These turkey burgers are incredibly juicy and flavorful thanks to using ground turkey thighs and adding mayonnaise.
It's important to avoid using ground turkey breast, or your burgers could end up too dry.
These juicy turkey burgers are delicious! And like all burgers, they're ready fast - in just 20 minutes - making them ideal for a quick weeknight dinner.
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 like to use avocado oil mayonnaise.
- 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 a delicious oil, but you can use avocado oil if you prefer an oil with a higher smoke point.
- You can add more spices and herbs. Good options that 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 1 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.
Turkey Burgers 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 skillet over medium heat. Add the patties and cook them until golden brown and cooked through, about 5 minutes per side.
Serve on a plate, in a lettuce wrap, or in a bun.
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 excellent 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.
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.
Sometimes, I serve them in a keto hamburger bun:
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.
More Burger Recipes
👩🏻🍳 I publish a new or updated recipe every month. Want these recipes in your inbox? Subscribe today! You can unsubscribe at any time.
Juicy Turkey Burgers
- 1 pound ground turkey thighs 93% lean
- 1 tablespoon mayonnaise (I use avocado oil 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
- 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.
- 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.
- 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.