Diestel Turkey Burgers review

Years ago, turkey burgers where my goto for a healthy choice of protein. These days though I find myself eating and less meat turning more and more to vegan products. I picked up these Diestel Turkey Burgers on a whim while lazily browsing the aisles of Whole Foods – after a few years absence from my plate, would my heart grow fonder?

First up, you get four frozen patties to a container. Inside the main cardboard packaging you’ll find the four burgers shrink-wrapped together – interleaved with freezer paper to make them easy to pull apart. Once opened there’s no way to reseal the plastic, so you might want to transfer to a freezer safe ziplock bag or similar.

I was shocked by how much my palate had changed in the intervening years. I can’t say I was a huge fan of these turkey burgers, but that’s more than likely my own changing palate. What I can say is these burgers have a very clean flavor profile. There’s no filler and no greasy fattiness here – it’s quite plainly turkey meat before you.

Personally I found that turkey flavor a little too dominant and a little funky. Texturally the patties tend to dry out quickly from cooking – again this is a very plain speaking product – there’s clearly no added garbage to pad out the meat. Some will find this a huge plus I am sure.

Diestel Turkey Burgers

Here’s the final product fresh from the frying pan. As an aside, I tried one of these in the air fryer and wasn’t happy with the results, so I’d skip the oven too. They need the extra fat from the frying pan to really deliver the best results.

Here’s a few ways to use the turkey burgers. Obviously you can go burger crazy with these (see below) but I also find they make a perfect protein side to a salad, pictured here, a corn and black bean salad with pepita:

Diestel Turkey Burgers cooking instructions and nutrition

Other Diestel products

• Making a Difference With Diestel’s Pasture-Raised Turkeys
• Diestel Turkey Burgers review

Stuart Melling

Hi, I’m Stuart, nice to meet you!  I’m the founder, writer and wrangler at Gastronomic SLC – Utah’s biggest and oldest online food magazine; I’m also a former restaurant critic of more than five years, working for the Salt Lake Tribune.  I’ve worked extensively with multiple local publications from Visit Salt Lake to Salt Lake Magazine, not least helped to consult on national TV shows.

I’m a multiple-award winning journalist and have covered the Utah dining scene for the better part of fifteen years.   I’m largely fueled by a critical obsession with rice, alliteration and the use of big words I don’t understand.   I started Shop Smart to catalogue my adventures in the grocery store and kitchen.  Follow along on Instagram too!