Lean & juicy turkey burgers are packed with flavor but light on calories. They are a perfectly delicious addition to your next BBQ!
You wouldn’t guess this delicious turkey burger isn’t made from beef! Pair this healthy, but tasty version with a side of Baked French Fries, Macaroni Salad, or Baked Beans. Or try Grilled Asparagus and Boiling Corn on the Cob to keep the healthy vibes going!
one Lean & mean burger
Burgers are a staple dinner item in our home at any time of the year. We don’t limit this all American dish to grilling season.
I do like to mix up the flavors and add some twists here and there. This version is a healthy twist with a a lot of flavor! Turkey burgers have a lower fat content, which makes them healthier, but also means they can be dry or burn easily.
To make sure these are packed with flavor I upped the spices, added some soy sauce, and use egg and bread crumbs to bind it all together.
The result is a delicious and healthy twist and one yummy burger!
Best turkey burger recipe
MIX. Add all the ingredients to a large bowl and mix together.
FORM. Divide the meat into 6 portions. Press each portion into a 6 inch round patty (the patties will shrink once cooked). After you have formed the patties use the back of a spoon and make a slight indent in the middle of each of the patties. This will help keep the patties from puffing up in the middle.
COOK. Heat skillet to medium low and cook the patties to an internal temp of 180°F. This will be 3-5 minutes per side.
I used a skillet to cook the burgers, but they would be equally delicious cooked on a grill.
PREP. Coating the clean grates with vegetable oil will help keep them from sticking.
GRILL. Grill over medium high heat for 5 min covered until grill marked form. Flip and grill an additional 3-5 until cooked through. (180°F)
Tips + Storing info
Turkey burgers often turn out dry. There are a couple factors to keep in mind that contribute to this…
- Fat content: Turkey is often chosen because it is a lean meat. However, try to stay between 93/7 or 97/3 percent fat content. Having a little bit of fat will aid in a juicier burger, but too much fat and your burger will be too wet to hold together.
- Over cooking: I admit the first couple burgers I made didn’t turn out well because I had my stove turned up too high and they overcooked. The internal temp of a turkey burger should be 165°F.
Make ahead of time: The patties can be formed up to two days ahead of time and stored in the ridge until you’re ready to cook them.
To STORE, separate patties with parchment paper and store them in an airtight container.
FREEZE the patties for up to 6 months.
For more Burgers and Sandwiches try:
- Ranch Burgers
- Slow Cooker Pulled Chicken
- Teriyaki Chicken Burger
- Chicken Parmesan Sliders
- Turkey Cranberry Sandwich
Turkey Burger Recipe
- 2 lb ground turkey
- 1/8 c seasoned bread crumbs
- 1 egg lightly beaten
- 1/4 c chopped fresh parsley
- 1 tsp minced garlic
- 1 tbsp soy sauce
- 1 tsp garlic salt (with parsley flakes)
- 1/4 c ground black pepper
- Add all the ingredients to a large bowl and mix together.
- Divide the meat into 6 portions. Press each portion into a 6 inch round patty (the patties will shrink once cooked).
- After you have formed the patties use the back of a spoon and make a slight indent in the middle of each of the patties. This will help keep the patties from puffing up in the middle.
- Heat skillet to medium low and cook the patties to an internal temp of 180°F. This will be 3-5 minutes per side.