Give burger night a fresh twist! This turkey burger recipe is juicy, flavorful, and easy to make on the stovetop or the grill. A simple panade of egg and breadcrumbs keeps the lean patties tender, so they won’t dry out or fall apart.
Jessica’s Recipe Science
- Adding breadcrumbs and egg to the turkey mixture helps hold the patty together and retain moisture, so it doesn’t dry out during cooking.
- Seasoning the turkey with herbs and spices enhances its mild flavor and adds complexity to the overall taste.
- Cooking turkey burgers to an internal temperature of 165°F makes them safe to eat because that temperature kills harmful bacteria.
Featured Comment 18
“So I’ve been making turkey burgers for over a decade. I thought they were pretty good and so did my family. However, I have switched over to this recipe and WOW! The egg and bread crumbs do wonders for the texture and moisture retention.”—Soren
Why It Works
I’m sharing my secrets for the juiciest, most flavorful turkey burgers. They’re perfect for grilling season, or you can make them on the stovetop to enjoy year-round. Ground poultry can taste dry if you don’t prepare it properly, so adding the right ingredients to lock in moisture is critical!
Over the years, I’ve learned to use a panade in recipes like meatloaf and meatballs to solve dryness. A little egg and breadcrumbs improve the patty’s taste and texture. The result is tender bites that don’t fall apart. Add your favorite bread and toppings to build the best turkey burger ever!
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Ingredients You’ll Need
- Ground Turkey: Use 85% to 93% lean ground turkey. The fat prevents the meat from tasting too dry. I used 93% for this recipe. Grocery-store ground turkey is typically a mix of white and dark meat.
- Binders: Egg and panko bread crumbs bind the turkey patties together. The extra fat also helps keep them juicy. If you don’t have panko, use finer traditional bread crumbs or fine pieces of fresh bread.
- Seasoning: Soy sauce enhances the poultry’s neutral taste; Worcestershire sauce is a good substitute. Smoked paprika, minced garlic, onion powder, salt, and pepper further season the patty.
- Herbs: Freshly chopped parsley adds a subtle herbaceous note. Sliced chives, basil, or 1 teaspoon of dried Italian seasoning are good swaps.
- Buns: Brioche, wheat, or sesame seed-topped buns pair well with the turkey. Choose buns 3½ to 4 inches wide, not jumbo-sized.
- Toppings: Lettuce, tomato, onion, sliced avocado, pickles, cheese, ketchup, mustard, and barbecue sauce are just a few options.
See the recipe card below for all ingredients and measurements (US and metric).
Ingredient Substitutions
Now that you’ve mastered the best turkey burger recipe, it’s time to toast the buns and add your favorite toppings. Try these other options to switch up the flavor:
- Spicy: Add cayenne, chipotle, chili powder, minced jalapeños, or Cajun seasoning to the patties for some heat!
- Herbs and Spices: Try dried Italian seasoning, herbes de Provence, fresh thyme, chives, dill, basil, or tarragon. Add garlic powder, cumin, coriander, or mustard powder.
- Cheese: Slices of cheddar, pepper jack, Swiss, Gouda, smoked Gouda, Brie, blue cheese, gorgonzola, or fresh mozzarella.
- Vegetables: Sauté small pieces of mushrooms or zucchini to add to the patty.
- Toppings: Switch up the classic toppings with caramelized onions, pickled onions, crispy roasted bacon, sautéed mushrooms, arugula, roasted peppers, or sun-dried tomatoes.
- Bread: Swap out traditional burger buns for pretzel buns, focaccia, ciabatta, or toasted sourdough.
How to Make Turkey Burgers
Step 1: Mix the Turkey Patties
Combine the ground turkey with a whisked egg, bread crumbs, soy sauce, minced garlic, parsley, salt, pepper, onion powder, and smoked paprika.
The breadcrumbs make a panade, which helps to prevent the cooked proteins from packing too tightly together. Gently mix, but don’t overwork the meat.
Pro Tip: I add a panade to patties to make flavorful, juicy turkey burgers. I use a similar method to make meatballs. However, you don’t want the bread crumbs to overpower the meat. A small amount helps with binding, retains moisture, and reduces shrinking.
Chef’s Note: You can skip the paprika, but I love the charred flavor it adds without grilling the patties.
