This is the most succulently juicy Turkey Burger recipe out there โ even non-turkey lovers will be singing its praises- and yours! The turkey burgers are extra juicy thanks to Greek yogurt (and other tips!), masterly seasoned and infused with richer, deeper flavor thanks to beef bouillon (optional). These juicy flavor bombs are easy to whip up and enjoy immediately or chill for entertaining or whenever the cravings strike!
Watch How to Make best turkey burger recipe
Why this Turkey Burger Recipe works
Turkey Burger Ingredientsย
A few key ingredients are all you need to create the best turkey burger recipe! Let’s take a closer look (full measurements in the printable recipe card at the bottom of the post):
Turkey Burger Seasoning
Aromatic fresh parsley and onion flakes are combined with garlic powder, smoked paprika, dried oregano, ground cumin, salt, pepper and a pinch of red pepper flakes to create well-rounded turkey burger seasoning. Dried oregano adds a fragrant and herbaceous note, smoked paprika lends a smoky and slightly sweet undertone, cumin offers an earthy and warm spice, pepper adds a touch of heat and salt enhances natural taste of the meat.
Now for my secret ingredient…
Beef bouillon:ย I always addย beef bouillonย to turkey recipes like in myย turkey tacos,ย turkey meatballs andย turkey chili.ย It infuses the turkey burgers recipe with rich, beefy goodness. For this recipe use two teaspoons granulated bouillon or crushed bouillon, donโt dissolve in water first.
Turkey Burger Recipe Topping Ideas
To make the best turkey burger recipe, I highly encourage remoulade instead of mayonnaise or any other spread – the rest of the ingredients are negotiable! Here are some topping ideas:
Turkey Burgers variations
Most of the variation fun comes in the toppings, but here are a few ideas:
How to make Turkey Burgers
Learn how to make turkey burgers in just 4 easy steps! (Full recipe in the printable recipe card at the bottom of the post.)
Turkey Burger Temperature
Ground turkey burgers are safe to consume when cooked to an internal temperature of 160 degrees F, then allowed to rest for 5 minutes to carry over to 165 degrees F. Always use an instant read thermometer and don’t over cook the burgers because turkey is very lean and will quickly become dry if overcooked.
Turkey Burger Stove instructions
1. Heat olive oil in a large cast iron skillet, grill pan, or nonstick frying pan over medium heat.
2. Once hot, add patties and cook until the bottom is browned and easily releases from the grill, about 3-4 minutes.
3. Flip, cover, and continue to cook until the burgers register 160 degrees F on an instant read thermometer, about 3-4 additional minutes. ย
Turkey Burger Grill instructions
1. Preheat grill, clean and generously grease.
2. Once hot, add patties and cover. Cook for about 4-5 minutes per side or until they reach an internal temperature of 160 degrees F.
Turkey Burger oven instructions
1. Transfer the parchment lined baking sheet with the patties to the oven and bake at 400 degrees F for 10 minutes.
2. Flip patties, and continue to cook until they reach an internal temperature of 160 degrees, about an additional 5-10 minutes. ย
Turkey Burger Air Fryer Instructions
1. Spray air fryer basket withย cooking spray, then add turkey patties so they aren’t touching.
2. Cook at 400ยฐF for 8-10 minutes, flipping halfway, until they reach an internal temperature of 160 degrees F.
How to Toast Buns for BEst Turkey Burger Recipe
Buns MUST be toasted for the best turkey burgers! The toasted exterior prevents them from becoming soggy as well as delivering a golden, crispy outside, giving way to a soft inside.ย
TO TOAST IN THE OVEN
Line the top and bottom buns on a baking sheet, cut side up, spread with softened butter or mayonnaise, if desired. Bake at 400 degrees F until warmed and lightly crispy about 5 minutes.
TO TOAST ON THE STOVE
Melt 1-2 tablespoons butter (may sub olive oil) over medium-low heat in a skillet. Add buns, cut side down and toast until golden, about 1-2 minutes.
TO TOAST ON THE GRILL
Spread some softened butter or mayo on the cut side of the buns for extra decadence, but they are still delicious without. Add buns to the hot grill in a single layer, cut side down and grill until slightly charred, about 1 minute.
Best Turger Burger Recipe Tips
Want the juiciest turkey burgers? Follow these tips!
How TO Cook Turkey Burgers without Them falling apart
Turkey burgers have a lower fat content than beef, so they are more likely to stick, tear and crumble. Follow these simple steps and your turkey burgers recipe will release with ease!
1. Use a hot grill or pan. Ensure the grill or pan is hot before adding the burgers to create a beautiful sear which will help prevent the meat from sticking. A hot grill/pan also means quick cooking so less juices are released from the patties.
