Turkey Burger Recipe

5 from 10 votes

Updated Jul 31, 2025

This ultimate easy Turkey Burger Recipe turns out moist and ultra juicy, dripping with delicious flavor. Totally failproof!

Turkey burger recipe on a plate with parchment paper.

These juicy Turkey Burgers are just one of the many reasons I’m obsessed with ground turkey recipes. I challenge you to find a better turkey burger on the internet!

You can make them on the stove, on a grill or grill pan, or as air fryer turkey burgers.

Here’s What You Need

Grab these ingredients and tools to make the best turkey burger recipe you’ve ever tried:

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.

How to Make This Turkey Burger Recipe: An Easy Guide

Check out this step-by-step guide to this recipe:

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 this juicy turkey burger recipe with your favorite hamburger buns (I recommend brioche) with crispy baked yam fries, pasta salad with Italian dressing, macaroni salad and/or this easy creamy potato salad recipe.

6 Biggest Mistakes When Making Turkey Burgers

I’m a food scientist and I totally geek out on the “why” behind the way things turn out. Here’s what to steer clear of doing:

Not cooking the onion: Cooking onions breaks down their cell walls, allowing them to absorb and hold water, which helps maintain juiciness in a burger. As the patty loses moisture during cooking, the hygroscopic (water-grabbing) nature of cooked onions compensates by gradually releasing moisture, creating a juicier bite.
Overmixing the meat: Combining the turkey with other ingredients too vigorously can lead to dense, tough burgers. Mix just enough to incorporate everything and keep the patties light and tender.
Not chilling 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.
Not creating a dimple: Make a small indent (“dimple”) in the center of each patty before cooking helps the patties cook through evenly without overcooking, and prevents them from puffing up in the middle.
Not using 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.
Skipping the resting step: Failing to let the patties rest after cooking can cause them to lose their juices, making them dry. Allowing them to rest for a few minutes helps retain moisture.

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:

How do I prevent turkey burgers from being dry?

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.

What should I do if my turkey burgers are sticking to the pan?

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.

How can I ensure turkey burgers are cooked through but still tender?

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.

What are some good toppings for turkey burgers?

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!