Looking for a healthier burger option that doesn’t compromise on taste? My homemade turkey burgers are here to satisfy your cravings! Tender turkey patties are seared either on the stovetop or the grill resulting in a juicy bite every time!
Turkey burgers often get a bad rap. They can be dry. They can be bland. They can be all-around uninspiring! But that doesn’t have to be the case!
Imagine a turkey burger that’s leaner than beef but still tastes amazing. This is the recipe I’ve created for you!
The patties are juicy and tender with a nice sear on the outside and the turkey meat is mixed with a flavorful blend of herbs and spices. You’ll love the blend of healthier ingredients and mouthwatering flavors in every bite!
These burgers take a couple of minutes to prep and about 15-20 minutes to pan-sear or grill, so they’re a great choice for a quick dinner. Serve alongside some crispy French fries, creamy coleslaw, or some delicious grilled veggie kabobs and you’re all set!
Why You’ll Love This Recipe
Trust me when I say homemade turkey burgers don’t have to be dry and boring! This recipe is a leaner alternative to grilled beef burgers, but we aren’t sacrificing any flavor.
I add breadcrumbs and mayo to keep the burgers moist and I season the meat with Worcestershire sauce, smoked paprika, fresh parsley, and more! Whether you’re grilling them outdoors or searing them on the stovetop, these turkey burgers are sure to be a hit!
If you enjoy cooking with ground turkey, try my easy Ground Turkey and Sweet Potato Skillet next. It’s a fast and healthy dinner recipe that the whole family will love.
Ingredients In Recipe
There are three main components you need for your turkey burgers. The turkey (obviously!), moisture enhancers, and flavor/seasonings. All of these ingredients combined will give you a tasty juicy bite every time!
- Ground turkey: I use 93% lean turkey and you’ll need 1 pound to make 4 burgers.
- Moisture enhancers: Dried breadcrumbs (you can use panko or regular) and mayonnaise. Store-bought or homemade mayo will do the trick! Both of these ingredients not only help the burgers stay together, but they also deliver extra moisture which is key to avoiding a dry turkey burger.
- Flavor/Seasonings: I usually add Worcestershire sauce, garlic, smoked paprika, chopped fresh parsley, and salt and pepper. The Worcestershire gives the burgers a deeper flavor. You could also add a drop of liquid smoke to add some smokiness if you’re pan-frying the burgers.
- Optional: Want to add some heat? Throw in a pinch of dried red chili flakes to the turkey mixture for an added kick.
Complete list of ingredients and amounts can be found in the recipe card below.
How to Cook Turkey Burgers
The secret to juicy turkey burgers is to add some moisture to the meat mixture and to cook them just until done. I’m sharing a couple of options for cooking the turkey patties, so you can choose which one works best for you.
- Make burger mixture. Combine ground turkey, breadcrumbs, mayonnaise (these add moisture!), Worcestershire sauce, garlic, and seasonings in a large bowl. Mix everything together with your hands but be careful not to overmix or you’ll end up with dry tough patties.
- Form patties. Divide the mixture into 4 or 6 portions and gently flatten and shape. They should be about a ½ inch thick.
- Cook the patties using either the stovetop or grilling method.
- Assemble. Place your turkey burgers on a toasted bun and add your favorite toppings to complete the experience!
Stovetop Method
- Heat oil in a pan or skillet over medium-high heat and add the patties to the pan. Be careful not to overcrowd your pan or the burgers will steam instead of sear.
- Cook on both sides for about 10 minutes. Resist the urge to continuously flip the patties as this can cause them to break apart. Usually flipping once is enough.
- The burgers are done when they reach an internal temperature of 165°F/74°C.
Tip!
Avoid pressing down on the patties as they cook. You’ll squeeze out all of the delicious juices!
Grill Method
- Preheat the grill to medium heat (around 350°F/180°C). Clean and oil the grates and lay the patties on the grill.
- Cook them for about 10 minutes on both sides. Again, only flip the burgers once.
- The burgers will be done when the internal temperature reaches 165°F/74°C.
Tips for Juicier Burgers
- Create a slight indentation in the center of the patties to help them cook evenly and to avoid a bulge in the middle.
- Prevent sticking by oiling the grill grates. Dip a folded paper towel in vegetable oil and use tongs to rub it along the grill grates.
- Let your burgers rest for a few minutes after cooking so the juices settle back into the patty.