2. Clean the grates. ย Once the grill is hot, clean with aย wire grill brushย to remove any residue. A clean grill ensures direct contact with the heat to create a beautiful sear and grill marks and helps prevent sticking and crumbling.
3. Generously grease the grill. It is important to grease your grill with aย high smoking point oilย such as vegetable oil or canola oil.ย To do this, make a wad of paper towels, drench them in oil, then use tongs to rub it along the grill grates. NEVER spray a firing grill with cooking spray. Grease the grill just before adding the turkey patties
4. Peel from parchment paper. Don’t attempt to use your hands or a spatula to transfer the burgers to the grill or pan. Instead, tear or cut the parchment paper from around each burger patty, then flip the patty onto the grill or pan, then peel the parchment paper off.
5. Cook undisturbed. Let the turkey burgers cook for a full 3 minutes before you even think about touching them, and never press down on them! The burgers need continuous time to sear on the outside, fusing the wet ingredients together. If you fuss with the burger, it will break the sear.
6. Don’t flip too soon.ย If you flip the turkey burgers too soon, they may stick to the grill/pan and tear when trying to flip or they will crumble apart. After 3 minutes, gently slide a spatula under the corner of a patty, if it releases easily and is golden brown/slightly charred, it’s ready to flip. If not, cook an additional 1-2 minutes.
7. Use a wide spatula:ย To flip the turkey burgers, use a wide metal spatula (this one is my fav shown in the video) that is at least as wide as the turkey burger.
How to serve Ground Turkey Burgers
Turkey Burgers are best with all your favorite potluck foods!ย You can go as simple as chips and watermelon or amp it up with pasta salad, fruit salad and grilled corn.ย Here are some of our favorite sides to serve with with this turkey burgers recipe:
Prep Ahead Turkey Burgers
-Turkey patties: Form the patties on the parchment, cover with plastic wrap, and refrigerate for up to 48 hours. DONโT bring to room temperature before cooking โ cook straight from the refrigerator.
-Toppings:ย ย Prep the toppings while the burgers are chilling or prep 24 hours ahead of time and refrigerate in separate containers.
-Remoulade: Store for up to one week in the refrigerator.
ย How to store Turkey Burgers
Tightly wrap turkey burger patties in plastic wrap and store in an airtight container in the refrigerator for up to 3 days.ย For longer storage, freeze turkey burger patties instead (see below).
HOW TO freeze Cooked Turkey burgers
1. To freeze: Place cooked patties in a freezer size plastic bag and separate with parchment paper OR place patties in individual plastic bags; squeeze out excess air.ย Alternatively, wrap individual patties tightly in plastic wrap followed by foil.
2. To thaw: Thaw overnight in the refrigerator then cook within three days, or bake from frozen.
3. To bake from frozen: Line the frozen hamburger pattiesย on a lightly greased baking sheet without touching. Lightly tent with foil and bake at 425ยฐF degrees for 20-25 minutes, until internal temperature reaches 160ยฐF.
HOW TO freeze Raw Turkey burgers
1. Place the patties on the parchment lined tray tray in the freezer and freeze until solid, about 1-2 hours.
2. Using kitchen shears, cut the along the imaginary grid to separate the patties.
3. Stack patties separated by parchment paper into a freezer bag.
Squeeze out as much air as possible in order to prevent freezer burn then seal and label.
4. Freeze for up to four months.
Best Turkey Burger Recipe FAQs
1. Add Egg.ย ย As the egg cooks, it binds the ingredients together which in turn holds the turkey burger together โ no more falling apart burgers!
2. Refrigerate.ย ย The colder the patties, the better they will stick together.
3. Add to a hot pan or grill. This will create a beautiful sear or char which will help prevent the meat from sticking, tearing and falling apart.
4. Use enough oil. Turkey has very little fat so it’s important to generously grease the grill or heat oil in a pan until hot.
5. Transfer using parchment paper. Instead of using hands, tear or cut the parchment paper from around each burger patty, then flip the patty onto the grill or pan, then peel the parchment paper off.
6. Let cook undisturbed. The burgers need continuous time to sear.
5. Don’t flip too soon.ย Let the turkey burgers cook for a full 4 minutes before checking to see if the burger easily releases from the pan. If you flip them too soon, they may stick to the grill and tear when trying to flip.
6. Use a wide spatula:ย To flip the turkey burgers, use a wide metal spatula (this one is my fav shown in the video) that is at least as wide as the turkey burger.
Beef bouillon is the best way to add rich beefy flavor to turkey burgers. It won’t necessarily make them taste like beef, but it will give them a richer, deeper flavor. Round out the richness with aromatic onions, umami rich Worcestershire and spices such as salt, pepper, garlic powder, smoked paprika, ground cumin and oregano.