Step 2: Form the Patties
The turkey mixture will feel a little sticky from the eggs. Portion into four equal-sized mounds, form into a ball, then press into ½-inch-thick patties about 4 inches wide, or slightly wider than the bun you plan to use.
To firm up the patties for cooking, place them on a baking sheet or plate and refrigerate uncovered for 30 minutes. You can also freeze them for 15 minutes to speed things up.
Step 3: Cook the Turkey Burgers
Heat a large cast iron skillet, grill pan, or nonstick skillet over medium heat. Cook the burgers in olive oil until the surface develops a golden-brown crust. Flip and continue to cook the patties over medium-low heat.
The process takes about 5 minutes per side. Cook the poultry until the internal temperature reaches 160 to 165°F (71 to 74°C). Lowering the heat so it can cook the burger gently and thoroughly is essential.
I prefer cooking turkey burgers in a skillet on the stovetop as a quick option. The patty is softer than my beef stovetop burgers, so it holds its shape better in a pan.
If you plan on grilling the patties, I recommend freezing them for 15 to 20 minutes before adding them to the grill so they’re firmer and easier to handle.
Step 4: Assemble the Burgers
Toast the burger buns, then add the patties and your favorite toppings. If you’re adding cheese, place a slice on each patty about 2 minutes before it’s done so it melts on top.
Frequently Asked Questions
Ground turkey is very lean and falls apart quickly if overcooked. Add a binder with egg and bread crumbs to help keep the patty together. Chill the mixture for at least 30 minutes in the refrigerator to let the starches in the bread absorb extra moisture and firm up the meat, making it easier to cook.
If you prefer not to add the eggs and bread crumbs, the turkey patties will shrink more and not be as juicy. A good alternative is 1 to 2 tablespoons of mayonnaise or olive oil mixed into the ground turkey to add extra fat to prevent a dry patty.
Ground turkey has a mild flavor, so it benefits from bold seasonings. I use soy sauce, smoked paprika, minced garlic, onion powder, fresh parsley, salt, and pepper. Worcestershire sauce, dried Italian seasoning, cumin, chili powder, or Cajun seasoning are also great options.
Yes, you can use ground chicken. It may taste drier if it’s all white meat and has less than 7% fat.
Yes! You can freeze them and cook them as is. No need to defrost. Wrap each patty well and store in an airtight container for up to 4 months.
Since this ground turkey burger recipe contains eggs and bread crumbs, the mixture will feel a bit sticky. The patties need time for the starches in the bread to absorb the moisture from the eggs. The cool air in the refrigerator or freezer will help dry the surface and firm up the meat. Refrigerate for at least 30 minutes or 15 minutes in the freezer (no longer, or it will solidify too much).
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If you tried this Turkey Burger recipe, please leave a 🌟 star rating and let me know how it went in the 📝 comments below!
Best Turkey Burger Recipe
Ingredients
- 1 pound ground turkey, 93% lean
- 1 large egg, whisked
- 3 tablespoons panko breadcrumbs, or regular
- 2 teaspoons soy sauce, or Worcestershire sauce
- 1 tablespoon chopped parsley
- 2 teaspoons minced garlic, or ½ tsp garlic powder
- ¾ teaspoon kosher salt
- ½ teaspoon black pepper
- ½ teaspoon onion powder
- ½ teaspoon smoked paprika, optional
- 1 tablespoon olive oil
- 4 hamburger buns
Instructions
- Mix the Turkey Patties – In a large bowl, gently mix together the ground turkey, egg, bread crumbs, soy sauce, garlic, parsley, salt, pepper, onion powder, and paprika (if using). The mixture will be slightly tacky.
- Form the Patties – Form into 4 even-sized rounds, about ¼ pound per patty. Press each patty down to a ½-inch thickness and about 4 inches wide. Transfer to a plate or tray and freeze for at least 15 minutes (20 minutes max) or refrigerate for 30 minutes.
- Cook the Turkey Burgers – Heat a 12-inch cast iron skillet, grill pan, or nonstick pan over medium heat. Add the olive oil. Once hot, add the patties. Cook until golden brown, about 4 to 5 minutes. Flip and cook over medium-low heat until the internal temperature reaches 160 to 165°F (71 to 74°C) on a meat thermometer, about 5 to 7 minutes.If using cheese, add it to the patties about 2 minutes before they're done and let it melt on top.
- Assemble the Burgers – Toast the burger buns, then add the patties and your favorite toppings.
