I love a great burger, but I don’t always want the extra fat and calories of a traditional beef patty. These ground turkey burgers are my go-to lighter option. A simple mix of breadcrumbs, eggs, mayonnaise, Worcestershire, and seasonings keeps them tender and juicy every time. They’re quick to make on the stovetop, never dry, and perfect topped with all your favorite burger fixings.
I cook burgers often through spring and summer. Even when I make them indoors, a juicy, well-seasoned burger loaded with toppings still feels like a real cookout. These turkey burgers deliver a similar protein level to beef but with much less fat. Leaner meats can dry out when handled incorrectly, so below I share my reliable tips to make moist, flavorful turkey patties you’ll be excited to serve.
Sommer’s Recipe Highlights
Moist and Tender – Turkey burgers get a bad rap for being dry, but with the right binder they stay soft. Eggs, a small amount of breadcrumbs, and a bit of mayonnaise lock in moisture and keep the patties tender without becoming dense.
Big Flavor – Simple seasonings make these surprisingly flavorful. I use Italian seasoning (or fresh herbs), garlic powder, Worcestershire sauce, salt, and pepper. If you prefer bolder spices, increase seasonings to taste.
Stovetop-Friendly – These patties are delicate, so I recommend pan-searing on the stovetop rather than grilling. A skillet gives even heat and a nice sear without drying the meat.
Key Ingredients and Tips
- Ground turkey – Regular ground turkey yields juicier burgers; turkey breast is leaner but can be drier.
- Breadcrumbs – A little breadcrumb or panko helps bind and retain moisture.
- Eggs – Bring eggs to room temperature for easier mixing.
- Mayonnaise – Adds fat and creaminess; use light mayo if preferred.
- Worcestershire – Adds savory depth; choose low-sodium if you’re watching salt.
- Seasonings – Italian seasoning or chopped fresh herbs, garlic powder, salt, and pepper work well.
- Oil – Use olive oil or another high-heat neutral oil for the skillet.
- Buns and toppings – Brioche or potato buns are great; serve with lettuce, tomato, onions, pickles, avocado, cheese, and condiments.
How to Make
Find detailed ingredient amounts, full instructions, and a printable recipe card below.
Prep – In a large bowl combine ground turkey, breadcrumbs, eggs, mayonnaise, Worcestershire, Italian seasoning (or herbs), garlic powder, salt, and pepper.
Mix gently – Use a spatula to fold the ingredients together until evenly combined. Avoid overworking the meat: overmixing will make the patties dense and crumbly.
Portion – Flatten the mixture in the bowl and divide into eight even portions. Lightly shape each portion into a patty about 1-inch thick and slightly larger than the bun; they will shrink slightly during cooking.
Cook – Heat 1 tablespoon oil in a large skillet over medium. Wet your hands slightly before forming patties to prevent sticking. Place four patties in the skillet and cook undisturbed 5–6 minutes per side, until evenly browned and cooked through. Transfer to a plate to rest and cook the remaining patties with the remaining oil.
Expert Tips
Work with a soft, slightly tacky mixture to keep patties tender. Rinse your hands and shake off excess water so they are only slightly wet when forming patties—this prevents sticking. Avoid pressing down on patties while they cook, or you’ll squeeze out juices. Turkey is done once it’s no longer pink and has an even brown color; for safety, the internal temperature should reach 165°F (74°C).
Serving Suggestions
Assemble each cooked patty on a toasted bun and load it with lettuce, tomato, onion, pickles, avocado, cheese, bacon, and your choice of condiments—ketchup, mustard, mayo, or a homemade burger sauce. Serve with fries: sweet potato fries, hand-cut fries, or shoestring fries are all great options. You can also use these patties in salads or as a leaner element in other recipes.
Storing and Reheating
The raw turkey mixture can be prepared a day ahead and refrigerated in an airtight container. Cooked patties keep in the fridge for 3–5 days; freeze cooled cooked patties individually wrapped and stored in a sealed bag for up to 2–3 months. Thaw overnight in the fridge before reheating.
To reheat, wrap a patty in a damp paper towel and microwave briefly (15–20 seconds per side) until warmed through. You can also reheat over low heat on the stovetop, but watch carefully to avoid drying them out.
Frequently Asked Questions
If binders like eggs, mayo, and breadcrumbs aren’t evenly mixed in or the patties aren’t formed properly, they may fall apart. Mix gently and form patties with slightly wet hands.
Overworking the meat or forming patties too tightly can make them dry and crumbly. Keep the mixture soft and avoid excessive handling.
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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 tbsp 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
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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 well incorporated, but do not overmix.
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Flatten the mixture in the bowl, then divide into eight portions with a spatula.
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Heat a large skillet over medium and add 1 tablespoon oil. Wet your hands slightly, form each portion into a patty slightly wider than the buns, and place four patties into the skillet.
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Sear the patties about 5–6 minutes per side. If they brown too quickly, lower the heat a bit.
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Move cooked patties to a holding plate and repeat with remaining patties, adding the remaining oil to the skillet.
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Once all patties are cooked, place them on buns and top with desired toppings.
Notes
To reheat, wrap a patty in a damp paper towel and microwave briefly (about 15–20 seconds per side) until warmed through. Reheating on the stovetop is possible but can dry the burgers if not done gently.