Turkey Burgers

Name: Juicy Turkey Burgers
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Ingredients: 1 pound ground turkey thighs (93% lean); 1 tablespoon mayonnaise; 1 tablespoon Dijon mustard; 1 teaspoon Diamond Crystal kosher salt; 1/4 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)

by Vered DeLeeuwUpdated Apr 25, 2025

110 Comments

4.99 from 168 votes

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These turkey burgers are incredibly juicy and flavorful thanks to using ground turkey thighs and adding mayonnaise for creaminess.

Turkey burgers are served with lettuce and sliced tomatoes.

Well-seasoned and cooked in plenty of olive oil, these turkey burgers are delicious! Like all burgers, they're ready fast - in just 20 minutes - making them ideal for a quick weeknight dinner. They make a nice variation from beef burgers (like these grilled burgers), and they are just as good. Avoid using ground turkey breast, or your burgers could end up too dry.

Ingredients

Here's a look at the ingredients needed to make these burgers. The exact measurements are included in the recipe card below.

Ground turkey: To keep the burgers juicy, use ground turkey thighs - 93% lean - and not turkey breast, which is too lean and will yield dry burgers.
Mayonnaise: I use avocado oil mayonnaise.
Mustard: I highly recommend using Dijon mustard. This 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 the burgers.

Variations

You can add more spices and herbs. Good options include ground cumin and dried thyme. I sometimes add ½ teaspoon of each.
Sometimes, I use sriracha mayo instead of regular mayonnaise.
You can use several types of fat to cook the burgers, such as avocado oil or ghee. I often use ghee. I like its rich, nutty flavor.
Cilantro is a good substitute for parsley. I like the peppery flavor it adds.

Instructions

Scroll down to the recipe card for detailed instructions. Here are the basic steps for making these burgers:

Mix the ingredients in a medium bowl. With wet hands for easier handling, form the mixture into four ½-inch-thick patties.

Four turkey burger patties on a cutting board.

Cook the burgers in olive oil until golden brown and cooked through, about 5 minutes per side.

Serve the burgers on a plate, in a lettuce wrap, or in a bun.

I’ve made this many times for months. Most recipes I’ve tried are bland. This is so tasty, and no need for a binder.
Sarah
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Recipe Tips

Keeping the Burgers Juicy

We're making these burgers with relatively lean meat, which means they have the potential to dry out. Here are my tips for keeping them juicy:

Use ground turkey thighs (93% lean) and not ground turkey breast, which is too lean.
Add mayonnaise and Dijon mustard. These creamy ingredients add much-needed moisture.
Instead of grilling the burgers, it's best to pan-fry them in a generous amount of olive oil. The olive oil adds flavor and helps the burgers retain moisture. Grilling is suitable for fatty meats, not lean ones.

Moisten Your Hands

These burgers are a bit sticky (which means they are moist and will be nice and juicy), so it's helpful to shape them with slightly wet hands.

Be Generous with the Oil

Theoretically, you could use just two tablespoons of olive oil for pan-frying these burgers. When you use four tablespoons, about half of it remains in the skillet. But using more oil ensures tastier, crispier burgers that are cooked evenly.

Recipe FAQs

How do you prevent the burgers from falling apart?

Make sure they're not too dry. To achieve this, use ground turkey thighs (not breast) and add a creamy ingredient such as mayonnaise.

Should I add an egg?

You could, but it's unnecessary, especially if you use ground turkey thighs and add mayonnaise and Dijon mustard. If you add an egg, the patties will be too moist, so you should add a filler such as breadcrumbs (gluten-free if needed), ground pork rinds, or almond flour.

Should I add breadcrumbs?

If you don't add an egg, there's no need to add breadcrumbs or any other type of filler.

Can I keep the leftovers?

Yes. You can keep the leftovers in an airtight container in the fridge for up to three days. Reheat them, covered, in the microwave at 50% power. You can also freeze the cooled leftovers for up to three months.

Serving Suggestions

These burgers are delicious when served on 90-second bread or cloud bread. I spread the buns with sriracha mayo and add lettuce and tomatoes.

You can also serve them in a lettuce wrap or simply on a plate with a side salad (such as this arugula salad) and quick pickles or pickled red onions.

My kids eat these burgers in a bun, as shown in this photo: