Ground Turkey Burgers

Ground turkey burgers are juicy, flavorful, and incredibly easy to make! With simple ingredients like lean ground turkey, fresh parsley, and a secret ingredient (hello, mayo!), these burgers are lighter than beef but still packed with savory deliciousness that’ll have everyone coming back for seconds.

Why You’ll Love This Recipe

Juicy, flavorful, and perfectly satisfying, these Ground Turkey Burgers are a lighter take on a classic favorite. Seasoned just right and cooked until tender, they’re easy to make and endlessly customizable with your favorite toppings. Perfect for weeknight dinners or weekend grilling, they’re a wholesome meal everyone will enjoy.

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Ingredient List

For the Burgers (Serves 4):

• 1 pound (450 g) ground turkey (preferably 93% lean)
• 1 tablespoon mayonnaise (the secret ingredient!)
• 1 tablespoon Dijon mustard
• 1 teaspoon salt
• ¼ teaspoon black pepper
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1 teaspoon smoked paprika
• ½ cup fresh parsley, finely chopped
• 2–3 tablespoons olive oil (for cooking)

Optional for Serving:

• Burger buns or lettuce wraps
• Sliced tomato
• Lettuce
• Red onion
• Avocado
• Your favorite sauce (I love a good garlic aioli!)

Substitution Notes:

• No fresh parsley? Use 2 tablespoons dried parsley or swap with fresh cilantro.
• Mayo substitute: Greek yogurt works, but mayo gives the best moisture.
• Ground turkey alternatives: You can use ground chicken with the same great results.

Why These Ingredients Work

Ground turkey (93% lean) — This is the sweet spot! Lean enough to be healthier, but not so lean that it dries out. The 93% ratio keeps things juicy.

Mayonnaise — Here’s the game-changer! Mayo adds fat and moisture that ground turkey desperately needs. It melts into the meat as it cooks, creating tender, juicy burgers without that greasy feeling.

Dijon mustard — Adds a subtle tang and depth of flavor that brightens up the whole burger.

Spice blend (garlic powder, onion powder, smoked paprika) — This trio creates a savory, slightly smoky flavor base that makes these burgers taste way more complex than they actually are.

Fresh parsley — Not just for show! Fresh herbs add brightness and a pop of color, plus they help keep the texture light.

Essential Tools and Equipment

• Large mixing bowl — For combining your burger mixture
• Large skillet or grill pan — A heavy-bottomed pan works best for even cooking
• Meat thermometer — Essential for checking doneness (turkey must reach 165°F!)
• Spatula — A wide one makes flipping easier

How To Make Ground Turkey Burgers

Step 1: Make the Burger Mixture

Place the ground turkey in your mixing bowl. Add the mayonnaise, Dijon mustard, salt, pepper, garlic powder, onion powder, smoked paprika, and chopped parsley right on top.

Now here’s the important part — gently mix everything with your hands just until it’s combined. I mean it when I say “gently”! Overworking turkey makes it tough and dense. Think of it like you’re introducing the ingredients to each other, not wrestling them into submission.

Step 2: Shape the Patties

Divide your mixture into 4 equal portions (a kitchen scale helps here, but eyeballing works too!).

Shape each portion into a patty about ½–¾ inch thick. Make them slightly wider than your buns because they’ll shrink a bit as they cook.

Here’s a pro move: Press a shallow indentation in the center of each patty with your thumb. This little dimple prevents the burgers from puffing up into meatballs while they cook. Trust me on this one!

Step 3: Cook the Burgers

Heat your olive oil in a large skillet over medium heat. Wait until the oil shimmers slightly — that’s when you know it’s ready.

Carefully place your patties in the pan (don’t crowd them!) and cook for about 5 minutes per side. You’re looking for a beautiful golden-brown crust on each side.

The internal temperature should reach 165°F (74°C) — this is non-negotiable with poultry! Use that meat thermometer. When you press the center of the burger, it should feel firm, not squishy.

Step 4: Serve

Let your burgers rest for 1–2 minutes after cooking. I know it’s tempting to dig right in, but this brief rest lets the juices redistribute throughout the patty for maximum juiciness.

Serve on toasted buns or wrapped in crisp lettuce leaves with all your favorite toppings. I pile mine high with tomato, red onion, avocado, and a swipe of garlic aioli!

You Must Know

Don’t skip the mayo! — I cannot stress this enough. Mayo is what transforms these from dry hockey pucks into juicy, crave-worthy burgers. It’s the secret ingredient that makes all the difference.

Medium heat is crucial — Cooking over high heat will dry out turkey before the inside cooks through. Medium heat gives you that perfect golden crust while keeping the inside moist.

Use a meat thermometer — Ground turkey MUST reach 165°F for food safety. No guessing! A $10 instant-read thermometer is worth every penny.

Personal Secret: I always make an extra patty or two and freeze them raw for future quick meals. Just separate with parchment paper and pop them in a freezer bag!

