Best Turkey Burger Recipe
Yield: 4 servings
Calories: 314kcal
Juicy, flavorful turkey burgers seasoned with garlic, soy sauce, smoked paprika, and fresh parsley. An egg and panko binder keeps the patties tender on the stovetop or grill.
Ingredients
- 1 pound (454 g) ground turkey, 93% lean
- 1 large egg, whisked
- 3 tablespoons (18 g) panko breadcrumbs, or regular
- 2 teaspoons (10 ml) soy sauce, or Worcestershire sauce
- 1 tablespoon (4 g) chopped parsley
- 2 teaspoons (5 g) minced garlic, or ½ tsp garlic powder
- ¾ teaspoon (5 g) kosher salt
- ½ teaspoon (1 g) black pepper
- ½ teaspoon (1 g) onion powder
- ½ teaspoon (1 g) smoked paprika, optional
- 1 tablespoon (15 ml) 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.
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
Calories: 314kcal | Carbohydrates: 28g | Protein: 32g | Fat: 8g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 4g | Trans Fat: 0.02g | Cholesterol: 62mg | Sodium: 930mg | Potassium: 429mg | Fiber: 1g | Sugar: 4g | Vitamin A: 237IU | Vitamin C: 2mg | Calcium: 86mg | Iron: 3mg
Recipe Link
Recipe Video