Turkey is a great alternative for people who want to cut down on eating beef. This turkey burger recipe is an easy, healthy way to enjoy a summertime favorite. It uses simple ingredients found in any grocery store.
Table of Content
We love burgers, and I can honestly say that my Rhea is obsessed with burgers. She has an underweight problem, which means, that letting her eat burgers is a good thing. So, the rest of us enjoy burgers more often as a family.
For your next BBQ party, instead of traditional beef burgers, serve these juicy, moist and delicious turkey burgers. They are made with a few simple ingredients that you probably have on hand. Serve them with baked fries and a side salad for the perfect summer treat.
Why make these burgers?
- Well, turkey is low-fat compared to beef. And yet, with this recipe, you won't lack any flavor. Trust me.
- The recipe is fairly simple and easy to make. It uses a few more ingredients than traditional burgers but only because we want to help lock in those flavors and juices.
- So, as a result, these burgers are moist and delicious.
- Cooking burgers does not get easier than combining the ingredients, shape into a patty, and grilling. No cleaning or sauteing.
- Also, you can prepare everything ahead of time. Then, keep them wrapped on a baking sheet lined with parchment paper in the refrigerator until you are ready to grill and serve.
Ingredients and substitutes
- Turkey - Full-fat cuts of meat give you rich, tender, juicy burgers. For turkey, use the lean ground turkey from the thighs rather than the breast. Also, the lean cuts from the breast tend to make dry burgers because there is no fat to hold the moisture in. So, I highly recommend using ground thighs or leg meat.
- Onion - I like to use onion flakes or onion powder which does not add any raw onion taste to the meat.
- Worcestershire sauce - Adds a nice zing to the patty, but you can also add other sauces like sriracha.
- Garlic - I prefer to use garlic powder but finely minced or grated fresh garlic cloves work too.
- Breadcrumbs - This adds stability and helps absorb excess moisture in the patties.
- Eggs - Help hold all the ingredients together and prevents it from falling apart.
- Optional ingredients:
- Cheese - I love the nutty parmesan and sharp cheesy flavor from the cheddar. But you can also use any other cheese that you like. Of course, you can top the burgers with a slice of Swiss or Mozarella cheese to make turkey cheeseburgers.
- Herbs - You can use finely chopped fresh cilantro or parsley in the ground turkey mixture.
Easy Turkey hamburgers
Ground turkey patties
- In a bowl, combine the ground turkey with all other ingredients (except the oil).
Pro tip - Bring it all together but do not overwork the mixture as it will make the burgers tough. - Divide your mixture into 4 large or 6 medium patties.
Pro tip - The 4 large burgers will be approximately 8 oz or 250 grams each and the 4 medium will be about 6 oz or 160 grams each. - Dip your hands in water. This prevents sticking and helps shape the patties. Make a ball then flatten and shape edges.
Pro tip - You can keep these wrapped in the fridge until you are ready to grill them. Thaw the patties to room temperature an hour before grilling.
Grill patties
- Heat the outdoor grill on medium-high heat turning the heat down as necessary. Today, I am using an indoor griddle on the stove but a cast-iron skillet or pan works just fine.
- Brush the grill with vegetable oil and place the burger on the grill for 3 to 4 minutes on each side until done. For the last minute – add the sliced cheese (optional).
Pro tip - Turkey patties are not high in fat. So, adjust from medium heat and medium-high as necessary so you get nice chard but also do not overcook on the inside. - Cool - When cooked, transfer to a platter and let rest for 5 to 7 minutes. A turkey burger is ready when the internal temperature reads about 165F on an instant-read meat thermometer.
Burger sauce
- Combine all sauce ingredients in a bowl. Set aside.
Pro tip - This sauce is perfect not just in the burger with the beef patties but also to dip your fries and onion rings.
Assemble
- Split the burger buns and toast the edges on the grill.
- Place the bun on the plate and add some sauce.
- Then, place the burger in the sauce and,
- Top the burger with veggies. I like to add some tomato, grilled onions, and lettuce.
- Serve burgers with your choice of sides like fries, onion rings, or salad.
- Enjoy!
Tips for success
- When possible, use turkey thighs or leg meat. Unlike the breast, this meat takes a bit longer to cook and is more flavorful.
