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 some of 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.
- 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 moist hands, 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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Tips for 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.
Recipe FAQs
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.
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.
No. 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.
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 sautéed mushrooms, sautéed onions, or caramelized onions.
Recipe Card
Incredibly 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 that could also fall apart.
- 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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Jo says
These burgers were simple and delicious. I air fried them. They were flavourful and juicy. Not dry at all.
Vered DeLeeuw says
Wonderful, Jo! I'm so glad you enjoyed these burgers.
Christine says
At what temperature and time did you air fry turkey burgers
Christopher Williams says
Can you use low fat mayonnaise? Trying to cut calories but wondering if it would make it too dry.
Vered DeLeeuw says
Hi Christopher,
I think you can, but I haven't tested it.
Marjorie Brown says
can I add some minced parsley?
Vered DeLeeuw says
Hi Marjorie,
The recipe includes 1/2 cup of chopped parsley.
Donna Zaloom says
loved the flavor and juiciness but they had a gritty feel in my mouth. any suggestions?
Vered DeLeeuw says
Hi Donna,
Hmm. I can't think of any reason why ground turkey meat would be gritty.
Perhaps you used extra-lean turkey? Or maybe your ground turkey had gristle.
Glad you enjoyed the flavor!
tracey johnson says
can I make the mix the day before or will the salt dry out the meat?
Vered DeLeeuw says
Hi Tracey,
Yes, that's fine. Refrigerate in an airtight container or wrap tightly with cling wrap and use within 24 hours.
Debbie says
Perfect! The seasoning, the moistness and it's probably the best turkey burger ever!
Vered DeLeeuw says
I'm so glad you enjoyed these burgers, Debbie! Thank you very much for the review.
Janet says
I have a family member that is allergic to red meat and all red meat products due to a tick bite so I've been searching for a good burger recipe using ground turkey. Although there is no substitute for the flavor of a hamburger made with beef burger this recipe does make a good juicy burger. I made as written and the family did like it and bragged about how moist it was. The second time I made it I did add a teaspoon of liquid smoke which did enhance the flavor. Am glad to find a recipe we can use to make burgers again. Thanks for sharing.
Vered DeLeeuw says
I'm so glad these burgers were a success, Janet! Thank you very much for the review.
Kelly says
So delicious and flavorful!
Rebecca says
These have become a family favorite! I've made them several times and they are always delicious. My 15 year old son had two burgers tonight and wanted a third (which my husband was saving for lunch tomorrow). You know dinner was a success when your family fights over it! Thanks for the great recipe!
Vered DeLeeuw says
Haha that IS a compliment! Thank you for the review, Rebecca.
Denise says
I've made these a few times now, and it just seems they get better! It's one of our favorite meals! I just wanted to say thanks!
Vered DeLeeuw says
You're very welcome, Denise! Thank you very much for the review.
Claudia says
Very good recipe for turkey burgers. I had very lean ground turkey, so I added a little more mayo. Worked fine.
Also- dipped patties in egg and coated with panko breadcrumbs, then into the hot oil. That gave it a nice crunchy coating. Very good!
Vered DeLeeuw says
Yum! Thank you for sharing your delicious tweaks, Claudia!