Recipe Video
Notes
- Make Ahead: Refrigerate the uncooked patties for up to 1 day, or individually wrap and freeze them in an airtight container for up to 4 months. Cook from frozen; no defrosting needed.
- Grilled Turkey Burgers: Preheat the grill over medium-high heat to 375 to 400°F (191 to 204°C). Add the patties, cover, and cook until golden brown, 3 to 5 minutes. Flip and cook until the internal temperature reaches 160 to 165°F (71 to 74°C), about 3 to 5 minutes. Add cheese 1 minute before the burger is done cooking.
- Reheating: Store in an airtight container for up to 5 days. Reheat in the microwave on high in 15- to 30-second intervals until hot.
- Topping Suggestions: Cheese, lettuce, tomato, pickle, onion, avocado, mayonnaise, ketchup, and mustard.
- Make it Gluten-Free: Use gluten-free bread crumbs and buns, and swap the soy sauce for tamari, coconut aminos, or gluten-free Worcestershire sauce.
Nutrition Facts
Percent Daily Values are based on a 2000-calorie diet. All nutritional information is based on estimated third-party calculations. Each recipe and nutritional value will vary depending on the brands you use, measuring methods, and portion sizes per household.
Karen Wait says
Loved these turkey burgers !
Just the right spice and so moist! Will be making again and again!
Jessica Gavin says
Yay! So happy that you enjoyed the turkey burgers, Karen!
Debra Silberman says
Love this recipe! Many options for spices and you can make it your own.
I added some garlic and herb spice
11/2 t, herb de province 11/2t,garlic onion powder etc in recipe Have made it more than once and use for chicken burgers too
Jessica Gavin says
I love the seasonings you added to the turkey burgers, Debra! So great to hear that you can use the recipe for chicken burgers, too!
James says
My wife makes a triple batch of these burgers at a time and she has always put them in the oven. It is so much easier this way and I have never had a bad burger. Once cooked, she freezes them and I warm them in the microwave. Good for breakfast, lunch or dinner. Great recipe.
Jessica Gavin says
You’re wife is a meal prep pro, James! I’d love to know what temperature and time she bakes the turkey burgers. Such a great time saving idea!
Nicole says
I made this recipe using a cast iron skillet last week. I am making them again. I would like to use the oven this time. I have a pan with a suspended rack. Has this been done and any tips welcome? I have made other turkey burger recipes like this and found them be so much easier to clean up afterwards! Thanks. We did enjoy the burgers the first time (obviously). 🙂
Jessica Gavin says
Thanks for making the turkey burger recipe, Nicole! I think it’s a great idea to bake the turkey patties. I would lightly grease a parchment paper or foil lined sheet pan, add the patties, then bake at 350ºF degrees for about 30 minutes, or until the internal temperature reaches 160 to 165ºF. Let me know how it goes!
susan says
Really great turkey burgers, and so easy to mix up the flavorings with the basic formula! Thanks, Jessica.
Jessica Gavin says
So happy you enjoyed them, Susan! I love that you’re playing around with the flavorings—that’s exactly why I created the base recipe. Thanks for giving it a try!
Amy L says
I’ve been making these, and mini version for a quick protein snack you can just eat without a bun. They’re delicious 😋
Jessica Gavin says
I love that you are using the turkey burgers for a meal and a snack!
Matthew Roberts says
Tried this for the first time last night and it wss delicious! Mine was a little off as I had quite a bit of left over turkey mince to use but was still super impressed. Will be doing this agaim for a good Saturday night dinner!
Jessica Gavin says
Thanks for your feedback, Matthew! Glad to hear that you enjoyed the turkey burger recipe.
Soren says
Ok. So I’ve been making turkey burgers for over a decade. I thought they were pretty good and so did my family. However, I have switched over to this recipe and WOW! The egg and bread crumbs do wonders for the texture and moisture retention. Also the flavors are great! Yum! I’m doing this from now on…
Jessica Gavin says
I’m glad you enjoyed the addition of the panade to the recipe. Happy cooking, Soren!
Margaret Morris says
Jessica,
Maggie here. Katie’s sister.
I made these burgers a few days ago.
They were delicious.
I got some ground Turkey thigh at Whole Foods. It was 85/15.
It made a great burger.
Thanks so much.
Maggie
Jessica Gavin says
Hey Maggie, so great to hear from you! Trilled to hear that you enjoyed the turkey burger recipe.