Last Updated on July 2, 2026 by Steffanie Williams
These Turkey Burgers are about to become your new favorite summer obsession. Turkey burgers are known for being dry and somewhat bland, so I set out to change that, and what I came up with is a juicy, flavorful patty that doesn’t make you long for the real thing. A combination of mayonnaise, Dijon mustard, Worcestershire sauce, grated onion, and garlic keeps every bite incredibly juicy and packed with flavor.
Everyone in my family loves good classic beef burgers, so when I told them we were having turkey burgers, they were not too excited, but that quickly changed once they took the first bite. “Yum!” “These are good”. “You can make these again!” These are the words that fell out of their mouths in between bites. Whether you’re firing up the grill or cooking them in a cast-iron skillet, these turkey burgers turn out tender, perfectly browned, and worthy of a spot on your regular dinner rotation. I hope you like them as much as we do!
Burger fixings are personal; everyone likes their burgers a certain way, so feel free to do what you like. I served mine on lightly toasted brioche buns, a little bit of mayo, added sliced avocado, and topped with peppery arugula and red onion. Serve with my air fryer French fries, and dinner is served!
Ingredients for the best Turkey Burger Recipe:
Ground Turkey
1 pound lean ground turkey meat. Any type of ground turkey works, but I prefer 93% lean/ 7% fat. You need a higher fat content to avoid dry burgers.
Mayonnaise
1 tablespoon of mayonnaise
Dijon Mustard
1 tablespoon of Dijon mustard
Worcestershire sauce
1 tablespoon of Worcestershire sauce. This sauce does contain fish, so if you have a fish allergy, you could use my go-to soy sauce substitute or coconut aminos will also work.
Fresh Garlic
3 cloves of garlic, finely minced or grated. I like using a microplane grater, which is a small hand-held grater that finally shreds the garlic.
Yellow Onion
1/4 cup of grated onion, using a box grater. I prefer using a box grater (aka cheese grater) over dicing the onion. When you use the grater, the onion turns into a juicy paste that adds extra moisture to the turkey mixture.
Kosher Salt
1 teaspoon of kosher salt.
Black Pepper
1/2 teaspoon of black pepper
Cheese
Cheese is optional, but I love melted cheese over the top of my turkey burger. Any kind of cheese will work. I love Swiss cheese or cheddar cheese.
Burger Fixings
- Brioche Buns: 4 Brioche Buns lightly toasted. Classic sesame or plain hamburger buns work as well.
- Red Onion: Thinly sliced red onion
- Arugula: I love the peppery taste of Arugula, but you can use iceberg or romaine as well.
- Avocado: Cut into thin slices, or you can smash the avocado on the bun.
STEP-BY-STEP INSTRUCTIONS
STEP 1: Make the flavor base
Start by making the flavor base. In a large bowl, combine the mayonnaise, Dijon mustard, Worcestershire sauce, grated garlic, grated onion, kosher salt, and black pepper. Stir everything together with a fork until smooth and well combined.
STEP 2: Add the meat
Add the ground turkey to the bowl and use your hands to gently mix everything together. Be careful not to overwork the meat- mix just until all the ingredients are evenly incorporated. The mixture will be quite wet, but don’t worry! That’s what helps keep the burgers juicy.
STEP 3: Cut parchment paper
Cut a sheet of parchment paper into four squares. Place the cut paper onto a rimmed baking sheet. Divide the turkey mixture into four equal portions, roll each into a ball, and place one on each square of parchment paper. The meat will be wet and a bit sticky. Using the palm of your hand, gently press each ball into a burger patty about 3/4 inch thick. The parchment makes it much easier to transfer the patties to the pan or grill without them falling apart.
STEP 4: (Stovetop Instructions)
Heat a cast-iron skillet or stainless steel skillet over high heat for 2 to 3 minutes. Add a teaspoon of vegetable oil or olive oil, and once it begins to shimmer, reduce the heat to medium-high. Carefully place the turkey burger patties in the pan, leaving a little space between each one. Cook for 5 minutes without moving them, then flip and cook for another 5 minutes. If you’re adding cheese, place a slice on each burger during the last minute of cooking. *I do not recommend using a nonstick skillet here, as it can prevent the patties from achieving the golden brown color you’re looking for.
STEP 5: (Grill Instructions)
If you’re grilling, preheat your grill to 400 degrees. Before adding the turkey patties, oil the grates by coating a folded paper towel in vegetable oil and rubbing it over the grates with long tongs. Place the patties on the grill, close the lid, and cook for 5 minutes. Flip them once with a spatula, close the lid again, and cook for another 5 minutes. Add cheese during the last minute if desired.
