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Turkey burgers have a reputation for being dry, bland, and generally disappointing. This recipe fixes all of that by using the right binder and seasoning to promise a moist, juicy patty every time.
This is the best turkey burger recipe because it’s juicy, well-seasoned, and actually tastes like something you’d want to make again. No weird fillers, no sad hockey-puck texture—just a flavorful, tender burger that holds together and stays moist from the first bite to the last. So if you’ve tried turkey burgers before and sworn them off, this one will change your mind. And if you already love them, this is the version you’ll keep coming back to!
Looking for more delicious burger ideas? Try my juicy chicken burger recipe or this tasty salmon burger.
Table of Contents
Why This Recipe Works
- A smart binder: Enough to hold everything together, but not so much that it turns into a dense meatball. The texture stays tender, not heavy.
- Proper seasoning (non-negotiable): Turkey needs real seasoning to taste like anything. This recipe salts correctly and layers flavor with herbs and liquid smoke, so every bite delivers.
- Cooked just until done: Overcooking is the fastest way to ruin a turkey burger. These are cooked just long enough to be juicy and safe, nothing more.
The result is a turkey burger that’s juicy, flavorful, and very hard to mess up. Even if you think you don’t like turkey burgers, this one might change your mind.
★★★★★
“So much flavor in these turkey burgers! We make these a few times a month and I switch out the Italian seasoning with other seasoning blends for variety. Have even had friends and family ask for the recipe.”
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Ingredient Overview
A quick look at the essentials before we dive into the recipe card:
- Ground turkey—For a good turkey burger, choose 93% lean/7% fat.
- Onion: Whatever type of onion you use, be sure to grate it as the recipe notes. Grating the onion locks in extra moisture, whereas mincing it just creates crunchy bits and risks the patty falling apart.
- Seasoning—My rule of thumb for salting ground meat is 1 teaspoon per pound. I also like to add onion powder and my homemade Italian seasoning to enhance the patties’ flavor.
- Liquid smoke—This is the ticket, friends. It adds a wonderful charbroiled flavor. If you don’t have liquid smoke, Worcestershire sauce, or soy sauce, you can use them to add extra umami.
How to Make The Best Turkey Burgers
Step 1: Prepare a Baking Sheet for Setting
Before you get your hands dirty, line a baking sheet with parchment paper and set it aside. This is what your patties will sit on to set in the fridge.
Step 2: Make the Burger Mixture
Place the ground turkey into a large mixing bowl. Add all the patty ingredients to the bowl and, with clean hands, gently blend them until the mixture is cohesive.
Step 3: Form & Refrigerate the Patties
Divide the mixture into four equal portions and gently form them into patties. Place the patties on the parchment-lined baking sheet. Tip: Gently press a divot into the middle of each patty. (This will prevent them from shrinking when they hit the heat.) Place the patties in the refrigerator for about 30 minutes to set.
Step 4: Cook the Burgers
Preheat the grill to around 450°F and grease it with olive oil. Transfer the patties to the grill, cover, and cook for 4-5 minutes. Flip the burgers and cook for another 4-5 minutes, or until they reach an internal temperature of 160-165°F, as measured with a meat thermometer.
Step 5: Dress It Up & Enjoy!
Transfer the patties to the buns. People can top their turkey burgers with whatever they please since the flavor in these patties pairs with pretty much anything. See below for some ideas.
Tips to Keep Burgers Juicy
This recipe, as written, always yields juicy burgers. But if moisture is a concern for you (you tend to overcook burgers, you’re using 99% fat-free turkey, etc.), the following tricks will help:
- Add 1 heaping tablespoon of Greek yogurt or mayo
- Mix in grated unsalted butter (2 tablespoons for every pound of turkey)
- Don’t skip the grated onion. It melts right in and adds serious moisture.
Substitutions & Variations
- For Umami: If you don’t want a smoky flavor, replace the liquid smoke with Worcestershire sauce, low-sodium soy sauce, or Dijon mustard.
- Gluten-Free Option: Use gluten-free breadcrumbs and buns.
- Turn Them Into Sliders: Divide the patties into 6-8 smaller patties and pop them onto slider buns.
- Fresh Flavors: Swap out the Italian seasoning for 1 teaspoon of finely chopped fresh thyme, oregano, or basil; add 1/2 tsp of lemon zest.
