Juicy Turkey Burgers (Ready in 20 Minutes)

Name: Juicy Turkey Burgers
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Ingredients: 1 pound ground turkey thighs (93% lean); 1 tablespoon mayonnaise; 1 tablespoon Dijon mustard; 1 teaspoon Diamond Crystal kosher salt; 1/4 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)

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These turkey burgers are incredibly juicy and flavorful. Using ground turkey thighs and mayonnaise keeps them tender and prevents them from drying out.

Turkey burgers are served on a white plate with lettuce and tomatoes.

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

The ingredients needed to cook turkey burgers.

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.

Four turkey burger patties on a cutting board.

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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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

Should I add breadcrumbs?

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.

Why should I moisten my hands when shaping the burgers?

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.

Can I use less oil or an oil spray?

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.

Four tablespoons of oil in a skillet.

Should I make a dimple in the center?

Unlike grilled burgers, pan-fried ones usually stay fairly flat, so making a small indentation in the center is optional.

What if my burgers are not cooked through after 10 minutes?

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.

Covering the pan with a lid to finish cooking the burgers.

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.

A turkey burger served on a plate, in a bun, with a napkin. — The burger is served in a bun.

Turkey burgers are served in lettuce cups. — The burgers are served in lettuce wraps.

Sides that go well with these burgers include homemade coleslaw and jicama fries, as shown in the photos below.

Turkey burgers are served with coleslaw. — The burgers are served with coleslaw.

Turkey burgers are served with jicama fries. — The burgers are served with jicama fries.

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.