These super flavorful juicy patties make for the best turkey burger. They’re weeknight friendly and can be frozen for future dinners!

Turkey burger with cheese on a bun sitting on a serving board.

Why You’ll Love This Turkey Burger

The most important part of a good burger is the patty, hands down. And despite the fact that turkey burgers get a bad rap because they’re leaner than beef and sausage (and as we know, fat = flavor), this burger defies all odds. It’s juicy, tasty, and thanks to a few dashes of liquid smoke, you get that smoky chargrilled flavor that makes us love burgers in the first place.

Ingredients

Exact measurements are in the recipe card below.

  • Ground turkey. The best ground turkey blend for a good turkey burger is 93% lean. It’s got more fat than 99% fat free while keeping things on the lighter side.
  • Seasoning. My rule of thumb for salting ground meat is 1 teaspoon per pound of ground meat. I also like to add onion powder and Italian seasoning to enhance the flavors in the patties.
  • Garlic. I like to grate my garlic into a paste with a microplane since it distributes into the mixture more evenly, but finely minced garlic is fine!
  • Liquid smoke. This is the ticket, friends! This is what makes this turkey burger so flavorful. If you don’t have liquid smoke, Worcestershire sauce or soy sauce can be used to at least add some umami.
  • Onion. Minced or finely chopped onions add flavor and moisture.
  • Panko breadcrumbs. This is your binder. Breadcrumbs will help keep your patties together. You could substitute for Italian breadcrumbs if needed.
  • Egg. Since first developing this recipe I’ve found that omitting the egg is okay. It helps with binding and adding a little extra moisture, but you can go without and still end up with fabulously juicy burger.

How to Make Them

More detailed instructions in the recipe card below.

  1. Prep a baking sheet. Before you get your hands dirty, line a baking sheet with parchment paper and set it aside.
  2. Blend your ingredients. 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.
  3. Form your patties. Divide the mixture into four equal portions and gently form them into patties. Place the patties on the parchment-lined baking sheet and gently press a divot into the middle of each patty.
  4. Chill. Pop the tray of patties in the fridge and let them sit in there for about 30 minutes. Refrigerating them helps firm them up so they don’t fall apart on the grill.
  5. Time to grill. Place the patties on the grill, cover, and let them cook for about 4-5 minutes. Gently flip them (they should have nice grill marks on the cooked side), cover, and let them cook for another 4-5 minutes. (Scroll down for more cooking options.)
  6. Temperature check. At this point, check the internal temperature with a meat thermometer. You’re looking for an internal temperature of 160-165º F.
  7. Burger assembly. Pop your patty onto a bun and top it with whatever you please! The flavors in these patties go with anything.
A mixing bowl with turkey burger ingredients in it next to four uncooked patties.

No Grill? No Problem.

Cooking Turkey Burgers on the Stove

  • Lightly grease a cast iron skillet and heat it over medium-high heat. Once the pan is hot, transfer the burgers into the pan.
  • Cook them until browned—about 4-5 minutes.
  • Carefully flip the burgers and cook them until they reach an internal temperature of 160-165º F—which should be another 4-5 minutes.
  • Use a splatter screen to prevent oil spitting all over your stovetop.

In an Air Fryer

  • Preheat the air fryer to 360º F.
  • Lightly grease the air fryer basket, then place the patties into the basket. Make sure there is space between the patties and that they aren’t touching one another. (Cook in two batches if necessary.)
  • Air fry the burgers for 4-5 minutes per side, or until you reach that optimal internal temperature.

In the Oven

  • Preheat the oven to 375º F with the rack positioned in the center of the oven.
  • Bake the burgers on a parchment-lined sheet pan for 25-30 minutes, or until they reach the necessary internal temperature (160-165º F). (If using the same sheet pan you used to let them set in the fridge, take it out about 20 minutes prior to cooking to let it come to room temp.)

What to Serve With Turkey Burgers

The best turkey burger served on a serving board.

