Juicy Turkey Burgers

These juicy turkey burgers are easy to make and ready in 20 minutes. Ground turkey thighs and mayonnaise keep them tender and flavorful.

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.
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.

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.