Grilled Hickory Turkey Burgers


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6 Butterball Turkey Burgers6 slices hickory smoked cheddar6 sesame burger buns1/2 head Bibb lettuce2 tomatoes, sliced1/2 red onion, finely sliced2 cups hickory stick chips

Hickory BBQ Sauce:

3 Tbsp olive oil1/2 onion, diced3 cloves garlic, finely minced1 cup ketchup1/2 cup apple cider vinegar1/3 cup brown sugar1 tsp salt1-2 dashes liquid hickory smoke


  1. Heat the olive oil in a saucepan over medium heat, sweating the onions and garlic for 8-9 minutes, or until softened and translucent.

  2. Add ketchup, apple cider vinegar, brown sugar, salt and liquid hickory smoke and bring up to a gentle boil. Reduce and simmer for 45 minutes. Set aside and allow to cool. This step can be done the day before.
  3. To grill, add Big Green Egg Oak and Hickory Charcoal to your Big Green Egg grill. Start your fire and bring up to medium high heat. Cook Butterball Turkey Burgers (from frozen) for about 5-7 minutes per side, or until the internal temperature has reached 165°F/74°C.
  4. For the final 2-3 minutes, top each burger with the smoked hickory cheddar, allowing it to melt. When done, remove from the Big Green Egg and build your burgers!
  5. Top each bun with sauce, lettuce, tomato, sliced onion, and your grilled Butterball turkey burger with the hickory cheddar.
  6. Garnish with a handful of hickory stick chips, then close with the top bun with more sauce. Enjoy!

  7. Recipe by: Chef Shahir Massoud

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