Turkey Burgers
My turkey burgers are anything but blend and I’d love to show you that even a lean meat like turkey can be flavorful and tender. Many people stay away from them because they worry it would be dry and that’s why I’ve tested out several little tricks to make them juicy and tender. I’ve shared this recipe many years ago and it has been so loved!
These easy to make turkey burgers are perfect for both weeknight dinners and summertime backyard barbecues alike! You only need about 10 minutes of prep time and another 20 minutes to cook them, so it’s a great recipe for when you need something quick.
Ingredient Notes Before You Shop
Ground Turkey – Don’t choose turkey meat that is too lean. There is extra lean ground turkey on the market – do not get those for burgers! Fat is what adds juiciness to the meat, so select ground turkey that is no leaner than 93%-7% lean to fat ratio.
Decide on buns! Brioche or pretzel buns are my usual go-to buns depending on what toppings I’m craving. Brioche is a light and slightly sweet bun and goes great with a simple lettuce, tomato, and onion toppings. For a richer, more filling option, I use a pretzel bun and add cheese, mushrooms, onions, and bacon.
Parmesan Cheese – fresh grated parmesan cheese is best for flavor and for the texture. You can get freshly grated from your deli section and if they don’t have it, get a block and grate it yourself. Go with a bold parmesan, pecorino, or Parmigiano-Reggiano cheese. Who says turkey burgers can’t have bold flavor!
Fresh Herbs – Just a little bit of dill weed and parsley adds a nice herbaceous note to the burgers without overpowering the overall flavor.
Lyuba’s Tips For Making Turkey Burgers
My secrets for a juicy turkey burger include: using ground turkey meat that contains fat, adding minced onions, and milk soaked bread crumbled and incorporated into the mixture.
The way to make sure your turkey burgers will not fall apart: use plenty of binders like eggs, cheese, and milk soaked bread. Those act like glue and as an added bonus, they also help with texture.
Don’t be afraid of flavor! Use bold cheese, plenty of fresh garlic, fresh herbs, and you can also test out some seasonings. (Speaking of flavor, you should try my kale and feta turkey burgers.)
Use an ice cream scoop with release to get even amounts of turkey mixture. This will ensure that all the patties are even.
To make gluten-free turkey burgers, use gluten-free bread in the patty mixture. My favorite gluten-free bread is Schar artisan white because it seems to resemble regular bread the closest. Give it a few extra minutes to soak because gluten-free bread is usually on the denser side.
Additional Cooking Methods To Try
Try grilling the burgers: Spray the actual patties with oil on both sides, not the grill! Create two temperature zones and preheat the grill. Since turkey burgers are much softer than beef burgers, use a vegetable grilling basket with finer grate to cook them on the grill. Cook the burgers for about 5-6 minutes per side until cooked through.
Air Frying: you can easily air-fry them but I would recommend using air-fryer liners. Cook turkey burgers 2-4 at a time, depending on the size of your basket, don’t overcrowd! Cook them at 350°F for about 10-12 minutes, until they reach 165°F internal temperature.
How to Freeze Uncooked Turkey Burgers
If you plan to make ahead, it’s better to freeze burgers before cooking them:
- To freeze turkey burgers, mix the ingredients together and shape the burger patties. Place those patties on a rimmed baking sheet covered in parchment paper and pop it in the freezer for about 2 hours. (Set a timer!)
- Stack the patties in twos with sheets of parchment paper in between and place them inside a freezer bag. You can freeze all of the burgers at the same time or portion them in several smaller freezer bags. Get the air out of the bags, seal, label, and freeze for up to 3 months.
- To thaw burgers, simply place the frozen patties on a plate, cover it, and slow-thaw it in the refrigerator.
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Turkey Burgers Recipe
Ingredients
- 3 lbs ground turkey 93% – 7% lean
- 2 eggs
- 2 slices of bread* can use gluten free
- 1/2 cup whole milk (can use alternatives if needed)
- 1 Vidalia onion
- 4 garlic cloves
- 1/2 cup grated Parmesan cheese
- 2 tbsp fresh minced parsley
- 1 tbsp fresh minced dill weed
- fresh cracked black pepper
- salt
Instructions
- Before combining the ingredients together, place slices of bread into a wide, shallow bowl and pour milk over it. Let bread soak up the milk.