- Leaner Patties: Use 99% fat-free ground turkey, then add 1-2 tablespoons of Greek yogurt to reduce fat and retain moisture.
- For Spicy Burgers: Add a few teaspoons of hot sauce or red pepper flakes to the meat mixture.
Topping Ideas
- Classic: American or cheddar cheese, lettuce, tomato, onion, and ketchup (try my homemade ketchup recipe for something different!)
- Smoky: Pepper Jack cheese, Bacon, fried onion straws, and smoky maple BBQ sauce.
- Mushroom Melt: Provolone cheese, sautéed mushrooms and onions, and mayo.
- Mediterranean Twist: Chopped kalamata olives, baby spinach, roasted red peppers, red onions, tzatziki, and feta cheese.
What to Serve With Turkey Burgers
Storage, Freezing, & Reheating
- Fridge: The patties will keep in the fridge for 3-4 days in an airtight container or wrapped tightly in plastic wrap.
- Freezer: Freeze the patties before cooking them so they don’t dry out when thawed and reheated. Just wrap the uncooked patties individually with plastic wrap and place them into a freezer-friendly bag. Freeze for up to 3 months.
- Reheat: Cook in the microwave in 25-second increments until heated through, or reheat them in a preheated air fryer at 350º F for 3-4 minutes, or until heated through.
Frequently Asked Questions
Breadcrumbs do the trick in this recipe, though you could also add an egg to the mix for extra support. This recipe used to call for both 1 egg and breadcrumbs, but reports told me that using breadcrumbs alone was enough to make a moist patty that stayed together.
Enough breadcrumbs to bind it together and retain moisture, and liquid smoke for a perfect charbroiled flavor.
Overmixing, under-seasoning, skipping fat or binders so they crumble, cooking them to a crisp, pressing them into the pan and squeezing out every drop of moisture, and slicing in too soon instead of letting them rest. Do less, season more, and stop smashing them.
Best Turkey Burger Recipe
Ingredients
- 1 lb ground turkey, 93% lean
- 1/2 cup grated red onion
- 1/4 cup panko breadcrumbs
- 1 egg (optional), *See notes
- 2 garlic cloves, grated to a paste , Use a zester/microplane to grate
- 1 tsp sea salt
- 1 tsp onion powder
- 1 tsp liquid smoke
- 1/2 tsp dried Italian seasoning, I like using my homemade Italian seasoning
- 1/4 tsp cracked black pepper
Instructions
- Line a baking sheet with parchment paper; set it aside.
- Place the ground turkey into a large mixing bowl. Add all of the patty ingredients into the bowl and, with clean hands, gently blend everything until the mixture is cohesive.
- Divide the mixture into four equal portions and gently form them into patties. Place the patties on the parchment-lined baking sheet. Tip: Gently press a divot into the middle of each patty. (This will prevent them from shrinking when they hit the heat.) Place the patties in the refrigerator for about 30 minutes to set.
Grilling method:
- Preheat your grill to medium-high heat (around 450º F). Clean the grates of the grill and grease them well. Place the patties on the grill, cover, and cook for 4-5 minutes. Flip the burgers and cook them for another 4-5 minutes or until they reach an internal temperature of 160º F, then transfer them to a clean plate.
Stovetop method:
- Heat oil (use an oil with a high smoke point, like avocado oil) in a cast iron griddle or pan over medium-high heat. When the pan is hot, place the patties onto it and cook for 4-5 minutes per side or until they reach an internal temperature of 160º F.
Air fryer method:
- Preheat the air fryer to 370º F. Place the patties into the air fryer basket (however many you can comfortably fit so they aren't touching) and cook for 15-20 minutes, flipping them halfway through. Be sure they reach an internal temperature of 160º F.
Oven-baked method:
- Preheat the oven to 375º F. Line a baking sheet with parchment paper, transfer the patties to it, and bake for 20-25 minutes or until the burgers reach an internal temperature of 160º F.
To add cheese:
- If you're adding cheese slices to any of the patties, add them on about 1 minute before they're done cooking. If you're cooking them in the air fryer, use a toothpick to secure the cheese slices to the patties or else they'll fly off when the air fryer starts up.
