Description
Learn how to make the BEST ground turkey burgers! This easy recipe uses simple ingredients and a secret trick to create juicy, flavorful burgers every time. Ready in 20 minutes!
Ingredients
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.
Instructions
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.
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!
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.
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!
Notes
- 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
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Dinner
- Method: Stovetop