbs
(Contains: Wheat)
1 unit
Chicken Stock Concentrate
1 tablespoon
Sweet and Smoky BBQ Seasoning
2 slice
Cheddar Snack Slices
(Contains: Milk)
1 unit
Ketchup
4 tablespoon
Mayonnaise
(Contains: Eggs)
5 teaspoon
White Wine Vinegar
4 ounce
Coleslaw Mix
2 unit
Brioche Buns
(Contains: Wheat)
1 unit
Crispy Fried Onions
(Contains: Wheat)
Not included in your delivery
Salt
Pepper
1 teaspoon
Cooking Oil
½ teaspoon
Sugar
Nutrition Values
Utensils
Cooking Steps
• Wash and dry produce. • In a medium bowl, combine turkey*, panko, stock concentrate, 1 TBSP water, and ½ TBSP BBQ Seasoning (you’ll use more later). (For 4 servings, use 2 TBSP water and 1 TBSP BBQ Seasoning.) Season with salt (we used ¾ tsp; 1½ tsp for 4) and pepper. • Form mixture into two patties (four patties for 4), each slightly wider than a burger bun.
• Heat a drizzle of oil in a large pan over medium heat. Add patties and cook until browned and cooked through, 4-7 minutes per side. • In the last 1-2 minutes of cooking, top each patty with a slice of cheddar. Cover pan until cheese melts.
• While patties cook, in a small bowl, combine ketchup, half the mayonnaise, and 1 tsp BBQ Seasoning (2 tsp for 4 servings). (Be sure to measure the BBQ Seasoning—we sent more!) • In a second medium bowl, whisk together half the vinegar, remaining mayonnaise, and ½ tsp sugar (all the vinegar and 1 tsp sugar for 4). Add coleslaw mix and season with salt and pepper; toss to combine.
• Halve and toast buns. • Spread cut sides of buns with as much sauce as you like. Fill buns with patties and crispy fried onions. • Divide burgers between plates; serve with coleslaw on the side.
Ground Turkey is fully cooked when internal temperature reaches 165°.
Customer reviews
Review summary
Updated on Feb 2026- Flavor: Many loved the juicy, flavorful turkey burgers; some found the BBQ seasoning and crispy onions especially delicious 🍔.
- Ease of prep: Quick and easy to make, though a few noted prep time was longer than expected.
- Suggestions: Consider flattening patties for thinner burgers; some preferred cooking in an air fryer or on a George Foreman grill.
- Portions: Several mentioned the burgers were quite large; some suggested making 3-4 patties instead of 2.
- Texture: Some found the ground turkey too finely ground or mushy; adding an egg might help bind the meat better.
- Sides: Many enjoyed the coleslaw, but others wished for fries or a more substantial side dish.
Reviews from our home cooks
Enjoyed this meal despite errors in cooking. My son made this meal and didn't read the directions carefully enough. He used all of the vinegar in the coleslaw dressing and also added the sauce ingredients to the coleslaw as well. It actually was quite tasty with the BBQ flavor in the coleslaw. We put a little of the coleslaw on the burger and ate the rest on the side. We would have this again.
BBQ Cheddar Turkey Burgers were so moist and juicy on the brioche toasted buns. My husband enjoyed it. The coleslaw side dish was good too. Easy to make.
The ground turkey was a bit mushier out of the pack than what I'm used to from store-bought, it still cooked nicely but made it slightly difficult to tell when it was done. But the sauce was great, and I love crispy onions on a burger. Tasted very good.
The sauce on the burgers was a huge hit, the family couldn't get enough and now I want to copy it at home but I don't have any bbq spice. What is your recipe?!
Recipe came with SLICED CHEESE, not shredded! Melted so much better, and all the cheese stayed on the burgers, not in the pan. The burgers came out flavorful and juicy, even when cooked to temp - a very pleasant surprise for a turkey burger.
I accidentally added the BBQ spice to the coleslaw, but it was good! I recommend cooking the burgers on a George Foreman--it saves time since both side cook at once and you don't have grease splatter on the stove top.
We loved this burger. Could hardly believe it was ground turkey! The crunchy fried onions made it extra good.
BBQ seasoning is key in the burger and sauce. Easy and very very good
Holy moly wow what a turkey burger!!! We chopped up the Cole slaw and added it to the burgers and it was top notch
Instructions said to "Wash and Dry produce" but I am not sure if there was any produce in this dish to wash or dry. It could be clearer to say what exactly needs to be washed. Additionally, the patties were huge; I would have preferred 30% less meat overall. In general I wish there were more thinner-pattie recipes since all the burgers are often so large.
