This Turkey Burger Recipe turns out tender and juicy every time, dripping with delicious flavor. I’m sharing the six secrets that ensure you never have a tough or dry turkey burger again in your life!
Here’s What You Need
These juicy Turkey Burgers are just one of the many reasons I’m obsessed with ground turkey recipes.
Ingredients
- Breadcrumbs: Use either fresh or panko breadcrumbs to bind the ingredients together and add crispiness.
- Milk: Helps to moisten the breadcrumbs and create a tender burger texture.
- Olive oil: Adds a subtle richness and helps with browning the burgers.
- Minced onion: Cooking it first adds to the moisture of the burger.
- Minced garlic: Adds depth and aromatic qualities to the burger mixture.
- Mayonnaise: This is my secret ingredient for a moist and juicy interior.
- Fresh parsley (or dried)
- Cayenne pepper: Provides a hint of heat to offset turkey’s natural sweetness.
- Egg: Acts as a binder, holding all the ingredients together.
- Ground turkey: Use lean ground turkey meat – I love the way it soaks up all the other flavors.
Substitutions and Variations
- Breadcrumbs: Swap fresh or panko breadcrumbs for crushed crackers, oat flour, or even rolled oats for a different texture.
- Turkey swaps: Ground chicken is just as delicious if you prefer ground chicken recipes (or just make my ground chicken burgers!)
- Milk: Use almond milk, soy milk, or any other plant-based milk if you’re avoiding dairy.
- Onion: Shallots or finely chopped green onions can replace minced onion for a milder flavor.
- Garlic: Garlic powder can be used instead of minced garlic.
6 Pro Tips for the Best Turkey Burgers
I’m a food scientist and I totally geek out on the “why” behind the way things turn out. Here are my biggest tips for keeping lean ground turkey burgers moist and tender:
- Sauté your onion first. Cooking the onion before mixing it in breaks down its structure so it can soak up and later release moisture, keeping the patty juicier as it cooks.
- Mix with a light hand. Fold the turkey in just until combined. Overworking the meat compacts the proteins and leaves you with a dense, tough patty instead of a tender one.
- Give the patties a chill. A minimum 30-minute rest in the fridge before cooking firms them up so they hold their shape and are far less likely to fall apart in the pan or on the grill.
- Dimple the center. Press a shallow indent into the middle of each raw patty. It cooks more evenly and stops the burger from doming up as it heats.
- Trust a thermometer, not guesswork. Pull the patties at 165°F (74°C) internal temp so they’re safely cooked through without drifting into dry, overdone territory.
- Let them rest after cooking. A few minutes off the heat lets the juices redistribute through the patty instead of spilling out the second you cut in.
How to Make This Turkey Burger Recipe:
This is my stovetop method, but you can make them on the stove, on a grill or grill pan, or as air fryer turkey burgers.
Prep the mixture
In a large bowl, combine the fresh or panko breadcrumbs with the milk. Let sit for a few minutes until the breadcrumbs absorb the milk and soften.
Sauté the onions
Heat the olive oil in a skillet over medium-high heat. Add the minced onion and cook, stirring occasionally, until translucent and slightly caramelized. Remove from heat and let cool slightly.
Mix ingredients
To the breadcrumb mixture, add the cooled onions, coarse salt, minced garlic, mayonnaise, fresh parsley or dried parsley, cayenne pepper, ground black pepper, and egg. Stir until everything is well combined.
Add turkey
Gently fold in the ground turkey, being careful not to overmix, as this can make the burgers dense.
Form patties
Shape the mixture into evenly sized patties, about 1/2 to 3/4 inch thick.
Cook the patties
Heat a non-stick skillet or a lightly oiled skillet over medium heat. Add the patties and cook for about 5-7 minutes on each side, or until they are cooked through and have an internal temperature of 165°F (74°C).
Rest and serve
Remove the patties from the skillet and let them rest for a few minutes before serving. This helps the juices redistribute, keeping the burgers moist.
Grill Method
Here’s what to do to cook them on the good ol’ grill:
Preheat the grill
Preheat your grill to medium heat. If using a charcoal grill, ensure the coals are spread out evenly; for a gas grill, allow it to reach the desired temperature. Oil the grates.
Grill the patties
Place the patties on the grill and cook for about 5-7 minutes on each side, or until they reach an internal temperature of 165°F (74°C). Avoid pressing down on the patties while grilling to retain their juices.
Check doneness
Use a meat thermometer to ensure the patties are cooked through. The internal temperature should reach 165°F (74°C) for safe consumption.
Turkey Burger Serving Suggestions
Serve these turkey burgers on toasted hamburger buns (brioche is my go-to) and let everyone build their own. Some favorite toppings and add-ons:
- Lettuce, tomato, and pickles for the classic build
- A slice of cheese, melted right on the patty
- Sliced avocado and a smear of garlic mayo for something richer
- Dijon mustard, ketchup, or a brush of bbq sauce for tang
- Thinly sliced red onion for crunch and bite
Pair the burgers with a side that fits the mood:
- Sweet potato fries
- Grilled corn
- A scoop of potato salad, pasta salad with Italian dressing or macaroni salad
- A simple green salad with balsamic vinaigrette, if you want something lighter
Make Ahead and Storage
You can prepare the turkey burger mixture up to a day in advance. Simply mix the ingredients, shape the patties, and place them on a parchment-lined tray. Cover with plastic wrap and refrigerate. This allows the flavors to meld and the patties to firm up, making them easier to cook later.
