If you're craving BIG flavor, you need to make these turkey burgers. This grilled turkey burger recipe proves that ground turkey can produce a flavorful, juicy burger just like a traditional beef burger. Trust me, these turkey burgers will exceed your expectations and become a favorite!
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It's a fact that ground turkey doesn't have the same flavor or fat content as ground beef, making many skeptical that you can actually make a good, juicy homemade turkey burger. It's up to you to add the extra flavor it needs. Today, I'm going to prove it to you. I'm confident that I found the best combination of ingredients to make the absolute best turkey burger– DEFINITELY a top choice!
Meet the Best Homemade Turkey Burgers
- Extra juicy— not at all dry
- Minimal ingredients, maximum flavor!
- Easy to make– nothing complicated
- Thick and satisfying
- Even beef lovers enjoy them!
- Recipe can easily be doubled to feed a crowd
Start With Basic Ingredients
- Ground Turkey: The ground turkey is the most important ingredient, without it there's no turkey burger! For best results, stick with around 90-92% lean ground turkey. The higher percentage of turkey, the leaner the meat and the drier the turkey burger. You want some fat but not too much.
- Worcestershire Sauce: Adding Worcestershire sauce adds an immense amount of flavor and moisture just like in these black bean burgers and chicken meatballs.
- Garlic: Grated fresh garlic gives the most flavor.
- Parsley: Adding fresh parsley adds flavor and pairs perfectly with the flavors.
- Paprika & Onion Powder: Both of these spices pair very well with ground turkey. You can use regular or smoked paprika– I've used both!
- Salt & Pepper: Essential for flavor!
Overview: How to Make Turkey Burgers
- Mix Ingredients Together: Add all the ingredients into a bowl and mix together until combined. The best way to do this is with your hands (they really are the best kitchen tool), though you can use a wooden spoon or rubber spatula.
- Form into Patties: Divide the mixture into 6 sections– each of the patties will be roughly a heaping ½ cup. You want to roll the mixture into a tight ball first, then flatten to form the patty either freeform or using a burger mold. Place each onto a lined baking sheet or plate while you form the remaining.
- Chill the Patties: While you preheat the grill, let the patties chill in the refrigerator for 15 minutes or the freezer for 10 minutes. The colder the meat, the better!
- Cook: I recommend grilling the turkey burgers but you can also sauté or bake in the oven. Both options are in the recipe card below. If desired, a slice of cheese on top about 1 minute before they are done. If desired, toss your favorite brioche hamburger buns on the grill just before the burgers are done.
- Add Toppings: Serve the turkey burgers on a bun with secret sauce (like in these smash burgers), mayo, pickles, guacamole, tomato, lettuce, or whatever your favorite toppings are.
FAQ: How Long to Grill Turkey Burgers?
The total cook time is around 10-12 minutes at 500°F-550°F. Place the turkey burgers on the heated grill and cook for 5-6 minutes with the lid closed. Flip the burgers and cook covered for an additional 4-5 minutes or until a meat thermometer reads 160°F. Keep an eye on them as the time can slightly vary based on the thickness of the patty. Set the cooked turkey burgers on a baking sheet or plate covered with aluminum foil and allow them to rest for 5 minutes. The burgers will not only finish cooking during this time, it will also allow the juices to redistribute throughout the burger. See other cooking methods in the recipe notes below.
Success Tips for Grilled Turkey Burgers
- Tightly Form Patties: Prior to forming the patties, roll the ground turkey mixture into a tightly formed ball. This makes sure the ground turkey is tightly locked preventing the patties from falling apart while they cook.
- Refrigerate Patties: The ground turkey will get warm as you form it into patties, allowing them to sit in the refrigerator or freezer for 10-15 minutes not only allows the flavor to further develop, it also helps keep them together when cooking. The colder the meat, the better!
- Don't Overcook: There's no varying levels of done when it comes to turkey burgers. The burgers are finished when the internal temperature reads 165°F. To prevent the burgers from drying out, remove the burgers from the grill at 160°F (if adding cheese, place the cheese to let it melt for 1 minute.) Then, set the burgers aside on a plate covered with aluminum foil and allow them to rest for 5 minutes. The burgers will not only finish cooking during this time, it will also allow the juices to redistribute throughout the burger.
More BBQ Favorites
- The Best Black Bean Burgers
- Crispy Baked French Fries
- Herb Smashed Potato Salad
- Homemade Smash Burgers
The Best Turkey Burgers (That Aren't Dry!)
Description
If you're craving BIG flavor, you need to make these turkey burgers. This grilled turkey burger recipe proves that ground turkey can produce a flavorful, juicy burger just like a traditional beef burger. Trust me, these turkey burgers will exceed your expectations and become a favorite!
