Weight-loss Recipe: Quick and Easy Sriracha Turkey Burgers for Grilling Season

Weight-loss Recipe: Quick and Easy Sriracha Turkey Burgers for Grilling Season

We know you've been stuck inside for the past few months, but there's good news ahead: summer! As the weather gets warmer you're going to want to get outside and get some fresh air to help relieve your cabin fever and release some stress. The perfect way to do that? BBQ time!!!!

Now, we know that when it comes to nutrition so many of our clients struggle with one thing: protein! Eating enough of it but also eating protein that's tasty...not the same old chicken breast over and over again. And when it comes to turkey burgers...well, they can definitely get boring too!

Which is why we want you to never settle for a dry, hockey-puck turkey patty again! Our sriracha turkey burger patties are dripping with tenderness and packed with flavor thanks to sriracha hot sauce, fresh ginger, and lots of lime zest. Whether you want to pair the patties with a bun and your favorite toppings for a crowd-pleasing burger (when we're allowed to have crowds again), crumble the patty on top of greens for a low-carb lunch, or just eat the patty right out of the fridge for a high-protein snack, these burgers will keep you going and fill those protein needs all week long.

*For grilling, definitely use a pan on the grill or aluminum foil. These burgers are nice and juicy so they may not hold up just with the grill alone! Otherwise, prepare them on the stovetop!

Serves: 6, Serving size: 108 g

Calories: 150, Protein: 24 g, Carbs: 3.6 g, Fat: 5.6 g


  • 680 g (1.5 lbs) 93% lean ground turkey
  • 43 g (1 medium) shallot or red onion, diced into 1/4" pieces
  • 6 g (2 cloves) garlic, minced or pressed
  • 10 g fresh ginger, grated
  • 40 g soy sauce or tamari
  • 45 g sriracha
  • 20 g light mayo
  • zest of 1/2 lime


  • Add all the ingredients into a large bowl and use your hands to mix everything together until the turkey mixture is evenly combined.
  • On a large plate or baking sheet, portion the turkey into six 140 g patties. The mixture will be wet and soft, so simply plop the portioned mixture onto the plate and use your fingers to shape it into a 1-inch thick patty. Place the raw burgers in the freezer, uncovered, for a few minutes while you heat up a frying pan or prep the grill with foil.
  • Heat up your either your grill with the foil or a skillet. When it's hot, remove the burgers from the freezer and use a spatula to gently slide them one at a time into the pan or foil. If the burgers lose their shape as you transfer them to the pan, simply use your spatula to mold them back into shape. (Depending on the size of your cooking area you may need to do this in two batches. Keep the raw patties in the freezer while they wait to be cooked.)
  • Let the burgers cook for 5 minutes. They should be dark brown but not burned underneath. Then carefully flip each burger and cook for another 5 minutes, or until the inside of the burger reaches 165 degrees or is no longer pink. Remove the burgers from the heat and enjoy.

If you decide to freeze the raw, portioned burger patties for later use, let the patties thaw overnight in the refrigerator before cooking.


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