Go Back
–+ servings
Save This Recipe Form

Don’t lose this recipe!

Put in your email, and we’ll deliver it straight to your inbox. You’ll also get weekly recipe suggestions based on what you love. Opt-out anytime – no strings attached!

Juicy air fryer turkey burger with fresh lettuce, tomato, and creamy sauce on a toasted bun.

Air Fryer Turkey Burgers

Air Fryer Turkey Burgers are the burger I reach for when I want something lighter than beef but just as filling and genuinely delicious. The patties are packed with Parmesan, Dijon, Worcestershire, fresh parsley, and garlic, so every bite is savory and well-seasoned from the inside out. The air fryer cooks them up golden brown and juicy every single time, and I toast the buns right in the basket at the end because it makes such a difference. These are my favorite for weeknight dinners, backyard cookouts, and family meals, when I want something crowd-pleasing without a lot of fuss.
Print Recipe Pin Recipe [btn-google-source]
Prep Time: 15 minutes
Cook Time: 16 minutes
Total Time: 31 minutes
Course: Dinner, Main Course
Cuisine: American
Keyword: Air Fryer Turkey Burger, Air Fryer Turkey Burgers
Servings: 3
Calories: 433kcal
Author: Mandy Applegate

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 cooking spray
  • 3 hamburger buns

Toppings:

  • Sliced tomatoes
  • Fresh greens
  • Red onion rings
  • Your favorite sauce or dressing
US Customary - Metric

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.
  • Spray the air fryer basket lightly with cooking spray. Arrange the patties in a single layer.
    Olive oil
  • Cook at 375°F (190°C) for 14–16 minutes, flipping halfway through, until fully cooked (165°F internal temperature).
  • Toast the buns in the air fryer for 1–2 minutes at the end or in a pan before assembling.
    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

Notes

Here are a few things I've learned from making these that'll help yours turn out perfect every time.
Mix gently: Overworking the turkey mixture makes the patties dense and tough. Stir just until the ingredients are combined and stop there.
Press the center indent: That small dent in the center of each raw patty keeps them from puffing up and bulging in the middle as they cook, giving you a flat, even patty that sits well on the bun.
Line or coat the air fryer basket: A light spray of olive oil on the air fryer basket or a sheet or parchment keeps the patties from sticking and helps the outside develop a nice finish.
Use a meat thermometer: Turkey must reach an internal temperature of 165°F before it's safe to eat. A quick-read thermometer takes the guesswork out completely and tells you exactly when they're done.
Toast the buns last: Toss the buns into the air fryer for 1 to 2 minutes right after the patties come out. The basket is already hot, and it takes barely any time, but the result is so much better than a cold, soft bun.
Store properly: Flash-freeze cooled cooked patties on a sheet pan for 1 hour so they don't stick together when you store them in a food container or zip-top bag. Refrigerate for up to 3 days or freeze for up to 2 months, and thaw in the fridge overnight before reheating.

Nutrition

Calories: 433kcal | Carbohydrates: 39g | Protein: 47g | Fat: 10g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 2g | Trans Fat: 0.03g | Cholesterol: 145mg | Sodium: 1495mg | Potassium: 678mg | Fiber: 2g | Sugar: 6g | Vitamin A: 621IU | Vitamin C: 9mg | Calcium: 204mg | Iron: 5mg
Tried this recipe?Let us know how it was!