Ground Turkey Burgers
by Sommer Collier — on Jun 3, 2026 I love a great burger, but I don’t always love the extra fat and calories that come with a traditional beef patty. That’s why I make these ground turkey burgers. I use a simple combination of breadcrumbs, egg, mayo, and seasonings to create turkey burgers that stay incredibly juicy, tender, and flavorful every time. They’re easy to make, never dry, and perfect piled high with all your favorite burger toppings.
I make burgers regularly during the spring and summer. Even when I cook them in the house on the stovetop, there is something that feels like a cookout when you bite into a juicy burger loaded with toppings! Plus, they are super easy to make and great for feeding many people at once. If you love classic burger recipes as much as we do, but are trying to keep things on the lighter side, I’ve got an amazing ground turkey burger for you today. These burgers contain a similar amount of protein as ground beef, but with a lot less fat… While sometimes leaner burgers can be on the drier side, today I’m showing you my no-fail tips for how to prepare tender and juicy turkey burger patties that make the most delicious healthy(ish) burgers around!
Table of Contents
Sommer’s Recipe Highlights
Actually Moist – I know turkey burgers tend to have a bad reputation for being dry. But that’s only if you’re not doing it right! So I’m using a combination of ground turkey, eggs, a tiny bit of breadcrumbs, mayo, and seasonings to create the patty mix. The eggs will hold the ground turkey together, while the breadcrumbs will hold in all the juices keeping the patties ACTUALLY nice and soft.
Incredible Flavor – No bland burgers here! I have tested many versions of my turkey burgers, so trust me when I say this recipe has simple ingredients, yet is surprisingly tasty… The precise combination of spices is terrific. However, you can pump up the bold flavors even more by using my fabulous burger seasoning recipe!
Easy Stovetop Recipe – Because the patties are so delicate, this is not a grilling recipe. I suggest cooking them in a skillet on the stovetop, which is fantastic for when you don’t want to stand outside in sticky weather, or want quick burgers that don’t require the process of firing up the grill.
Key Ingredients and Tips
- Ground turkey – I prefer “regular” turkey for the juiciest burger. Lean ground turkey breast meat also works, but keep in mind that this will affect the consistency and flavor.
- Breadcrumbs – Or use panko if you prefer a slightly lighter mixture.
- Eggs – I use large eggs that have rested at room temperature for 15-20 minutes or so. This makes them easier to mix with the meat.
- Mayonnaise – I like regular ‘ol mayo, but again, you can use low fat mayo if you prefer.
- Worcestershire – I suggest low sodium if you are sensitive to salt and trying to make these turkey burgers a smidge healthier.
- Seasonings – I only use Italian seasoning (try my homemade Italian seasoning recipe) or fresh chopped herbs, garlic powder, salt, and pepper. However, as I mentioned above, my best burger seasoning is also a fantastic option!
- Olive oil – I think olive oil is the best for searing burgers on the stovetop. You can use any high-heat and neutral-tasting oil you want, like avocado oil, canola oil, or vegetable oil.
- Hamburger buns – Brioche is best! That’s what I say, anyway. But use whatever buns you want, like potato or soft white bread-style buns.
- Toppings – More on those below…
How to Make
Find the full ingredient proportions, detailed instructions, storage tips, and a video tutorial in the printable form at the bottom of the post.
Prep – I get out a large mixing bowl and add everything but the oil: Ground turkey, breadcrumbs, eggs, mayo, Worcestershire sauce, and all of the seasonings.
Mix Well – Then I use a spatula to gently but thoroughly mix everything together. Typically, I use my hands when making hamburgers, but since turkey is a more delicate meat, I find a spatula keeps me from over-mixing it. Working and smooshing the mixture around a lot can make the burgers too dense and crumbly.
Portion the Patties – Next, I use a spatula to lightly smoosh the meat into an even layer in the bowl, then portion out 8 sections. It will look kind of like a pizza sliced into triangles.
Form the Patties – I wash my hands, then heat half of the oil in a large skillet over medium heat. Then I pick up a section of ground turkey meat and lightly shape it into a patty that’s a bit larger than the buns and about 1-inch thick, or slightly under. Keep in mind they’ll shrink up a little after cooking!
Quick note – Ground turkey burgers shouldn’t be as thick as beef patties, since they have to be completely cooked in the middle and shouldn’t be eaten at a medium or medium-rare internal temperature.
Cook! – Once the oil is hot and my patties are formed, I carefully place four patties in the skillet. Don’t smoosh them with a spatula or you’ll squeeze out the juices. Just let them cook untouched for 5-6 minutes. When the bottom is browned, flip them over and cook for another 5-6 minutes. Again, avoid the temptation to push them down with a spatula! Move the burgers to a holding plate to rest, and repeat with the remaining four patties.
