Turkey Burgers
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Turkey Burgers
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The best turkey burger recipe! These turkey burgers are juicy, flavorful, and perfect for piling with your favorite toppings.
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Ingredients
For the Turkey Burger Patties:
- 1 pound ground turkey I used 93% lean, lean
- ¼ cup panko bread crumbs
- 1 tablespoon Worcestershire sauce
- 1 tablespoon tomato paste
- ½ to 1 teaspoon hot sauce such as Tabasco (optional)
- ½ teaspoon onion powder
- ½ teaspoon kosher salt
- ¼ teaspoon black pepper ground
- 1 egg large
- 1 tablespoon canola oil
For Serving:
- 4 whole wheat hamburger buns or buns of choice
- cheese thinly sliced or grated
- avocado sliced
- tomato toppings of choice; mayo or nonfat Greek yogurt
- lettuce
- mayonnaise
- Greek yogurt
Instructions
- Make the patties: In a large mixing bowl, place the ground turkey. Top with the Panko, Worcestershire sauce, tomato paste, hot sauce, onion powder, salt, and pepper.
- Crack the egg into the bowl. With a fork, scramble the egg to break up the yolk, the use the fork to gently combine all of the ingredients. Don't over work the meat or the burgers may be tough.
- Meanwhile, in a large cast iron skillet (or similar sturdy skillet or a nonstick skillet), heat the oil over medium-high heat.
- Shape the mixture into 4 patties that are about 1/2-inch thick and 4 1/2 inches across. The mixture will be very wet and soft. Work gently and trust that it will hold together once it cooks. I find it easiest to shape the patties with my hands, then carefully lower them directly onto the hot cooking surface (vs. transfer them to a plate, then transfer them to the skillet from there).
- Once the oil is hot and shimmering, cook the turkey burgers for 4 minutes on the first side, flip, then continue cooking for 3 to 4 minutes on the second side, until the burgers reach 165ºF on an instant read thermometer inserted at the thickest part. If you’d like to toast the buns, do so during the last few minutes of cooking (see notes). If using cheese, place on top of the patties right after flipping. Transfer to a plate. Serve the burgers immediately on the buns, with avocado and your toppings of choice.
Notes
- TO TOAST BURGER BUNS: Spray or brush the cut sides with oil and toast them in the skillet for a few seconds, until they're warm and golden brown.
- TO STORE: Cooked burgers will last in the refrigerator for up to 3 days. Wrap them tightly or store them in an airtight container.
- TO REHEAT: Reheat in the microwave, in a skillet over medium heat, or in an oven, toaster oven, or air fryer set to 350ºF.
- TO FREEZE: Freeze turkey burgers in a freezer bag or airtight container for up to 3 months.
Nutrition Information
Show Details
Serving
1 (of 4)
Calories
317kcal
(16%)
Carbohydrates
25g
(8%)
Protein
33g
(66%)
Fat
10g
(15%)
Saturated Fat
2g
(10%)
Polyunsaturated Fat
2g
(12%)
Monounsaturated Fat
5g
(25%)
Trans Fat
0.04g
(2%)
Cholesterol
109mg
(36%)
Potassium
511mg
(11%)
Fiber
2g
(8%)
Sugar
4g
(8%)
Vitamin A
162IU
(3%)
Vitamin C
2mg
(2%)
Calcium
68mg
(7%)
Iron
3mg
(17%)
Nutrition Facts
Serving: 4servings
Amount Per Serving
Calories 317 kcal
% Daily Value*
| Serving | 1 (of 4) | |
| Calories | 317kcal | 16% |
| Carbohydrates | 25g | 8% |
| Protein | 33g | 66% |
| Fat | 10g | 15% |
| Saturated Fat | 2g | 10% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 5g | 25% |
| Trans Fat | 0.04g | 2% |
| Cholesterol | 109mg | 36% |
| Potassium | 511mg | 11% |
| Fiber | 2g | 8% |
| Sugar | 4g | 8% |
| Vitamin A | 162IU | 3% |
| Vitamin C | 2mg | 2% |
| Calcium | 68mg | 7% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
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