Turkey Burger
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This Turkey Burger delivers hot-off-the-grill flavor any night of the week. Ground turkey mixed with Parmesan, garlic, sweet onion, and tangy Dijon gives each bite a rich, savory finish. One simple step keeps the patties juicy whether you’re grilling or using a skillet, and once you try it, you won’t skip it again.
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Turkey burgers are a favorite for summer BBQs, game day, or quick weeknight dinners when I need something satisfying without feeling heavy. I prep them ahead and freeze a few for busy nights; they reheat just as well the second time around.
Ingredients You’ll Need
You’ll need all the ingredients shown in the photograph below.
How to Make a Turkey Burger with Step-By-Step Instructions
Scroll down for the full recipe card containing a full printable recipe and measurements in both US customary and metric units.
You’ll find making this turkey burger recipe super simple if you follow my step-by-step instructions and don’t overwork the meat mixture.
Mix the Burger Ingredients
In a large mixing bowl, add the ground turkey, breadcrumbs, egg, red onion, Parmesan, parsley, garlic, Dijon mustard, Worcestershire sauce, salt, and pepper. I like using this glass mixing bowl because it gives me plenty of room to work and makes it easy to see if things are fully incorporated.
Mix gently with your hands or a fork until just combined, being careful not to overmix; doing so can make the patties tough and dry instead of tender. I slip on a pair of food-safe disposable gloves when mixing by hand; it’s less messy and easier to keep the mixture from sticking.
If I don’t want to use my hands, a wooden spoon works well for folding everything together.
Shape the Patties
Divide the turkey burger mixture into three equal portions, then form each portion into a patty about 1 inch thick. Press a small indent into the center of each patty to help them cook nicely without puffing up in the middle.
To make sure no patties are bigger or smaller than the others, I use this food scale to portion them out equally. Then I flatten each patty with this burger press, which gives them neat edges.
Cook the Burgers
Preheat a grill or skillet over medium heat, then drizzle a little olive oil to prevent sticking. This deep and large skillet works great; it heats up quickly and evenly.
When I’m cooking indoors, I grab my cast-iron grill because it provides the patties with great sear marks without firing up the grill. Then, I use a glass oil cruet for this; it pours cleanly.
Throw in the patties and cook for about 5–7 minutes on each side, so they turn golden and the internal temperature reaches 165°F. This wide silicone spatula flips the patties easily, leaving no scratches on your pan.
I always check doneness with my meat thermometer to make sure the turkey is fully cooked. Avoid pressing down on the patties while cooking; this releases juices you want to keep.
Toast the Buns and Assemble
Lightly toast the buns on the grill or in a pan until golden and crisp around the edges. This adds flavor, keeping the toppings from becoming soggy. Once toasted, place each cooked turkey patty onto the bottom half of a bun.
Add Toppings and Serve
Top each burger with sliced tomatoes, fresh greens, red onion rings, and your favorite sauce or dressing. Finish with the top bun and serve warm while the patties are still juicy. Enjoy!
If you’re packing these for a potluck or picnic, use a large hard-sided food storage container so the buns won’t get squished and the sauce won’t leak if packed separately. Keep them warm in an insulated casserole carrier like this one.
Ingredients
- 1 pound ground turkey
- ½ cup breadcrumbs
- ¼ cup grated Parmesan cheese
- ¼ cup fresh parsley chopped
- ¼ cup red onion finely chopped
- 1 clove garlic minced
- 1 large egg
- 1 tablespoon Dijon mustard
- 1 tablespoon Worcestershire sauce
- 1 teaspoon salt
- ½ teaspoon black pepper
- Olive oil for grilling
- 3 hamburger buns
Toppings:
- Sliced tomatoes
- Fresh greens
- Red onion rings
- Your favorite sauce or dressing
Instructions
- In a large bowl, combine the ground turkey, breadcrumbs, Parmesan cheese, parsley, red onion, garlic, egg, Dijon mustard, Worcestershire sauce, salt, and pepper. Mix gently until just combined — do not overmix.1 pound ground turkey, ½ cup breadcrumbs, ¼ cup grated Parmesan cheese, ¼ cup fresh parsley, ¼ cup red onion, 1 clove garlic, 1 large egg, 1 tablespoon Dijon mustard, 1 tablespoon Worcestershire sauce, 1 teaspoon salt, ½ teaspoon black pepper
- Divide the mixture into 3 equal portions and shape into patties about 1 inch thick. Press a small indent in the center of each to ensure even cooking.
