These turkey burgers are incredibly juicy and flavorful. Using ground turkey thighs and mayonnaise keeps them tender and prevents them from drying out.
Well-seasoned and cooked in 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 on beef burgers, and they are just as good.
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 have been making these turkey burgers over a year now. They come out perfect every time. My son dislikes mayonnaise so I don't tell him these have any. He asks for these burgers over ground beef. So glad I found this recipe.
Andrea
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I have been making these turkey burgers over a year now. They come out perfect every time. My son dislikes mayonnaise so I don't tell him these have any. He asks for these burgers over ground beef. So glad I found this recipe.Tips for Keeping the Burgers Juicy
Unlike beef or pork burgers, which are inherently juicy, we're making these burgers with relatively lean meat, so they are more likely 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 works well with fatty meats, not lean ones. In addition, these burgers are relatively soft, so they're not suitable for a traditional grill.
The image below shows the inside of a half-eaten burger. You can clearly see how tender and juicy it is.
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 2 tablespoons of olive oil to pan-fry these burgers. When you use four tablespoons, about half of it remains in the skillet. But using more oil yields tastier, crispier burgers that cook evenly. The image below shows the oil in the skillet, and as you can see, it's quite a bit of oil. 
Unlike grilled burgers, pan-fried ones usually stay fairly flat, so making a small indentation in the center is optional.
Lower the heat to medium-low so they don't burn, cover the skillet as shown below (use foil if your skillet doesn't have a lid), and continue to cook until they reach an internal temperature of 165°F.
Covering the skillet with a lid is also a great way to turn them into cheeseburgers. Add the cheese, lower the heat, and cover to melt the cheese.
Serving Suggestions
My kids eat these burgers in a bun. My husband and I use a lettuce wrap. Both options are shown below. You can also see that I topped the burgers with Swiss cheese and sauteed onions.
Sides that go well with these burgers include homemade coleslaw and jicama fries, as shown in the photos below.
Storing and Using the Leftovers
You can keep the leftovers in an airtight container (like the one shown below) 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.
I make life extra easy by serving the leftovers with veggies, pickles (or homemade quick pickles), and grainy mustard, as shown in the image below.
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.1 pound ground turkey thighs, 1 tablespoon mayonnaise, 1 tablespoon Dijon mustard, 1 teaspoon Diamond Crystal kosher salt, ¼ teaspoon black pepper, 1 teaspoon garlic powder, 1 teaspoon onion powder, 1 teaspoon smoked paprika, ½ cup fresh parsley
- With moist hands for easier handling, form the mixture into four ½-inch thick patties.
- Heat the olive oil in a large nonstick skillet over medium heat.4 tablespoons olive oil
- Add the burgers and cook them until golden brown and cooked through, about 5 minutes per side. Their internal temperature should reach 165°F.
- Serve immediately.
Notes
- Seasonings, especially salt, are guidelines. Adjust to taste.
- 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.
- Because they are soft, they're not suitable for a traditional grill.
- Use ground turkey thighs in this recipe. Turkey breast is too lean and will produce dry, crumbly burgers.
- If the burgers are not cooked through after 10 minutes, lower the heat to medium-low so they don't burn, cover the skillet (use foil if your skillet doesn't have a lid), and continue to cook until they reach an internal temperature of 165°F.
- 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.
Nutrition per Serving
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June says
This is the first turkey burger recipe I have ever made because I always made them plain or added simple binder or seasoning. My husband asks for these burgers which is a great sign. He likes me to add feta cheese and I will admit it is good. I had to search for the recipe because I forgot to save it but he remembered it well. This is now bookmarked for us next time. By far the juiciest turkey burger I have had!
Thank you!
Vered DeLeeuw says
You're very welcome, June! Feta sounds like such a great addition. Yum.
Kristine says
Excellent recipe to make lean turkey meat juicy, and delicious. I added one egg and the egg whites of another - as well as minced onions sautéed in butter. Served with homemade sourdough buns to rave reviews.
Vered DeLeeuw says
I'm so happy to hear this recipe was a success, Kristine! Thank you very much for taking the time to leave a review and share your delicious tweaks.
Andrea says
I have been making these turkey burgers over a year now. They come out perfect every time. My son dislikes mayonnaise so I don't tell him these have any. He asks for these burgers over ground beef. So glad I found this recipe.
Vered DeLeeuw says
That makes me so happy, Andrea! Thank you very much for taking the time to leave this review. It made my day!
~Nona says
I knew this would be good (all Vered D's recipes are good) BUT I was surprised by how tasty these burgers turned out to be. Reeeally tasty.
Yum yum.
Thank you!
Vered DeLeeuw says
Thank you so much, dear Nona! I do enjoy these, too.
Ann says
Great turkey burgers!
Vered DeLeeuw says
Glad you enjoyed them, Ann!
Elaine says
Can I sub ground chicken?
Vered DeLeeuw says
Hi Elaine,
Yes! Try to use ground chicken thighs if you can, not chicken breast, which is dryer.
Lisa says
These burgers were so good. Going in the rotation!
Vered DeLeeuw says
I'm so happy to hear that, Lisa! Thank you very much for taking the time to leave a review. Much appreciated.
Matt says
Turned out great. My wife loved them (and me, too). Next time I'll keep the same concept (mayo and mustard) and play with the spices. Thanks for a great recipe!
Vered DeLeeuw says
Playing with spices is the best part of cooking! Glad you and your wife enjoyed them, Matt. Many thanks for the review.
Tanya says
Very good recipe! My only problem/suggestion is they wouldn't stay together, I think adding some bread crumbs, like Panko would help, maybe an egg too? Was still a very good turkey burger, very juicy 🙂
Vered DeLeeuw says
Thank you so much, Tanya, I’m really glad you enjoyed them!
Turkey burgers can be a bit delicate, especially if extra-lean ground turkey is used. In this recipe, the mayo helps bind the patties, but if the turkey is very lean or the patties are flipped too early, they can fall apart. Adding 2 tablespoons of breadcrumbs should help if you prefer a firmer burger, though I try to keep the recipe grain-free. I really appreciate you sharing your experience!
Lori says
Made these turkey burgers and they were very good.
Vered DeLeeuw says
Glad you enjoyed them, Lori! Thanks for the review.