Turkey Burger Recipe
This Turkey Burger Recipe is one of my favorite go-to dishes: lean, juicy, healthy, and ready in under 30 minutes for a tasty weeknight dinner.
Pulling inspiration from my summer backyard barbecues, these homemade turkey burgers bring in just the right hit of smoky flavor and tender meat. Unlike a typical ground beef patty, ground turkey—especially the 93/7 blend—offers about 25% less saturated fat and more lean protein. According to USDA data, each 4-ounce serving provides roughly 22 grams of protein, 160 calories, and only 7 grams of fat. You know what? Even folks who usually steer clear of poultry sandwiches rave about the juicy, delicious bite here.
Honestly, I first perfected this recipe years ago when I was juggling work deadlines, soccer practices, and my kids’ music recitals. Turkey burgers saved my sanity on hectic weeknights—and they became an instant hit at every barbecue. Serve them with crisp lettuce, ripe tomato, and avocado slices for a healthy sandwich, or pile them high on toasted buns slathered in your favorite sauce. They’re versatile, tasty, and perfect whether you’re firing up the grill for Fourth of July or craving a quick homemade supper on a cool autumn evening.
Why You’ll Love This Recipe
• Ready in under 30 minutes—perfect for busy weeknights
• Lean protein boost—93/7 ground turkey packs about 22 g of protein per patty
• Heart-friendly—40% less saturated fat than an 80/20 beef burger
• Extra juicy—Greek yogurt and egg binder lock in moisture
• Flavorful seasoning—smoked paprika and Worcestershire sauce add depth
• No fancy equipment—just a bowl, grill or skillet, and a spatula
• Family approved—kids and adults alike ask for seconds
• Great for meal prep—assemble patties ahead or freeze for later
Ingredients
• 1 lb 93% lean ground turkey (93/7 blend recommended)
• ¼ cup plain Greek yogurt (full-fat for extra richness; low-fat works too)
• 1 large egg, beaten
• ¼ cup finely chopped yellow or sweet onion
• 2 garlic cloves, minced
• 1 tsp Worcestershire sauce
• 1 tsp smoked paprika (or substitute chili powder)
• ½ tsp kosher salt
• ¼ tsp freshly ground black pepper
• 1 Tbsp chopped fresh parsley (optional for color)
• 4 whole-wheat burger buns or gluten-free buns
• Lettuce leaves, tomato slices, and avocado for serving
Tips:
- Choose 93/7 ground turkey for the best balance of lean protein and moisture.
- If your mixture feels loose, stir in 2 Tbsp panko breadcrumbs.
- Greek yogurt not only binds but adds a subtle tang and creaminess.
Directions
1. In a large bowl, combine ground turkey, Greek yogurt, beaten egg, chopped onion, garlic, Worcestershire sauce, smoked paprika, salt, pepper, and parsley. Gently fold everything together until just mixed—overworking toughens the patties.
2. Divide the mixture into four equal portions (about ¼ lb each). Shape each into a ¾-inch-thick patty, then press a slight indentation in the center with your thumb; this helps them cook evenly.
3. Cover the patties and refrigerate for 15 minutes. Chilling firms them up so they hold shape on the grill or skillet.
4. Preheat your grill or a nonstick skillet over medium-high heat (about 375 °F). Lightly oil the grates or pan to prevent sticking.
5. Place the patties on the grill or in the skillet. Cook for 5–6 minutes without moving them, then flip once and cook another 5–6 minutes, or until an instant-read thermometer reads 165 °F in the thickest spot. Resist pressing down—juices should stay inside!
6. Remove patties and let rest on a plate for 5 minutes; this short pause retains moisture and flavor.
7. Meanwhile, lightly toast the burger buns on the grill or in a toaster. Assemble by layering lettuce, turkey burger, tomato, avocado, and any sauce you love (mustard, aioli, or barbecue). Top and serve immediately.
Servings & Timing
• Servings: 4 burgers
• Prep time: 15 minutes
• Chill time: 15 minutes
• Cook time: 12 minutes
• Total time: about 45 minutes
Variations
• Southwest twist: stir in 1 tsp ground cumin and diced jalapeño for extra heat.
