This turkey burger recipe delivers everything you want in a burger: juicy patties, a golden crust, and bold seasoning in every bite.
I love a good burger. But sometimes I want to switch things up, and a turkey burger is my go-to.
The secret to these juicy turkey burgers is two things: the right fat ratio and grated onion. I use 85/15 ground turkey, which has enough fat to keep the patties moist. And I grate my onion so it melts right into the meat.
I love serving these with my Spicy Mayonnaise or Big Mac Sauce for a little extra something.
Happy Cooking,
Tanya
TURKEY BURGERS AT A GLANCE
- Prep Time: 10 minutes
- Chill Time: 15-20 minutes (optional but recommended)
- Cook Time: 10 minutes
- Total Time: About 35-40 minutes
- Serves: 4
- Best For: Weeknight dinners, meal prep, backyard cookouts
A Quick Look at The Ingredients
Ingredient amounts and full recipe instructions are on the printable recipe card at the bottom of the post.
- Ground Turkey - I use an 85/15 fat ratio when it comes to turkey burgers. You could go for leaner turkey if you prefer.
- Finely Grated Onion - Grating the onion instead of chopping it means it blends into the meat and keeps the patty moist without any big chunks. You'll need about ¼ cup, which is roughly half a medium onion.
- Plain Breadcrumbs - Acts as a binder to help the patties hold together.
- Olive Oil - Added directly to the meat mixture for moisture and to help brown.
- Ketchup - Adds a touch of sweetness and keeps the patties moist.
- Seasonings - Worcestershire Sauce, garlic powder, onion powder, smoked paprika, kosher salt, and black pepper.
- For Serving (optional): Burger buns, lettuce, tomato, red onion, ketchup, Spicy Mayonnaise, Big Mac Sauce
Add the ingredients to a bowl
Add the ground turkey, grated onion, breadcrumbs, olive oil, ketchup, Worcestershire sauce, garlic powder, onion powder, smoked paprika, salt, and pepper to a large bowl.
Mix
Gently mix until just combined. Do not overmix - overworking the meat will make the patties tough.
Make the patties
Divide the mixture into 4 equal portions and shape into patties about ½ inch thick. Press a slight dimple into the center of each patty. This prevents the burger from puffing up while it cooks. Place the patties on a plate or baking sheet lined with parchment and refrigerate for 15-20 minutes. This step makes them easier to handle.
Cook the patties
Heat a large nonstick skillet over medium heat. Add a little oil to the pan if you prefer. Cook the patties 4-5 minutes per side, until browned, and the internal temperature reaches 165 degrees F. Let rest 3-5 minutes before serving.
Serve and Enjoy
Place your burger on burger buns (or lettuce wraps) and top with your favorite toppings. Serve and enjoy.
Tanya's Top Tips for the Best Turkey Burgers
- Use 85/15 ground turkey. I know it's tempting to go extra lean, but the fat content is what keeps the patty from drying out. This isn't the place to skimp.
- Don't skip the chill time. Refrigerating the patties before cooking helps them hold their shape, especially on the grill.
- Use a meat thermometer. Turkey needs to reach an internal temperature of 165°F. There's no guessing with poultry.
- You could also use the grill. You can also grill these burgers over medium heat for about 4-5 minutes per side.
Serving Suggestions
Keep it classic with lettuce, tomato, and red onion, or level it up with Spicy Mayonnaise or Big Mac Sauce. On the side, Air Fryer French Fries or Jamaican Coleslaw are both great options. You can also swap the bun for a lettuce wrap to keep it lighter.
Make Ahead and Storage
- Refrigerator: Cooked turkey burgers will keep in an airtight container in the fridge for up to 4 days.
- Freezer: You can freeze uncooked patties for up to 3 months. Place them on a parchment-lined baking sheet to freeze until solid, then transfer to a freezer bag. Thaw overnight in the refrigerator before cooking for best results.
- Reheating: Reheat in a skillet over medium-low heat, adding a splash of water and a lid to steam. This helps keep them from drying out.
Turkey Burgers Recipe
Ingredients
Instructions
- Add the ground turkey, grated onion, breadcrumbs, olive oil, ketchup, Worcestershire sauce, salt, garlic powder, onion powder, smoked paprika, and black pepper to a large bowl.
- Gently mix until just combined. Do not overmix.
- Divide into 4 equal portions and shape into patties about ½ inch thick, pressing a slight dimple in the center. Place on a plate or parchment-lined baking sheet and refrigerate for 15-20 minutes.
- Heat a large nonstick skillet over medium heat. Add a little oil if needed. Cook patties 4-5 minutes per side, until browned and the internal temperature reaches 165 degrees F. Rest 3-5 minutes before serving.
- Serve on burger buns with your favorite toppings.
Nutrition
Notes
- Use 85/15 ground turkey for the juiciest results.
- Store cooked burgers in an airtight container in the fridge for up to 4 days. Freeze uncooked patties for up to 3 months.
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