top of page

Pork Turkey Veggie Burgers

Makes: 24 half inch thick burgers

Bought burgers can be dry and full of additives, therefore years ago I came up with this recipe which has pork, turkey and veggies. The burgers turn out super moist and the flavour is amazing. I make the burgers in the morning and then freeze them until ready to use. But you can make them ahead of time and once frozen can bag them to use at a later date. I served this with Pizza Pasta Salad and a Green Salad to make it a full meal.

I use a double hamburger press to make my burgers the same size and thickness. It is a great tool to have and worth the investment.


2 tbsp olive oil

2 bell peppers finely chopped

2 medium onions finely chopped

2 carrots shredded

1 tbsp garlic salt

1 cup vegetable broth

3 pounds ground pork

2 pounds ground turkey

2 cups breadcrumbs

1 1/2 cups shredded parmesan cheese

1 egg

1 tbsp garlic salt

Cooking spray


Condiments for burgers


  1. Line 2 baking sheets with wax or parchment paper

  2. Heat oil on high in large skillet and add peppers, onions, carrots and garlic salt.

  3. Sauté until oil has been fully absorbed and pour in broth

  4. Lower heat to medium, cover skillet with lid and occasionally stir the veggies

  5. Cook until all liquid has been absorbed and then place in container to fully cool

  6. In a large bowl add meat, breadcrumbs, cheese, egg, garlic salt and veggie mixture

  7. Using your hands combine everything well, the meat will look colourful with all the veggies

  8. Spray bottom of hamburger press with cooking spray and scoop in enough meat mixture to the thickness you want the burgers. You can play around with the amount until you get them right

  9. Use a steel spatula to remove the burger from the holder. This allows you to easily remove without the burger falling apart

  10. Place burgers on baking sheet

  11. Cover burgers with wax or parchment paper and freeze until they are fully frozen

  12. Heat barbeque up to high, remove burgers from paper and place on grill

  13. Close lid and cook for five minutes until you see the edges are browning

  14. Using a large barbeque spatula slowly life the burgers up and turn them a quarter turn and place them back on the grill for three minutes. This will give the burgers the nice crisscross searing

  15. Flip the burgers and this time do the quarter turn in two minutes

  16. Remove from grill and let everyone build their own burger. Options I had: Brioche buns, lettuce, tomatoes, pickles, artichoke hearts, mustard, mayonnaise and ketchup


bottom of page