This is the most succulently juicy Turkey Burger recipe out there – 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!
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Best Turkey Burger Recipe FAQs
1. Add Egg. As the egg cooks, it binds the ingredients together which in turn holds the turkey burger together – no more falling apart burgers!
2. Refrigerate. 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. 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: 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 160°F 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.
Ground Turkey Burgers
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- 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
- 1 pound (16 oz.) ground turkey (I use 93/7)
- cooking spray
- 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.
- 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 (don’t 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 1/4”-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.
- 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!).
- Turkey patties: Form the patties on the parchment, cover with plastic wrap, and refrigerate for up to 48 hours. DON’T bring to room temperature before cooking – cook straight from the refrigerator.
- Toppings: 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.
StorageTightly wrap turkey burger patties in plastic wrap and store in an airtight container in the refrigerator for up to 3 days. For longer storage, freeze turkey burger patties instead (see below).
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