These turkey burgers are incredibly juicy and flavorful thanks to using ground turkey thighs and adding mayonnaise for creaminess.
It's important to avoid using ground turkey breast, or your burgers could end up too dry.
These juicy burgers are delicious! And 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 baked hamburgers and grilled hamburgers), and they are just as good!
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Ingredients
Here's a look at the ingredients needed to make these turkey 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 like to 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. It's a delicious oil, but you can use avocado oil if you prefer an oil with a higher smoke point.
Variations
- You can add more spices and herbs. Good options I tried and liked include ground cumin and dried thyme. I add ½ teaspoon of each.
- Sometimes, I use sriracha mayo instead of regular mayonnaise.
- If you don't have fresh parsley, you can use a teaspoon of dried parsley.
- 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 in this recipe. I occasionally use it, and I like the peppery flavor it adds.
Instructions
Scroll down to the recipe card for detailed instructions. Here are the basic steps for making this recipe:
Mix the ingredients. In a medium bowl, mix the ground turkey, mayonnaise, Dijon mustard, kosher salt, black pepper, garlic powder, onion powder, paprika, and chopped parsley.
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, 12-inch skillet over medium heat. Add the patties and cook them 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.
Expert 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 to the burgers.
- 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 as a cooking technique 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
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 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, and then you will need to add a filler such as breadcrumbs (gluten-free if needed), ground pork rinds, or almond flour.
If you don't add an egg, there's no need to add breadcrumbs or any other type of filler to the mixture.
Serving Suggestions
These turkey burgers are excellent 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:
Sides that go well with these burgers include homemade coleslaw, creamy cucumber salad, carrot chips, eggplant chips, zucchini fries, and jicama fries.
For extra flavor, you can top them with sauteed mushrooms, sauteed onions, or caramelized onions.
Storing Leftovers
You can keep the leftovers in the fridge, in an airtight container, for up to three days. Reheat them gently, covered, in the microwave at 50% power. You can also freeze the leftovers for up to three months.
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Recipe Card
Juicy Turkey Burgers
Ingredients
- 1 pound ground turkey thighs - 93% lean
- 1 tablespoon mayonnaise
- 1 tablespoon Dijon mustard
- 1 teaspoon Diamond Crystal kosher salt - or ½ teaspoon of any other 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
Instructions
- In a medium bowl, combine the ground turkey, mayonnaise, Dijon mustard, kosher salt, black pepper, garlic powder, onion powder, smoked paprika, and chopped parsley.
- With moist 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 them until golden brown and cooked through, about 5 minutes per side.
- Serve immediately.
Video
Notes
- I use 4 tablespoons of olive oil even though about half of it will remain in the skillet. The generous amount of olive oil ensures even cooking and great flavor.Â
- 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 lightly moistened hands.
- Use ground turkey thighs in this recipe. Turkey breast is too lean and will produce dry burgers.
- You can keep the leftovers in the fridge, in an airtight container, for up to three days. Reheat them gently, covered, in the microwave at 50% power. You can freeze the leftovers for up to three months.Â
Nutrition per Serving
Disclaimers
Cup measurements refer to the standard American cup, which is 240 milliliters. Most of my recipes are low-carb (or keto) and gluten-free, but some are not. Please verify that a recipe fits your needs before using it. Recommended and linked products are not guaranteed to be gluten-free. Nutrition info is approximate, and the carb count excludes non-nutritive sweeteners. Nutrition info may contain errors, so please verify it independently. Recipes may contain errors, so please use your common sense when following them. Please read these Terms of Use carefully before using any of my recipes.
Vered DeLeeuw, LL.M., CNC, has been following a low-carb real-food diet and blogging about it since 2011. She's a Certified Nutrition Coach (NASM-CNC), has taken courses at the Harvard School of Public Health, and has earned a Nutrition and Healthy Living Certificate from Cornell University. Her work has appeared in several major media outlets, including Healthline, HuffPost, Today, Women's Health, Shape, and Country Living. 
Mary
These are hands down the most delicious and moist turkey burgers I have ever eaten!!
Vered DeLeeuw
I'm so glad you enjoyed these burgers, Mary! many thanks for taking the time to write a review.
Sarah
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
Vered DeLeeuw
I'm so glad you like these burgers, Sarah! Thank you for taking the time to review them.
Diane
Absolutely delicious! Loved the moist perfectly flavored burgers.
Vered DeLeeuw
Yay! I'm so glad you enjoyed these burgers, Diane. Thank you for taking the time to write a review.
Cynthia
l liked the flavor of the burgers. The recipe is simple to make and this will be my go to recipe.
Vered DeLeeuw
I'm so glad you enjoyed these burgers, Cynthia! Thank you for taking the time to write a review.
JJ
I’ve never cared much for turkey burgers, until now! My fiancé gave me a look of disappointment and apprehension when I told him we were going to have turkey burgers. He’s in love now, and that makes two of us!
Vered DeLeeuw
Yay! I'm so glad this was a success! Thank you for taking the time to write a review.
JJ
Loved this. Didn’t and wouldn’t change a thing. Topped with Mayo, tomato and spinach.
Vered DeLeeuw
Thank you so much for trying this recipe and for leaving a review!
L.A
Have you tried these on the bbq or in the air fryer.
Vered DeLeeuw
No, I haven't! If you do, please come back and let us know how it turned out.