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Turkey burger done right is anything but dry, with a juicy, flavor-packed patty seasoned with a secret ketchup-and-Worcestershire mix that keeps every bite moist and savory. This is the burger that finally won Jason over from beef, and it is on our grill all summer long. Serve it with a side of our crispy fried okra for the perfect cookout plate.
The trick to a juicy turkey burger is mixing a quick savory sauce right into the meat and chilling the patties before they hit the grill.
Turkey Burger Quick Look
- 🕒 Prep Time: 10 minutes
- 🌡️ Cook Time: 10 minutes
- ⏳ Total Time: About 45 minutes (with chilling)
- 🍽️ Serving: 4 burgers
- ⚡ Calories: 200kcal
- 🌶️ Flavor Profile: Juicy and savory with a hint of sweet, smoky, tangy seasoning
- ✋ Difficulty: Easy, on par with our fried green beans
Quick Answer
To make a juicy turkey burger, whisk together ketchup, Worcestershire sauce, brown sugar, garlic powder, onion powder, salt, pepper, breadcrumbs, and an egg. Gently mix in a pound of ground turkey, then form four patties and press an indentation in the center of each. Freeze the patties for 25 minutes, then grill over medium-high heat for three to five minutes per side until they reach 160 degrees, adding cheese at the end if desired.
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Why This Recipe Works
Click to see the technique science
- A built-in flavor sauce. Ketchup, Worcestershire, and brown sugar mixed right into the meat keep the turkey juicy and add savory, tangy flavor.
- Breadcrumbs and egg bind it. These hold the lean turkey together and trap moisture so the patties do not fall apart or dry out.
- The indentation trick. Pressing a dimple in the center keeps the patties from puffing up into domes as they grill.
- Chill before grilling. Freezing the patties briefly helps them hold their shape and stay juicy on the hot grill.
- Do not overmix. Gently combining the turkey keeps the patties tender instead of dense and tough.
- Cook to the right temp. Grilling just to 160 degrees keeps the lean turkey safe to eat and still moist and juicy.
Why You’ll Love This Recipe
- It is a juicy, flavorful turkey burger that is never dry or bland.
- It is a lighter, leaner swap for a beef burger that the whole family loves.
- It is perfect for the grill all summer, like our fried okra cookouts.
Key Ingredients
Here is what makes these turkey burgers so juicy and flavorful. See the recipe card for exact amounts.
- Ground turkey: An 85/15 blend has just enough fat to keep the burgers juicy and tender.
- Ketchup and Worcestershire sauce: Mixed into the meat, they add moisture plus tangy, savory depth.
- Brown sugar: A touch balances the savory flavors and helps the patties caramelize on the grill.
- Breadcrumbs and egg: Bind the lean turkey together and lock in moisture so the patties stay juicy.
- Garlic and onion powder: Build a savory, well-rounded flavor in every bite.
See recipe card for exact quantities.
Variations and Substitutions
Here are a few easy ways to make these turkey burgers your own.
- Pan-fry or air fry: No grill? Cook the patties in a skillet or air fryer until they reach 160 degrees.
- Add cheese: Top with cheddar, Swiss, or pepper jack during the last couple minutes of cooking.
- Make them spicy: Mix in a little hot sauce or cayenne, or top with jalapenos.
- Go bunless: Serve the patties over a salad or with veggies for a lighter, lower-carb meal.
- Pile on your favorite toppings and serve with our mac and cheese for a classic cookout.
How to Make Turkey Burger
- Whisk the ketchup, Worcestershire, brown sugar, garlic powder, onion powder, salt, pepper, breadcrumbs, and egg in a large bowl.
- Add the ground turkey and gently mix just until combined, taking care not to overmix.
- Form four 5-ounce patties, press an indentation in the center of each, and freeze for 25 minutes.
- Grill the patties over medium-high heat on oiled grates for three to five minutes per side.
- Add a slice of cheese during the last couple of minutes and cook until the patties reach 160 degrees.
- Serve the turkey burgers on toasted buns with all your favorite toppings.
Recipe Tips & Tricks
- Use 85/15 ground turkey for the juiciest burgers; extra-lean turkey can turn out dry.
- Do not overmix the meat, or the patties will be dense and tough.
- Make the center indentation so the patties grill flat instead of puffing into domes.
