Turkey Chorizo Ginger Burger

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Nutritional Info
  • Servings Per Recipe: 30
  • Amount Per Serving
  • Calories: 76.0
  • Total Fat: 4.9 g
  • Cholesterol: 23.0 mg
  • Sodium: 107.4 mg
  • Total Carbs: 1.3 g
  • Dietary Fiber: 0.3 g
  • Protein: 6.4 g

View full nutritional breakdown of Turkey Chorizo Ginger Burger calories by ingredient
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Makes a large stack of small burgers. Individually wrap them, stick them in the freezer and throw them on the stove/BBQ when you want. Makes a large stack of small burgers. Individually wrap them, stick them in the freezer and throw them on the stove/BBQ when you want.
Number of Servings: 30


    2 pounds of ground turkey
    1 pound of chorizo/sausage (skin removed)
    1 large red (or your favorite) onion
    5 cloves of garlic
    3 hot peppers
    1 medium ginger root (about .25 pound)
    1 cup of carrots
    1 cup of mushrooms
    Plastic Wrap for storage

    If you don't like spicy:
    Sweet sausage for Chorizo
    Leave out the ginger and hot peppers

    If you want to eliminate more fat and calories you can substitute a pound of turkey sausage for the chorizo, subtract about 10 calories per burger and 1.3 grams of fat.


I adjusted the automated recipe section to adjust for cooking weights - the text ingredient list is the correct ingredients.

First dice the onion, garlic, hot peppers, ginger, carrots, and mushrooms. You can add in other vegetables but this gives you a start.

Mix them together in one bowl, leave off to the side.

In a LARGE mixing bowl put in one pound of turkey, layer it with a third of the veggies, the sausage (skin removed), a third of the veggies, and the last pound of turkey, with the rest of the veggies. The layering makes it easier to mix it all together.

Wash your hands, and start mixing by hand for about 5-10 minutes. You want to really get the sausage and the veggies equally mixed up - I find squeezing the mixture works well.

Rip off small pieces of the plastic wrap, grab about 3 fingers of the mixture, plop it in the middle and form a thin burger. You can make them thicker but you'll probably have less cooked veggies then - your preference. I find this part is easier with someone ripping off pieces of plastic wrap & wrapping them up with someone else forming them.

Stick them in the freezer and cook when ready. They're better to cook from frozen otherwise they fall apart. Depending on heat and thickness they'll take 5-15 mins to cook.

If you wind up with more or less burgers adjust the serving size for your amount. Eg, say your mixture turned out 15 burger - your serving amount would be doubled.

Number of Servings: 30

Recipe submitted by SparkPeople user EPALUTZO.

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