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A delicious turkey burger patty, perfectly seared on a grill

Classic Best Turkey Burger Recipe

This recipe yields juicy and flavorful turkey burgers that are easy to prepare and perfect for a healthy meal.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 4 burgers
Calories: 350
Ingredients Equipment Method Notes

Ingredients
  

Main Ingredients
  • 1 lb ground turkey preferably 93% lean
  • 1/4 cup finely chopped onion white or yellow
  • 2 cloves garlic minced
  • large egg
  • 1/4 cup breadcrumbs panko or plain
  • 1 tablespoon Worcestershire sauce or soy sauce for gluten-free
  • 1 teaspoon smoked paprika
  • 1/2 teaspoon dried oregano
  • 1/4 teaspoon black pepper
  • 1/2 teaspoon salt or to taste
  • 1 tablespoon olive oil for cooking
For Serving
  • Burger buns
  • favorite toppings lettuce, tomato, red onion, pickles, cheese, avocado, etc.

Equipment

  • large bowl
  • large skillet or cast-iron pan
  • instant-read thermometer

Method
 

Preparation
  1. In a large bowl, gently combine ground turkey, onion, garlic, egg, breadcrumbs, Worcestershire sauce, smoked paprika, oregano, salt, and pepper, being careful not to overmix.
  2. Divide the mixture into four equal portions and gently shape each into 3/4-inch thick patties, slightly wider than the buns; make a slight indentation in the center of each.
Cooking
  1. Heat olive oil in a large skillet over medium heat, then carefully place patties in the skillet without overcrowding (cook in batches if needed).
  2. Cook for 5-7 minutes per side until golden brown and cooked through, reaching an internal temperature of 165°F (74°C).
Serving
  1. Optionally, lightly toast burger buns in the same skillet or under a broiler while burgers cook or rest.
  2. Assemble by placing a cooked turkey patty on a toasted bun, adding your favorite toppings and condiments, then serve immediately.

Notes

For extra flavor, you can add a pinch of cayenne pepper or a dash of hot sauce to the turkey mixture. If you don't have an instant-read thermometer, ensure the juices run clear when you pierce the patty to check for doneness.