Ground Turkey Burgers with Pomegranate Ketchup

These juicy, tender ground turkey burgers on brioche buns feature wholesome ingredients, a pomegranate ketchup and all of your favorite burger fixings. The pomegranate ketchup is so versatile too, serve it not only on these burgers or meatloaf or as a dipping sauce for nuggets and sweet potato fries! Serve these with sweet potato fries or a big green salad for a complete meal!

Course Main Course

Cuisine American

Prep Time 5

Cook Time 10

Chill time 20

Total Time 35

Servings burgers

Calories 605kcal

Author Tawnie Graham of Kroll's Korner

Ingredients

Pomegranate Ketchup

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

US Customary - Metric

Instructions

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.
2 cups pomegranate juice, 1/4 cup sugar, 2 Tbsp. fresh lemon juice
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.
1/2 cup 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.
1 lb. ground turkey, 90-93% lean, 1 egg, beaten, 2 Tbsp. fresh parsley, finely chopped, 1 Tbsp. heavy cream, 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
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.
1 Tbsp. olive oil
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.
4 slices cheddar cheese (optional)
Assemble burgers with pomegranate molasses, your favorite burger toppings, sweet potato fries and enjoy!
4 brioche buns, 2 tomatoes, sliced, 1 red onion, sliced, 8 butter lettuce leaves, 2 avocados, serve with sweet potato fries

Video

Notes

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.

Nutrition