Yes, turkey burgers can be juicy and flavorful! The secret is in the type of meat you use and in the ingredients that you add to the mixture.
As long as you use ground thighs and add a creamy ingredient such as mayonnaise, your burgers will be nice and juicy.
I have many beef burger recipes on this website (these baked hamburgers are a big hit with readers), and I make them quite often for my family.
But sometimes I feel like making something a little different. Beef is great, but even if you love it, variation is, after all, the spice of life! And these tasty turkey burgers, despite being quite lean, are delicious.
You'll only need a few simple ingredients to make these tasty burgers. The exact measurements are included in the recipe card below. Here's an overview of what you'll need:
- Ground turkey: Use ground thighs - 93% lean - not turkey breast.
- Mayonnaise: I like to use avocado oil mayonnaise. Chosen Foods and Kensington's are good brands.
- Dijon mustard: This traditional French mustard is creamier and less vinegary than yellow mustard.
- To season: Kosher salt, black pepper, garlic powder, onion powder, and smoked paprika.
- Chopped parsley: It's best to use fresh parsley. But you can use a teaspoon of dried parsley instead.
- Olive oil: For frying. It's such a delicious oil, but if you'd rather use an oil with a higher smoke point, you can use avocado oil instead.
Making turkey burgers is easy! Scroll down to the recipe card for detailed instructions. Here are the basic steps:
- Mix the ingredients. In a medium bowl, mix together all the ingredients except for the olive oil.
- Form into patties. With wet hands for easier handling, form the mixture into four ½-inch-thick patties.
- Cook the burgers. Heat the olive oil in a large skillet over medium heat. Then add the patties and cook them until golden brown and cooked through, about 5 minutes per side.
- 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 wet hands.
- Theoretically, you could use just 2 tablespoons of olive oil for frying these burgers. When you use 4 tablespoons, per my instructions, about half of it remains in the skillet. But in my opinion, using more oil for frying makes for tastier, crispier burgers and for more even frying. So that's what I recommend.
Frequently asked questions
I have a few tricks for making them truly juicy:
1. Use ground thighs (93% lean) and not ground turkey breast, which is way too lean.
2. Add a little mayonnaise and Dijon mustard for moisture, lots of spices, and chopped fresh parsley for flavor.
3. Rather than grilling your burgers, it's best to pan-fry them in a generous amount of olive oil. The olive oil adds great flavor, and it also helps the meat remain nice and juicy.
I like to use dried spices and herbs because they're so convenient. So in this recipe, I use garlic powder, onion powder, and smoked paprika.
If you've never used smoked paprika, give it a try! You should be able to find it on your supermarket's spice shelf. It's very flavorful.
I do like to use one fresh herb in this recipe - chopped fresh parsley. I find that it adds great flavor, and it also makes the burgers prettier!
If you don't have fresh parsley, you could use 1 teaspoon of dried parsley or ½ teaspoon of dried thyme. But I don't think the burgers will be as good.
Make sure they're not too dry. To achieve this, use ground turkey thighs (not breast), and add a creamy ingredient such as mayonnaise.
You could, but it's not needed, especially if you use ground turkey thighs and add mayonnaise and Dijon mustard.
If you add an egg in addition to the other ingredients, the patties might end up too moist, in which case you could add some pork rind panko or almond flour.
- You can experiment with adding more spices and herbs. Good options include ground cumin and dried thyme.
- You can use several types of fat for cooking the burgers, such as avocado oil or ghee.
- Cilantro is a good substitute for parsley in this recipe.
I like to serve these burgers on 90-second bread or cloud bread. You can also serve them in a lettuce wrap, or simply on a plate with a side salad and some quick pickles.
Sometimes I serve them in a low-carb bun:
Sides that go well with these burgers include carrot chips, eggplant chips, zucchini fries, and jicama fries.
You can keep the leftovers in an airtight container in the fridge for up to three days. Reheat them gently, covered, in the microwave on 50% power.
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Juicy Turkey Burgers
- 1 lb. ground turkey thighs (93% lean; ground turkey breast is too lean)
- 1 tablespoon mayonnaise (I use avocado oil mayonnaise)
- 1 tablespoon Dijon mustard
- 1 teaspoon Diamond Crystal kosher salt (or ½ teaspoon fine sea 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*
- In a medium bowl, mix together all the ingredients except for the oil.
- With wet 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 until golden brown and cooked through, about 5 minutes per side. Serve immediately.
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