Our Turkey Burger recipe is so flavorful and juicy it rivals any beef burger, (and it's healthier and protein packed). Cook them on the grill, stove, or in the oven and is ready in just 20 minutes!
If you're a burger fanatic, try our French Onion Burgers, Quinoa Burgers, Greek Burgers with Feta Aioli, Classic Hamburger, or Black Bean Burger.
I'd choose this Turkey Burger, every time.
I'd choose this Turkey Burger, every time. I feel like Turkey burgers get a bad wrap, because they're often flavorless, so consider this recipe my mission to change your mind. These Turkey burgers are just incredible, with the BEST seasoning combo so they taste just as good as classic beef burgers we all love. Plus turkey is leaner than ground beef so it's a burger you can feel good about eating.
How to make a Turkey Burger:
Make Patties: Gently combine turkey burger ingredients, being careful not to over-mix the meat. Shape into ½ inch thick patties. Use your thumb to make an indention in the center of each patty.
Freeze: Place turkey patties in the freezer for 20 minutes before grilling to help them keep their shape.
Grill: Place on hot greased grill and cook for a few minutes on each side, until 160F on a meat thermometer.
Serve on buns, with desired toppings and condiments of your choice.
Assemble Burgers: Spread Condiments to the bun, like mayonnaise, ketchup, mustard, or BBQ sauce.
Add toppings: lettuce, tomato, onion, pickles, avocado, bacon, sautéed mushrooms.
Recipe Variations:
- Protein Style: Wrap your juicy turkey burger in a Boston bib lettuce cup with all of your favorite toppings.
- Spicy Turkey Burger: Mix in a diced jalapeño pepper and mix it into the patty mixture in step 1.
- Black and Bleu Turkey Burger: Add ¾ cup bleu cheese crumbles to the turkey patty mixture in Step 1. Brown onions in a skillet with butter then place on top of the cooked turkey burger when serving.
- Gluten Free: Substitute almond flour for bread crumbs and use your favorite gluten free bun.
Make Ahead and Freezing Instructions:
To Make Ahead: Form raw turkey burger patties. Place patties on a parchment lined baking sheet and cover with plastic wrap. Refrigerate up to 1 day before cooking.
To Freeze: Form raw turkey burger patties. Place patties on a parchment lined baking sheet and “flash freeze” for one hour. Once paritally frozen, layer patties in a freezer safe bag or container, with parchment paper between each, for up to 3 months. Cook from frozen, or thaw before cooking.
Best Side Dishes for Turkey Burgers:
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Recipe
Turkey Burgers
Equipment
Ingredients
- 1 pound lean ground turkey
- 1/2 teaspoon garlic powder
- ½ teaspoon onion powder
- 1 1/2 Tablespoons ketchup
- 1 Tablespoon Dijon mustard
- 1 teaspoon Worcestershire sauce
- ¾ teaspoon salt
- ½ teaspoon freshly ground pepper
- 1/3 cup bread crumbs
- 1 egg
For serving:
- 4 hamburger buns
- Condiments: ketchup, mustard, mayonnaise, BBQ sauce
- Toppings: lettuce, tomato, onion, pickles, avocado, bacon, sauteed mushrooms, jalapeños
Instructions
- Mix together ground turkey, garlic powder, onion powder, ketchup, mustard, Worcestershire sauce, salt and pepper, egg and breadcrumbs in a mixing bowl, just until combined.
- Shape into 4 turkey burger patties about ½ inch thick. (they will be really wet). Use your thumb to make a depression in the center of each patty and place on a plate lined with parchment.
- Freeze patties for 20 minutes, to help them hold their shape on the grill.
- Grill Method: Clean grill grates and grease well with oil. Heat to medium high. Add turkey burgers and grill for a few minutes on each side, until 160 degrees F.
- Skillet Method: Heat the canola oil in a nonstick griddle or large nonstick frying pan over medium-high heat. (Or spray generously with non-stick cooking spray). Once hot, cook the patties for 4-5 minutes on each side.
- Oven Method: Bake at 375 F for 25-30 minutes. Then sear on a hot pan for 2 minutes on each side.
- Serve on buns, with the condiments and toppings of your choice.
Notes
Nutrition
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I originally shared this recipe July 2020. Updated July 2024.
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These burgers were delicious. They will be on my regular rotation of meals. So yummy!
Seriously so good! I’ve never had turkey burgers so was a bit nervous I would be left with dry patty’s but these turned out so delicious, flavorful and juicy! I airfried mine at 350 for 9-11 minutes and it was perfect. Definitely make these!
Amazing! I used a burger press and did the stove top pan cooking. So moist. Taziki is amazing on the bun with cucumber, lettuce and tomatoes!! Will make again and again!!!
These are, by far, the best “turkey burger recipe” that I have tried-and loved! So moist and delicious! I added chopped onions and I sprinkled, with Creole Seasoning (Tony Chachere’s), when I cooked them. My husband also loves them and they are now his first request for dinner. Thank you!
These were easy and delicious the family loved them I will make them again ! I will also use the same recipe for ground beef !
Held up beautifully in a non-stick skillet, but the flavor was too mild. Beef burgers have a more intense flavor than turkey burgers. Next time I will try chopped fresh onions and garlic, instead of their powders.
Wow– these were really fantastic. During the winter my kiddos like turkey burgers but I hate cooking them on the stove and smoking up the house. 25 minutes at 375 on a foil-lined sheet pan was perfect. They were juicy and tasted amazing on Hawaiian buns. Going to make these ahead and try freezing them next time. My very picky child had two. (I make slider-sized ones for the kids.)
Made them tonight and very juicy with a good flavor. Will be my new go to turkey burger recipe.
Didn’t hold up when cooking and it fell apart in the pan, but it tasted alright
Was just wondering if you did the freezer step that helps them firm up?
Smelled really good when cooking but taste was not that impressive. It could have been that I used 100% white meat ground turkey instead of the mixed ground.
Really tasty and better than restaurant worthy!
Only modifications were using panko crumbs and adding fresh parsley ( about 1/3 cup).
When frying once it was brown we added a little water to steam it and keep it moist.
Delicious!