Perfect Juicy Turkey Burgers

Spilling all the details on how to get perfectly juicy turkey burgers! These burgers are never dry, with simple ingredients that allow the natural turkey flavor to shine. So easy to prepare!

If you ask me, there is no better summer activity than cooking up a batch of burgers. We love making Southwestern turkey burgers and have a soft spot for Greek turkey burgers, but sometimes you just need a good old classic turkey burger with mayonnaise, tomatoes and lettuce.

Turkey has a reputation for being dry and less flavorful than beef, but this recipe is proof that juicy, flavorful turkey burgers exist...and they are actually really easy to make!

With a few simple tips, I'm going to show you how to get maximum flavor with minimal effort, and perfect, juicy patties each and every time.

Recipe video

Wondering how these turkey burgers come together? Watch this 1-minute video to see how easy it is to prep! You can find more recipe videos on my YouTube channel.

Don't forget to pin this post to save it for later!

The best turkey meat for burgers

When it comes to turkey meatballs, meatloaf or turkey burgers, picking a mixture of dark and light meat is crucial if you want them to be juicy.

Typically, ground turkey can be found at the store simply labelled 'ground turkey'. This is a mix of light and dark meat, and works perfectly well for these turkey burgers. Make sure you do not purchase 'lean ground turkey', as your burgers could end up dry and tough.

Keeping it simple

When it comes to making turkey burger patties, I keep the ingredients list short and sweet so that the flavor of the turkey meat can shine through. Each ingredient plays an important role in maintaining structure or promoting flavor:

• ground turkey- go for a mix of light and dark meat if possible
• egg- binds the ingredients together
• breadcrumbs- provides structure to the burger so they don't fall apart
• worcestershire sauce- enhances the natural flavors in the turkey meat
• salt- also enhances the natural turkey flavor
• garlic- provides flavor contrast and depth of flavor to the meat

How to form turkey patties

1. Add the ground turkey, egg, breadcrumbs, worcestershire sauce, salt and minced garlic to a bowl.
2. Mix together- the best way to do this is with your hands, which prevents over-mixing of the patty mixture (over-mixing can lead to dense burgers).
3. Divide mixture into 4 and place ¼ of the mixture in the palm of your hand.
4. Flatten and work into a patty that is 3-4 inches in diameter. The mixture will be slightly sticky, and it helps if your hands are slightly moist.
5. The patty should be an even thickness of between ½ to 1 inch thick. Do not exceed 1 inch thickness.
6. Press an indentation in the middle of the patty. This helps the burgers hold their shape while cooking and prevents them from swelling up in the middle while cooking.

Cooking the turkey burgers

I love cooking my turkey burgers in a frying pan with a generous swirl of olive oil. The continuous surface of the frying pan sears across the patty, creating the Maillard reaction which generates flavor. Additionally, the added fat from the oil infuses into the burger, keeping them moist.

How to pan fry

1. Add 2-3 tablespoons of olive oil to the bottom of a 12-inch frying pan (enough so that it coats the surface). Heat until a drop of water sizzles when dropped into the pan. Gently add the burgers into the pan and cook for 4 minutes.
2. Carefully flip the burgers, and cook for another 4 minutes.
3. Check to ensure the burgers reach an internal temperature of 165°F. If burgers need longer, flip them again to help them cook evenly.

How to grill

Be extra careful when grilling these burgers as they are delicate when raw. You may wish to add an extra ¼ cup of breadcrumbs to add more structure to the patty if you plan on grilling.

1. Heat grill to 450°F. Grease the grill well with oil.
2. Carefully place the turkey burgers on the grill, and cook for 4 minutes per side. Work carefully as the patties are delicate when raw, but firm up when cooked.
3. Check with to ensure burgers have reached an internal temperature of 155°F.
4. Remove from grill and place on a clean plate. Cover with a bowl to rest for 5 minutes. Carry over cooking should help the burgers reach an internal temp of 165°F.

Prep ahead and freeze for later

Turkey burgers are so easy to prep ahead and freeze, and the best part is you can actually cook a burger from frozen- no more forgetting to thaw them out!

Fridge

• raw patties may be stored in a covered dish in the fridge for up to 24 hours
• after cooking, patties may be stored in an air tight container in the fridge for up to 4 days
• to reheat, cook in a covered frying pan for 3-4 minutes per side, until heated through

Freezer

• raw patties may be frozen on a baking sheet for 2-3 hours, then transferred to a freezer bag or meal prep container. Separate patties using strips of wax or parchment paper
• to cook frozen patties, place on a well-oiled grill over medium heat and cook for 20-25 minutes, flipping every 5 minutes, or until they reach an internal temperature of 165°F.

Tips for the BEST burgers

• use a digital thermometer- turkey burgers can go from juicy to dry quickly, and the only way to know if they are cooked through is to check the internal temperature has reached 165°F
• handle carefully- the raw patties are somewhat delicate until they are seared. If you are grilling, you may want to add another ¼ cup of breadcrumbs to help them hold their shape on the grill
• do not over-mix the patty meat- a great way to ensure your meat mixture is *just* mixed is to do it by hand
• choose the best meat- avoid 'lean ground turkey'
• fry them! As mentioned, the added fat from the olive oil really keeps these burgers nice and juicy
• toast your bun- toasting the buns with a little butter before serving adds so much delicious flavor and improves the texture of soft buns

Wondering what to serve with turkey burgers?

• Orzo Pasta Salad with Feta + Mint
• Balsamic Grilled Zucchini
• Crispy Baked Zucchini Fries
• Unbelievably Crispy Grilled Potatoes
• Instant Pot Corn on the Cob