Juicy Turkey Burgers

These turkey burgers are incredibly juicy and flavorful thanks to using ground turkey thighs (not breast!) and adding mayonnaise.

Course Main Course

Cuisine American

Prep Time 10

Cook Time 10

Total Time 20

Servings burgers

Calories 263kcal

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

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 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.