- The ground turkey cooks quickly, so when possible cook the patties just before serving.
- Be generous with spices and flavorings but do not overdo it.
- The patties tend to shrink when cooked, so make them slightly larger than the size of the burger buns.
- Avoid handling the meat too much. The more you handle the meat, the tougher it gets resulting in dense chewy burgers.
- Keep the burgers chilled until an hour before you are ready to cook them. This prevents them from falling apart.
- Don't squish the juices out. When cooking burgers - leave them alone!! NEVER press down with a spatula as you will push the juices out making the burger dense and dry.
- Don't flip the burgers quickly. You need to flip the burger just once or twice. No more. Place the burger on the grill or pan, and wait till it is done on one side. If you try to lift it and it's still stuck, it means that it's not ready yet. If you force it, all the beautiful caramelization you just got on the meat with the high heat will stay stuck to the pan!
- Always use good quality fresh vegetables. This makes the burgers appetizing. Fresh green lettuce, red tomatoes, red onions.
- Heat the buns on the grill so they are at least warm, not cold with the burgers. I think cold burgers buns are a big turn-off. Give that light kiss of pan juices and you take your burger to a whole new level.
Homemade buns and sides
- Soft homemade burger buns, Soft Whole Wheat Burger Buns
- Hokkaido hamburger buns,
- Brioche burger buns, Sourdough Brioche Buns
- Sourdough Hamburger Buns
- Oven-baked potato wedges or oven bake Potato chips
- Baked Carrot sticks or baked butternut squash fries
- Carrot Zucchini Fritters or crispy corn patties
- Carrot salad or Celery salad with cranberries
Frequently asked questions
How long will these turkey patties keep?
The chicken patties are best fresh on burgers, but they will keep in the fridge for 3 to 4 days. You can also freeze them for up to a month.
How do you keep hamburger patties from falling apart?
There are a few things you can do.
Keep the burgers chilled until an hour before cooking.
Don't overmix the burger mixture.
Avoid flipping the burgers too soon, or often.
Do not add too much liquid to the burger mixture. When using frozen ground meat, make sure to drain excess moisture before you form the patties.
Why do my homemade burgers stick to the grill?
Always use a well-seasoned grill or cast-iron pan.
Don't flip the burgers quickly. You need to flip the burger just once or twice. No more.
Place the burger on the grill or pan, and wait till it is done on one side. If you try to lift it and it's still stuck, it means that it's not ready yet. If you force it, all the beautiful caramelization you just got on the meat with the high heat will stay stuck to the pan!
Printable Recipe
Best Turkey Burgers Recipe
Print Pin Rate Share by Email Share on FB Save GrowCalories: 108kcal
Adjust Servings Here: 6 servings
Description
For your next BBQ party instead of traditional beef burgers serve these juicy, moist and delicious turkey burgers. They are made with a few simple ingredients you probably have on hand. Serve with baked fries and a side salad for the perfect summer treat.
Video
Conversions Used
1 lb = 453 grams, 1 cup = 240 ml, 1 stick = 113g, 1 tbsp= 15 ml, 1 tsp= 5 ml,
Ingredients
Ground Turkey Patty
- 2 lb (900 g) Ground turkey
- 1 teaspoon Kosher salt
- 1 teaspoon Black pepper
- 1 tablespoon Whochestershire sauce ((optional)
- ½ teaspoon Garlic powder
- ¼ cup Onion flakes (or 2 tablespoon onion powder)
- ½ tablespoon Dijon mustard
- 4 tablespoon Dried breadcrumbs (Or ½ cup fresh breadcrumbs)
- 1 large Egg
- 2 tablespoon Cooking oil (for the grill)
Burger sauce
- 1 cup (240 ml) Mayonnaise
- ½ cup (120 ml) Ketchup
- ½ teaspoon Garlic powder
- 1 tablespoon Onion powder
- ¼ teaspoon Salt
- ¼ teaspoon Pepper
Assembly
- 6 Soft burger buns (or)
- 2 large Onions (Sliced - preferably grilled )
- 2 large Tomatoes (sliced )
- 6 large Lettuce leaves (I used buttercup lettuce )
Instructions
Ground turkey patties
- In a bowl, combine the ground turkey with all other ingredients (except the oil).Pro tip - Bring it all together but do not overwork the mixture as it will make the burgers tough.