Pro Tips & Cooking Hacks

• Cold hands, warm burgers — Keep your hands slightly damp with cold water when shaping patties to prevent sticking
• The indent trick — That dimple in the center really does work magic for even cooking
• Don’t press them down! — I see people smashing burgers with the spatula all the time. Don’t do it! You’re literally squeezing out all the juices
• Toast those buns — A quick toast in the pan with butter takes everything up a notch
• Make a double batch — The mixture keeps well in the fridge for up to 24 hours, or freeze the shaped patties

Flavor Variations / Suggestions

Herb-Forward Mediterranean — Add fresh dill or chives along with the parsley, plus a teaspoon of lemon zest. Serve with tzatziki sauce and feta cheese. SO GOOD.

Spicy Kick — Mix in ¼ teaspoon cayenne pepper or red chili flakes. Top with pepper jack cheese and jalapeños.

Asian-Inspired — Replace parsley with cilantro, add fresh grated ginger, and serve with sriracha mayo.

BBQ Style — Mix in 2 tablespoons of your favorite BBQ sauce and top with caramelized onions and cheddar.

Italian Twist — Add Italian seasoning instead of paprika, and serve with marinara and mozzarella.

Make-Ahead Options

Prep the mixture: You can mix everything together up to 24 hours ahead. Just cover tightly and refrigerate. Shape into patties right before cooking for the best texture.

Shape and freeze: Form the patties, place them on a parchment-lined baking sheet, and freeze until solid (about 2 hours). Then stack them with parchment paper between each one and store in a freezer bag for up to 3 months. Cook from frozen, adding 2-3 minutes per side.

Cooked burgers: Cool completely, wrap individually, and refrigerate for up to 3 days or freeze for up to 2 months.

Recipe Notes & Baker’s Tips

• Why 93% lean? — It’s the perfect balance. Anything leaner (99%) will be too dry, while 85% can be too greasy and fall apart.
• Fresh vs. dried herbs — Fresh parsley really makes a difference here, but in a pinch, use 2 tablespoons dried.
• Grill option — These work beautifully on the grill! Oil the grates well and cook over medium heat for the same timing.
• Air fryer method — Cook at 375°F for 10-12 minutes, flipping halfway through.

Serving Suggestions

These burgers are so versatile! Here’s how I love to serve them:

Classic Burger Style — Toasted brioche buns, lettuce, tomato, red onion, pickles, and your favorite sauce

Low-Carb Lettuce Wrap — Butter lettuce or romaine leaves with avocado, tomato, and a squeeze of lime

Burger Bowl — Crumble the cooked patty over a salad with mixed greens, cherry tomatoes, cucumber, and ranch dressing

Side Pairings:

• Sweet potato fries
• Classic coleslaw
• Grilled vegetables
• Corn on the cob
• Simple green salad

How to Store Your Ground Turkey Burgers

Room Temperature: Don’t leave cooked burgers out for more than 2 hours.

Refrigerator: Store cooked burgers in an airtight container for up to 3 days. Keep them separate from buns to prevent sogginess.

Freezer: Wrap each cooked burger individually in plastic wrap, then place in a freezer bag. They’ll keep for up to 2 months.

Reheating:

• Microwave: 1-2 minutes until heated through (cover with a damp paper towel to prevent drying)
• Stovetop: Reheat in a covered pan over medium-low heat for 3-4 minutes per side
• Oven: 350°F for 10-15 minutes wrapped in foil

Allergy Information

Contains:

• Eggs (in mayonnaise)
• Possible allergens in condiments and buns

Gluten-Free: Use gluten-free buns or lettuce wraps and verify your condiments are gluten-free.

Dairy-Free: This recipe is naturally dairy-free! Just check your burger buns and toppings.

Egg-Free: Substitute mayo with vegan mayo or mashed avocado (though texture will differ slightly).

Questions I Get Asked A Lot

Why are my turkey burgers dry?

This usually happens from two things: overcooking (going past 165°F) or using too-lean turkey (like 99% lean). Make sure you’re using 93% lean and don’t skip the mayonnaise — it’s moisture insurance! Also, resist the urge to press down on the burgers while cooking.

Can I make these on the grill?

Absolutely! Oil your grill grates really well (turkey is leaner and can stick). Cook over medium heat for 5-6 minutes per side, or until they reach 165°F. The smoky flavor from the grill is fantastic!

My burgers fell apart — what did I do wrong?

Ground turkey can be more delicate than beef. Make sure you’re not overmixing (which breaks down the protein), and handle the patties gently. Also, let them cook undisturbed for the full 5 minutes on the first side before flipping — moving them too early prevents a crust from forming.

Can I use ground chicken instead?

Yes! Ground chicken works exactly the same way. Use the same measurements and cooking method. The flavor will be very similar.

Do I have to use fresh parsley?

Fresh is best for flavor and color, but you can use 2 tablespoons of dried parsley in a pinch. The burgers will still be delicious, just a little less bright-tasting.

💬 Tried this recipe? Leave a comment and rating below! I’d love to hear how your turkey burgers turned out! Did you try any of the flavor variations?