Juicy Turkey Burgers - Healthy Recipes Blog (2024)

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.

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 them on a plate, in a lettuce wrap, or in a bun.

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:

1. Use ground turkey thighs (93% lean) and not ground turkey breast, which is too lean.
2. Add mayonnaise and Dijon mustard. These creamy ingredients add much-needed moisture to the burgers.
3. 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.

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?

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.

Juicy Turkey Burgers

Theseturkey burgersare incredibly juicy and flavorful thanks to using ground turkey thighs (not breast!) and adding mayonnaise.

Servings: 4 burgers

Calories: 263kcal

Add Your Own Notes

Nutrition per Serving

Serving: 1burger | Calories: 263kcal | Carbohydrates: 1.8g | Protein: 20g | Fat: 19g | Saturated Fat: 4g | Sodium: 469mg