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Last updated: · Recipes developed by Vered DeLeeuw and nutritionally reviewed by Rachel Benight MS, RD · This website generates income via ads and uses cookies.
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These turkey burgers are incredibly juicy and flavorful thanks to using ground turkey thighs and adding mayonnaise.
It's important to avoid using ground turkey breast, or your burgers could end up too dry.
These juicy turkey burgers are delicious! And like all burgers, they're ready fast - in just 20 minutes - making them ideal for a quick weeknight dinner.
They make a nice variation from beef burgers, such as baked hamburgers and grilled hamburgers, and they are just as good!
Jump to:
- Ingredients
- Variations
- Turkey Burgers Instructions
- Expert Tips
- Recipe FAQs
- Serving Suggestions
- Storing Leftovers
- More Burger Recipes
- Foodie Newsletter
- Recipe Card
Ingredients
Here's a look at the ingredients needed to make these burgers. The exact measurements are included in the recipe card below.
- 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 like to use avocado oil mayonnaise.
- Dijon mustard: This traditional French mustard is creamier and less vinegary than yellow mustard.
- To season: Kosher salt, black pepper, garlic powder, onion powder, and smoked paprika.
- Chopped parsley: It's best to use fresh parsley. But you can use a teaspoon of dried parsley instead.
- Olive oil: For frying. It's a delicious oil, but you can use avocado oil if you prefer an oil with a higher smoke point.
Variations
- You can add more spices and herbs. Good options that I tried and liked include ground cumin and dried thyme. I add ½ teaspoon of each.
- Sometimes, I use sriracha mayo instead of regular mayonnaise.
- If you don't have fresh parsley, you can use 1 teaspoon of dried parsley.
- You can use several types of fat to cook the burgers, such as avocado oil or ghee. I often use ghee. I like its rich, nutty flavor.
- Cilantro is a good substitute for parsley in this recipe. I occasionally use it, and I like the peppery flavor it adds.
Turkey Burgers Instructions
Scroll down to the recipe card for detailed instructions. Here are the basic steps for making this recipe:
Mix the ingredients. In a medium bowl, mix the ground turkey, mayonnaise, Dijon mustard, kosher salt, black pepper, garlic powder, onion powder, paprika, and chopped parsley.
Form into patties. With wet hands for easier handling, form the mixture into four ½-inch-thick patties.
Cook the burgers. Heat the olive oil in a large skillet over medium heat. Add the patties and cook them until golden brown and cooked through, about 5 minutes per side.
Serve on a plate, in a lettuce wrap, or in a bun.
Expert Tips
Keeping the Burgers Juicy
We're making these burgers with relatively lean meat, which means they have the potential 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 to the burgers.
- Instead of grilling the burgers, it's best to pan-fry them in a generous amount of olive oil. The olive oil adds excellent flavor and helps the burgers retain moisture. Grilling as a cooking technique is suitable for fatty meats, not lean ones.
Moisten Your Hands
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.
Be Generous with the Oil
Theoretically, you could use just two tablespoons of olive oil for pan-frying these burgers. When you use four tablespoons, about half of it remains in the skillet. But using more oil ensures tastier, crispier burgers that are cooked evenly.
Recipe FAQs
How do you prevent turkey burgers from falling apart?
Make sure they're not too dry. To achieve this, use ground turkey thighs (not breast) and add a creamy ingredient such as mayonnaise.
Should I add an egg?
You could, but it's unnecessary, especially if you use ground turkey thighs and add mayonnaise and Dijon mustard.
If you add an egg, the patties will be too moist, and then you will need to add a filler such as breadcrumbs (gluten-free if needed), ground pork rinds, or almond flour.
Should I add breadcrumbs?
If you don't add an egg, there's no need to add breadcrumbs or any other type of filler to the mixture.
Serving Suggestions
I like to serve these burgers on 90-second bread or cloud bread. I spread the buns with sriracha mayo and add lettuce and tomatoes.
