These turkey burgers are incredibly juicy and flavorful thanks to using ground turkey thighs and adding mayonnaise for creaminess.
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 and Substitutions
See the recipe card for exact measurements. Here are my comments on the ingredients.
- 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. Sometimes, I use sriracha mayo.
- Mustard: I highly recommend 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: Cilantro is a good substitute. I like the peppery flavor it adds.
- Olive oil: For frying the burgers. You can use other types of fat, such as avocado oil or clarified butter (ghee).
Instructions
The detailed instructions and step-by-step photos are included in the recipe card. Here's a quick overview.
Mix the ingredients in a medium bowl. With wet hands for easier handling, form the mixture into four ½-inch-thick patties.
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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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.Recipe Tips
Keeping the Burgers Juicy
Unlike pork burgers, which are inherently juicy, we're making these burgers with relatively lean meat, so 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.
No Fillers are Needed
There's no need to add breadcrumbs, almond flour, or ground pork rinds to the burger mixture. The mixture stays together nicely and does not fall apart.
Storage Tips
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:
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.
Recipe Card
Juicy Turkey Burgers
Video
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, including Morton kosher 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.
Notes
- I use 4 tablespoons of olive oil even though about half of it will remain in the skillet. The generous amount of 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 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 leftovers for up to three months.
Nutrition per Serving
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Disclaimers
Most recipes are low-carb and gluten-free, but some are not. Recommended and linked products are not guaranteed to be gluten-free. Nutrition info is approximate. Please verify it independently. The carb count excludes non-nutritive sweeteners. Please read these Terms of Use before using any of my recipes.
Laura Breheim says
I haven't tried your turkey burgers yet. I have prepared and love your juicy chicken breast recipe. Four times. It's my healthy go-to recipe. Thank you for what you're doing. I'm glad you got free of your legal career. I'm eager to experience more of your recipes.
Vered DeLeeuw says
Hi Laura,
Thank you so much! I'm so glad you've been enjoying the chicken breast recipe. I hope you'll enjoy this one too! ❤️
Christian says
Such a great recipe!!
Vered DeLeeuw says
Glad you liked it, Christian!
sharon says
I would leave out the salt next time. Love the recipe! For sure a keeper.
Vered DeLeeuw says
Glad you liked it, Sharon! Thank you for the feedback.
Courtney says
These burgers were so delicious and easy!
Vered DeLeeuw says
I'm so glad you enjoyed these burgers, Courtney! Thank you for leaving a comment.
Sally K says
I love this recipe. My turkey was 85/15. I won’t use that again. I expected moist meat, but it was mushy. It did not have the texture I expected. Next time I will use 93/7.
Vered DeLeeuw says
Thanks for the feedback, Sally!
Jeremy says
Turkey burgers have always been elusive for me. They usually come out dry when I make them and aren’t as simple as cooking a juicy beef burger. I’ve tried a few other recipes and haven’t found one I liked until I tried yours. These don’t turn out to be dry and are actually juicy!
I’ve made this recipe a few times, and the only thing I’ve changed is cut down on the kosher salt a bit. I found the original measurement to be too salty for my taste. I usually make them in 2 lb batches and use about 1 & 1/4 tsp of kosher salt. Outside of that, I’ve really enjoyed this recipe and keep it bookmarked for good reason. Thank you for sharing!
Vered DeLeeuw says
Yay! I'm so glad you like these burgers, Jeremy! Thank you for your comment.
The kosher salt I use, Diamond Crystal, has half the sodium per teaspoon of any other salt, including other brands of kosher salt. I'm glad you found the amount of salt that works for you - thank you for sharing that tip.
Sue says
I love this recipe. I made burgers the first time and we all liked them so much I made it as a meatloaf the next time. Meatloaf is faster for me a busy working mom but everyone loved that too. Sometimes I trade out your salt for some onion soup mix but everything else I leave the same. Thank you!
Vered DeLeeuw says
You're very welcome, Sue! I love the idea of turning the mixture into a meatloaf.
Lappy says
I added a few sloshes of Worcestershire sauce and used miracle whip instead of mayo. I have two cast-iron skillets that came from the farm I grew up on in the 1950s. They work well for these burgers. Thanks for your recipe. I appreciate it!
Vered DeLeeuw says
You're most welcome! Those vintage cast-iron skillets sound marvelous!
Denyelle says
I’ve made so many different kinds of Turkey burgers, and at first I thought it was strange to use mayo and mustard in a burger recipe… but after trying they were delicious! 100% recommend!!!
Vered DeLeeuw says
Yay! I'm so glad you enjoyed this recipe, Denyelle!
Babs says
Easy to assemble. Absolutely delicious flavor and so moist. Will make again and again. Thank you!
Vered DeLeeuw says
I'm so glad you liked these burgers, Babs!
Tonya says
This is indeed the best recipe for turkey burgers that I've found thus far! They turned out so moist and flavorful. I served them on potato buns and they were delicious! This is now my go-to recipe for turkey burgers.
Vered DeLeeuw says
Yay! So glad you like this recipe, Tonya.
Renee says
Best turkey burgers ever. Great recipe and easy and not a ton of ingredients.
Vered DeLeeuw says
So glad you like these burgers, Renee!
Adam Permenter says
I’ve made several versions of Turkey Burgers over the years. This is by far the best. The flavors of the ingredients in the ground turkey mix are fantastic. I melted a slice of Swiss cheese on it (what’s better than Turkey and Swiss?). I also used keto burger buns with spicy mustard, mayo, ketchup, tomato, and pickles. Delicious! This is gonna be a new go-to for turkey burgers. Thanks for the recipe!
Vered DeLeeuw says
Glad you like them, Adam. Totally agree on turkey + Swiss!