Let’s take a closer look at how to address the leading factors of dry turkey burgers:
1. Low-fat content: I don’t recommend anything leaner than 93/7, or for extra juicy burgers, look for ground turkey made from dark meat which has more fat.
2. Not enough moisture in the mixture: Turkey is naturally a lean meat, so it dries out quickly unless enough moisture-binding ingredients are added. Ensure you have added adequate binders like an egg, breadcrumbs, and my favorite – Greek yogurt.
3. Handling the mixture too much: Overmixing or handling the ground turkey mixture excessively can lead to denser and drier burgers. Mix the ingredients until just combined with loose fingers, and avoid excessive shaping or pressing of the patties.
4. Overcooking: Overcooking turkey burgers is a common mistake that leads to dryness that is so easy to remedy! Cook the burgers just until they reach an internal temperature of 160ยฐF then rest to carryover to 165 degrees F. Use a meat thermometer to accurately monitor the temperature and prevent overcooking.
Turkey burgers made with lean ground meat, 1 egg and panko contain approximately 170-200 calories per 4-ounce (113-gram) patty. Here’s a breakdown of the estimated calories from each ingredient:
Lean ground turkey (90% lean): 120-150 calories per 4 ounces (113 grams).
1 egg: Approximately 70-80 calories.
¼ cup panko breadcrumbs: Approximately 40 calories.
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Ground Turkey Burgers
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Ingredients
TURKEY PATTIES
- 1 egg
- 1/4 cup panko breadcrumbs
- 1/4 cup dried minced onions
- 3 tablespoons plain Greek yogurt (any fat content)
- 2 teaspoons Worcestershire sauce
- 2 teaspoons granulated beef bouillon or 2 crushed cubes
- 2 tablespoons minced fresh parsley (or 1 tsp dried)
- 3/4 teaspoon garlic powder
- 1/2 tsp EACH smoked paprika, pepper, dried oregano, salt
- 1/4 teaspoon ground cumin
- pinch-¼ teaspoon red pepper flakes
ADD LAST
- 1 pound (16 oz.) ground turkey (I use 93/7)
- cooking spray
FOR SERVING
- 4 brioche buns
- 1 recipe Remoulade Sauce (optional, highly recommend)
- Topping of choice: cheese, lettuce, tomatoes, pickles, avocado, sliced onions/caramelized onions/pickled red onions, bacon, etc.
Instructions
- Combine ingredients: Stir the Turkey Patty ingredients together (except turkey) in a large bowl until well combined. Add the turkey and mix with your hands just to combine (donโt over-mix or your patties will be tough).
- Form patties: Wet your hands with cold water, shake, then lightly spray your hands with cooking spray to prevent the mixture from sticking. Form the mixture into 4 loose, equal balls (I use a kitchen scale) and transfer to a parchment paper lined baking sheet. Shape the balls into round patties, about ½ inch thick, 4 inches wide. The mixture will be soft, wet and sticky.
- Dimple patties: Make a 1/4โ-1/2" deep indentation in the middle of each patty with the back of a lightly greased ¼ cup measuring cup (this will prevent shrinking and ensure even cooking).
- Chill: Transfer the patties on the baking sheet to the refrigerator for 30 minutes (or longer as needed) or the freezer for 15 minutes (cold patties stay intact better).
TO COOK TURKEY BURGERS ON THE STOVE TOP
- Heat oil: Heat 1 ½ tablespoons olive oil in a large cast iron skillet over medium heat (or brush a gill pan or use 1 TBS for a nonstick frying pan).
- Transfer patties: Don't attempt to use your hands or a spatula to transfer the burgers. Instead, tear or cut the parchment paper from around each burger patty, then flip the patty onto the skillet once hot, then peel the parchment paper off.
- Cook: Cook until the bottom is browned/charred and easily releases from the pan, about 3-4 minutes. Flip and continue to cook until the burgers register 160 degrees F on an instant read thermometer, about an additional 3-4 minutes. (If using cheese, add about 2 minutes before you think the burgers will be done.) Remove to a plate and tent with foil and let rest 5 minutes.
TO COOK TURKEY BURGERS ON THE GRILL:
- Prep grill: Preheat grill to medium-high heat, 450 degrees F. Clean, then grease VERY well with vegetable oil.
- Transfer: Don't attempt to use your hands or a spatula to transfer the burgers to the grill. Instead, tear or cut the parchment paper from around each burger patty, then flip the patty onto the grill, then peel the parchment paper off.
- Grill: Once hot, add patties and cover. Cook for about 4-5 minutes, until browned and they easily release from the grill. Flip burgers (but do not press down), and cook until the burgers register 160 degrees F on an instant read thermometer, about 4-5 additional minutes. (If using cheese, add about a minute before you think the burgers will be done.) Remove to a plate and tent with foil and let rest 5 minutes.
