In my opinion, turkey burgers deserve more attention. They can have a reputation for being dry and bland, but made right, they’re absolutely anything but. I love this recipe for one simple reason: Instead of trying to make it into something it’s not, I embraced the flavors of the turkey instead of trying to cover ’em up. These turkey burgers are a flavorful, lean option that just might rival your favorite beef burgers. Serve them at our summer cookout and enjoy them as is or top them with whatever toppings you can think of—these turkey burgers can take it all.
What People Are Saying:
“I’ve made this recipe many times – we love them! These truly are the best ever turkey burgers.” – RedFlask
“We love this recipe. I am making for the 3rd time tonight!” – kat7931
How To Make Turkey Burgers
INGREDIENTS
- Ground Turkey: I use 94% lean ground turkey in these patties—I don’t recommend any higher than that, or your burgers might not hold together.
- Egg: Since turkey burgers tend to be drier than their ground beef counterparts, I added an egg to help it hold together and give it more moisture.
- Garlic & Parsley: Garlic cloves and fresh parsley carry a lot of weight when seasoning our burgers. Like I said, you don’t want to overpower the turkey burger, so these two are really all you need with a bit of Worcestershire sauce. That being said, you can really add any of your favorite spices to them if you like. Smoked paprika, chili powder, cumin, onion powder, or even homemade Cajun seasoning would all be great additions. Add some finely chopped shallots in with your garlic or swap out the parsley for any herbs you have on hand—this burger is completely flexible.
- Worcestershire Sauce: Worcestershire adds a smoky, tangy flavor to our burgers that amplify the flavors but don’t overpower them. Don’t have Worcestershire? Use soy sauce or even liquid smoke.
- Extra-Virgin Olive Oil: Use your favorite brand, or consult our list of the best (and worst!) olive oil brands.
- Toppings: I like to keep the toppings classic here, with lettuce, sliced tomatoes, and mayo, but feel free to add your favorite, non-negotiable burger toppings. Add on pickles, red onion, ketchup, mustard, a homemade garlic aioli…whatever your heart desires. Feeling like getting creative? Try our bánh mì turkey burgers, topped with pickled vegetables and spicy mayo.
STEP-BY-STEP INSTRUCTIONS
Grab a large bowl, and mix together the ground turkey, egg, garlic, parsley, and Worcestershire sauce before seasoning with salt and pepper.
Once combined, use your hands to form the mixture into 4 flat patties. You want them to be pretty flat to avoid an overly thick burger, but not so flat that they crumble.
Then, heat the oil in a skillet over medium heat before adding the patties. Cook, around 5 minutes per side, turning once. Cook until both sides are golden-brown and cooked through.
Then, serve on your hamburger buns with all of your desired toppings.
The full list of ingredients and instructions can be found in the recipe below.
Recipe Tips
- Cooking your turkey burgers. I chose to make these in a skillet on the stovetop, but when the weather is nice, feel free to take them to the grill. Looking to use less oil? Check out our baked turkey burgers.
- How to top your turkey burgers. I personally love the classic hamburger toppings (I’m talking lettuce, tomato, mayo), but you can definitely get creative here. If you’re really looking to have some fun, our Caprese turkey burgers and Thai sweet chili turkey burgers are great places to start.
How To Serve Turkey Burgers
I love serving these burgers with any of our favorite cookout or burger sides. Some of our favorites: classic potato salad, cheddar bacon ranch corn, Greek chickpea salad, or Thai-style slaw.
Make Ahead
You can absolutely make these turkey burger patties ahead of time. Make the turkey burger mixture, form into patties, then cover with plastic wrap and refrigerate up to 1 day ahead. You can also freeze the patties for up to 3 months and use them when you need.
Storage
Have leftovers? Store the patties in an airtight container in the fridge for around 3-4 days.
