Okay, let’s talk turkey burgers. If you’re like me, you’ve been burned before. You think, ‘I want something lean today!’ and then you end up with a hockey puck that tastes like dry cardboard. It’s a tragedy, really, and I have spent far too long in my kitchen testing every single trick out there to stop it from happening.

But I cracked the code! I’m telling you, this recipe for the Best Turkey Burgers produces patties that are actually juicy, satisfyingly flavorful, and don’t taste like you’re eating health food. We manage this with just a few simple binders and seasonings, elevating that ground turkey where it belongs. Forget everything you thought you knew about turkey burgers; these are different. You’ve got to try these!

Why These Are the Best Turkey Burgers You Will Make

I’ve definitely scraped dry, crumbly turkey patties into the garbage more times than I’d like to admit before landing on this exact formula. But now? Now I guarantee beautiful results every time. Trust me, you won’t miss the dryness!

You get that amazing, recognizable burger texture without the heavy fat of ground beef.
Prep time is ridiculously fast—we’re talking under 10 minutes to get these formed and ready for the heat.
We use simple, pantry-staple ingredients; nothing weird or hard to find!
They stay wonderfully moist, even if you cook them just a touch past medium.

They are also a fantastic substitute if you’re looking for something similar to my classic chicken burger recipe but with a different flavor profile!

Ingredients for the Best Turkey Burgers

You won’t believe how few things you need to pull this off. Seriously, a full pound of ground turkey and about seven other things is all it takes to make patties that actually taste good! The secret to never having dry burgers again comes down to choosing your meat wisely. Always grab that 85/15 ground turkey if you can—the extra fat is the key to juiciness, I promise!

Here’s what you need to gather up before you start mixing:

One pound of ground turkey (remember, higher fat = juicier burger!).
About 1/4 cup of plain bread crumbs.
1/4 cup of onion, chopped super fine—you want it almost minced.
One big egg, just give it a quick whisk beforehand.
One teaspoon of Worcestershire sauce; this adds so much savoriness!
Salt and pepper, half a teaspoon and a quarter teaspoon, respectively.
A tablespoon of olive oil for frying them up.

If you want to try a fun, spicy twist later, check out my recipe for jerk turkey burgers, but for these classics, simple is best!

Essential Equipment for Perfect Best Turkey Burgers

You don’t need anything fancy here, which is the beauty of this recipe! We’re keeping it straightforward so you can get dinner on the table fast. Make sure you have a good, sturdy medium bowl ready for mixing up the magic.

You’ll definitely need:

A large skillet or a flat griddle if you prefer grilling.
A mixing bowl—nothing too tiny, or you’ll make a mess!
A good spatula for flipping those patties without smashing them apart.
Measuring spoons, because even simple recipes need a little precision.

Step-by-Step Instructions for the Best Turkey Burgers

The entire process moves really quickly here. Since we don’t use a ton of heavy breading or filler, the actual mixing part is where you need to pay attention. Don’t rush the combining process, but also don’t linger over it unnecessarily—it’s a delicate balance! If you love this style of quick patty, you should also check out my recipe for a great chicken burger recipe, because the technique is very similar.

Mixing the Best Turkey Burgers Patty Base

Grab your bowl and gently toss the ground turkey, bread crumbs, chopped onion, egg, Worcestershire sauce, salt, and pepper together. I mean *gently*! You want everything just incorporated, like you’ve barely stirred it. If you start working the meat too much—like you would for meatballs—you’re going to develop the proteins too much. That’s exactly how you end up with those sad, tough discs instead of the flavorful Best Turkey Burgers we’re aiming for.

Cooking Your Best Turkey Burgers to Perfection

Once it’s mixed, divide the whole thing into four equal piles. Roll them lightly between your palms and then flatten them out into patties about three-quarters of an inch thick. Here’s my non-negotiable trick: press a little divot right in the middle of each patty with your thumb. This stops the burgers from puffing up into little domes while they’re cooking, keeping them flat and perfect for stacking on buns.

