Perfect Grilled Turkey Burger

I used to think turkey burgers were just sad, dry versions of beef burgers. My first attempts at making them left everyone at the dinner table reaching for extra ketchup and trying to politely finish their meal.

That’s because I was treating turkey like beef—forming tight patties and cooking them until they were basically hockey pucks. Turkey is leaner than beef, so it needs a gentler touch and a few simple tricks to stay juicy. Once I figured out the right technique, turkey burgers became a regular weeknight dinner that actually gets requested.

What Kind of Ground Turkey Should I Use?

When shopping for ground turkey, you’ll typically find options ranging from 85% lean to 99% lean, and the fat content makes a big difference in your burgers. I recommend going with 85% or 93% lean ground turkey rather than the super lean 99% variety, since a little fat helps keep your burgers juicy and flavorful. The 99% lean stuff can turn out pretty dry on the grill, even with all our added ingredients. You can use either ground turkey breast or a mix that includes some dark meat – the dark meat actually adds more flavor and moisture to your patties. Just make sure you’re buying fresh ground turkey or properly thawed frozen turkey, and give it a sniff to make sure it smells fresh before using.

Options for Substitutions

This turkey burger recipe is pretty forgiving when it comes to swaps and substitutions:

• Ground turkey: You can easily swap ground turkey for ground chicken, lean ground beef, or even a mix of ground turkey and ground pork for extra flavor. Just keep in mind that cooking times might vary slightly.
• Pork rind panko crumbs: Regular panko breadcrumbs work perfectly fine here, or you can use regular breadcrumbs, crushed crackers, or even rolled oats for a different texture.
• Fresh parsley: Don’t have fresh parsley? Try fresh cilantro, chives, or even dried parsley (use about 1 teaspoon instead of 2 tablespoons).
• Egg yolk: A whole egg works just as well as the yolk, or you can use a flax egg (1 tablespoon ground flaxseed mixed with 3 tablespoons water) for a binding alternative.
• Grated onions: If you don’t want to grate onions, finely minced onions or even onion powder (about 1 teaspoon) will do the trick.
• Worcestershire sauce: Soy sauce or even a splash of balsamic vinegar can replace worcestershire sauce if you’re out.

Watch Out for These Mistakes While Grilling

The biggest mistake with turkey burgers is overworking the meat when mixing ingredients, which creates dense, tough patties – gently combine everything just until mixed and avoid pressing down on the burgers while they cook.

Since ground turkey is much leaner than beef, these burgers can dry out quickly, so keep your grill at medium heat and resist the urge to flip them more than once to maintain moisture.

Another common error is not checking the internal temperature, as turkey must reach 165°F for safety, but going much beyond that will give you hockey pucks instead of juicy burgers.

To prevent sticking and falling apart, make sure your grill grates are clean and well-oiled, and consider chilling the formed patties for 15-20 minutes before grilling to help them hold together better.

What to Serve With Grilled Turkey Burgers?

These juicy turkey burgers are perfect with classic sides like crispy sweet potato fries or regular fries for that traditional burger joint feel. I love serving them with a simple coleslaw or potato salad, which adds a nice cool crunch that balances out the warm, savory flavors of the burger. For something lighter, try pairing them with a fresh garden salad or some grilled vegetables like zucchini and bell peppers. Don’t forget about corn on the cob if you’re firing up the grill anyway – it’s always a crowd-pleaser alongside any grilled burger!

Storage Instructions

Refrigerate: Cooked turkey burgers will keep in the fridge for up to 3-4 days when stored in an airtight container. I like to wrap each patty individually in foil or store them with parchment paper between layers to prevent sticking.

Freeze: These burgers freeze really well for up to 3 months! You can freeze them either cooked or as raw patties. If freezing raw, place parchment paper between each patty and wrap tightly in freezer bags. Cooked patties can go straight into freezer-safe containers.

Warm Up: To enjoy leftover cooked burgers, just warm them in a skillet over medium heat for 2-3 minutes per side, or microwave on medium power for about 1 minute. If reheating from frozen, thaw overnight in the fridge first for best results.