- Heat a grill or pan over medium heat and drizzle with olive oil. Cook the patties for 5–7 minutes per side, or until golden brown and the internal temperature reaches 165°F (75°C). Lightly toast the buns on the grill or in a pan until golden.Olive oil, 3 hamburger buns
- Place the turkey patties on the buns and add your favorite toppings — tomatoes, greens, onions, and sauce. Serve warm.Sliced tomatoes, Fresh greens, Red onion rings, Your favorite sauce or dressing
Video
Notes
- Use Parchment Paper and Plastic Wrap: Shape the patties on a parchment-lined baking sheet, then wrap them in plastic to chill; this keeps them from sticking, helps them firm up, and makes cleanup easy.
- Don’t Overmix the Meat: Mix the ingredients just until they come together to keep the patties tender and juicy.
- Avoid Pressing the Patties While Cooking: Pressing down forces the juices out. Just let them cook undisturbed.
- Indent the Center of the Patty: A small dip in the middle helps the patty cook evenly and prevents it from puffing up.
- Add a Tiny Drop of Liquid Smoke: It gives stove or indoor-cooked patties a subtle grilled flavor.
- Swaps for More Flavor: Stir in herbs such as chopped parsley or chives for a fresh touch, and use shallots or onion powder if you’re out of fresh onion.
- Lean Ground Beef or Add Bacon: Use lean ground beef if turkey isn’t on hand, and mix in or top with crispy bacon crumbles for extra flavor. Keep an eye on the cook time, as beef cooks slightly faster.
- Prep Toppings and Sauce Ahead: Get your vegetables, lettuce, tomato, and sauce ready before cooking. Mix a quick spicy mayo or ketchup-and-mayonnaise blend, and if you’re out of fresh onion, swap in shallots or onion powder for that extra layer of flavor.
Nutrition
How to Store Leftovers
Leftover turkey burgers can be stored in an airtight container in the fridge for up to 3 days. I place mine in this set of glass storage containers with locking lids; they stack easily and seal tightly to avoid moisture.
If you’d rather save more fridge space and use fewer containers, this bento box-style container helps keep fillings organized in one place. You can store the buns at room temperature in a bread container like this to keep them fresh.
Reheat in a skillet or microwave until warmed through, flipping halfway if needed to heat evenly without drying them out. You can also freeze cooked patties; just wrap them tightly in foil or place them in a freezer-safe bag, and freeze for up to 2 months.
I usually keep a roll of heavy-duty aluminum foil on hand for wrapping burgers individually before freezing; it helps prevent freezer burn. These reusable freezer-safe bags are great for saving space and keeping things organized in the freezer.
Thaw in the fridge before reheating for the best texture.
What to Serve With a Turkey Burger
Serve your turkey burgers with classic sides like sweet potato fries, coleslaw, or grilled corn on the cob. For something lighter, go with a cucumber tomato salad or a scoop of quinoa salad. A side of roasted vegetables or garlic-herb mushrooms also makes a great option if you’re skipping the bun.
More Easy Recipes for You to Try at Home
I’ve got more crowd-pleasing Sandwich and Burger ideas that are easy, satisfying, and perfect for weeknights or casual weekends.
About the Author
Hey there! I’m Mandy
Mandy Applegate is a home cook, food blogger, and writer who believes the best meals are the ones shared with the people you love.
She’s all about easy recipes that taste amazing, the kind that make ordinary days feel a little more special and remind you why cooking at home matters.
She has been published on NBC, the Daily News, the Boston Herald, and the Chicago Sun-Times, amongst many others.