- Combine all ingredients except the bread in a large mixing bowl. Squeeze out most of the milk out of bread slices and crumble the bread as finely as you can. Crumbling it will ensure that bread is spread evenly throughout. (Discard squeezed out milk.)
- Mix all ingredients together until combined.
- Cover a baking sheet or a large cutting board with parchment paper and shape the burger patties.
Cooking on stove-top (pan frying):
- Preheat a large cooking pan over medium heat and add oil. Cook turkey burgers for 6-8 minutes on each side, depending on the size of the burgers.
Grilling turkey burgers:
- Since turkey burgers are much softer than beef hamburgers, use a vegetable grilling basket with finer grate to cook the turkey burgers on the grill.
- Make sure to spray the burger patties with oil on booth sides, not the grill. Set the coals the furthest away from the grill grate so the burgers don’t cook too fast on the outside.
- Cook turkey burgers on the grill for about 5-6 minutes on each side, depending on the size of the patties.
Video
Notes
- Gluten Free: use gluten-free bread in the patty mixture. Note that you may need to give it a few extra minutes to soak because gluten-free bread is usually on the denser side and you may need to use an extra slice because most gluten free breads are smaller in size.
- Storing: Store your leftover turkey burgers in the refrigerator, in an airtight container, for 4-5 days. Reheat them easily in a microwave. Just make sure to cover the plate with a microwave lid or another plate. You can also reheat your leftovers in a pan over medium-low heat. Cover the pan with a lid while reheating.
- Freezing – there are detailed instructions on how to freeze turkey burgers within the post! Please see the post.
Nutrition
More Burger Recipes to Try
Categories:
Backyard BBQ Recipes, Burger Recipes, Dinner Recipes, Gluten Free Recipes, Lunch Recipe Ideas, Most Popular Recipes, Turkey Recipes,All images and text ©Lyubov Brooke for ©Will Cook For Smiles. Please do not use my images without prior permission. If using my posts in collections and features, please link back to this post for the recipe.
Disclaimer: Nutrition information shown is not guaranteed to be 100% accurate as most ingredients and brands have variations.
How do you squeeze the milk out of the bread… since it is already mushy?
These are the best turkey burgers that I ever had. Due to my special diet I omitted the onion and garlic and used fresh chives and fresh rosemary. These are so moist and tasty that this recipe put others to shame. The burgers freeze well and I pull out what I need. Thank you for sharing this recipe!
Wow! Thanks for such a sweet comment! I am so happy you liked it!
Delicious, just made tonight for dinner. This will be in the rotation!
I am so glad you liked it, Catie!
Question- the recipe says grated Parmesan and the picture is shredded parm. Does it matter?
I used freshly grated parmesan cheese so it does look shredded. You can use either but you should buy one that is either freshly grated without the chemicals in it to keep it separated or grate it yourself. That will melt the best and have the best texture.
The BEST! The very best Turkey Burgers I have ever tasted. The BEST! The very best!
Wow! Thank you for the complement, Lez! I am so glad you liked them!
Hi! I can’t wait to try this recipe. Do you know how long I would cook these in an air fryer?
Hi Alyson,
I haven’t tried them in the air fryer so I couldn’t give you an accurate time. Sorry.
What would you recommend to make these gluten free.
These were the tastiest turkey burgers we have ever eaten. Very easy too. I didn’t change anything except scaling the recipe down for the two of us.w
I am so pleased to hear that, Kelly!
This is the ONLY burger recipe I need ❤️
Aw thanks, Laura! 🙂
Girrrrl, you nailed it. Theses are the best turkey burgers I have ever had. Tasty, not dry. I will officially make the switch from beef to turkey today.🦃 we trying to eat healthier. Good job. Keep em coming.
Thank you for the compliment, Gail! You made my day! 🙂
How many burgers will this make?
Thank you
Hi Shelly,
This should make 8 to 10 burgers depending on the size of your patties.
We loved this recipe! Went great with stove top stuffing and gravy.
4 smart points on the green weight watchers program 🙂
Glad you liked it, Bonnie!
Probably the best tasting homemade Turkey Burgers I have ever had. I overcooked the first couple on my foreman grill. Sure they’re much better in a pan. Will definitely make these again!!! Thanks for sharing