Turkey burgers always sound like a great idea, but they too often taste like a fat sawdust patty. No more, friends! Mashing avocado into the turkey mixture helps prevent the meat from shrinking and drying out during cooking, which is why these stay awesomely juicy, even when they’re cooked all the way through.
- 2 tsp. Worcestershire sauce
- 3 Tbsp. plus ½ cup mayonnaise
- 1½ tsp. kosher salt, plus more
- ½ medium red onion, divided
- 4 Tbsp. extra-virgin olive oil, divided, plus more for greasing
- 3 cups very thinly sliced red cabbage (from ¼ medium head)
- 2 Tbsp. fresh lime juice, divided
- 4 hamburger buns, toasted
Mash half of 1 avocado with a fork in a medium bowl until smooth (reserve remaining half for topping burger). Add Worcestershire, garlic powder, cumin, 3 Tbsp. mayonnaise, 2 tsp. Sriracha, and 1½ tsp. salt. Grate half of the onion (as in, half of the half, or one-quarter of the whole) on the medium holes of a box grater into bowl. Mix with a fork to combine. Add turkey and mix thoroughly with clean hands until mixture is homogeneous (it will feel very wet and soft, which is okay).
Drizzle 1 Tbsp. oil on a large plate. Using oiled hands, form turkey mixture into 4 balls, place on plate, and press down into patties 4–4½" across (they’ll shrink as they cook). Chill, uncovered, at least 10 minutes and up to 2 hours (this step will help keep them firm). If chilling for more than 2 hours, cover with plastic and chill up to 2 days.
Meanwhile, stir remaining ½ cup mayonnaise and 2 tsp. Sriracha in a small bowl and season with a pinch of salt.
Thinly slice remaining onion and toss with cabbage in a medium bowl.
Heat 2 Tbsp. oil in a large nonstick skillet over medium. One by one, carefully slide patties off plate into skillet. Cook, shaking skillet a couple of times to make sure patties aren’t sticking, but not pressing down on them, until dark brown underneath, about 5 minutes. Turn and cook on second side until burgers are fully cooked, about 5 minutes more. Transfer to a wire rack and let rest while you finish assembling.
Thinly slice remaining 1½ avocados. Add lime juice and remaining 1 Tbsp. oil to cabbage mixture and toss to combine; season with salt.
Divide Sriracha mayo among cut sides of buns, spreading to edges. Place patties on bottom buns, then shingle avocado slices over. Heap slaw over avocado, then close burgers with top buns.
The Best Turkey Burger Recipe
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The Best Turkey Burger Recipe will be the juiciest and most delicious burger you ever did make. One secret ingredient takes these burgers over the top! Simple to make on the grill or stovetop, flavorful and obviously super moist. Serve with homemade French Fries, Kettle Chips or a Macaroni Salad. Yum!
- 1 pound ground turkey
- ¼ cup dry bread crumbs
- 1 onion, finely chopped
- 1 green onion, chopped
- 1 egg
- 2 cloves garlic, minced
- 2 tablespoons parsley paste
- 1 ½ tablespoons Worcestershire sauce
- 1 tablespoon hot pepper sauce (such as Tabasco®)
- ½ teaspoon salt
Mix ground turkey, bread crumbs, onion, green onion, egg, garlic, parsley paste, Worcestershire sauce, hot pepper sauce, and salt together in a bowl. Cover bowl with plastic wrap. Refrigerate at least 1 hour.
Preheat oven to 350 degrees F (175 degrees C). Lightly grease a baking dish.
Form turkey mixture into 4 patties arrange in a baking dish.
Bake turkey burgers in the oven until no longer pink in the center and the juices run clear, about 30 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
HOW CAN YOU TELL WHEN A TURKEY BURGER IS DONE?
Ground turkey needs to be cooked to an internal temperature of 165ºF. Use a meat thermometer to ensure accuracy.
This recipe works great on an outdoor grill, or indoors using a grill pan or large skillet. If using an outdoor grill, bring the heat up to about 450ºF. Make sure that your grate is well oiled so that the burger doesn&rsquot stick. Be patient and let the burger cook about 5 minutes before flipping. If you flip the meat too early, they may fall apart.