• Mediterranean style: add 2 Tbsp crumbled feta and chopped oregano.
• BBQ glaze: brush each side with your favorite barbecue sauce during the final minute of cooking.
• Lettuce-wrapped: skip the bun and serve on crisp iceberg for a low-carb sandwich.
• Cheesy upgrade: top with pepper jack or cheddar in the last 2 minutes, then cover to melt.
• Budget swap: replace Greek yogurt with equal mayo for a richer—and more pantry-friendly—binder.
Storage & Reheating
• Fridge: Store cooked patties in an airtight container for up to 3 days.
• Freezer: Freeze raw or cooked patties on a baking sheet, then transfer to a sealable bag for up to 3 months.
• Reheat fridge leftovers: Warm in a 350 °F oven for 8–10 minutes or in a skillet over medium heat for 3–4 minutes per side.
• Thawing: Move frozen patties to the fridge overnight before cooking or reheating.
• Make-ahead: Shape and chill patties up to 24 hours ahead, then grill when ready.
Notes
• Overmixing makes dense burgers—stir just until combined.
• If the mix feels dry, add another tablespoon of Greek yogurt or a splash of olive oil.
• For extra juiciness, try an 85/15 turkey blend—but watch cooking time to avoid flare-ups.
• A quick pat of panko breadcrumbs can rescue a too-wet mixture.
• Resting patties is nonnegotiable; it locks in juices.
• I swear by my ThermoPro instant-read thermometer for spot-on doneness every time.
FAQs
Can I use ground chicken instead of turkey?
Yes, ground chicken is a fine swap—choose an 85/15 mix to keep the burgers from drying out.
How do I prevent burgers from sticking to the grill?
Brush patties with oil or oil the grates just before cooking; a hot, clean surface helps, too.
My burgers fell apart—what went wrong?
Chill the patties at least 15 minutes and avoid overhandling; the binder needs time to firm up.
Are turkey burgers healthy?
Absolutely—lean poultry packs protein with less saturated fat than beef, making it a heart-friendly choice.
How do I store leftovers?
Keep patties in an airtight container in the fridge for up to 3 days, or freeze for up to 3 months.
What internal temperature should I aim for?
Cook until 165 °F in the thickest part to ensure safety and juiciness.
Can I make these gluten-free?
Yes—just swap regular buns for gluten-free or use lettuce leaves instead.
Do I need both egg and yogurt as binders?
They work together for texture and moisture, but you can swap in 2 Tbsp mayo or 1 Tbsp olive oil if needed.
Conclusion
This Turkey Burger Recipe delivers a juicy, delicious sandwich that’s both healthy and easy to make—no fancy tools required. Give these grilled poultry patties a try at your next barbecue or busy weeknight, then swing back and share your favorite topping combos in the comments! And if you’re curious about more homemade classics, check out my Grilled Vegetable Skewers or Homemade BBQ Sauce recipes next.
Turkey Burger Recipe
Ingredients
- 1 lb 93% lean ground turkey (93/7 blend)
- 1/4 cup plain Greek yogurt full-fat or low-fat
- 1 large egg beaten
- 1/4 cup yellow or sweet onion finely chopped
- 2 garlic cloves minced
- 1 tsp Worcestershire sauce
- 1 tsp smoked paprika or chili powder
- 1/2 tsp kosher salt
- 1/4 tsp black pepper freshly ground
- 1 Tbsp fresh parsley chopped (optional)
- 4 whole-wheat burger buns or gluten-free buns
- Lettuce leaves, tomato slices, and avocado for serving
Instructions
- In a bowl, mix ground turkey, Greek yogurt, beaten egg, onion, garlic, Worcestershire sauce, smoked paprika, salt, pepper, and parsley.
- Divide the mixture into four portions, shape into patties, and make an indentation in the center. Refrigerate for 15 minutes.
- Cook the patties on a grill or skillet for 5-6 minutes per side until the internal temperature reaches 165°F.
- Toast the buns, then assemble the burgers with lettuce, turkey patty, tomato, avocado, and desired sauce.
