Juicy Turkey Burgers
These turkey burgers are simple, well-seasoned, and weeknight-friendly. A little grated onion and a touch of mayonnaise help keep the patties tender without making them fussy.
Total
27 min
Servings
4 burgers
Level
Easy
Turkey burgers can be lean and easy, but they need a little help to stay juicy. This version uses ground turkey, grated onion, Worcestershire sauce, and a spoonful of mayonnaise for moisture and flavor.
You can cook the burgers in a skillet, on a grill pan, or outside on the grill. The key is to handle the meat gently and cook it to 165°F, which keeps the burgers safe without drying them out.
Serve them on toasted buns with lettuce, tomato, pickles, and your favorite sauce, or make them into burger bowls with salad and roasted potatoes.
01What you'll need
Ingredients
14 items · 4 burgers
- 1 1/4 pounds ground turkey, preferably 93% lean
- 1/4 cup finely grated yellow onion, with its juices
- 2 tablespoons plain breadcrumbs or panko
- 1 tablespoon mayonnaise
- 1 tablespoon Worcestershire sauce
- 1 teaspoon Dijon mustard
- 1 teaspoon kosher salt
- 1/2 teaspoon garlic powder
- 1/2 teaspoon smoked paprika or sweet paprika
- 1/4 teaspoon black pepper
- 1 tablespoon olive oil, for the pan, plus more as needed
- 4 burger buns, split and toasted
- 4 slices cheese, optional
- Lettuce, sliced tomato, pickles, sliced red onion, ketchup, mustard, or burger sauce, for serving
02How to make it
Step-by-step
1. Mix the seasoning base
In a large bowl, combine the grated onion, breadcrumbs, mayonnaise, Worcestershire sauce, Dijon mustard, salt, garlic powder, paprika, and black pepper. Stir until the mixture looks evenly blended. This helps season the turkey without overmixing it later.
2. Add the turkey gently
Add the ground turkey to the bowl. Use clean hands or a fork to mix just until everything comes together. Try not to squeeze or mash the meat too much, because overmixing can make the burgers firm.
3. Shape the patties
Divide the mixture into 4 equal portions. Shape each one into a patty about 3/4 inch thick. Press a shallow dent in the center of each patty with your thumb. This helps the burgers cook evenly and keeps them from puffing up in the middle.
4. Chill briefly if you have time
Place the patties on a plate and refrigerate for 10 to 20 minutes while you prepare the toppings and toast the buns. This short chill helps the patties hold their shape, especially because turkey is softer than beef.
5. Heat the pan
Heat the olive oil in a large nonstick or cast-iron skillet over medium heat. When the oil shimmers, add the patties. Leave a little space between them so they brown instead of steam. If your pan is small, cook them in two batches.
6. Cook the first side
Cook the patties for 5 to 6 minutes without pressing down on them. Pressing pushes out juices. The bottom should be browned and the edges should start to look cooked.
7. Flip and finish cooking
Flip the burgers and cook for another 5 to 6 minutes, or until the center reaches 165°F on an instant-read thermometer. If using cheese, add a slice during the last minute and cover the pan so it melts.
8. Rest and assemble
Transfer the burgers to a clean plate and let them rest for 3 minutes. Place them on toasted buns and add lettuce, tomato, pickles, onion, and sauces as you like. Serve warm.
03From our kitchen
Cook's tips
- Make-ahead: Shape the patties up to 24 hours ahead. Cover and refrigerate them on a plate or tray. Keep them cold until you are ready to cook.
- Storage: Refrigerate cooked turkey burgers in an airtight container for up to 3 days. Reheat gently in a covered skillet over low heat, in the microwave, or in a 325°F oven until hot.
- Freezing: Freeze uncooked patties on a parchment-lined tray until firm, then transfer to a freezer bag. Freeze for up to 3 months. Thaw overnight in the refrigerator before cooking.
- Turkey swap: If using 99% lean ground turkey, add 1 extra tablespoon mayonnaise or 1 tablespoon olive oil to help prevent dryness.
- Breadcrumb swap: Use crushed crackers, quick oats, or gluten-free breadcrumbs instead of panko. The small amount helps absorb juices and bind the patties.
- Grill option: Oil the grill grates well and cook over medium heat for about 5 to 6 minutes per side. Turkey burgers are more delicate than beef burgers, so flip them only once if possible.
Cook's note
Ground turkey must be cooked to an internal temperature of 165°F for food safety. Use an instant-read thermometer and check the thickest part of the patty.
04Frequently asked
Questions & answers
How do I keep turkey burgers from falling apart?
Use a small binder like breadcrumbs and avoid making the mixture too wet. Chilling the shaped patties for 10 to 20 minutes also helps them firm up before cooking.
Can I make these turkey burgers without mayonnaise?
Yes. Use 1 tablespoon olive oil, Greek yogurt, or sour cream instead. The goal is to add a little fat and moisture, not a strong flavor.
Can I cook turkey burgers on the grill?
Yes. Preheat the grill to medium heat and oil the grates well. Cook the patties for about 5 to 6 minutes per side, until they reach 165°F in the center.
Why are my turkey burgers dry?
They may be overcooked, too lean, or overmixed. Use 93% lean turkey when possible, mix gently, and check the temperature early so the patties do not cook past 165°F.
What toppings go well with turkey burgers?
Classic toppings like lettuce, tomato, pickles, and mustard work well. Avocado, caramelized onions, pepper jack cheese, cranberry sauce, or a simple garlic yogurt sauce are also good matches.
05Keep cooking
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