- Divide your mixture into 4 large or 6 medium patties.Pro tip - The 4 large burgers will be approximately 8 oz or 250 grams each and 4 medium will be about 6 oz or 160 grams each.
- Dip your hands in water. This prevents sticking and helps shape the patties. Make a ball then flatten and shape edges.Pro tip - You can keep these wrapped in the fridge until you are ready to grill them. Thaw the patties to room temperature an hour before grilling.
Grill patties
- Heat the outdoor grill on medium-high heat turning the heat down as necessary. Today, I am using an indoor griddle on the stove but a cast iron skillet or pan works just fine
- Brush the grill with oil and place the burger on the grill for 3 to 4 minutes on each side until done. For the last minute – add the sliced cheese (optional).Pro tip - Turkey patties are not high in fat. So, adjust the heat to medium and medium-high as necessary so you get nice chard but also do not overcook on the inside.
- Cool - When cooked, transfer to a platter and let rest for 5 to 7 minutes. A turkey burger is ready when the internal temperature reads about 165F on an instant-read meat thermometer.
Burger sauce
- Combine all sauce ingredients in a bowl. Set aside,Pro tip - This sauce is perfect not just in the burger with the beef patties but also to dip your fries and onion rings.
Assemble
- Split the burger buns and toast the edges on the grill. - Place the bun on the plate and add some sauce.- Then. place the burger on the sauce and- Top the burger with veggies. I like to add some tomato, grilled onions, and lettuce.
- Enjoy!
Recipe Notes & Tips
- When possible use turkey thighs or leg meat. Unlike the breast, this meat takes a bit more longer to cook and is more flavorful.
- The ground turkey cooks quickly so when possible cook the patties just before serving.
- Be generous with spices and flavorings but do not overdo it.
- The patties tend to shrink when cooked so make them slightly larger than the size of the burger buns.
- Avoid handling the meat too much. The more you handle the meat, the tougher it gets resulting in dense chewy burgers.
- Keep the burgers chilled until an hour before you are ready to cook them. This prevents them from falling apart.
- Don't squish the juices out. When cooking burgers - leave them alone!! NEVER press down with a spatula as you will push the juices out making the burger dense and dry.
- Don't flip the burgers quickly. You need to flip the burger just once or twice. No more. Place the burger on the grill or pan, wait till it is done on one side. If you try to lift it and it's still stuck, it means that it's not ready yet. If you force it, all the beautiful caramelization you just got on the meat with the high heat will stay stuck to the pan!
- Always use good quality fresh vegetables. This makes the burgers appetizing. Fresh green lettuce, red tomatoes, red onions.
- Heat the buns on the grill so they are at least warm, not cold with the burgers. I think cold burgers buns are a big turn-off. Give that light kiss of pan juices and you take your burger to a whole new level.
Nutrition Information
Calories: 108- kcalCarbohydrates: 3- gProtein: 20- gFat: 2- gSaturated Fat: 1- gCholesterol: 46- mgSodium: 258- mgPotassium: 292- mgFiber: 1- gSugar: 1- gVitamin A: 110- IUVitamin C: 4- mgCalcium: 9- mgIron: 0.8- mg
The nutrition information and metric conversion are calculated automatically. I cannot guarantee its accuracy. If this data is important to you please verify with your trusted nutrition calculator. Thank you
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Amanda Wren-Grimwood
These turkey burgers look so good and I love all of those tips for perfect burgers too.
kushigalu
These burgers are one of the best for Summer bbq party. Looks so delicious. Thanks for all the tips shared.
Cathleen
I have never made a homemade burger that didn't fall apart as soon as I started cooking it. Your tips were so helpful in this post!! Thank you so much for the recipe! 🙂
Veena Azmanov
You are very welcome, Cathleen. So happy my tips helped.
Mae
We've been having these turkey burgers 2 days in a row, Hehe so addicting!
Veena Azmanov
Thank you, Mae. So happy you are enjoying these.
Alex
These sound awesome and so well-seasoned! Love the tips you shared for shaping them too - super helpful!