Have you tried Thomas&rsquo English Muffins? You can find them at Walmart located near other bread items.
I&rsquod love to know if you make this (or any) recipe! Tag @kimscravings on Instagram and be sure to subscribe to our mailing list to receive more healthy delicious recipes straight to your inbox.
Tips for grilling chicken and turkey
Chicken and turkey are mild in flavour, which means they’re delicious with almost any kind of seasoning. Search WW.ca for barbecue-friendly rub and marinade recipes. Or try a simple brine for chicken breasts to help them grill up extra juicy and flavourful.
Make poultry burgers juicier
Burgers made from super lean ground turkey and chicken don’t have to be dry. Amp up the flavour, texture, and juiciness by adding minced portobello mushroom or shredded zucchini to the burger mixture before forming patties. Just be sure to remove excess moisture from shredded zucchini, if using. Squeeze the zucchini in your hands over a bowl, or use the back of a spoon to push out the moisture through a fine-mesh strainer. The goal is a juicy burger, not a soggy one!
Pound breasts before grilling
Before putting boneless, skinless chicken breasts on the grill, you’d be wise to pound them to a consistent thickness. This ensures even cooking so you don’t end up with flame-dried jerky on one end. To pound boneless chicken breast, place the meat between two sheets of plastic wrap or wax paper, then gently hit with a meat mallet, rolling pin, or other blunt, heavy object until you achieve the desired level of thickness.
Always measure temperature
In terms of doneness, grilled meat can sometimes be tough to eyeball—nice char marks aren’t necessarily a sign the food is ready to eat. To be safe, use a food thermometer. No matter what kind of poultry you’re preparing—ground meat, cutlets, pieces on the bone—the safe internal temperature for doneness is 165℉, as measured at the meat’s thickest part. Once the food is done, remove from the grill and let rest for a few minutes so juices reabsorb (instead of running onto your plate or lap).
Cover the Skillet
Putting a lid on the skillet bathes the patties in steam so that the interior comes up to temperature while the crust browns.
I made a couple of bold decisions. First, I would start the patties in a cold oiled skillet. Once they were in place, I turned the heat to medium, and then, when I started to hear sizzling, I covered the pan. The lid trapped the moisture that escaped from the turkey, enveloping the burgers in steam so they cooked quickly and evenly. After about 2½ minutes, I flipped the patties (which were nicely browned on the bottom), covered them, and continued to cook them until they reached 160 degrees and the second side was golden brown. These burgers hit all the right notes: deep browning a tender crust a pleasantly coarse and juicy texture and rich, savory flavor.
I melted cheese onto the burgers and then sandwiched them between soft buns with the works: lettuce, tomato, ketchup, and mayonnaise. And for those times when I wanted to go all out, I created a recipe for my new favorite burger topping: quick‑pickled avocado slices. Almost any fruit or vegetable can be pickled, including fatty avocados. The result is both creamy and tangy&mdashthe ideal crown for a turkey burger worth bragging about.
Juicy Dijon & Thyme Turkey Burgers
- Author: Lauren Grant of Zestful Kitchen
- Prep Time: 10 minutes
- Total Time: 40 minutes
- Yield: 4 burgers 1 x
- Method: Grilling
These juicy turkey burgers are healthy, packed with protein (thanks to Greek yogurt) and incredibly flavorful. Serve these burgers with some stellar side dishes for the most delicious turkey burger menu around.
- 1 pound lean ground turkey (93%)
- ½ cup 2% or full-fat greek yogurt
- ½ cup Panko bread crumbs
- 2 tablespoons Dijon mustard
- 1 tablespoon olive oil
- 1 tablespoon minced fresh thyme
- 2 teaspoons Worcestershire sauce
- ½ teaspoon kosher salt
- ½ teaspoon pepper
- ¼ teaspoon fennel seeds, crushed
- ½ cup Greek yogurt
- 4 teaspoons Dijon mustard
- 1 teaspoon fresh lemon juice
- ½ teaspoon minced fresh garlic
- ¼ teaspoon honey
- 4 whole-wheat buns or multigrain hamburger buns, toasted
- Bibb or green leaf lettuce
Combine turkey, ½ cup yogurt, bread crumbs, 2 tablespoons Dijon, oil, thyme, Worcestershire, ½ teaspoon salt, ½ teaspoon pepper, and fennel seeds (mixture will be fairly wet).