Storage, Freezing, & Reheating

  1. Turkey burgers will keep in the fridge for 3-4 days in an airtight container or wrapped tightly in plastic wrap.
  2. If you plan on freezing your turkey burgers, it’s best to do prior to cooking so they don’t dry out when thawed and heated. Simply wrap the uncooked patties individually with plastic wrap and pop them into the freezer for up to 3 months.
  3. To reheat cooked turkey burgers, bring them out of the fridge and let them sit out for about 20 minutes to come to room temp.
    • Air fryer—Preheat to 350º F and cook for 2 to 4 minutes, or until the patties are heated through.
    • Oven—Preheat the oven to 350º F and cook the patties for 5-7 minutes or until the center is warm, flipping them halfway through.
    • Microwave—This is the quickest way to reheat a burger, and though the microwave can dry things out, I’ve never found that it dried out these turkey burgers! Simply reheat on a microwave-safe plate for about 2 minutes, checking halfway through.

Frequently Asked Questions

Are turkey burgers healthier than beef burgers?

Both turkey and beef burgers offer nutrition through protein, fat, and various vitamins and minerals. However, turkey is lower in saturated fat, making it a great option for a heart-healthy diet.

What makes turkey burgers stick together?

Binder ingredients like breadcrumbs and eggs are what help keep turkey burgers maintain their shape. You could also use a tablespoon of plain Greek yogurt or mayonnaise. Letting them sit in the fridge to set prior to cooking is also very helpful!

How do you season a turkey burger?

The best way to achieve flavor in a turkey burger is by using a variety of seasoning. Liquid smoke is a great way to get the essence of a charbroiled burger. Others additions include Worcestershire sauce, garlic powder or fresh garlic, onion powder, fresh onion, paprika, and herbs. Don’t forget salt and pepper!

 

Have You Made This Recipe?

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More Ground Turkey Recipes to Try

Close up shot of stacked turkey burger with greens, tomato slice, melted cheese, onions, and mushrooms.

Best Turkey Burger Recipe

These super flavorful juicy patties make for the best turkey burger. They're weeknight friendly and can be frozen for future dinners!
4.86 from 290 votes
Print Pin Rate
Prep Time: 10 minutes
Cook Time: 10 minutes
Refrigeration:: 30 minutes
Total Time: 50 minutes
Servings: 4 servings
Calories: 269kcal
Author: Dana Sandonato

Ingredients

  • 1 lb ground turkey, 93% lean
  • 1/2 cup finely chopped red onion
  • 1/4 cup panko breadcrumbs
  • 2 garlic cloves, smashed and grated to a paste (or finely minced)
  • 1 egg (optional) Adding an egg in addition to breadcrumbs just puts double duty into the binding, but it's optional.
  • 1 tsp sea salt
  • 1 tsp onion powder
  • 1 tsp liquid smoke
  • 1/2 tsp dried Italian seasoning
  • 1/4 tsp cracked black pepper

Serving suggestions:

  • Fresh brioche buns
  • Sliced cheese
  • Your choice of condiments and toppings

Instructions

  • Line a baking sheet with parchment paper; set aside.
  • With clean hands, mix the ground turkey with all of the patty ingredients in a large mixing bowl with. Gently work the mixture until it's cohesive.
  • Divide the meat mixture into four equal portions and carefully form them into patties. Place the patties onto the parchment-lined baking sheet. With your thumb, press a divot into the middle of each patty; this will prevent the patty from shrinking on the grill.
  • Place the patties in the fridge and let them chill for about 30 minutes. This helps them firm up so they don't fall apart on the grill.
  • When it's go time, preheat your grill to medium-high heat—around 450º F. Clean the grill well. If you need to grease your grill, dip a wad of paper towels in some vegetable oil and glide the soaked towel along the grate with tongs. (I don't normally do this, but if you find that meat sticks easily to your grill, you might want to do this step to play it safe; you know your grill best.)
  • Once the grill is ready, transfer the patties to the grill, cover, and let them cook for about 4-5 minutes. Gently flip them (they should have nicely formed grill marks on the cooked side), cover, and let them cook for another 4-5 minutes. Check the internal temperature with a Meat Thermometer, looking for an internal temperature of 165º F. If you're not quite there yet, flip the burgers once more and cover for another minute or two. (If you're using cheese, place the cheese slices onto the patties about a minute before you think they'll be done.)
  • When the burgers are ready, transfer them to a clean plate or platter and serve them with fresh brioche buns and your choice of toppings.

Notes

Be sure to scroll up to the post for recipe tips, serving suggestions, and storage!

Nutrition

Calories: 269kcal | Carbohydrates: 4g | Protein: 33g | Fat: 13g | Sugar: -4g