These turkey burgers are incredibly juicy and flavorful thanks to using ground turkey thighs and adding mayonnaise for creaminess.
Well-seasoned and cooked in plenty of olive oil, these turkey burgers are delicious! Like all burgers, they're ready fast - in just 20 minutes - making them ideal for a quick weeknight dinner. They make a nice variation from beef burgers (like these grilled burgers), and they are just as good. Avoid using ground turkey breast, or your burgers could end up too dry.
Ingredients and Substitutions
See the recipe card for exact measurements. Here are my comments on some of the ingredients.
- Ground turkey: To keep the burgers juicy, use ground turkey thighs (93% lean) and not turkey breast, which is too lean and will yield dry burgers.
- Mayonnaise: I use avocado oil mayonnaise. Sometimes, I use sriracha mayo.
- Mustard: I highly recommend Dijon mustard. This French mustard is creamier and less vinegary than yellow mustard.
- Chopped parsley: Cilantro is a good substitute. I like the peppery flavor it adds.
- Olive oil: For frying the burgers. You can use other types of fat, such as avocado oil or clarified butter (ghee).
Instructions
The detailed instructions and step-by-step photos are included in the recipe card. Here's a quick overview.
Mix the ingredients in a medium bowl. With moist hands, form the mixture into four ½-inch-thick patties.
Cook the burgers in olive oil until golden brown and cooked through, about 5 minutes per side.
Serve the burgers on a plate, in a lettuce wrap, or in a bun.
I’ve made this many times for months. Most recipes I’ve tried are bland. This is so tasty, and no need for a binder.
Sarah
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Tips for Keeping the Burgers Juicy
Unlike pork burgers, which are inherently juicy, we're making these burgers with relatively lean meat, so they have the potential to dry out. Here are my tips for keeping them juicy:
- Use ground turkey thighs (93% lean) and not ground turkey breast, which is too lean.
- Add mayonnaise and Dijon mustard. These creamy ingredients add much-needed moisture.
- Instead of grilling the burgers, it's best to pan-fry them in a generous amount of olive oil. The olive oil adds flavor and helps the burgers retain moisture. Grilling is suitable for fatty meats, not lean ones.
Recipe FAQs
There's no need to add breadcrumbs, almond flour, or ground pork rinds to the burger mixture. The mixture stays together nicely and does not fall apart.
These burgers are a bit sticky (which means they are moist and will be nice and juicy), so it's helpful to shape them with slightly wet hands.
No. Theoretically, you could use just two tablespoons of olive oil for pan-frying these burgers. When you use four tablespoons, about half of it remains in the skillet. But using more oil ensures tastier, crispier burgers that are cooked evenly.
You can keep the leftovers in an airtight container in the fridge for up to three days. Reheat them, covered, in the microwave at 50% power. You can also freeze the cooled leftovers for up to three months.
Serving Suggestions
These burgers are delicious when served on 90-second bread or cloud bread. I spread the buns with sriracha mayo and add lettuce and tomatoes.
You can also serve them in a lettuce wrap or simply on a plate with a side salad (such as this arugula salad) and quick pickles or pickled red onions.
My kids eat these burgers in a bun, as shown in this photo:
Sides that go well with these burgers include homemade coleslaw, creamy cucumber salad, carrot chips, eggplant chips, zucchini fries, and jicama fries.
For extra flavor, you can top them with sautéed mushrooms, sautéed onions, or caramelized onions.
Recipe Card
Incredibly Juicy Turkey Burgers
Video
Ingredients
- 1 pound ground turkey thighs - 93% lean
- 1 tablespoon mayonnaise
- 1 tablespoon Dijon mustard
- 1 teaspoon Diamond Crystal kosher salt - or ½ teaspoon of any other salt, including Morton kosher salt
- ¼ teaspoon black pepper
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon smoked paprika
- ½ cup fresh parsley - chopped
- 4 tablespoons olive oil - for frying
Instructions
- In a medium bowl, combine the ground turkey, mayonnaise, Dijon mustard, kosher salt, black pepper, garlic powder, onion powder, smoked paprika, and chopped parsley.
