A Turkey Burger Sheet Pan dinner that comes together fast with minimal ingredients. The turkey burgers are made with 5 ingredients and you only need 3 other ingredients and for a full meal! This is a simple weeknight meal that is gluten free and adaptable for your family’s favorites!
Turkey Burger Sheet Pan Meal Adaptations:
- Brussel Sprouts – swap for your families favorite roasted vegetable.
- Potatoes or Rolls or both – do what your family enjoys best! We all like different things so I like to offer rolls and a combination of potatoes as well.
- Cheese – I love to use a mixed shredded cheese or feta cheese (I find the cheese gives moisture to the burgers). You could also do mozzarella, goat blue etc….If you are dairy free you can eliminate the cheese and add 1 TBS of olive oil and/or add 2 tbs nutritional yeast + 1 TBS of olive oil.
- Turkey – If your family doesn’t actually like turkey you can swap ground beef, pork or chicken.
- Herbs – Personally I love rosemary in the winter, but any herbs work! Thyme and Parmesan would be a good combination as well as cilantro and feta!
This recipe made enough for leftovers for my family of 5 (2 adults + 3 young kids). For 2lbs of meat, a vegetable and potatoes you need 2 sheet pans. Its a tight squeeze, but I put the burgers and the vegetable on one pan and the potatoes on a 2nd. If you make only 1lb of turkey chop meat you can squeeze the meat, potatoes and the vegetable all on 1 sheet pan. If you are not making potatoes you do not have to worry about your pans 🙂
For 5 ingredient Friday I made a video on how to make this Turkey Burger Sheet Pan Meal. You can check the video out here and the rest of my 5 ingredients or less recipes here. We all enjoy these differently, when you make them let me know how you like them best!
- Ingredients for Turkey Burgers:
- 2 lbs turkey chop meat - 93% lean
- 2 eggs
- 2 tsp salt
- 1 cup shredded cheese see notes for dairy free version
- 1 TBS chopped rosemary (or your favorite chopped her- optional
- Remaining Ingredients for Sheet Pan Meal:
- 12-16 oz Shredded Brussel Sprouts (or your favorite roasted vegetable chopped
- 4 Medium Potatoes or Sweet Potatoes (I used a combination) or Burger Rolls
- 2-4 TBS Olive Oil divided* see note
- 1-2 tsp Salt divided * see note
- 1/2 TBS chopped rosemary optional
- Pre-heat your oven to 400 and line a sheet pan with parchment paper.
- If you are not making potatoes skip to step If you are making potatoes wash your potatoes and put them in the microwave for 4-5 minutes (this will pre-cook them slightly so they don’t take as long and finish at a similar time to the remaining ingredients).
- While the potatoes are pre-cooking place all of your turkey burger ingredients in a medium bowl and mix throughly (note I reserve the chopped herb for only a few burgers for my husband and I because my children do not like the herbs in their burgers).
- Use a large scoop or measuring cup to ensure they are all the same size for even cooking and portion out your burgers onto sheet pan. Place them close together to ensure there is room for your vegetables.
- Put your vegetable on the other side of the sheet pan and mix with 1-2 TBS Olive Oil and 1 tsp of salt
- If you are just using rolls you are done and can skip to step 7 or If you are making potatoes as well, place them on another sheet pan and toss with 1-2 TBS of olive oil, 1 tsp of salt and chopped herbs (optional - I put the chopped herbs on half of the potatoes)
- Make-Ahead Option - If you are prepping this earlier in the day you can pop your sheet pan in the fridge until you are ready to make it (I leave the potatoes out).
- When you are ready to cook place your sheet pan in your oven that is preheated to 400.
- Cook for 7 minutes, mix vegetables and rotate pan.
- Cook for an additional 7-10 minutes, until burgers are set and your vegetable is getting crispy (cooking time my vary depending on the size of your burgers). Mine took 15 minutes and I made 18-20 small burgers. You may need up to 25-30 minutes for larger burgers. They are done when the internal temperature reaches 165.
- If you like a crispy edge to your burger you can broil them for 1-2 minutes at the end of the cooking time.
- If you are making the potatoes they may need an extra 10 minutes of cooking time (mine did!)
- Let cool for 5 minutes before serving
- Serve on buns or with your favorite roasted veggie and potatoes!
- I love to make the burgers small because they are easier for my children to eat, but you could make them regular size and cook them for slightly longer.
- 2. This recipe made enough for leftovers for my family of 5 (2 adults + 3 young kids). If you make only 1lb of turkey chop meat you can squeeze the potatoes and the veggie all on 1 sheet pan.
- Olive Oil & Salt - are divided between your vegetable and potatoes. If you are not making potatoes you will only need 1-2 TBS of olive oil and 1 extra tsp of salt. If you are making potatoes I used 1-2 tbs of oil + 1 tsp salt for vegetable and 1-2 tbs oil + 1 tsp salt for the potatoes.
- Dairy free you can eliminate the cheese and add 1 TBS of olive oil and/or add 2TBS nutritional yeast + 1 TBS of olive oil.