What To Serve With
When it comes to side dishes, the sky’s the limit with these tasty turkey burgers. Turkey is a mild flavor which means it goes so well with basically anything!
French fries are an obvious choice, or you could go with sweet potato fries or rutabaga fries for healthier alternatives to the original fried version.
For a lighter option, you can try this tangy red cabbage slaw or a fresh and fruity strawberry spinach salad.
And don’t forget the toppings! Go with classic toppings like lettuce, tomato, and cheese or switch it up and try adding cranberry sauce, or tzatziki sauce for some extra zing!
Recipe FAQs
Yes, you can! Mix the ingredients and form the turkey burgers and place them on a plate. Cover with plastic wrap and store in the refrigerator for up to one day before cooking.
I like to separate the patties with pieces of parchment paper so I know they won’t stick together.
Absolutely! The best way to freeze them is to place the patties on a plastic wrap-lined baking sheet or tray in a single layer and cover them loosely with plastic wrap.
Place the sheet into the freezer and let the patties freeze then store them in a single layer in a ziptop bag for up to 1 month. To thaw, leave them in the fridge overnight.
The breadcrumbs and mayonnaise will act as binders to help hold the meat together. Make sure that you handle the burgers carefully when you’re flipping them, so they don’t fall apart.
You can also chill the burgers for 30 minutes before cooking them to help them hold together.
Turkey burgers should be cooked to an internal temperature of 165°F/74°C. Insert an instant-read thermometer into the thickest part of the patty to check the temperature.
More Easy Sandwiches to Try
All Sandwich Recipes →
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Turkey Burgers
Equipment
- Turner
Ingredients
- 1 pound (450 g) ground turkey 93% lean
- ¼ cup (30 g) dried breadcrumbs or almond meal
- 2 tablespoons mayonnaise
- 2 teaspoons Worcestershire sauce
- 1 clove garlic minced
- 1 teaspoon smoked paprika
- ¼ cup chopped fresh parsley
- ½ teaspoon salt
- ¼ teaspoon ground black pepper
- 2 tablespoons (30 ml) avocado oil or olive oil for frying
Instructions
- In a large bowl, combine turkey with breadcrumbs, mayonnaise, Worcestershire sauce, garlic, smoked paprika, parsley, salt, and pepper. Use your hands to combine well, but do not over work to get a better texture.
- Divide the mixture into 4 or 6 portions (about half an inch thick), and gently flatten and shape into patties.
- If using the stovetop, heat oil in a pan over medium-high heat and add the patties to the pan. Cook on both sides for about 10 minutes or until the internal temperature of the patties is 165°F/74°C.
- If using the grill, preheat the grill to medium heat (around 350°F/180°C). Clean and oil the grill grates. Cook the patties for about 10 minutes on both sides until the internal temperature of the turkey is 165°F/74°C.
- Remove the patties, and assemble with your favorite condiments.
Notes:
- This recipe makes 4 turkey patties. Nutrition values calculated are rough estimates per patty without the bun or any extras.
- Create a slight indentation in the center of the patties to help them cook evenly and to avoid a bulge in the middle.
- Prevent sticking by oiling the grill grates. Dip a folded paper towel in vegetable oil and use tongs to rub it along the grill grates.
- Let your burgers rest for a few minutes after cooking so the juices settle back into the patty.
Nutrition Information
This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered primarily from the USDA Food Composition Database, whenever available, or otherwise other online calculators.
© Little Sunny Kitchen
Steve says
Made this last night, I have never had moister turkey burgers. The flavor is great too. New go to Turney burger recipe.
Little Sunny Kitchen says
Hi Steve – I’m go glad you enjoyed and that you’ve found your new go-to recipe! Thank you!
Corina says
I wish I had found this recipe sooner! I always found turkey burgers to be so bland compared to beef, but this definitely changed my mind. I had more than a pound of turkey meat to get through, so I have more than 4 burgers, and I’m excited to have them throughout the week!
Little Sunny Kitchen says
Yay! I’m so glad that this recipe has changed your mind about turkey burgers! They can really be so delicious if you make them from scratch.
Toni says
Everyone at my house really loved these burgers! So good!
Little Sunny Kitchen says
Thank you, Toni! That’s so great to hear!
Jessica says
I am pretty picky about my turkey burgers but these were absolutely perfect. Thanks so much for sharing!
Little Sunny Kitchen says
You’re welcome, Jessica! I’m so glad to hear that you enjoyed this burgers!