Heat that olive oil in a big skillet over medium heat. You’re looking at 5 to 7 minutes on each side. Because we are using ground turkey, food safety is super important, so you absolutely must check that they hit 165 degrees Fahrenheit internally. Once they’re done, pull them right off the heat so they don’t keep cooking!

If you’re firing up the grill instead of using the skillet, just keep that heat medium and plan for about 6 minutes per side. Either way, make sure you check that temperature!

Ingredient Notes and Substitutions for Best Turkey Burgers

I know, I know, everyone talks about going lean, but when it comes to turkey burgers, you have to fight that urge just a little bit! If you use the leanest turkey you can find—say, 93/7 or leaner—these patties are almost guaranteed to be dry. They just don’t have the fat content to stay moist while cooking through. So, my expert suggestion is really leaning toward that 85/15 mix if you want the Best Turkey Burgers experience.

Now, for the bread crumbs. They act as our main binder so the patty holds together instead of crumbling into the skillet. If you happen to be out of bread crumbs, that’s okay! You can use crushed saltine crackers in a pinch. Just crush them up super fine first so they blend in smoothly. It works beautifully as a substitute binder!

Tips for Making Juicy Best Turkey Burgers Every Time

I’ve learned these tips the hard way, my friend! I remember one summer trying to make burgers for a barbecue, using the leanest meat I could find, and sighing as I had to throw away four hockey pucks that were supposed to be dinner. That batch taught me that for turkey, you have to be proactive about moisture. It doesn’t happen by accident!

First and foremost, remember that middle indentation trick we talked about earlier? That’s key for even cooking. If you skip that, the centers puff up, and by the time the edges are cooked, the center is overcooked and dry. Always press that divot!

Second, when you’re mixing, use cold hands if you can, or don’t mix longer than you need to. Warm meat starts to separate and get greasy faster, but we want our moisture locked in by the binders we added. Seriously, the power of Worcestershire sauce mixed with that small amount of egg is incredible for flavor retention in lean meat. If you ever want to know how I keep my steaks tasting amazing, check out this secret I learned—it’s all about layering flavor like we do here!

And finally, if you are grilling, don’t mess around with super high heat. Medium heat, as I mentioned, for about 6 minutes per side is perfect. That allows the internal temperature to rise slowly to 165°F without aggressively drying out the outside layer first.

Serving Suggestions for Your Best Turkey Burgers

Now that you have these incredibly juicy Best Turkey Burgers, the fun part begins: figuring out what to stack them with! Since the patty itself is so satisfying, you don’t need to weigh it down with a ton of heavy sauces, though I won’t stop you if that’s your jam.

For me, the best pairings enhance the flavor without taking over. Here are my favorite ways to turn this burger into an amazing meal:

Cheese Choices: A slice of sharp cheddar or Provolone melts beautifully over the hot patty. But for something slightly different, try a creamy goat cheese! It gives the burger a tangy, grown-up flavor that really contrasts nicely with the savory Worcestershire in the meat.
The Crisp Factor: Don’t just throw a sad, floppy piece of iceberg lettuce on there. I like to use crisp butter lettuce or a few thin shavings of crisp red onion. Also, don’t sleep on slicing your tomato thinly and seasoning it with just a tiny pinch of salt and pepper *before* you put it on the burger. It wakes up the tomato flavor!
Bun Matters: A sturdy brioche bun is excellent because it holds up to the moisture, but a simple, lightly toasted potato roll always wins for that classic diner feel.

As for what goes on the plate next to the burger? Skip heavy fries sometimes and try something lighter to balance out the meal. I love serving these alongside some roasted vegetables. If you’re feeling sweet, my recipe for honey-roasted carrots is heavenly next to a savory turkey patty!

Storing and Reheating Leftover Best Turkey Burgers

If you somehow manage to have any of these sensational burgers left over—which is rare in my house—storing them is simple. Once they’ve cooled down a bit, tuck those cooked patties into an airtight container. They stay really good in the fridge for up to three days. Seriously, don’t push it past that!

