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These super flavorful and juicy patties make for the best turkey burger recipe EVER. They’re weeknight friendly and can be frozen for future dinners! You’ll love having these on your summer menu, and you’ll love impressing your family and friends with just how tasty turkey burgers can be.
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The most important part of a good burger is the patty, hands down. And despite the fact that turkey burgers get a bad rap because they’re leaner than beef and have the possibility of drying out, this burger defies all odds! It’s juicy, tasty, and thanks to a few dashes of liquid smoke, it gives you that smoky chargrilled flavor everyone loves with a good burger.
Once you give this burger a shot, you’ll want to check out my tasty chicken burger and my easy salmon burger recipe.
Why You’ll Love This Turkey Burger
- The patties are juicy—These patties are incredibly moist and flavorful, so there’s no regret over choosing ground turkey over ground beef.
- They won’t fall apart—You can cook these patties on a grill, in a pan, in the oven, or in an air fryer without them falling apart.
- They’re a healthier option—Is ground turkey healthy? Heck yes. A lot of people are looking to eat less red meat these days and ground turkey is a great option.
Turkey Burger Ingredients
A full ingredient list with exact measurements can be found in the recipe card below.
- Ground turkey—The best ground turkey blend for a good turkey burger is 93% lean. It’s got more fat than 99% fat free while keeping things on the lighter side. I have made them with 99% fat free ground turkey though, and they were still really good!
- Seasoning—My rule of thumb for salting ground meat is 1 teaspoon per pound of ground meat. I also like to add onion powder and my homemade Italian seasoning to enhance the flavors in the patties.
- Liquid smoke—This is the ticket, friends! This is what makes this the best turkey burger recipe ever, in my humble opinion. It’s so flavorful! If you don’t have liquid smoke, Worcestershire sauce or soy sauce can be used to at least add some umami.
Recipe Variations & Modifications
- Don’t like a smoky flavor? Replace the liquid smoke with Worcestershire sauce or low-sodium soy sauce.
- Any breadcrumbs will do. I use panko, but Italian breadcrumbs or homemade breadcrumbs will also work.
How to Make The Best Turkey Burger
Step 1. Prep a baking sheet. Before you get your hands dirty, line a baking sheet with parchment paper and set it aside.
Step 2. Place the ground turkey into a large mixing bowl. Add all of the patty ingredients into the bowl and, with clean hands, gently blend everything until the mixture is cohesive.
Step 3. Divide the mixture into four equal portions and gently form them into patties. Place the patties on the parchment-lined baking sheet.
Step 4. Gently press a divot into the middle of each patty, then place the patties in the refrigerator for about 30 minutes to set. (This helps firm them up so they don’t fall apart on the grill.)
Step 5. Preheat the grill to around 450º F and grease it with some olive oil. Transfer the patties to the grill, cover, and cook for 4-5 minutes. Flip the burgers and cook them for another 4-5 minutes or until they reach an internal temperature of 160-165º F.
Step 6. Pop your patty onto a bun, top it with whatever you please, and enjoy the best turkey burger you’ll ever bite into! The flavors in these patties go with pretty much anything, so you can get creative.
Pro Tip
Create a divot in the center of each turkey burger patty with your thumb prior to cooking. This helps the patty keep its shape, preventing it from shrinking.
What to Serve With Turkey Burgers
- Fries — The obvious choice for us? These wonderfully crispy air fryer French fries! Or switch things up with these awesome air fryer sweet potato wedges.
- Salad — A simple side salad, a cucumber and tomato salad, or an easy Caesar salad with homemade Caesar dressing.
- Vegetables — Keep things summer-inspired with grilled asparagus! Or go for some nice roasted broccoli with nutritional yeast or air fryer green beans.
Storage, Freezing, & Reheating
- Turkey burgers will keep in the fridge for 3-4 days in an airtight container or wrapped tightly in plastic wrap.
- If you plan on freezing your turkey burgers, it’s best to do prior to cooking so they don’t dry out when thawed and heated. Simply wrap the uncooked patties individually with plastic wrap and pop them into the freezer for up to 3 months.
- To reheat cooked turkey burgers in the microwave in 25 second increments until heated through. Another option is to reheat them in an air fryer preheated to 350º F for 3-4 minutes, or until heated through.
Frequently Asked Questions
Both turkey and beef burgers offer nutrition through protein, fat, and various vitamins and minerals. However, turkey is lower in saturated fat, making it a great option for a heart-healthy diet.
Binder ingredients like breadcrumbs and eggs are what help keep turkey burgers maintain their shape. You could also use a tablespoon of plain Greek yogurt or mayonnaise. Letting them sit in the fridge to set prior to cooking is also very helpful!
The best way to achieve flavor in a turkey burger is by using a variety of seasoning. Liquid smoke is a great way to get the essence of a charbroiled burger. Others additions include Worcestershire sauce, garlic powder or fresh garlic, onion powder, fresh onion, paprika, and herbs. Don’t forget salt and pepper!
More Ground Turkey Recipes You’ll Love…
If you try what we claim to be the Best Turkey Burger recipe, or any other recipe here at Killing Thyme, please pop back in and leave a 🌟 star rating! And let me know how it went in the 📝 comments below.
Best Turkey Burger Recipe
Ingredients
- 1 lb ground turkey, 93% lean
- 1/2 cup finely chopped red onion
- 1/4 cup panko breadcrumbs
- 2 garlic cloves, smashed and grated to a paste (or finely minced)
- 1 tsp sea salt
- 1 tsp onion powder
- 1 tsp liquid smoke
- 1/2 tsp dried Italian seasoning
- 1/4 tsp cracked black pepper
Serving suggestions:
- Fresh brioche buns
- Sliced cheese
- Your choice of condiments and toppings
Instructions
- Line a baking sheet with parchment paper; set aside.