TO COOK TURKEY BURGERS IN THE OVEN:
- Preheat oven to 400 degrees F.
- Bake: Transfer the parchment lined baking sheet with the patties to the oven and bake for 10 minutes. Flip patties, and continue to cook until they reach an internal temperature of 160 degrees, about an additional 5-10 minutes.
TO SERVE:
- Toast the burger buns on the grill, skillet or oven (see post for directions). Top with desired toppings (highly recommend the remoulade if you like some heat!).
Video
Notes
MEAL PREP
- Turkey patties: Form the patties on the parchment, cover with plastic wrap, and refrigerate for up to 48 hours. DONโT bring to room temperature before cooking โ cook straight from the refrigerator.
- Toppings: ย Prep the toppings while the burgers are chilling or prep 24 hours ahead of time and refrigerate in separate containers.
- Remoulade:ย Store for up to one week in the refrigerator.
Storage
Tightly wrap turkey burger patties in plastic wrap and store in an airtight container in the refrigerator for up to 3 days.ย For longer storage, freeze turkey burger patties instead (see below).HOW TO FREEZE COOKED TURKEY BURGERS
1.ย To freeze: Place cooked patties in a freezer size plastic bag and separate with parchment paper OR place patties in individual plastic bags; squeeze out excess air.ย Alternatively, wrap individual patties tightly in plastic wrap followed by foil.2.ย To thaw:ย Thaw overnight in the refrigerator then cook within three days, or bake from frozen.
3. To bake from frozen: Line the frozen hamburger pattiesย on a lightly greased baking sheet without touching. Lightly tent with foil and bake at 425ยฐF degrees for 20-25 minutes, until internal temperature reaches 160ยฐF.
HOW TO FREEZE RAW TURKEY BURGERS
1.ย Place the patties on the parchment lined tray tray in the freezer and freeze until solid, about 1-2 hours.2.ย Using kitchen shears, cut the along the imaginary grid to separate the patties.
3.ย Stack patties separated by parchment paper into a freezer bag.
Squeeze out as much air as possible in order to prevent freezer burn then seal and label.
4.ย Freeze for up to four months.
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Leave a Review, I Always Love Hearing From You!
Sue says
Could onion powder be substituted for the dried minced onion – and if so, how much? Thanks.
Jen says
Absolutely! You can substitute with 1 teaspoon of onion powder. Hope you enjoy!
Karen says
Made your turkey burgers via the stove last night and it came out looking and tasting good. Since this was the first time making the recipe, I tightly followed your ingredients but found it to be a bit salty. Next time Iโll reduce the beef bouillon to a 1 tsp. and that should do it. But I found all your tips on how to keep its shape, not mixing it too much or it will get tough, putting a dimple in the meat, keeping it cold in the fridge, etc. were spot on so thank you!
Jen says
Thank you so much, Karen, I am so happy this recipe was a success! I am also glad that salt is easily adjusted to taste, so you can enjoy it even more next time!
Therese says
I’m not usually big on Turkey Burgers. They can be dry and lack flavor, BUT this Turkey Burger was EVERYTHING you said in your description. SO much flavor and SO Juicy!!! The Remoulade Sauce added the perfect kick of spice. kid approved. Loved it!. I did replace the the bacon with bacon Jam. Can’t wait to try it again with your other suggested toppings. This is definitely going into my rotation for freezer meal prep. This is a 5 star Turkey Burger!!!
Jen says
5 stars- wow!! Thank you so much, Therese, I am so happy you loved these! I’m delighted they’re going into your rotation!
Carol says
Outstanding recipe! Made exactly as written and my family and I loved these. I’ll definitely make these regularly. TU!
Jen says
Thank you so much, Carol, I’m thrilled you and your family loved these! I am so happy to hear this recipe will be made on the regular! ๐
Tonya says
I didn’t have the dried onion and I thought “hmm …the Lipton Onion Soup mix has dried onions.” Then I was like… well heck this recipe is basically Lipton Onion Soup mix. So that’s what I used along with the Worcestershire and Aleppo pepper flakes. It was tasty, but unfortunately my iceberg lettuce was bitter for some reason and kind of overrode the rest of the burger. I couldn’t figure out what was so bitter until I ate the lettuce by itself. ANYWAY! I have two burgers left and I’ll bet they’re amazing! Also this was our first turkey burger. We don’t have much to compare it to but beef, lol!
Jen says
You’re so creative using the soup mix! I hope the last two burgers are much better!
Brenda Castellano says
Another awesome recipe, made the sauce with it and itโs definitely recommended for anyone who is wondering to make it. Turkey was moist and delicious.
Jen says
Thank you! I’m so glad!