Best of Toronto
The Best Turkey Burgers in Toronto
The best turkey burgers in Toronto need not be considered the best of a reluctant substitute. That is, there are delicious, tender, juicy turkey burgers out there that are more than just a healthier-than-beef, lower-taste-tier option. These burgers deserve all the mango chutney, caramelized onion, and homemade guacamole adornment as is so often frivolously bestowed on their beef counterparts, especially since they carry much less of the subsequent guilt. Where's the beef? Pft. More like where is the naturally-raised, hormone-free, locally sourced turkey?
Here is the list of the best turkey burgers in Toronto.
See also:
The best burger in Toronto
The best cheeseburgers in Toronto
The best veggie burger in Toronto
The best old-school burgers in Toronto
The best fries in Toronto
The best poutine in Toronto
Additional photos by Justin, Victor Shum and Carrie Musgrave on Flickr
Woody’s Burgers
I bet it’s the wood-burning grill that makes Woody’s turkey burgers (and others) so good. The South Etobicoke restaurant's 7oz hand-pressed turkey burger is made with naturally raised meat (your turkey wasn’t sucking hormones, in other words) and available with all the fixings. Woody’s also makes a Smokey Turkey burger with smoked gouda cheese, smoked ketchup, smoked bacon and salsa. More »
Yellow Griffin Pub
While some places offer an assortment of lavishly decorated beef burgers and one measly turkey offering for the dieters and the like, such is not the case at Yellow Griffin Pub. The Bloor West Village pub offers more than 35 types of specialty burgers, each of which can be made with an 8oz turkey patty. That’s right, the Big Jerk, the Cheezzzy Triple Cheese, and the Hickory Stick all come in turkey. Glorious. More »
W Burger Bar
It’s easy for the turkey burger at W Burger Bar at Yonge and College to be overshadowed by its consistently delicious beef old faithful, but the turkey burger here exhibits deliciousness in its own right. Moist and well-seasoned, the hormone-free patty is served in a white or whole wheat bun, or for those looking to be extra-healthy, sandwiched in a sheet of lettuce. More »
The Beaver
Renowned for its brunch (specifically, the French toast), there is more to this West Queen West spot than the maple syrup-adorned. Its turkey burger is among its notable dinner mains, made with Boursin cheese, onion, lettuce, tomato, and Dijon aioli. In The Beaver spirit, I guess you could too ask for maple syrup. More »
Burger Cellar
A quality turkey burger is not just a downtown (elite?) demand, and so Burger Cellar at Yonge and Lawrence offers its version of the artery-friendly option. Its turkey burger is not simply the mustard-n-ketchup kind, instead served with watercress, avocado and tomato relish, and Gruyere cheese. More »
Wish Restaurant
Wish’s patio is breezy and fantastic on a summer night, perfectly accompanied by a not-too-heavy turkey burger and plate of fries. The burger is topped with fresh guacamole and pickled red onions, and served in a traditional white bun. Now, to count down the days until summer. More »
Bamburger
Near Yonge and Eglinton, Bamburger (like Yellow Griffin) is all about equal opportunity for our turkey-loving friends. It’s anything-goes for its lean turkey burger, which can be topped with anything from Sauerkraut to maple bacon, goat cheese to mango chutney. Served with fries and in a white or whole wheat bun. More »
Thompson Diner
The 24/7 destination inside the Thompson Hotel near King and Bathurst, the re-branded Thompson Diner (used to be called The Counter) too offers all of its specialty burgers made with turkey, with the option, like W Burger Bar, to opt for lettuce in lieu of a bun. The burger is promised to be juicy, even for a 3am order, and served with a side of salad, rings, or fries. More »
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A turkey burger is a blank slate to be worked with and can take some amazing flavors with a little tweaking of the recipe. The keys are obvious - good ingredients, minimal use of hands and proper treatment to keep it from getting to dry. I have an attachment to grind my own meat but a good pre-ground turkey will do (look on your package they often add a rosemary extract which isn't the end of the world but can dominate flavor). For a pound of meat I chop a medium onion into small chunks but not finely. I add the burger basics - salt, fresh ground pepper, an egg, bread crumbs or matzoh meal (1 cup or so) and a generous amount of Worcestershire Sauce. I also like to add a little extra fat to the mix, usually a tbsp or two of olive oil or plain yogurt etc. I mix these all in a cold bowl with a cold fork - it is only when I do the patties that I touch the meat and only with ice cold hands. Let them rest for a bit and then grill them up with a sharp cheese and for the really adventurous turkatarians wrap a piece of turkey bacon around the edges, secure with wet toothpick and grill. I also like to add chopped food into the pre-cooked mix - blue cheese, grilled peppers, garlic chucks even fruit or cranberry and stuffing for a holiday burger. Lately we have been making Turkey Big-Macs and that is another story all together! I say support your local restos but make food like this at home for family and friends and it makes the pro's version that much tastier. I recently started eating red meat occasionally (after 16 years off - hear that Arlene Stuart!) and love a beef burger but I will still only make T.B's at home. Enjoy!