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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Therese Cornelius says
I’ve made this twice and it completely changes how great ground turkey burgers can be! I had turkey patties this time pre formed. I just sprinkled the seasoning on both sides, slathered the Dijon/mayo on one side and fried them in avocado oil. So tasty! Served with cooked spinach and quinoa and microgreens mixed in. Turned out great for a 20 min meal!
Vered DeLeeuw says
Yum! Thanks for sharing your delicious tweaks, Therese! Your meal sounds amazing.
AlaskanGirl says
Juicy is the perfect adjective to describe this turkey burger recipe. The burgers were incredibly juicy and flavorful. I used 93% ground turkey, but the package didn't specify if it was made from thighs. I didn't have fresh parsley, so it was the only ingredient I omitted. I could have used dried parsley, but I forgot. My whole family enjoyed them. This is going to be my go-to turkey burger recipe from now on!
Vered DeLeeuw says
Yay! I'm so glad you and your family enjoyed these burgers!
carolyn V colascione says
can i freeze prior to cooking
Vered DeLeeuw says
Hi Carolyn,
Yes. After shaping the burgers, arrange them on a wax paper lined tray, not touching each other, and freeze them for 2 hours. Once frozen, transfer them to freezer bags. Thaw them overnight in the fridge before reheating.
Heather says
The burgers came out great! I made 6 smaller burgers not reading to make 4 bigger ones, but they came out really good. I didn’t have Dijon mustard, nor parsley, but I subbed for yellow mustard and they still came out great! My kids loved them!
Vered DeLeeuw says
Thanks for sharing your experience, Heather! I'm so glad these were a success.
Jasmin Garibay says
These are absolutely amazing! Thanks for a great recipe
Vered DeLeeuw says
You're very welcome, Jasmin! Glad you liked them.
Judy says
These were so juicy and full of flavor! I added some Bayou Seasoning as well. Everyone loved these burgers!
Vered DeLeeuw says
Glad you liked them, Judy! Bayou Seasoning sounds great.
Donna says
Question...can you prepare burgers in advance without cooking them and freeze them first? These are by far the best turkey burgers ever. I would like to make a bunch to have on hand. Thank you!
Vered DeLeeuw says
Hi Donna,
Yes! Since they are on the soft side, I would arrange them on a wax paper-lined baking sheet or tray and freeze them uncovered for two hours. Once they're partly frozen, wrap each with plastic wrap and place them in freezer bags. Thaw them in the fridge for 24 hours.
Nancy says
I have been making turkey burgers the same way for 25 years! Your recipe is so much better than what I’ve been making. Thank you for getting me out of my turkey burger rut!
Vered DeLeeuw says
Haha you're very welcome, Nancy! Such a lovely comment. Thank you.
Fatima says
I see why they are so good...it's like meatloaf on a bun. They are juicy and delicious. I chose to use chopped onions and garlic and a slice of American cheese melted on top.
Vered DeLeeuw says
I'm glad you liked these burgers, Fatima! Thanks for sharing your delicious tweaks.
lisa newman says
Love, love, love , love this recipe. Can I add ketchup and Worcestershire also?
What quantity?
Vered DeLeeuw says
Hi Lisa,
Worcestershire sauce is potent - I would add a teaspoon and see if it makes a difference. Ketchup is more problematic, because you would need to add at least a tablespoon, and that could make the mixture too soft. You can add a tablespoon of it, and check the mixture. If it's way too soft, add 1-2 tablespoons of a dry ingredient like almond flour or (if you don't mind carbs/gluten) breadcrumbs.