BBQ Turkey Burgers with a cool, tangy Greek yogurt slaw give you everything you want from a classic backyard burger, without the heaviness. Juicy, spice rubbed turkey patties are brushed with smoky barbecue sauce, then stacked with crisp slaw that cuts through the richness so every bite stays balanced and craveable.

This bbq turkey burgers recipe is all about contrast. You get bold, grilled flavor from the meat, then a fresh, creamy crunch from the slaw that makes these turkey burgers with slaw feel indulgent without being greasy.

Zoom in image of Bbq Turkey and Greek Yogurt \'Slaw Cheeseburgers - 1
  • What Makes This Recipe So Good
  • What Goes Into BBQ Turkey Burgers
  • How To Make BBQ Turkey Burgers
  • Tips For Making BBQ Turkey Burgers
  • Recipe FAQ’s
  • Bbq Turkey and Greek Yogurt ‘Slaw Burgers Recipe

What Makes This Recipe So Good

What makes these BBQ Turkey Burgers stand out is how juicy and bold they taste without relying on heavy fats. The spice seasoned patties soak up the barbecue glaze as they cook, giving you that smoky, caramelized finish you expect from a great bbq turkey burgers recipe.

The cool Greek yogurt slaw is the secret weapon. Instead of masking the burger, it adds a creamy, tangy crunch that lifts every bite, turning these turkey burgers with slaw into something that feels both indulgent and fresh.

What Goes Into BBQ Turkey Burgers

Flat lay photo of ingredient shot of large red onion, light cheddar cheese, salt and pepper light whole egg mayonnaise, Greek yogurt, sourdough bread rolls, parsley, panko bread crumbs, barbecue sauce, worcetershire sauce, paprika and pepper flakes, x large egg, garlic, extra lean ground turkey. - 2

A good BBQ Turkey Burgers recipe keeps the ingredient list smart and purposeful.

  • Extra Lean Ground Turkey: Keeps the burgers light while still soaking up the BBQ sauce and spices so every bite stays juicy and flavorful.
  • Barbecue Sauce: Brings that smoky, slightly sweet glaze that defines this bbq turkey burgers recipe and gives the patties their signature charred flavor.
  • Panko Breadcrumbs: Acts as a moisture trap inside the patties, preventing lean turkey from drying out while keeping the texture tender instead of dense.
  • Greek Yogurt: Forms the base of the slaw dressing, adding creamy tang that cuts through the richness of the turkey burgers with slaw without weighing them down.

Note: Please see recipe card at the bottom for a full list of ingredients with measurements.

How To Make BBQ Turkey Burgers

Combine the turkey, garlic, onion, egg, sauces, breadcrumbs, parsley, and spices in a large bowl - 3
  1. Mix the Patties: Combine the turkey, garlic, onion, egg, sauces, breadcrumbs, parsley, and spices in a large bowl, using your hands to mix until evenly blended.
Divide the mixture into five portions and press firmly - 4
  1. Shape the Burgers: Divide the mixture into five portions and press firmly into thick, even patties so they hold together while cooking.
Warm a nonstick pan or griddle with olive oil over medium high heat - 5
  1. Heat the Pan: Warm a nonstick pan or griddle with olive oil over medium high heat until hot and lightly shimmering.
Add patties and cook on both sides until golden and cooked through - 6
  1. Cook Patties: Add patties and cook on both sides until golden and cooked through, lowering the heat and loosely covering if needed.
Place a slice of cheese on each patty during the last minute of cooking - 7
  1. Melt the Cheese: Place a slice of cheese on each patty during the last minute of cooking so it melts smoothly over the tops.
Slice and toast the sourdough rolls under the pan until lightly crisp - 8
  1. Toast the Buns: Slice and toast the sourdough rolls under the grill or in a pan until lightly crisp on the cut sides.
Stir the Greek yogurt and mayo together, then fold in the coleslaw - 9
  1. Make the Slaw: Stir the Greek yogurt and mayo together, then fold in the coleslaw mix and season to taste.
Stack patties onto the buns, pile with slaw, drizzle with extra barbecue sauce, and finish with parsley. - 10
  1. Build Burgers: Stack patties onto the buns, pile with slaw, drizzle with extra barbecue sauce, and finish with parsley.

These BBQ Turkey Burgers pair best with sides that bring texture and comfort without stealing the spotlight from the smoky patties. Crispy Garlic Butter Parmesan Smashed Potatoes add that golden, crunchy bite everyone loves, while Corn On The Cob With Garlic Butter keeps things classic and slightly sweet against the barbecue glaze.

To keep the plate from feeling too heavy, Bruschetta Stuffed Avocados add a fresh, creamy contrast that works beautifully with the slaw on the burgers. Together, these three sides make this bbq turkey burgers recipe feel like a full, satisfying cookout style meal that still stays balanced.

Tips For Making BBQ Turkey Burgers

  • Lean turkey can dry out quickly, so I like to mix the patties just until combined and no more. Overworking them makes the burgers firm instead of juicy.
  • If your patties feel too soft, chilling them for 10 minutes before cooking makes them much easier to flip without falling apart.
  • I always brush a little extra barbecue sauce on the patties during the last minute of cooking because it gives them that sticky, caramelized finish that makes these burgers irresistible.
  • If you are cooking for a crowd, you can keep the cooked patties warm in a low oven while you toast the buns and finish the slaw so everything hits the table hot and fresh.