- With clean hands, mix the ground turkey with all of the patty ingredients in a large mixing bowl with. Gently work the mixture until it's cohesive.
- Divide the meat mixture into four equal portions and carefully form them into patties. Place the patties onto the parchment-lined baking sheet. With your thumb, press a divot into the middle of each patty; this will prevent the patty from shrinking on the grill.
- Place the patties in the fridge and let them chill for about 30 minutes. This helps them firm up so they don't fall apart on the grill.
- When it's go time, preheat your grill to medium-high heat—around 450º F. Clean the grill well. If you need to grease your grill, dip a wad of paper towels in some vegetable oil and glide the soaked towel along the grate with tongs. (I don't normally do this, but if you find that meat sticks easily to your grill, you might want to do this step to play it safe; you know your grill best.)
- Once the grill is ready, transfer the patties to the grill, cover, and let them cook for about 4-5 minutes. Gently flip them (they should have nicely formed grill marks on the cooked side), cover, and let them cook for another 4-5 minutes. Check the internal temperature with a Meat Thermometer, looking for an internal temperature of 165º F. If you're not quite there yet, flip the burgers once more and cover for another minute or two. (If you're using cheese, place the cheese slices onto the patties about a minute before you think they'll be done.)
- When the burgers are ready, transfer them to a clean plate or platter and serve them with fresh brioche buns and your choice of toppings.
As someone who loves a good turkey burger this recipe is fantastic. I make this every other week for my husband and I. Once I added a package of Ranch dressing totally transformed the burger and not in a good way. I found that adding a package of Lipton Onion Soup mix make a good burger a great burger. Either way this is  my go to recipe for turkey burgers. Thank you!
Thanks so much for the feedback! I’m so glad you’ve been enjoying this burger. I had to laugh at the Ranch bit—that would totally be something I’d do. I love me some Ranch powder. Making a note to not try that, ever. Haha.
I’ve made this recipe a number of times since I pinned it. I found it’s best when the red onion is minced because I don’t like chunks of onion in the burger itself. In addition, I mix the dry ingredients (including some garlic powder)  together first, and I mix the onion, garlic, egg and liquid smoke together before I combine everything. This recipe was the reason I went out and bought liquid smoke and now it’s a staple in my fridge. I actually make them on the stove rather than the grill and they turn out great. They’ve been hit every time I’ve made them. Love this recipe. Â
I’m so glad you’re enjoying this recipe so much, Robyn! Thanks for popping in to let me know.
Our favorite hamburgers.
I’m so glad!
Loved this recipe. I think the liquid smoke is a game changer. I’ve been looking for a turkey burger recipe that is moist and flavorful and this is it. I didn’t have red onions so I used some fresh chives, I also added some crumbled feta to the ground turkey. I garnished with mayo, mashed avocado and one slice of bacon. I will definitely make this again.
I’m so glad, Jodee! Thanks for the feedback. I’m with you on the liquid smoke. It does wonders in giving it that charbroiled summer flavor! Love your adaptations :)
I never ate a turkey burger in my life – until I saw this recipe and decided to try.  I added a pinch of other spices including ground sage, fresh chopped parsley and herbs de Provence.  Didn’t use liquid smoke. I topped the burger with a very easy half mayo mixed with half salsa verde.  Sooooo delicious.
(Next time I might add a tsp or so of olive oil.)
I’m so glad my turkey burger was your first experience and that it was a good one, Gail :) Thank you!
I’ve been eating turkey burgers for 30+ years and this burger was the best ever! I realized after I ate it that I forgot the egg – didn’t matter because it was so good! Served with Gorgonzola and sautéed mushrooms and onions – incredibly delicious!
I’m so glad you enjoyed it! Love the addition of gorgonzola. I need to try that :)
Can you freeze these burgers? If so, before or after cooking?
Yes! You can do either or. Be sure to place some parchment squares between patties so they don’t stick together. If you freeze them after cooking, the quality of texture might decrease (as does anything when being reheated), but it will still be delicious :)
Very good turkey burgers! Â Had no liquid smoke and used 1 Tbs soy sauce with gluten free breadcrumbs. Â I cooked Them on my Ninja grill for about 12 minutes. Will definitely be buying some liquid smoke and making these again.Â
I’m so glad, Sandy! Let me know what you think you them with liquid smoke, if you don’t mind. I find the liquid smoker to be a game changer!
These are fantastic! I used 99% lean ground turkey and they were still very tasty. I’ll be making these weekly. I served this batch topped with fresh made mango salsa…so satisfying. Thanks for the recipe.
Thanks so much, Bob! I’m so glad you enjoyed these. Mango salsa sounds like an awesome condiment for a burger!
This is the best turkey burger I have ever had! I add some thick shredded cheese to the mixture and it takes it to another level! Thanks for creating this recipe!
Oh dang, I need to bring cheese into the game! Thanks Alisha :)
This recipe is 🔥 i think it’s the Worcestershire sauce that bring the tenderness and a extra layer of flavor to this burger.
This is my favorite Turkey Burger! Moist, tender and full of flavor; which most say the turkey burger is dry and lacking on so many levels.
Added Eggplant fries to the meal and we are all ☺Smiling☺
I’m so glad, Nancy! Thanks so much for the awesome feedback :) This made me smile.
How much Worcestershire sauce? I do not see that ingredient in the recipe.
Hi! Worcestershire is an option if not using liquid smoke, so you can sub-in the exact 1 teaspoon. Let me know how it goes!