Turkey Burger
intro
Juicy, flavorful turkey burgers are a lighter, high-protein twist on classic beef burgers, ideal for summer cookouts and casual quick meals.
Ingredients
Steps
Mix patty ingredients
In a large mixing bowl, combine 680 grams 93/7 lean ground turkey, 60 grams panko breadcrumbs, 1 beaten large egg, 30 ml Worcestershire sauce, 3 grams garlic powder, 3 grams onion powder, 5 grams kosher salt, and 1 gram freshly ground black pepper. Gently fold the mixture with clean hands until just evenly combined, taking care not to overwork the meat, as overmixing creates tough, dense patties.
Form uniform patties
Divide the meat mixture into 4 equal 205-gram portions, then shape each portion into a 1.5cm (1/2-inch) thick patty that is slightly wider than the brioche buns (patties will shrink by roughly 20% as they cook). Press a shallow 1cm dimple in the center of each patty with your thumb to prevent bulging during cooking.
Preheat cooking surface
Heat a gas grill to medium-high heat (190°C / 375°F). If cooking indoors, heat 15 ml olive oil in a large cast-iron skillet over medium-high stovetop heat. Once hot, clean and lightly oil the grill grates to prevent patties from sticking during cooking.
Cook turkey patties
Place the patties on the hot cooking surface, dimple-side up. Cook undisturbed for 5 minutes on the first side to build a deep seared crust, then flip carefully with a thin spatula. Top each flipped patty with one 28-gram slice of sharp cheddar cheese immediately, then cook for an additional 4 to 5 minutes, until the patty reaches an internal temperature of 74°C (165°F) as measured with an instant-read food thermometer.
Toast hamburger buns
During the final 2 minutes of patty cooking, place the split brioche buns cut-side down on the cooler outer edge of the grill (or in the skillet away from direct heat) to toast for 1 to 2 minutes, until light golden brown and slightly crisp around the edges. Transfer toasted buns to a clean serving plate.
Assemble and serve
Spread 15 ml (1 tablespoon) of mayonnaise on the cut sides of each toasted bun. Layer the bottom bun with one large romaine leaf, one thick tomato slice, a cooked cheese-topped turkey patty, one thin red onion slice, and 10 grams of dill pickle slices, then place the top bun to finish. Serve immediately.
Tips
2.Avoid pressing down on patties with your spatula while cooking, as this squeezes out flavorful fat and juices, leading to dry, tough burgers instead of juicy ones.
3.Let cooked patties rest for 2 minutes on a clean plate before assembling burgers; this allows juices to redistribute through the meat instead of running out onto your plate with the first bite.
OMG these turkey burgers are SO good! I’ve been trying to find a turkey burger recipe that doesn’t come out dry and crumbly for our weekly family dinner, and this hit every mark. My 8 and 10 year old ate two each and asked if we can have them again next week. Total game changer!
Threw these on the charcoal grill for our neighborhood potluck last weekend and people were asking me for the recipe left and right. So juicy I almost thought I accidentally used beef! The cook time was spot on too, didn’t have to stand around babysitting the patties while I was chatting with neighbors.
Great easy recipe for weekly meal prep! I made a double batch on Sunday and ate these all week for lunch, they held up way better than I expected in the fridge. Only note is I added a little extra garlic powder because I love garlic, but the base recipe is solid. Super easy even for a weeknight.
As someone who can barely boil water without messing it up, this was so easy to pull off in my tiny dorm kitchen! I cooked mine on a little countertop griddle, topped with cheese and pickles, and it tasted better than the fast food turkey burgers I used to order between classes. 10/10 will make again.
So happy this recipe doesn’t call for weird fillers or breadcrumbs that I have to swap out! I served these on gluten free buns with a side of sweet potato fries for my partner and I last night, and we both agreed we won’t be buying pre-made frozen turkey patties ever again. So juicy, zero dryness!
Made these after a long morning hike with my buddies this weekend, we cooked ‘em up on the camp stove and they were perfect. Quick, packed with flavor, no fancy ingredients needed. Quick question though — has anyone tried freezing the raw patties for later trips?
These were a hit at our family cookout! My only tiny complaint is I wish there was a note about not overworking the meat — I mixed mine a little too much the first patty and it was a tiny bit tough, but the rest came out perfect. My kiddo who hates turkey even loved these!
I made these for my husband for our first at-home date night after we got married, and he said they’re better than the fancy restaurant burgers we had on our honeymoon! I was so nervous I’d dry them out, but following the exact cook time made them perfect. Topped with caramelized onions and avocado, chef’s kiss.
I’ve been grilling burgers for 50 years, and I’ll admit I was skeptical a turkey burger could be this juicy. Followed the recipe exactly, didn’t add any extra stuff, and my grandkids went crazy for ‘em. Even my son who swears by beef burgers went back for a second patty. Great recipe, no fluff, just good food.
Brought these to my office potluck yesterday and they were the first dish gone! I set out a little topping bar with cheese, lettuce, tomato, pickles, and special sauce so people could build their own, and everyone was raving. So easy to make a big batch without stress, which is my favorite kind of recipe for events.
Really solid turkey burger recipe! I swapped the regular salt for low-sodium soy sauce in the patty mix to add a little umami kick, and it worked really well. Cook time was perfect for my air fryer too, 10 minutes flip halfway, came out juicy. Great base recipe to tweak for your own tastes.
Flavor was really good, but I had a little trouble getting the patties to stay together when I cooked them on my cast iron skillet. Did I do something wrong? I followed the measurements exactly, but they kept falling apart when I went to flip them. Tasted great though, just a messy experience!
My kids are OBSESSED with these! I make them every Sunday for our weekly family movie night, we do sliders instead of full size patties so the little ones can hold them easier. Even my picky 4 year old who refuses all other meat eats these without complaint. 10/10, cannot recommend enough.
This is my go-to recipe for my meal prep clients! It’s easy, healthy, freezes great, and even people who say they hate turkey burgers love these. I usually add a little paprika and onion powder to the seasoning mix for a little extra kick, and it never misses. Cook time is perfect for batch cooking too.
I’ve tried probably a dozen turkey burger recipes over the years trying to find one that doesn’t taste like dry cardboard, and this is the one. The trick of making a little dimple in the middle of the patty so it doesn’t puff up? Genius. No more weird bulging patties that slide off the bun. Made these for my veteran’s group cookout and everyone was asking for the recipe.
Made these for my partner who’s been trying to eat less red meat, and now he asks for them every single week! We top them with pepper jack, grilled jalapeños, and chipotle mayo for a little spicy kick, and they’re better than any beef burger we’ve had at our local sports bar. So easy, so juicy, zero dryness — 10/10.