- Chill or freeze the patties briefly so they hold together on the hot grill.
- Oil the grill grates well so the lean patties do not stick.
- Cook to 160 degrees; do not press the patties, which squeezes out the juices.
- Freeze extra raw patties between parchment for an easy cookout any time.
Serving Ideas and Suggestions
Turkey burgers are a backyard cookout classic. Serve them on toasted buns with lettuce, tomato, onion, and your favorite sauces, or go bunless over a salad for a lighter meal.
Pair them with all the cookout sides, like our crispy fried okra, fried green beans, or a scoop of mac and cheese.
Set out a spread with cold taco dip to start and garlic mashed potatoes on the side for the ultimate summer dinner.
Turkey Burger FAQs
The keys are using 85/15 ground turkey, mixing in a sauce of ketchup and Worcestershire plus breadcrumbs and egg, and not overcooking. These add moisture and bind the lean meat so the burgers stay juicy. Cook just to 160 degrees and avoid pressing the patties.
Yes. Cook the patties in a skillet over medium heat or in an air fryer at 375 degrees until they reach 160 degrees, about four to five minutes per side. They will be just as juicy as the grilled version.
Turkey burgers should reach an internal temperature of 160 degrees in the center to be safely cooked. Use an instant-read thermometer for the most accurate result, then let them rest a minute before serving.
Absolutely. Form the patties and refrigerate them for up to a day, or freeze them between sheets of parchment for up to three months. Chilled or frozen patties actually hold their shape better on the grill.
An 85/15 blend of ground turkey is best because the small amount of fat keeps the burgers juicy and flavorful. Extra-lean 99 percent turkey tends to dry out, so save it for other recipes.
Turkey burgers pair perfectly with classic cookout sides like fried okra, fried green beans, mac and cheese, potato salad, and chips. Add a dip to start and a cold drink for a full summer meal.
Round out the cookout with a side of our crispy fried okra.
Want a seafood spin on burger night? Our salmon burgers are crispy outside and tender inside.
In the mood for beef instead? Our bacon cheeseburger with Coca-Cola onions is a cookout favorite.
The BEST Turkey Burger Recipe
Ingredients
- 2 tablespoons ketchup
- 1 tablespoon Worcestershire sauce
- 2 teaspoons light brown sugar packed
- 3/4 teaspoon garlic powder
- 3/4 teaspoon onion powder
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 1/3 cup plain breadcrumbs
- 1 large egg
- 1 pound ground turkey 85/15
Instructions
- Add the ketchup, Worcestershire sauce, brown sugar, garlic powder, onion powder, salt, black pepper, breadcrumbs, and egg to a large bowl and whisk to combine.2 tablespoons ketchup, 1 tablespoon Worcestershire sauce, 2 teaspoons light brown sugar, 3/4 teaspoon garlic powder, 3/4 teaspoon onion powder, 1/4 teaspoon salt, 1/4 teaspoon black pepper, 1/3 cup plain breadcrumbs, 1 large egg
- Add the ground turkey and gently mix it to combine; try not to over-mix.1 pound ground turkey
- Divide the mixture into 4 5-ounce patties and place them on a parchment paper lined sheet tray.
- Make an indentation in the center of the patties; this will help them not plump up later on the grill.
- Place in the freezer for 25 minutes.
- Prepare your grill over medium-high heat and oil the grates.
- Place the patties on the grill and cook until an internal temperature reaches 160°F, 3-5 minutes per side. If desired, add a slice of cheese during the last couple of minutes of cooking.
- Serve as is or on buns with burger toppings.
Notes
- Don’t over-mix the turkey! It makes the burgers tough. Mix gently and just until combined.
- Make a thumbprint in the center of each patty—it keeps them from turning into turkey baseballs on the grill.
- Use an instant-read thermometer to check for doneness. The internal temperature should be 160°F.
- If grilling, oil your grill grates first so the burgers don’t stick.
- Want to use a pan? Try a cast iron skillet or nonstick skillet over medium heat.
- Serve with toppings of choice—get creative with sauces, veggies, and even pickles!
Nutrition
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Thanks so much, I really worked hard on this one, turkey burgers can be hit or miss.
I finally got A Great Tasting Turkey Burger recipe. Thanks Dana