You can also serve them in a lettuce wrap or simply on a plate with a side salad (such as this arugula salad) and quick pickles or pickled red onions.
Sometimes, I serve them in a keto hamburger bun:
Sides that go well with these burgers include homemade coleslaw, creamy cucumber salad, carrot chips, eggplant chips, zucchini fries, and jicama fries.
For extra flavor, you can top them with sauteed mushrooms, sauteed onions, or caramelized onions.
Storing Leftovers
You can keep the leftovers in the fridge, in an airtight container, for up to three days. Reheat them gently, covered, in the microwave at 50% power. You can freeze the leftovers for up to three months.
More Burger Recipes
- Baked Hamburgers
- Grilled Hamburgers
- Bacon Burger
- Juicy Lamb Burgers
Recipe Card
4.99 from 587 votes
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Juicy Turkey Burgers
Theseturkey burgersare incredibly juicy and flavorful thanks to using ground turkey thighs (not breast!) and adding mayonnaise.
Prep Time10 minutes mins
Cook Time10 minutes mins
Total Time20 minutes mins
Course: Main Course
Cuisine: American
Servings: 4 burgers
Calories: 263kcal
Author: Vered DeLeeuw
Ingredients
- 1 pound ground turkey thighs 93% lean
- 1 tablespoon mayonnaise (I use avocado oil mayonnaise)
- 1 tablespoon Dijon mustard
- 1 teaspoon Diamond Crystal kosher salt (or ½ teaspoon of any other 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.
With moist hands for easier handling, form the mixture into four ½-inch-thick patties.
Heat the olive oil in a large skillet over medium heat.
Add the patties and cook them until golden brown and cooked through, about 5 minutes per side.
Serve immediately.
Video
Notes
- I use 4 tablespoons of olive oil even though about half of it will remain in the skillet. The generous amount of olive 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.
- Use ground turkey thighs in this recipe. Turkey breast is too lean and will produce dry burgers.
- You can keep the leftovers in the fridge, in an airtight container, for up to three days. Reheat them gently, covered, in the microwave at 50% power. You can freeze the leftovers for up to three months.
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Nutrition per Serving
Serving: 1burger | Calories: 263kcal | Carbohydrates: 1.8g | Protein: 20g | Fat: 19g | Saturated Fat: 4g | Sodium: 469mg
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Most of our recipes are low-carb (or keto) and gluten-free, but some are not. Please verify that a recipe fits your needs before using it. Recommended and linked products are not guaranteed to be gluten-free. Nutrition info is approximate, and the carb count excludes non-nutritive sweeteners. Nutrition info may contain errors, so please verify it independently. Recipes may contain errors, so please use your common sense when following them. Please read our Terms of Use carefully before using any of our recipes.
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About the Author
Vered DeLeeuw, LL.M., CNC, has been following a low-carb real-food diet and blogging about it since 2011. She's a Certified Nutrition Coach (NASM-CNC), has taken courses at the Harvard School of Public Health, and has earned a Nutrition and Healthy Living Certificate from Cornell University. Her work has appeared in several major media outlets, including Healthline, HuffPost, Today, Women's Health, Shape, and Country Living. Click to learn more about Vered.
Reader Interactions
Comments
Sharon
I’ve used several different recipes for turkey burgers but these topped them all. Very juicy and flavorful. My husband was eating hamburgers and I had to twist his arm to even try a bite. He said “That’s really good. I would eat that”. And that’s a first!! Thanks!Reply
Vered DeLeeuw
Yay! I'm so glad you enjoyed these burgers, Sharon. How wonderful that even your husband liked them!
Reply
Laura Breheim
I haven't tried your turkey burgers yet. I have prepared and love your juicy chicken breast recipe. Four times. It's my healthy go-to recipe. Thank you for what you're doing. I'm glad you got free of your legal career. I'm eager to experience more of your recipes.Reply
Vered DeLeeuw
Hi Laura,
Thank you so much! I'm so glad you've been enjoying the chicken breast recipe. I hope you'll enjoy this one too! ❤️Reply
Christian
Such a great recipe!!Reply
Vered DeLeeuw
Glad you liked it, Christian!