Expert Tips
In order to make tender juicy patties you have to have a really soft meat mixture, which can get a bit sticky… When forming the patties, you’ll notice the ground turkey mixture is delicate and tacky. So before forming them, I rinse my clean hands under running water, and shake off excess water so my hands are slightly wet but not dripping. You might need to do this a couple of times throughout the forming process.
I know the turkey burgers are done when they are an even dark brown across the entire surface of the patties, on both sides. Use your finger to give one a good poke to check as well. To be super-duper sure, you can use an internal meat thermometer… Turkey needs to reach 165 degrees Fahrenheit for it to be considered safe to eat.
Serving Suggestions
You know what to do here… Place each cooked patty on a bun and load up with your favorite fixin’s, like pieces of iceberg or romaine lettuce, tomato slices, white or red onions rings, avocado slices, regular or spicy bread and butter pickles, cheese slices, bacon strips, etc., etc. I usually put out plates and bowls of all the turkey burger toppings, buffet-style, and let everyone load up their burgers however they want.
Before placing the top bun on your burger, slather it with ketchup, yellow or dijon mustard, or more mayo. Or try a more exciting homemade sauce, like our aptly named burger sauce and copycat McDonald’s Big Mac sauce!
And what’s a burger without French fries? Sad, is what it is! So make this a classic American burger and fries meal with a plate of crispy fries, like –
- Sweet Potato Fries my favorite lighter-ish fry option
- Classic homemade Hand-Cut French Fries
- Shoestring Fries (Julienne-Cut)
You can use the turkey burgers to make a lighter version of my Big Mac salad recipe, too!
Storing and Reheating
The ground turkey burger mixture can be made ahead and kept raw in the fridge for a day. Either transfer it to an airtight container first, or simply cover the mixing bowl with plastic wrap.
Once the patties are cooked, they’ll keep well in an airtight container in the fridge for up to 3-5 days. Any longer than that, and the meat will get dry and crumbly. These burgers are great to freeze, too! I let the cooked patties cool, wrap each individually in plastic wrap, and place them all together in a plastic ziploc bag and pop them in the freezer. They’ll keep well for up to 2-3 months. Then thaw in the fridge overnight before reheating.
The easiest way to reheat turkey burgers is in the microwave. To do this, I wrap them one at a time in a damp paper towel and place them on a microwave-safe plate. Microwave them for 15-20 seconds, carefully flip over, and heat for another 15-20 seconds, or until warm throughout. You can also reheat them on the stovetop over medium-low heat, but they are more likely to dry out and overcook.
Frequently Asked Questions
I find burger patties are more likely to fall apart if the binders (eggs, mayo and breadcrumbs) aren’t evenly mixed in and/or the patties are formed tight enough.
On the other end of the spectrum, if the ground turkey mixture is overworked and/or the patties are formed too tightly, they are more likely to be dry and crumbly.
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More Burger Recipes
Ground Turkey Burgers
Video
Ingredients
- 2 pounds ground turkey lean or regular
- ½ cup breadcrumbs or ¾ cup panko
- 2 large eggs
- ¼ cup mayonnaise
- 1 tablespoon Worcestershire
- 1 tablespoon Italian seasoning or 3 tb fresh chopped herbs
- 1 teaspoon garlic powder
- Salt and pepper
- 2 tablespoons olive oil
- 8 hamburger buns
- Optional toppings: lettuce tomato slices, pickles, avocado, and condiments
Instructions
- Set out a large bowl. Combine the ground turkey, breadcrumbs, eggs, mayonnaise, Worcestershire, Italian seasoning, garlic powder, 2 teaspoons salt, and ½ teaspoon ground black pepper. Use a spatula to mix the ingredients together until very well incorporated, but do not overmix.
- Flatten the patty mixture out in the bowl then use the spatula to divide into eight portions.
- Set a large skillet over medium heat. Add 1 tablespoon of oil to the skillet. Gather each portion of ground turkey mix and form into patties that are slightly wider than the hamburger buns. Place four patties into the skillet. *Wet your hands before forming the patties.
- Sear the turkey patties for about 5-6 minute per side. If they start turning dark, turn the heat down just a smidge.
- Move the patties to a holding plate, then form the remaining four patties. Add the remaining oil to the skillet and fry the second batch of patties for 5-6 minutes per side.
- Once all the patties are cooked, place them on buns and top with all your favorite hamburger toppings.
