It’s important to avoid using ground turkey breast, or your burgers could end up too dry. These juicy burgers are delicious! And like all burgers, they’re ready fast - in just 20 minutes - making them ideal for a quick weeknight dinner. They make a nice variation from beef burgers (like baked hamburgers and grilled hamburgers), and they are just as good!
Instructions
Recipe Card
Ground turkey: To keep the burgers juicy, use ground turkey thighs - 93% lean - and not turkey breast, which is too lean and will yield dry burgers. Mayonnaise: I like to use avocado oil mayonnaise. Mustard: I highly recommend using Dijon mustard. This French mustard is creamier and less vinegary than yellow mustard. To season: Kosher salt, black pepper, garlic powder, onion powder, and smoked paprika. Chopped parsley: It’s best to use fresh parsley, but you can use a teaspoon of dried parsley instead. Olive oil: For frying. It’s a delicious oil, but you can use avocado oil if you prefer an oil with a higher smoke point.
Mix the ingredients. In a medium bowl, mix the ground turkey, mayonnaise, Dijon mustard, kosher salt, black pepper, garlic powder, onion powder, paprika, and chopped parsley. Form into patties. With wet hands for easier handling, form the mixture into four ½-inch-thick patties. Serve the burgers on a plate, in a lettuce wrap, or in a bun.
Moisten Your Hands
These burgers are a bit sticky (which means they are moist and will be nice and juicy), so it’s helpful to shape them with slightly wet hands.
Be Generous with the Oil
Theoretically, you could use just two tablespoons of olive oil for pan-frying these burgers. When you use four tablespoons, about half of it remains in the skillet. But using more oil ensures tastier, crispier burgers that are cooked evenly. You can also serve them in a lettuce wrap or simply on a plate with a side salad (such as this arugula salad) and quick pickles or pickled red onions. My kids eat these burgers in a bun, as shown in this photo: Sides that go well with these burgers include homemade coleslaw, creamy cucumber salad, carrot chips, eggplant chips, zucchini fries, and jicama fries. For extra flavor, you can top them with sauteed mushrooms, sauteed onions, or caramelized onions.