Reply
sharon
I would leave out the salt next time. Love the recipe! For sure a keeper.Reply
Vered DeLeeuw
Glad you liked it, Sharon! Thank you for the feedback.
Reply
Courtney
These burgers were so delicious and easy!Reply
Vered DeLeeuw
I'm so glad you enjoyed these burgers, Courtney! Thank you for leaving a comment.
Reply
Sally K
I love this recipe. My turkey was 85/15. I won’t use that again. I expected moist meat, but it was mushy. It did not have the texture I expected. Next time I will use 93/7.Reply
Vered DeLeeuw
Thanks for the feedback, Sally!
Reply
Jeremy
Turkey burgers have always been elusive for me. They usually come out dry when I make them and aren’t as simple as cooking a juicy beef burger. I’ve tried a few other recipes and haven’t found one I liked until I tried yours. These don’t turn out to be dry and are actually juicy!I’ve made this recipe a few times, and the only thing I’ve changed is cut down on the kosher salt a bit. I found the original measurement to be too salty for my taste. I usually make them in 2 lb batches and use about 1 & 1/4 tsp of kosher salt. Outside of that, I’ve really enjoyed this recipe and keep it bookmarked for good reason. Thank you for sharing!
Reply
Vered DeLeeuw
Yay! I'm so glad you like these burgers, Jeremy! Thank you for your comment.
The kosher salt I use, Diamond Crystal, has half the sodium per teaspoon of any other salt, including other brands of kosher salt. I'm glad you found the amount of salt that works for you - thank you for sharing that tip.Reply
Sue
I love this recipe. I made burgers the first time and we all liked them so much I made it as a meatloaf the next time. Meatloaf is faster for me a busy working mom but everyone loved that too. Sometimes I trade out your salt for some onion soup mix but everything else I leave the same. Thank you!Reply
Vered DeLeeuw
You're very welcome, Sue! I love the idea of turning the mixture into a meatloaf.
Lappy
I added a few sloshes of Worcestershire sauce and used miracle whip instead of mayo. I have two cast-iron skillets that came from the farm I grew up on in the 1950s. They work well for these burgers. Thanks for your recipe. I appreciate it!Reply
Vered DeLeeuw
You're most welcome! Those vintage cast-iron skillets sound marvelous!
Reply
Denyelle
I’ve made so many different kinds of Turkey burgers, and at first I thought it was strange to use mayo and mustard in a burger recipe… but after trying they were delicious! 100% recommend!!!Reply
Vered DeLeeuw
Yay! I'm so glad you enjoyed this recipe, Denyelle!
Babs
Easy to assemble. Absolutely delicious flavor and so moist. Will make again and again. Thank you!Reply
Vered DeLeeuw
I'm so glad you liked these burgers, Babs!
Reply
Tonya
This is indeed the best recipe for turkey burgers that I've found thus far! They turned out so moist and flavorful. I served them on potato buns and they were delicious! This is now my go-to recipe for turkey burgers.Reply
Vered DeLeeuw
Yay! So glad you like this recipe, Tonya.
Renee
Best turkey burgers ever. Great recipe and easy and not a ton of ingredients.Reply
Vered DeLeeuw
So glad you like these burgers, Renee!
Reply
Adam Permenter
I’ve made several versions of Turkey Burgers over the years. This is by far the best. The flavors of the ingredients in the ground turkey mix are fantastic. I melted a slice of Swiss cheese on it (what’s better than Turkey and Swiss?). I also used keto burger buns with spicy mustard, mayo, ketchup, tomato, and pickles. Delicious! This is gonna be a new go-to for turkey burgers. Thanks for the recipe!Reply
Vered DeLeeuw
Glad you like them, Adam. Totally agree on turkey + Swiss!
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