Storage
- Uncooked patties: If you have leftover uncooked patties, store them in an airtight container in the refrigerator for up to 2 days. You can also freeze them for up to 3 months. To freeze, layer the patties with parchment paper between them to prevent sticking, and place them in a freezer-safe bag or container. Thaw in the refrigerator before cooking.
- Cooked patties: Once cooked, store turkey burger patties in an airtight container in the refrigerator for up to 4 days. For longer storage, freeze them for up to 3 months. Place the patties in a single layer in a freezer-safe bag or container. To reheat, thaw in the refrigerator and heat in a skillet over medium heat or in the microwave until heated through.
FAQs About Turkey Burgers
Just whizzing through? Here are a few highlights from the article:
To keep turkey burgers moist, mix in ingredients like mayonnaise, yogurt, or a bit of oil. Additionally, avoid overmixing the meat and cook the burgers at medium heat to ensure they stay juicy.
Ensure your skillet is well-oiled and preheated before adding the patties. Using a non-stick pan can also help prevent sticking. If the burgers do stick, let them cook undisturbed until they form a crust and can be flipped more easily.
Use a meat thermometer to check that the internal temperature reaches 165°F (74°C). Cooking at medium heat allows for even cooking without drying out the burgers. Avoid pressing down on the patties while cooking, as this releases moisture.
Classic toppings include lettuce, tomato, onion, pickles, and cheese. For a twist, try avocado, sautéed mushrooms, caramelized onions, or a spicy aioli. Customize to suit your taste!
Other Recipes You’ll Love
- Ground Chicken Burgers
- Moist Salmon Burgers
- Beef Burgers with Mushrooms
- Turkey Burgers in the Air Fryer
- Crispy Chickpea Burgers
Related: Healthy Ground Turkey Soup
Juicy Turkey Burger Recipe (Never Dry!)
Video
Ingredients
- ½ cup fresh or panko breadcrumbs
- 4 tbsp milk
- 1 tbsp olive oil
- 1 cup minced onion
- 1 ¼ tsp coarse salt
- 1 ½ tsp minced garlic
- 3 tbsp mayo
- 1 tbsp minced fresh parsley or 1 tsp dried
- ¼ tsp cayenne pepper
- ¾ tsp ground black pepper
- 1 large egg
- 1 lb ground turkey
Instructions
- Start by combining the fresh or panko breadcrumbs with the milk in a large bowl, letting it sit for a few minutes until the breadcrumbs absorb the milk and soften.
- While the breadcrumbs are soaking, heat olive oil in a skillet over medium heat. Add the minced onion and cook, stirring occasionally, until the onion turns translucent and slightly caramelized. Once done, remove from heat and allow it to cool slightly.
- Mix the cooled onions into the breadcrumb mixture along with egg, salt, garlic, mayonnaise, parsley, cayenne pepper, and ground black pepper. Stir until all ingredients are well combined.
- Gently fold the ground turkey into the mixture, being careful not to overwork it to keep the patties tender.
- Shape the mixture into 5 patties, aiming for about 1/2 to 3/4 inch thickness. Use your thumb to create an indent in the middle of each patty (this helps them cook evenly through to the center and prevents puffing up).
- Heat a non-stick skillet or lightly oiled skillet over medium heat. Place the patties in the skillet and cook for 5-7 minutes on each side, or until the burgers are thoroughly cooked and reach an internal temperature of 165°F (74°C).
- Once cooked, remove the patties from the skillet and let them rest for a few minutes to allow the juices to redistribute. Serve on buns with your favorite toppings and condiments.
Notes
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- Chill the patties: Before cooking, chill the patties in the refrigerator for at least 30 minutes. This helps them hold their shape better and reduces their chances of falling apart during cooking.
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- Create a dimple: Make a small dimple in the center of each patty before cooking. This helps the patties cook more evenly and prevents them from puffing up in the middle.
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- Use a meat thermometer: For perfectly cooked turkey burgers, use a meat thermometer to ensure they reach an internal temperature of 165°F (74°C). This ensures they are cooked through without being.
Grill Method
Preheat grill to medium heat. Oil the grates. Place the patties on the grill and cook for about 5-7 minutes. Flip only once they release easily from the grates. Continue cooking on the other side until they reach an internal temperature of 165°F (74°C). Avoid pressing down on the patties while grilling to retain their juices.
- Use a meat thermometer: For perfectly cooked turkey burgers, use a meat thermometer to ensure they reach an internal temperature of 165°F (74°C). This ensures they are cooked through without being.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
These were by far the best turkey burgers I’ve ever had.
I love all the advice provided to ensure they turned out perfectly.
I do believe chilling them in the frig is an intricate step in the process. It makes the patties stay firm and easier to handle.
I followed the recipe exactly, opting for the 1/2 cup fresh breadcrumbs. The mixture was a soup, pretty much. Chilled it for an hour, then added another cup of “standard” bread crumbs. Grilled them over charcoal. Great flavor, but amazed and how many bread crumbs it took.
Burgers were very tender and juicy. I don’t think I’ve ever had a turkey burger so tender! Thank you 🙂