Ingredients
- 2 pounds 92% lean ground turkey
- 1-2 cloves garlic, grated or finely minced
- 2 ½ teaspoons Worcestershire sauce
- 1 ½ teaspoons smoked paprika
- ¾ teaspoon onion powder
- 2 Tablespoons minced fresh parsley
- 1 teaspoon salt
- ¾ teaspoon black pepper
- optional: 6 slices sharp cheddar cheese
- for serving: hamburger buns, lettuce, mayo, tomato, onion, etc.
Instructions
- Line a baking sheet or plate with parchment paper. Set aside. Combine the ingredients together in a large bowl and mix together until combined. The best way to do this is with your hands, though you can also use a wooden spoon for rubber spatula.
- Divide the ground turkey mixture into 6 sections– each patty will be roughly a heaping ½ cup. Roll the mixture in a tight ball, then flatten to form each patty freeform or use a burger mold. Each patty should be about 4-5 inches wide– you want them to be about 1 inch larger than the bun as the burgers shrink as they cook. Place each formed patty onto the lined baking sheet while you form the remaining.
- Cover the patties tightly and refrigerate for 15 minutes (up to 48 hours) or freeze for 10 minutes. This allows the flavor to further develop and ensures the patties will hold their shape– the colder the better! This can be done while the grill preheats in the next step.
- Preheat the grill to high to around 500°F-550°F. Place the turkey burgers on the heated grill and cook for 5-6 minutes with the lid closed. Flip the burgers and cook covered for an additional 4-5 minutes or until a meat thermometer reads 160°F. The total time is around 10-12 minutes. Keep an eye on them as the time can slightly vary based on the thickness of the patty. If adding cheese, place a slice of cheese on the burger for 30 seconds once it reaches 160°F. Set the cooked turkey burgers on a baking sheet or plate covered with aluminum foil and allow them to rest for 5 minutes. The burgers will not only finish cooking during this time, it will also allow the juices to redistribute throughout the burger. The patties will not stick to a clean, well-oiled surface or grill. See other cooking methods in the recipe notes below.
- Serve on a hamburger bun with desired toppings such as secret sauce (like in these smash burgers), mayo, pickles, guacamole, tomato, lettuce, or whatever your favorite toppings are. Leftover turkey burgers stay fresh in the refrigerator for up to 5 days.
Notes
- Make Ahead Instructions: You can shape the turkey burger patties up to 2 days in advance. Place parchment paper between each and store in an airtight container or bag.
- Freezing Instructions: Uncooked turkey burger patties can be frozen for up to 3 months. Place parchment paper between each and store in a freezer-safe airtight container or bag. Thaw overnight in the refrigerator and cook as directed in step 4, or you can grill them frozen for around 15 minutes. The cooked turkey burgers can be frozen for up to 3 months— allow them to cool completely then place parchment paper between each and store in a freezer-safe airtight container or bag. Thaw in the refrigerator overnight. Heat up to your liking– I like to microwave.
- Ground Turkey: The leaner the ground turkey, the more dry the turkey burger will be. I recommend around 90-92% lean for the best results.
- Stove Directions: Heat 1 Tablespoon of olive oil on a skillet over medium-high heat. Place the turkey burgers in the skillet and cook for 6 minutes with a lid on top. Flip the burgers and cook covered for an additional 5 minutes or until a meat thermometer reads 160°F. The total time is 10-12 minutes. Keep an eye on them as the time can slightly vary based on the thickness of the patty. If the skillet isn't large enough, cook the burgers in batches. If adding cheese, place a slice of cheese on the burger for 30 seconds once it reaches 160°F.
- Oven Directions: Preheat the oven to 425°F. Line a baking sheet with parchment paper or a silicone baking mat. Bake for 11-12 minutes, then flip the burgers and bake for an additional 11-12 minutes or until a meat thermometer reads 160°F. The total time is around 22-24 minutes. Keep an eye on them as the time can slightly vary based on the thickness of the patty. If adding cheese, place a slice of cheese on the burger for 30 seconds once it reaches 160°F.
- Success Tips: Here are a few tips for the best results: (1) Tightly form the ground turkey mixture into balls before shaping into patties. This makes sure the meat is tightly locked before shaping. (2) Chill the uncooked patties on a lined baking sheet or plate in the refrigerator or freezer for 10-15 minutes. This allows the flavors to further develop and prevent the burger from falling apart (from forming patties)– the colder the meat, the better! (3) There's no varying levels of done when it comes to turkey burgers. The burgers are finished when the internal temperature reads 165°F. To prevent the burgers from drying out, remove the burgers from the grill at 160°F and set on a plate covered with aluminum foil for 5 minutes.
Nutrition
Calories: 233kcal | Carbohydrates: 1g | Protein: 29g | Fat: 13g | Saturated Fat: 3g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 4g | Trans Fat: 0.2g | Cholesterol: 112mg | Sodium: 526mg | Potassium: 369mg | Fiber: 0.3g | Sugar: 0.3g | Vitamin A: 472IU | Vitamin C: 2mg | Calcium: 41mg | Iron: 2mg
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