- Transfer the patties to buns. People can top their turkey burgers with whatever they please since the flavor in these patties pair with pretty much anything. See below for some ideas.
As someone who loves a good turkey burger this recipe is fantastic. I make this every other week for my husband and I. Once I added a package of Ranch dressing totally transformed the burger and not in a good way. I found that adding a package of Lipton Onion Soup mix make a good burger a great burger. Either way this is my go to recipe for turkey burgers. Thank you!
Thanks so much for the feedback! I’m so glad you’ve been enjoying this burger. I had to laugh at the Ranch bit—that would totally be something I’d do. I love me some Ranch powder. Making a note to not try that, ever. Haha.
I’ve made this recipe a number of times since I pinned it. I found it’s best when the red onion is minced because I don’t like chunks of onion in the burger itself. In addition, I mix the dry ingredients (including some garlic powder) together first, and I mix the onion, garlic, egg and liquid smoke together before I combine everything. This recipe was the reason I went out and bought liquid smoke and now it’s a staple in my fridge. I actually make them on the stove rather than the grill and they turn out great. They’ve been hit every time I’ve made them. Love this recipe.
I’m so glad you’re enjoying this recipe so much, Robyn! Thanks for popping in to let me know.
Our favorite hamburgers.
I’m so glad!
Loved this recipe. I think the liquid smoke is a game changer. I’ve been looking for a turkey burger recipe that is moist and flavorful and this is it. I didn’t have red onions so I used some fresh chives, I also added some crumbled feta to the ground turkey. I garnished with mayo, mashed avocado and one slice of bacon. I will definitely make this again.
I’m so glad, Jodee! Thanks for the feedback. I’m with you on the liquid smoke. It does wonders in giving it that charbroiled summer flavor! Love your adaptations :)
I never ate a turkey burger in my life – until I saw this recipe and decided to try. I added a pinch of other spices including ground sage, fresh chopped parsley and herbs de Provence. Didn’t use liquid smoke. I topped the burger with a very easy half mayo mixed with half salsa verde. Sooooo delicious.
(Next time I might add a tsp or so of olive oil.)
I’m so glad my turkey burger was your first experience and that it was a good one, Gail :) Thank you!
I’ve been eating turkey burgers for 30+ years and this burger was the best ever! I realized after I ate it that I forgot the egg – didn’t matter because it was so good! Served with Gorgonzola and sautéed mushrooms and onions – incredibly delicious!
I’m so glad you enjoyed it! Love the addition of gorgonzola. I need to try that :)
Can you freeze these burgers? If so, before or after cooking?
Yes! You can do either or. Be sure to place some parchment squares between patties so they don’t stick together. If you freeze them after cooking, the quality of texture might decrease (as does anything when being reheated), but it will still be delicious :)
Very good turkey burgers! Had no liquid smoke and used 1 Tbs soy sauce with gluten free breadcrumbs. I cooked Them on my Ninja grill for about 12 minutes. Will definitely be buying some liquid smoke and making these again.
I’m so glad, Sandy! Let me know what you think you them with liquid smoke, if you don’t mind. I find the liquid smoker to be a game changer!
These are fantastic! I used 99% lean ground turkey and they were still very tasty. I’ll be making these weekly. I served this batch topped with fresh made mango salsa…so satisfying. Thanks for the recipe.
Thanks so much, Bob! I’m so glad you enjoyed these. Mango salsa sounds like an awesome condiment for a burger!
This is the best turkey burger I have ever had! I add some thick shredded cheese to the mixture and it takes it to another level! Thanks for creating this recipe!
Oh dang, I need to bring cheese into the game! Thanks Alisha :)
This recipe is 🔥 i think it’s the Worcestershire sauce that bring the tenderness and a extra layer of flavor to this burger.
This is my favorite Turkey Burger! Moist, tender and full of flavor; which most say the turkey burger is dry and lacking on so many levels.
Added Eggplant fries to the meal and we are all ☺Smiling☺
I’m so glad, Nancy! Thanks so much for the awesome feedback :) This made me smile.
How much Worcestershire sauce? I do not see that ingredient in the recipe.
Hi! Worcestershire is an option if not using liquid smoke, so you can sub-in the exact 1 teaspoon. Let me know how it goes!