Reheating is the tricky part, right? We want to avoid that dry situation we worked so hard to prevent! My favorite way is in the microwave, but you gotta treat them gently. Lay the patty on a plate, and put a *damp* paper towel loosely over the top. This little bit of trapped steam keeps the moisture locked in while it heats up. Fifteen to twenty seconds should do the trick!

If you’re reheating a few at once, the oven is better. Just wrap them loosely in foil and heat at about 300 degrees Fahrenheit until they’re warmed through. That gentle heat keeps them tasting almost like they just came off the stove!

Frequently Asked Questions About Turkey Burgers

I get so many questions about the Best Turkey Burgers recipe because people are nervous about that meat drying out! Don’t be! Here are a few quick tips and truths I’ve gathered over the years of making these perfect patties.

Can I substitute ground chicken for ground turkey?

Absolutely! Ground chicken works almost exactly the same way as ground turkey in this recipe structure. Because both are naturally lean meats, you’ll still want to stick to that higher fat ratio (like 85/15) if you can manage it. The flavors will be slightly different, but the technique for keeping these lean meat patties juicy remains identical. You can also freeze them raw, just wrap them individually first!

What’s the absolute best bun to use for these burgers?

This is a topic near and dear to my heart! Because these burgers have such great flavor and moisture, you need a bun that can stand up to the fillings without immediately turning to mush. I’m a huge fan of potato rolls—they’re soft but surprisingly resilient. If you’re making a big spread, maybe try turning it into a fun turkey charcuterie board instead of traditional burgers!

Can I freeze these burgers before cooking?

Yes, you totally can freeze your ground turkey recipe mix before forming the patties, or you can form the patties and freeze them raw! If you freeze the raw patties, just make sure each one is wrapped tightly in plastic wrap or parchment paper separated by wax paper. When you’re ready to cook them from frozen, just add a few extra minutes to the cooking time, or better yet, let them thaw overnight in the fridge first.

Do I have to use Worcestershire sauce?

That’s a great question! The Worcestershire sauce is technically optional, but I truly beg you not to skip it! It’s not meant to make the burger taste like steak sauce; it’s packed with umami—that deep, savory flavor that ground turkey often lacks on its own. It’s one of those secret weapons that turns a decent patty into one of the best turkey burgers around without adding fat or moisture.

Best Turkey Burgers

Author: memorecipes.com
Total Time: 24 min
Yield: 4 servings 1x
Diet: Low Fat

Print Recipe

Description

A simple recipe for flavorful turkey burgers.

Ingredients

Scale

1 pound ground turkey
1/4 cup bread crumbs
1/4 cup finely chopped onion
1 large egg, lightly beaten
1 teaspoon Worcestershire sauce
1/2 teaspoon salt
1/4 teaspoon black pepper
1 tablespoon olive oil

Instructions

In a medium bowl, combine ground turkey, bread crumbs, chopped onion, egg, Worcestershire sauce, salt, and pepper. Mix gently until just combined. Do not overmix.
Form the mixture into four equal patties, about 3/4 inch thick. Make a small indentation in the center of each patty to prevent bulging during cooking.
Heat olive oil in a large skillet over medium heat.
Cook the turkey burgers for 5 to 7 minutes per side, or until the internal temperature reaches 165 degrees Fahrenheit (74 degrees Celsius).
Remove from skillet and serve immediately on buns with your preferred toppings.

Notes

For juicier burgers, use ground turkey with a higher fat content (e.g., 85/15).
You can grill these burgers instead of pan-frying; cook for about 6 minutes per side over medium heat.

Prep Time: 10 min
Cook Time: 14 min
Category: Main Course
Method: Pan Frying
Cuisine: American

Nutrition

Serving Size: 1 patty
Calories: 220
Sugar: 1
Sodium: 350
Fat: 10
Saturated Fat: 3
Unsaturated Fat: 7
Trans Fat: 0
Carbohydrates: 8
Fiber: 1
Protein: 25
Cholesterol: 85

Keywords: turkey burgers, ground turkey recipe, easy burgers, lean meat patties, grilled turkey burgers