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 1500-1700
• Protein: 90-105 g
• Fat: 70-85 g
• Carbohydrates: 120-150 g

Ingredients

For the turkey patties:

• 1 lb ground turkey
• 1/3 cup pork rind panko or plain breadcrumbs
• 1/4 cup grated onion
• 3 garlic cloves, minced
• 2 tbsp chopped fresh parsley
• 1 egg yolk, lightly beaten
• 1 tbsp worcestershire sauce
• 1 tsp salt
• 1/2 tsp ground black pepper

For serving:

• Burger buns
• Cheese slices
• Lettuce leaves
• Tomato slices
• Sliced red onion
• Mustard
• Mayonnaise
• Ketchup

Step 1: Mix the Turkey Burger Mixture

• 1 lb ground turkey
• 1/3 cup pork rind panko or plain breadcrumbs
• 1/4 cup grated onion
• 3 garlic cloves, minced
• 2 tbsp chopped fresh parsley
• 1 egg yolk, lightly beaten
• 1 tbsp worcestershire sauce
• 1 tsp salt
• 1/2 tsp ground black pepper

In a large bowl, combine the ground turkey, pork rind panko or plain breadcrumbs, grated onion, minced garlic, chopped fresh parsley, lightly beaten egg yolk, worcestershire sauce, salt, and ground black pepper.

Gently mix until the ingredients are just combined; take care not to overmix to keep the burgers tender.

Step 2: Shape and Chill the Patties

• turkey burger mixture from Step 1
• extra pork rind panko or plain breadcrumbs (if needed)

Form the turkey mixture into four flat patties.

If the mixture feels too wet or falls apart, add a little more breadcrumbs until the consistency is workable, but the patties should still be soft and slightly wet.

Transfer the formed patties to a large plate, then refrigerate for 20 to 30 minutes to help them firm up.

Step 3: Prepare the Grill and Patties

• chilled turkey patties from Step 2

Remove the chilled burgers from the refrigerator.

Preheat your grill to high heat, about 425°F to 450°F, and oil the grates to prevent sticking.

With your thumb, press a small indent into the center of each turkey patty; this helps them cook evenly and stay flat on the grill.

I find this little trick prevents the burgers from puffing up as they cook.

Step 4: Grill the Turkey Burgers

• patties with center indent from Step 3

Carefully transfer the patties to the preheated grill.

Cook for about 6 minutes, then flip each burger and continue grilling for an additional 5 to 7 minutes, or until the internal temperature reaches 160°F to 165°F.

Remove the burgers from the grill and let them rest for 5 minutes before serving.

Step 5: Assemble and Serve the Turkey Burgers

• burger buns
• cheese slices
• lettuce leaves
• tomato slices
• sliced red onion
• mustard
• mayonnaise
• ketchup
• grilled turkey patties from Step 4

Assemble the cooked turkey burgers on burger buns with your choice of cheese slices, lettuce leaves, tomato slices, sliced red onion, and desired condiments such as mustard, mayonnaise, or ketchup.

To make the burgers even more delicious, I like to lightly toast the buns before assembling.

Perfect Grilled Turkey Burger

Delicious Perfect Grilled Turkey Burger recipe with step-by-step instructions.

Print Recipe Pin Recipe

Prep Time 13 minutes mins

Cook Time 27 minutes mins

Total Time 40 minutes mins

Servings 4

Calories 1600 kcal

Ingredients

  

For the turkey patties:

• 1 lb ground turkey
• 1/3 cup pork rind panko or plain breadcrumbs
• 1/4 cup grated onion
• 3 garlic cloves, minced
• 2 tbsp chopped fresh parsley
• 1 egg yolk, lightly beaten
• 1 tbsp worcestershire sauce
• 1 tsp salt
• 1/2 tsp ground black pepper

For serving:

• burger buns
• cheese slices
• lettuce leaves
• tomato slices
• sliced red onion
• mustard
• mayonnaise
• ketchup

Instructions

 

• In a large bowl, combine the ground turkey, pork rind panko or plain breadcrumbs, grated onion, minced garlic, chopped fresh parsley, lightly beaten egg yolk, worcestershire sauce, salt, and ground black pepper. Gently mix until the ingredients are just combined; take care not to overmix to keep the burgers tender.
• Form the turkey mixture into four flat patties. If the mixture feels too wet or falls apart, add a little more breadcrumbs until the consistency is workable, but the patties should still be soft and slightly wet. Transfer the formed patties to a large plate, then refrigerate for 20 to 30 minutes to help them firm up.
• Remove the chilled burgers from the refrigerator. Preheat your grill to high heat, about 425°F to 450°F, and oil the grates to prevent sticking. With your thumb, press a small indent into the center of each turkey patty; this helps them cook evenly and stay flat on the grill. I find this little trick prevents the burgers from puffing up as they cook.
• Carefully transfer the patties to the preheated grill. Cook for about 6 minutes, then flip each burger and continue grilling for an additional 5 to 7 minutes, or until the internal temperature reaches 160°F to 165°F. Remove the burgers from the grill and let them rest for 5 minutes before serving.
• Assemble the cooked turkey burgers on burger buns with your choice of cheese slices, lettuce leaves, tomato slices, sliced red onion, and desired condiments such as mustard, mayonnaise, or ketchup. To make the burgers even more delicious, I like to lightly toast the buns before assembling.