Divide meat into 4 equal portions, gently form each into a ball, then lightly flatten into 1-inch-thick patties. Press finger through center of patties (this helps them patties flat) and transfer to a plate chill patties at least 15 minutes or up to 2 hours.
Meanwhile, combine ½ cup yogurt, 4 teaspoons Dijon, lemon juice, garlic, and honey for the sauce season with salt and pepper.
For a gas grill:
Heat grill over high for 15 minutes clean and oil grill grate. Transfer patties to grill and cook, covered, without pressing down, for 5–7 minutes, flipping halfway through cooking.
Reduce heat to medium and continue to cook, covered, until an instant-read thermometer, such as the Thermapen, inserted into the center of the burgers reaches 160°, 5–7 minutes more.
Transfer burgers to a plate, tent with foil, and let rest 5–10 minutes.
For a skillet or grill pan:
Heat a cast-iron skillet or grill pan coated with nonstick spray over medium until nearly smoking.
Transfer burgers to grill pan and cook, without moving, until bottom sides are dark brown and crusted, 3–4 minutes. Flip burgers and cook until starting to brown, but not crusted, 3–4 minutes more.
Reduce heat to low, cover pan with lid slightly ajar to let steam out, and cook 8–10 minutes more, flipping as needed to prevent burning, until an instant-read thermometer, such as the Thermapen, inserted into the center of the burgers reaches 160°, 7–10 minutes more.
Transfer burgers to a plate and let rest 5–10 minutes.
Turn grill to low (or use skillet/grill pan) and grill buns, cut side down, until toasted 1–2 minutes.
Serve burgers on toasted buns, with sauce, lettuce, and pickled onions.
Did you make this recipe?
Leave a comment below and tag @zestfulkitchen on Instagram and hashtag it #zestfulkitchen!
If you have a garden — or know friends or neighbors who do — then you've probably had an abundance of zucchini to use up in summer. Stuffed zucchini is a great way to do it. This simple version takes a cue from pasta recipes with a stuffing of Italian sausage, garlic, and cheese. A jar of marinara sauce adds moisture and plenty of sauce to sop up with bread.
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This week both of my children FINALLY started school.
Summer is officially OVER. Although, the ninety-degree heat the last few days was certainly a big tease. Now that I’m getting back into the groove of meal planning for the entire week, I’m definitely trying to diversify our options. I have many awesome grilling recipes from this summer’s menu rotation that simply can’t be replicated to peak perfection on a small, indoor stove top and oven range.
I miss being able to take a simple piece of meat or fish, baste it with olive oil and salt and pepper, and just grill it. While plain beef burgers were our most celebrated grill option, it seems sac religious to make them on a stove top in a kitchen. However, we’ve discovered that turkey burgers are equally as good whether they’re made on the grill or cooked in a skillet.
Last night, I tweaked our generic turkey burger recipe. Instead of integrating bread crumbs and ketchup to bind the meat together, I used onion soup mix. What a difference. Instead of bland, mealy burgers that require loads of toppings to acquire flavor, the new and improved turkey burgers were moist and tasty with a little zing from the onion mix. The omission of the bread crumbs improved the consistency ten-fold.
Everyone gave it two thumbs up, including my daughter who, at first glance, thought I was trying to slip a tuna burger past her.
Hope you enjoy making this simple recipe– it only take 20 minutes so it’s perfect for a last minute fix.
Chopping the onion
I think the hardest part of the recipe (if you can even call it “hard”) is that you have to grate or chop the onion. You can either use a box grater or even a small food processor to help get that fine mince going. I’ve never used the box grater for this recipe, always opting to use the food processor and sometimes even simply chopping it finely by hand on the chopping block. I will definitely get around to grating the onion some day to see how/if it makes a difference.