top of page

BC Turkey Burgers with Tomato Jam



About the Recipe

I'm a huge fan of searing my patties in a cast iron skillet, though firing up the BBQ during summertime gatherings with family and friends is unbeatable for celebrating BC turkey. Whether you opt for homemade patties or premade ones, I'm all about keeping it simple with 100% turkey in my burger patty - just a sprinkle of salt and pepper during cooking. However, the beauty of turkey burgers lies in their versatility, with countless delicious options and variations to explore. It's worth noting that turkey isn't just reserved for Thanksgiving or Christmas; its high-quality protein content makes it a fantastic choice for everyday meals throughout the year, and cooking with it doesn't have to be complicated. In fact, you can easily swap ground turkey into recipes that traditionally call for other ground meats, just like we're doing here with these turkey burgers. BC turkey is readily available at local grocery stores in various forms, including whole turkey, turkey sausages, turkey breast, ground turkey, and more. Supporting local and opting for BC products not only ensures freshness and quality but also contributes to our local economy. So, remember to Buy BC and enjoy the delicious flavours of our region.


Pro-tip: Make sure the size of the patty matches the bun ;)

Tomato Jam: I love this recipe, and it’s incredibly versatile as you can make it with other fruits, blueberries, or even cranberries.

  • 5 cups chopped cherry or diced tomatoes (you could also use diced canned tomatoes)

  • ½ cup red wine vinegar

  • ½ cup BC honey (or brown sugar or maple syrup, the flavour will change but it will be delicious)

  • 2 tbsp kosher salt

  • 2 tbsp tomato paste

  • 1 tsp cracked black pepper

    Mustard Mayo:

  • 1 cup mayo

  • Squeeze of lemon

  • 1 tbsp Dijon mustard

  • 1 tbsp Grainy Mustard (or horseradish)

  • 1 shake of hot sauce

  • ½ tsp kosher salt

  • 5 cracks of black pepper

  • Optional (1 tbsp thinly sliced chives) Mix everything together and keep in the fridge. I also love using this sauce for roasted turkey sandwiches or fish.

    Cheese: BC is home to a wide variety of delicious locally made cheeses made with 100% BC Milk. We’re lucky to have so many locally made cheeses available in BC; they are perfect to enjoy on their own, or as part of your favourite summer recipes. I love sharp tangy BC cheeses on my turkey burger.

    Some other great options are aged gouda, cheddar or a creamy havarti.

    Pepper Pickle Liquid:

  • 1 cup red wine vinegar

  • 1 cup water

  • ½ cup sugar

  • ⅛ cup salt

  • Boil everything together, let cool. Add peeled peppers and place in fridge for 12 hours or overnight Buns: Choose your favourite, there are so many great buns! I love a good potato bun, but make sure it’s fresh, butter it on both sides and toast it before serving! Serve with a fantastic potato salad recipe.


  • Tomato Jam: Simmer all ingredients in a small pot over medium heat for 20 minutes until most of the liquid is reduced Puree in a blender until smooth. Set aside and cool. Great with burgers, grilled meats or cheeses.

  • Pickled Peppers: BC Greenhouse grown peppers are a consistent and delicious choice. Greenhouse grown vegetables, like these peppers, are the future of BC’s food supply. We can grow 10 to 20 times the amount of vegetables on the same area of field, feeding millions of people healthy, fresh vegetables virtually year round. Roast the peppers on a baking tray in a preheated 375 degree oven for 35 minutes until the peppers are charred and blistered, remove from oven and let cool, then peel and seed.

Build the Burger:

  • Melt the cheese on the turkey patty.

  • Spread the mustard mayo sauce on both sides of the bun.

  • Add lettuce, red leaf or butter lettuce

  • Add the pickled peppers

  • Add the tomato jam

bottom of page