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It’s burger season so let’s make a juicy ground turkey burger with pomegranate ketchup that everyone will be talking about!
What separates these burgers from all the other recipes is how the pomegranate ketchup intensifies all the flavors. It really takes the recipe to the next level.
The pomegranate ketchup is made from simply reducing down 100% CA Grown pomegranate juice to create a pomegranate molasses and mixing the molasses with ketchup.
This post has been sponsored by California Grown. All thoughts and opinions are my own. Thank you for supporting the brands that keep Kroll’s Korner running!
I always like to recommend making the pomegranate molasses in advance since it takes about an hour to make and it stays well in the fridge for a long time. It’s an easy recipe, with just three ingredients, but it just takes about an hour for the pomegranate juice to reduce down to create the best pomegranate molasses that tastes sweet and tangy, bright in flavor and you’ll want to put it on everything you eat.
Once the molasses is made, then it is super easy to toss a few ingredients together to make these yummy, moist turkey burgers. Yup, I did say moist and turkey in the same sentence. The secret to making these burgers so moist is to add in heavy cream and olive oil for the added fat content. This really helps prevent your turkey burgers from being dry and are my secret weapons to the perfect, juicy turkey burger.
I feel so grateful to live in central California for many reasons but mainly because of the abundance of fresh fruit and vegetables. California’s year round growing climate is responsible for producing a sizable majority of many American fruits, vegetables and nuts.
It is widely known that California is the sole producer of Almonds, Artichokes, Clingstone Peaches, Figs, Olives, Persimmons, Raisins, Sweet Rice, Walnuts plus California also produces 99% of our sweet and juicy California Pomegranates!
In fact, everything that is fresh in my Ground Turkey Burgers with Pomegranate Molasses recipe comes from California. There is no other state that can match California’s agriculture output per acre, and as a Registered Dietitian and content creator, I am so fortunate to have this bounty of freshness surround me 12 months out of the year.
The majority of California Pomegranates are grown in the Central San Joaquin County. These interior valleys of California have hot and dry summers that make for excellent growing conditions to produce mature pomegranates that have a richness of color and a wonderful sweet flavor. The growing season begins at the end of September and runs through November, and since they store well, you may often find them available in your market into January.
Not only do pomegranates taste great but they are one of the most nutritious and healthy fruits we can eat. In fact the juice and the pomegranate peel are filled with fiber, vitamins, minerals, and highly potent antioxidants and anti-inflammatory compounds. The benefit of consuming pomegranate juice, the seeds, and pomegranate extract has been studied because it may have health benefits for our hearts, digestive system, blood pressure and prostate.
Why This Recipe Works
- Pomegranate ketchup is great on anything from burgers and meatloaf, as a dipping sauce for nuggets or sweet potato fries etc.
- Turkey burgers are a great alternative to beef.
- It’s a great way to load up all of your favorite veggies!
- Great for meal prep or a quick weeknight dinner.
- Can be made in a skillet on the stove, your grill or the air fryer
- Turkey burgers are so versatile. Have a traditional burger on a bun or a load on even more veggies and make a burger bowl.
For the ingredient measurements and entire recipe, be sure to scroll down to the bottom of the blog post where the recipe card is located.
- Pomegranate ketchup: simply a blend of pomegranate molasses and ketchup. My easy to make pomegranate molasses recipe is found below!
- Pomegranate juice: full of antioxidants called polyphenols.
- Sugar: just a little sugar is needed to make the ketuchup
- Lemon juice: to help balance and brighten the flavors
- Ketchup: use your favorite ketchup.
- Ground turkey: I used 93% lean and 7% fat.
- Worcestershire: adds depth of flavor.
- Fresh parsley: adds color and freshness.
- Heavy cream: since ground turkey is so lean, adding some fat back into the burgers is key for a juicy, flavorful burger. You can also use mayonnaise.
- Olive oil: Like the heavy cream, the oil adds fat back into the burger making it moist and delicious!
- Egg: acts as a binder.
- Lettuce: I love using a butter leaf lettuce or a crisp romaine.
- Avocado: don’t skimp out on the avocado!
- Red onion: a crisp red onion pairs perfectly with this burger.
- Tomato: choose a firm, but juicy tomato. Heirloom, beefsteak or roma tomatoes are all great options.
- Other ingredients needed: Dijon mustard, garlic powder, onion powder, salt, pepper, brioche buns.
Step by Step Directions
For the full recipe instructions, scroll down to the bottom of the blog post to the recipe card.
- Make the pomegranate molasses and mix with ketchup to create the pomegranate ketchup. Set aside.
- Combine all the ingredients for the turkey burger together in a bowl.
- Divide and shape into 4 patties.
- Chill the turkey burgers in the fridge or freezer.
- Heat skillet over medium-high heat, add olive oil.
- Cook turkey burgers on each side, ~5-6 minutes.
- Assemble burgers and enjoy!
Expert Tips and Variations
- Don’t overwork the meat when mixing. Mixing the meat too much may lead to tough turkey burgers.
- Use a 90-93% lean ground turkey, not extra lean if possible.
- Chill the patties before cooking to help them stay extra juicy. I usually freeze mine for 20-30 minutes, or you can refrigerate them for 1-2 hours.
- Do not flip the burgers too early when cooking on the first side or they may fall apart.
- You can prepare the patties in advance as well! Form into patties, cover with plastic wrap and refrigerate 1 day in advance.
- Avoid pressing down the burgers with a spatula as they are cooking. This releases all of the yummy juices and flavor we added into them and can run the risk of the burgers falling apart and being dry.