STEP 6: Rest the burgers
Let the burgers rest for a couple of minutes before serving. Pile them onto toasted brioche buns and top with your favorite toppings. We love ours with arugula, thinly sliced red onion, avocado, and mayo.
Recipe Tips!
- Grate the onion instead of chopping it. It melts into the meat, adding moisture without noticeable chunks.
- Don’t overmix the turkey. Mix just until everything is combined to keep the burgers tender.
- Flip only once. Let the burgers develop a nice crust before turning them.
- Oil the grill grates well before cooking to help prevent sticking.
Whether you’re firing up the grill during grilling season or making dinner on the stovetop, this is a great recipe you’ll come back to again and again. These juicy, flavorful burgers are proof that a turkey burger can be just as satisfying as a traditional beef burger. They’re simple to make, packed with flavor, and an easy recipe the whole family will love. Serve them with your favorite toppings and sides for a meal that’s sure to earn a spot in your regular dinner rotation.
More Recipes To Try!
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Spinach & Penne Pasta Salad with Soy Ginger Vinaigrette
The Best Turkey Burger (Juicy, Flavorful & Easy to Make)
These juicy turkey burgers are packed with flavor and stay incredibly moist thanks to a few simple ingredients. Cook them on the grill or stovetop and pile them high with your favorite toppings for an easy family dinner.
Ingredients
- 1 lb ground turkey
- 1 tbsp mayonnaise
- 1 tbsp Dijon mustard
- 1 tbsp Worcestershire sauce
- 3 garlic cloves, finely minced/grated using microplane
- 1/4 cup onion, grated using a box grater
- 1 tsp kosher salt
- 1/2 tsp black pepper
- *Option to add 4 slices of cheese (any kind)
Burger Fixings
- 4 Brioche Buns lightly toasted *see note
- Thinly sliced red onion
- Arugula
- Sliced avocado
Instructions
- To a medium-sized mixing bowl, add mayo, Dijon, Worcestershire, garlic, onion, salt, and pepper. Stir with a fork to combine.
- Add the ground turkey to the bowl and use your hands to combine. Try not to overwork the meat; mix until everything is fully incorporated. The meat will be a pretty wet mixture, but don’t worry, that's what you want.
- Take a piece of parchment paper and cut it into 4 squares. This is where each patty will sit.
- Divide the meat into fourths, roll each piece into a ball, and place it on the square of parchment paper. Gently press down, forming a patty.
- If you are cooking on the stovetop, I recommend using a cast-iron pan or stainless steel pan. Preheat the pan for a couple of minutes over high heat. Add a teaspoon of oil to warm up. Once the oil starts to shimmer, lower the heat to medium-high and add the patties. Depending on the size of your pan, you will probably have to cook in two batches. Cook for 5 minutes on both sides, only flipping one time. If adding cheese, place the slice on top of the patty during the last minute of cooking.
- If using a BBQ grill, be sure it’s at 400 degrees before starting. You need to oil the grill to help prevent the meat from sticking. I do this by bunching up a few paper towels and then drizzling some vegetable oil on the paper towels. Using tongs, rub the oiled paper towels over the grates of the grill to coat them with the oil.
- Carefully add the patties to the grill. Close the lid again and cook for another 5 minutes, then flip over using a spatula. Closing the grill again. If you are using cheese, add the slices during the last minute of cooking.
- Remove the patties to a plate and serve with all the burger fixings.
*These burgers can be made on the stovetop or grill. If using a grill, make sure to preheat it to around 400 degrees.
Notes
- Burger fixings are entirely up to you. The combination I listed above is something we like. You can go more traditional with classic lettuce, tomatoes, pickles, ketchup, mustard, and mayo on a sesame seed bun.
- Two ways to toast the buns. Use the broiler setting in your oven. Place the buns open-faced on a baking sheet and toast for 2-3 minutes until golden and toasty. Or, you can use the grill. Place the buns face down on the hot grill. Alternatively, your BBQ might have a ledge above the main grill, which is perfect for toasting buns. Either way, keep an eye on them; they can burn easily.
- It’s important not to flip the patties multiple times. Allow the patty to cook on one side and get grill marks or develop a nice golden brown crust in the pan, then after 5 minutes, flip over. Continue cooking without moving the patty around or flipping it.
Nutrition Information:
Yield: 4 Serving Size: 1Amount Per Serving: Calories: 621Total Fat: 37gSaturated Fat: 14gUnsaturated Fat: 23gCholesterol: 239mgSodium: 1115mgCarbohydrates: 37gFiber: 2gSugar: 7gProtein: 36g
I have included an estimation of the nutrition information for this recipe. However, always remember a recipe is so much more than just nutritional content, and these numbers do not need to dictate your food choices. Please don’t forget that both your body and soul need nourishment! The owner of this website is not liable for this estimation.
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