- With moist hands for easier handling, form the mixture into four ½-inch-thick patties.
- Heat the olive oil in a large skillet over medium heat.
- Add the patties and cook them until golden brown and cooked through, about 5 minutes per side.
- Serve immediately.
Notes
- I use 4 tablespoons of olive oil, even though about half of it will remain in the skillet. The generous amount of oil ensures even cooking and great flavor.
- The burgers are a bit sticky (which means they are moist and will be nice and juicy), so it's helpful to shape them with lightly moistened hands.
- Use ground turkey thighs in this recipe. Turkey breast is too lean and will produce dry burgers that could also fall apart.
- You can keep the leftovers in an airtight container in the fridge for up to three days. Reheat them, covered, in the microwave at 50% power. You can also freeze the leftovers for up to three months.
Nutrition per Serving
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Most recipes are low-carb and gluten-free, but some are not. Recommended and linked products are not guaranteed to be gluten-free. Nutrition info is approximate. Please verify it independently. The carb count excludes non-nutritive sweeteners. Please read these Terms of Use before using any of my recipes.
Peggy says
Hi-
I'm wondering if these turkey burgers could be cooked in the air fryer?
Vered DeLeeuw says
Hi Peggy,
I don't own an air fryer so I never tried that.
Ladyrider2 says
Delicious! Cooked up easy and tasted delicious. I did add a very little panko as they were very sticky to mix and handle. I will definitely make these again!
Vered DeLeeuw says
I'm so glad you enjoyed these burgers! Thank you for taking the time to write a review.
Brenda Poore says
Would you pleas put in measurements.
Vered DeLeeuw says
Hey Brenda,
The measurements are in the recipe card.
Paulette says
Delicious, easy and moist!
Vered DeLeeuw says
I'm so glad you enjoyed these burgers, Paulette! Thank you for taking the time to write a review.
Jennifer says
WOW! If you want to make THE most moist turkey burger ever, this is it! The spices were perfect in giving it such a mouthwatering taste. This recipe is a keeper!
Vered DeLeeuw says
Thank you so much for this review, Jennifer! I'm so glad you enjoyed these burgers.
Anonymous says
This recipe is so goated I made 6 patties out of it because I had some low cal english muffins and put a fried egg and pepper jack cheese— my gosh it was so juicy and tasted so good! I have never made burger patties or cooked burgers before and this turned out so good!!!! A trick I learned from my friend is to add a little crater in the middle of the patty when cooking because it collects the moisture and not pressing it down onto the pan because it’ll loose moisture. 6/5!
Vered DeLeeuw says
Yay! I'm so glad this was such a huge success! Thanks for taking the time to review, and thanks for sharing your tips!
Cathy Collins says
Love this recipe!
Vered DeLeeuw says
I'm so glad to hear, Cathy! Thanks for the review!
Maddy says
These burgers are so delicious and flavorful! I froze mine for 20 minutes and then grilled them. They grilled nicely, staying together perfectly. Yum!!
Vered DeLeeuw says
Hi Maddy,
Thanks for reviewing this recipe! I'm so glad you liked these burgers.
Thanks for the tip about freezing them to ensure they stay together! Very interesting.
Lorraine G. says
So good! I used ground turkey breast and they were tasty and don’t dry out. Will definitely make again!
Vered DeLeeuw says
Hi Lorraine,
Thanks for the feedback! It's good to know that this recipe works with ground turkey breast.
Sharon says
I’ve used several different recipes for turkey burgers but these topped them all. Very juicy and flavorful. My husband was eating hamburgers and I had to twist his arm to even try a bite. He said “That’s really good. I would eat that”. And that’s a first!! Thanks!
Vered DeLeeuw says
Yay! I'm so glad you enjoyed these burgers, Sharon. How wonderful that even your husband liked them!