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Grilled Turkey Burgers with a Very Veggie Potato Salad


Yield: Recipe Serves 12 People

For Burger

  • 2.5 pounds lean turkey
  • 1 pound celery, divided: ¼ pound finely minced / ¾ pound small diced
  • ½ red onion, finely minced
  • 2 medium carrots, finely shredded
  • 1 cup wheat bran
  • 6 cloves garlic, minced
  • 3 tablespoons Cajun spice blend, no salt added
  • Lettuce, tomato and buns for serving burgers, optional

For Potato Salad

  • 4 pounds red potatoes, cubed
  • 1 large, orange bell pepper, diced
  • 1 cup corn kernels
  • 1 cup Greek yogurt, non-fat
  • 1 cup sour cream, reduced fat
  • 1 large bunch fresh dill, stemmed and chopped
  • 3 tablespoons apple cider vinegar
  • 2 tablespoon extra-virgin olive oil


For Burgers

  1. Mix raw turkey, wheat bran, onion, finely minced celery, minced carrot, Cajun spice, and garlic.
  2. Mix into 4oz patties, flattened for grilling
  3. Sear patties on grill, flipping after 5 minutes. Cook until 165-degrees.
  4. Serve as desired, on a bun or with lettuce and tomato.

For Potato Salad

  1. Cube potatoes, boil in hot water until just soft.
  2. Drain and rinse in cold water.
  3. Whisk sauce ingredients: yogurt, sour cream, olive oil, stone-ground mustard, apple cider vinegar, black pepper.
  4. Toss everything together: cold potatoes, sauce, corn, yellow bell pepper and remaining diced celery. Allow to rest for at least an hour before serving.