Turkey Burgers with Spicy Aoili

    35 minutes

    These turkey burgers are made with jalapeno chilli, barbecue sauce, steak sauce, liquid smoke then fried up and topped with caramelised onions and spicy aoili.

    102 people made this

    Serves: 5 

    • Spicy Sweet Aioli
    • 1 cup light mayonnaise
    • 1/4 cup wholegrain mustard
    • 1/4 cup honey
    • 1 tablespoon prepared horseradish
    • 4 dashes Tabasco sauce
    • 1 teaspoon cayenne pepper
    • Burgers
    • 600g turkey mince
    • 1/2 large onion, grated
    • 1 jalapeno chilli, seeded and minced
    • 2 tablespoons barbecue sauce
    • 2 tablespoons Worcestershire sauce
    • 1/4 teaspoon liquid smoke flavouring
    • 1 tablespoon steak seasoning
    • 1 teaspoon your favourite barbecue seasoning mix
    • 1 tablespoon olive oil
    • 1/2 large onion, sliced
    • 5 hamburger buns, split

    Preparation:15min  ›  Cook:20min  ›  Ready in:35min 

    1. Combine mayonnaise, mustard, honey, horseradish, Tabasco sauce and cayenne pepper in a bowl. Cover and refrigerate.
    2. Mix turkey mince, grated onion, jalapeno, barbecue sauce, Worcestershire sauce, liquid smoke, steak seasoning and barbecue seasoning in a large bowl. Form into 5 patties.
    3. Heat the olive oil in a frying pan over medium heat. Stir in the onion; cook and stir until the onion has softened and turned translucent, about 5 minutes. Reduce heat to medium-low then continue cooking and stirring until the onion is very tender and dark brown, 15 to 20 minutes more.
    4. Cook the patties in a medium frying pan over medium heat, turning once, about 6 minutes per side. Serve on buns topped with spicy sweet aoili and caramelised onions.

    Liquid Smoke

    Liquid smoke is a flavouring that has really taken off lately. Use it to add a smoky BBQ flavour to any meal.

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    Reviews in English (100)


    Hi everyone. This is my recipe. I wanted to let you know that there will be extra mayo left over that can be used on other sandwiches or other items. About a 1/3 of it would be needed for the burgers. I use Hellman’s low fat mayo that has a great flavor and only 15 calories per serving to cut down on the fat and calories. Also, I used a Dijon course grain mustard and 99% extra lean ground turkey, with Stubbs Original BBQ sauce (because it contains less sugar) but you could also use a mesquite flavored BBQ sauce if you don’t have the dry seasoning or try one of the great substitutions other reviewers used. In addition, I used a Vidalia onion and Montreal Steak Seasoning with McCormick’s Mesquite Grill Seasoning. This is not a packet but in a jar like other spices. AR had changed that ingredient to a packet. If you have never tried a turkey burger, this is the one to try! If you can’t bring yourself to try turkey, make it with ground beef. I made this the other night and switched it up with 93% lean ground beef which is as lean as regular ground turkey and used KC Masterpiece BBQ sauce. It was delicious also. I hope your family enjoys these burgers as much as mine.  -  18 Jun 2011  (Review from Allrecipes USA and Canada)


    Wow these turkey burgers really are Kickin'! I love turkey burgers and this recipe was no exception. The carmelized onions and spicy sweet mayo really took this turkey burger over the top! I used vidalia onion and KC Masterpiece BBQ sauce. I also used Montreal Steak Seasoning and like others who didn't have dry mesquite seasoning on hand I mixed up my own with a bit of smoked paprika (love the stuff) chili powder and cumin. I did cut the back on the amount of spicy sweet mayo - I made half the recipe and even though it's more than enough to cover the burgers it's a great dipping sauce for sweet potato fries or just about anything else you can think of! We grilled these burgers vs. pan frying and served them on toasted rolls with fresh crisp lettuce along with the carmelized onions and spicy sweet mayo! Thanks Occasional Cooker for a great recipe!  -  12 Jul 2011  (Review from Allrecipes USA and Canada)


    My hubby loved this, so it's a 5-star recipe in this corner! Now let me tell you all the things I did--both wrong and different. Wrong? When I grated the onion, I grated it right over the turkey. That's wrong. I knew it as soon as I saw the juice gathering at the bottom of the bowl. Melinda Lee, our talkshow host, told us all not to do that! But did I listen? Grate the onion into a separate bowl so the juice can settle and be siphoned off. That's why my next mistake. I still wanted to grill these patties. And they fell through the grate. So I finished them in a pan. Different? We wanted no bread, so we just had the onions and the wonderful sauce (to which I will add the other half of the cayenne for the leftovers--I was being cautious). I served this with sliced deliciously ripe tomatoes and some Cajun Grilled Corn (from this site) so that we could drizzle some of that great sauce over all. It was a wonderful dinner. Thank you for our meal tonight!  -  27 Jun 2011  (Review from Allrecipes USA and Canada)