- To save time, prep the pomegranate molasses the day or week before.
- Best served right away so they are juicy and full of flavor!
How long can I keep pomegranate molasses in the fridge?
Always store the molasses in the refrigerator. You can keep it in an airtight container for up to 6 months.
How else can pomegranate molasses be used?
On meatloaf, as a dip for sweet potato fries, mix into iced tea, mix into hummus, or add into salad dressings.
What are the benefits of pomegranates?
They are a good source of antioxidants and polyphenols, provides anti-inflammatory effects, they are a heart-healthy food and drink, they have urinary and prostate health benefits and may benefit brain health.
Why are my turkey burgers falling apart?
It’s usually because the turkey mixture is too wet. In this recipe, the egg is the binder but if you feel you need to add 2-4 Tbsp. breadcrumbs you can do so. Also, be sure the heat on your pan isn’t too high.
How long can I store turkey burgers in the refrigerator?
If you store the cooked turkey burgers in an airtight container they will last for 3 to 4 days.
Can I freeze cooked turkey burgers?
Yes you can, but I don’t recommend it. When you thaw, and then reheat the burger you may risk over cooking the turkey burger and may dry it out.
Can I freeze uncooked turkey burgers?
Yes! First freeze them on a parchment paper lined baking sheet just until firm, 20-30 minutes. Then wrap each burger individually, and then store them all in an freezer safe air tight container and they will last for 2-3 months. When you’re ready to enjoy them, thaw in the fridge overnight and cook as directed.
How do I make turkey burgers in the air fryer?
Cook at 360°F for 15 minutes, flip halfway through, and cook until an internal temperature of 165°F is reached.
Can I make these on the grill?
Yes! Heat your outdoor grill to medium high heat. Oil the grates. Grill 5-6 minutes per side.
Can I make turkey burgers in the oven?
Yes! Cook at 350°F for 15-20 minutes on a parchment paper lined baking sheet or until cooked through with an internal temperature of 165°F. You can flip them halfway through if you’d prefer.
Love This Recipe?
If you love this recipe, be sure to check out my Veggie and Chicken Kebabs with Pomegranate Sauce too!
Before You Begin! If you make this, please leave a review and rating letting us know how you liked this recipe! This helps our business thrive & continue providing free recipes.
- 2 cups pomegranate juice
- 1/4 cup sugar
- 2 Tbsp. fresh lemon juice
- 1/2 cup ketchup
For the burgers
- 1 lb. ground turkey, 90-93% lean
- 1 egg, beaten
- 2 Tbsp. fresh parsley, finely chopped
- 1 Tbsp. heavy cream
- 1 Tbsp. olive oil
- 1/2 Tbsp. Dijon mustard
- 2 tsp. worcestershire
- 1 tsp. salt
- 1/2 tsp. garlic powder
- 1/2 tsp. onion powder
- 1/4 tsp. freshly ground black pepper
- 4 brioche buns
- 4 slices cheddar cheese (optional)
- 2 tomatoes, sliced
- 1 red onion, sliced
- 8 butter lettuce leaves
- 2 avocados
- serve with sweet potato fries
Last step! If you make this, please leave a review and rating letting us know how you liked this recipe! This helps our business thrive & continue providing free recipes.
- Make the pomegranate molasses. Bring the pomegranate juice, sugar and lemon juice to a boil in a medium sized saucepan over medium-high heat. Once boiling, reduce the heat to low and let this mixture simmer for 45 minutes to an hour or until mixture reduces and thickens enough to coat the back of a spoon.
- Pour into a glass jar and let cool, then refrigerate. It will thicken significantly once it cools completely.
- Once cooled, mix 2-3 Tbsp. pomegranate molasses with the ketchup to make the pomegranate ketchup.
- For the burgers: Add all turkey burger ingredients to a mixing bowl. Mix with clean hands just until combined. Careful not to over mix.
- Divide the turkey burgers into 4 sections and form into patties. The mixture will be wet, you can use a little oil on your hands to help with this or dampen hands with a little water.
- Place the turkey burgers on a parchment paper lined plate or baking sheet and freeze for 20-30 minutes or refrigerate in the fridge covered with plastic wrap for up to 1 day until you’re ready to cook them.
- Add 1 Tbsp. olive oil to a skillet over medium heat, swirl the pan to get it evenly coated on the bottom. Once hot, add the patties and cook for 5-6 minutes on each side. Avoid pressing down the burgers with a spatula as they are cooking. This releases all of the yummy juices and flavor we added into them and can run the risk of the burgers falling apart and being dry. Also, do not flip the burgers too early when cooking on the first side or they may fall apart.
- Cook until an internal temperature of 165°F is reached.
- If you want to add cheese, add cheese on top of burgers a few minutes before they are done, cover with a lid to melt the cheese.
- Assemble burgers with pomegranate molasses, your favorite burger toppings, sweet potato fries and enjoy!
- Storage: store cooked turkey burgers in an airtight container for up to 3 to 4 days.
- If your turkey burgers are falling apart: It’s usually because the turkey mixture is too wet. In this recipe, the egg is the binder but if you feel you need to add 2-4 Tbsp. breadcrumbs you can do so. Also, be sure to chill the patties prior to cooking and when cooking, be sure the heat on your pan isn’t too high.
Nutritional information is provided as a courtesy and is automatically calculated. It should only be construed as an estimate rather than a guarantee. Ingredients can vary and Kroll’s Korner can’t make any guarantees to the accuracy of this information.