Use breadcrumbs and egg in the mixture and avoid overcooking. Pull the patties off the heat as soon as they are cooked through and let them rest for a minute so the juices stay inside.

Yes, just oil the grill grates well and cook over medium heat. These patties are lean, so a slightly lower heat helps them stay juicy and prevents sticking.

That usually means the mixture is too warm or too loose. Chill the patties for 10 to 15 minutes before cooking so they firm up and flip more easily.

Bbq Turkey and Greek Yogurt \'Slaw Cheeseburgers with some cilantro leaves - 11 Karina in a white and black dress with her hair blowing back, standing in front of her cooktop, cooking salmon in a pan - 12

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IngredientsUSMetric1x2x3x

  • ▢ 1 lbs ground turkey extra lean
  • ▢ 2 cloves garlic crushed
  • ▢ 1/2 large red onion grated
  • ▢ 1 x-large egg
  • ▢ 2 tablespoons barbecue sauce
  • ▢ 1 tablespoons Worcestershire sauce
  • ▢ 1/2 cup panko breadcrumbs
  • ▢ 2 tablespoons finely chopped parsley
  • ▢ 1 teaspoon ground paprika
  • ▢ 1/2 teaspoon red chilli/pepper flakes powder
  • ▢ 1 pinch salt and pepper
  • ▢ 5 slices light cheddar cheese or your cheese of choice
  • ▢ 5 rolls sourdough bread or your rolls of choice, halved
  • ▢ extra barbecue sauce to serve
  • ▢ extra parsley to garnish

Greek Yogurt Coleslaw:

  • ▢ 3 tablespoons greek yogurt
  • ▢ 1 tablespoon (light) whole egg mayonnaise
  • ▢ 1 cup coleslaw mix sliced cabbage, carrots, red capsicum/bell peppers, and red cabbage
  • ▢ 1 pinch salt to season

Instructions

Make your patties:

  • In a large bowl, combine the turkey, garlic, onion, egg, sauces, breadcrumbs, parsley and spices. Using your hands, really mix it all up to make sure all the ingredients have combined into the turkey. Divide into five patties, pressing firmly into shape.
  • Preheat a nonstick pan/griddle with 1 tablespoon olive oil on medium-high heat. Add the patties and fry until cooked through and seared on both sides. (Lower heat if you find them burning, and half cover the pan with a lid to ensure they cook through). Add the cheese slice on top of each patty while still in the pan, just before removing them, so they melt and warm through.
  • Slice buns in half and toast under grill/broiler, or not. Totally optional.

Make your ‘Slaw:

  • Mix the Greek yogurt and mayo together in a bowl. Add the coleslaw and mix through. Season with salt/pepper to your tastes.
  • Serve burgers with the patty, pile the ‘slaw high, drizzle with extra barbecue sauce and top with extra parsley (if you want to).

Nutrition

Nutrition information is automatically calculated, so should only be used as an approximation.

close up of turkey burgers - 13

Bbq Turkey and Greek Yogurt ‘Slaw Burgers

Ingredients

  • 1 lbs ground turkey extra lean
  • 2 cloves garlic crushed
  • 1/2 large red onion grated
  • 1 x-large egg
  • 2 tablespoons barbecue sauce
  • 1 tablespoons Worcestershire sauce
  • 1/2 cup panko breadcrumbs
  • 2 tablespoons finely chopped parsley
  • 1 teaspoon ground paprika
  • 1/2 teaspoon red chilli/pepper flakes powder
  • 1 pinch salt and pepper
  • 5 slices light cheddar cheese or your cheese of choice
  • 5 rolls sourdough bread or your rolls of choice, halved
  • extra barbecue sauce to serve
  • extra parsley to garnish

Greek Yogurt Coleslaw:

  • 3 tablespoons greek yogurt
  • 1 tablespoon (light) whole egg mayonnaise
  • 1 cup coleslaw mix sliced cabbage, carrots, red capsicum/bell peppers, and red cabbage
  • 1 pinch salt to season

Instructions

Make your patties:

  • In a large bowl, combine the turkey, garlic, onion, egg, sauces, breadcrumbs, parsley and spices. Using your hands, really mix it all up to make sure all the ingredients have combined into the turkey. Divide into five patties, pressing firmly into shape.
  • Preheat a nonstick pan/griddle with 1 tablespoon olive oil on medium-high heat. Add the patties and fry until cooked through and seared on both sides. (Lower heat if you find them burning, and half cover the pan with a lid to ensure they cook through). Add the cheese slice on top of each patty while still in the pan, just before removing them, so they melt and warm through.
  • Slice buns in half and toast under grill/broiler, or not. Totally optional.

Make your ‘Slaw:

  • Mix the Greek yogurt and mayo together in a bowl. Add the coleslaw and mix through. Season with salt/pepper to your tastes.
  • Serve burgers with the patty, pile the ‘slaw high, drizzle with extra barbecue sauce and top with extra parsley (if you want to).

Nutrition

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