Turkey Burgers – Moist + Flavorful
When you think of juicy, flavorful burgers, turkey might not be the first meat that comes to mind—but this recipe changes that. These Turkey Burgers are tender, moist, and packed with flavor, all while being a lighter option for your weeknight dinner rotation. Whether you’re craving something satisfying that still fits into your healthy recipes on a budget, or you’re simply looking for delicious burgers with easy preparation and cleanup, this one’s a keeper.
These healthy turkey burgers get their tender juiciness from a few key ingredient choices. A combination of grated onion (including its juice), mayonnaise, Dijon mustard, and milk-soaked panko comes together to lock in moisture while adding rich flavor to otherwise lean ground turkey. This post shares how to air fry, sear and cook, bake, and grill turkey burgers. No matter how you choose to cook them, this method gives you a reliable go-to for low-calorie turkey burgers that are far from boring.
These are the kind of easy dishes that fit seamlessly into a healthy budget and make dinner feel like less of a chore. Make them ahead, freeze extras, or air fry them straight from frozen on a busy night. Whether you’re serving them on toasted buns with crisp lettuce and juicy tomato, or layering them with melty cheese and tangy pickles, these ground turkey burgers check all the boxes for a fast, satisfying food that won’t leave you missing the beef.
Table of Contents
How to Keep Turkey Burgers Moist
Moisture is key when making healthy turkey burgers, especially when you’re using lean meat like 85–93% ground turkey. Skip the extra-lean 99%—it dries out too easily. Instead, rely on smart mix-ins like grated onion (plus its juice), milk-soaked panko breadcrumbs, and mayonnaise. These ingredients not only bring moisture but also texture and flavor. The breadcrumbs absorb the milk to create little pockets of juiciness inside each patty, and the mayo serves as both a fat and a binder. Dijon mustard and simple seasonings complement the meat, adding depth to every bite without overwhelming the turkey’s mild flavor.
When forming the patties, mix gently—treat it like tossing a salad rather than kneading dough. Overmixing will result in dense, dry burgers. For added insurance against dryness, a quick sear in a hot pan locks in the juices before finishing in the air fryer. Resist the urge to press down on the patties while cooking—that squeezes out the moisture you worked so hard to keep in.
Turkey Burger Cooking Options
The truth is, while the air fryer produces super yummy and moist turkey burgers, you have options! Whether you prefer the convenience of an air fryer or want a sear on your burger, I’ve outlined alternative cooking options.
Regardless of how you choose to cook your turkey burger, use a meat thermometer to check that the internal temperature has reached 160°F. After removing them from the heat, let the burgers rest for 5 minutes—this allows them to reach a safe final temperature of 165°F while retaining their juices. If you don’t have a thermometer, make a small cut in the center of a patty; the meat should be opaque, and the juices should run clear—not pink. Avoid relying solely on cook time, as thickness and cooking method can significantly affect the cooking time.
Air Fryer Turkey Burgers (Fresh or Frozen)
The air fryer is a game-changer for turkey burgers—especially when you’re aiming for healthy options without sacrificing that satisfying bite. To cook them fresh, preheat your air fryer to 375°F. Lightly spray the patties with oil to prevent sticking, and cook for 12–14 minutes, flipping them halfway through the cooking time. If you’re working with frozen patties, you can cook them straight from the freezer at the same temperature for 14–16 minutes total. Just be sure the internal temperature reaches 160°F before resting (they’ll carry over to 165°F). This method is perfect when you want easy, low-fat air fryer turkey burgers that come together quickly with minimal mess.
Flipping the patty in the air fryer will still brown each side; it just won’t have the same texture as a pan sear. However, it will still taste delicious. Make sure to oil or spray the side that’s facing up, as this will help it brown without drying out from the hot circulating air. The heated oil should also help crisp the browning meat.
Skillet or Griddle (With Sear for Extra Flavor)
Pan-cooking turkey burgers gives you the chance to create a golden, flavorful crust—especially helpful for moisture retention. Start by heating your skillet or griddle on high until it’s hot, then reduce the heat to medium-high and add a small amount of oil. Sear each patty for one minute per side to lock in the juices, then continue cooking for 4–5 more minutes per side on medium heat, or until the internal temp reaches 160°F. If you’re adding cheese, do so in the last 2 minutes of cook time. This stovetop method is great when you’re not in the mood to pull out the air fryer and want that classic seared burger experience.
Oven-Baked Turkey Burgers
If you prefer a more hands-off approach—such as for a crowd or batch cooking—oven baking is a great option. Preheat your oven to 375°F and line a baking sheet with parchment or foil. Lightly grease the surface and bake the patties for 10–12 minutes per side (for a total of 20–25 minutes), flipping them once halfway through. The oven doesn’t give you that same sear, but it’s a solid method for juicy baked turkey burgers that still hold their shape and moisture. Just be sure to test the temperature before serving.
Grilled Turkey Burgers
Grilling adds smoky flavor and gorgeous grill marks, but turkey burgers—especially when fresh and soft—can be tricky on grates. To make grilling work, brush both sides of the patties with oil before placing them on a well-oiled grill heated to 450°-500°F. Cook over medium heat for about 5-6 minutes, then flip carefully with a wide spatula and cook for another 5-6 minutes. Ensure they reach the 160°F mark and resist moving them too early—they need time to firm up and release from the grates. While grilled turkey burgers are a bit more hands-on, they’re worth the effort when you want that classic summertime cookout flavor.
Freezing the raw turkey burgers for 30–60 minutes prior to brushing with oil and grilling (just until firm, not rock-solid) helps them hold their shape better on the grill and makes them easier to flip without falling apart.
Turkey Burgers…Your Way
Toasting buns and adding moisture-rich toppings, such as sliced tomato, lettuce, pickles, mustard, ketchup, mayo, or even elevating it with a smear of aioli, will guarantee that each bite of your turkey burger is juicy, satisfying, and delicious.
The variations are endless, but here are a few ideas and different combinations to create your perfect burger:
- Classic toppings: lettuce, tomato slices, pickles, ketchup, mustard, sliced or grilled onions, and a slice of cheese
- Cheese variations: sharp cheddar, pepper jack, mozzarella, blue cheese crumbles, feta, Gouda, and Swiss
- Gourmet additions: crisp bacon, avocado, BBQ sauce, aioli, or chipotle mayo
- BBQ bacon cheddar- cheddar, bacon, BBQ sauce and crispy onions
- California style- Avocado, tomato, lettuce, mayo
- Spicy Southwest-pepper jack cheese, jalapenos, chipotle mayo, red onion
- Mediterranean- Feta, tomato, cucumber slices, and tzatziki sauce
Storing Turkey Burgers
These turkey burgers freeze beautifully, making them a great make-ahead option for busy weeks or meal prep days. Once the patties are shaped, place them on a parchment-lined baking sheet and freeze until firm. Then wrap each patty individually and store in an airtight, freezer-safe container or bag for up to 3–4 months. You can also freeze cooked patties using the same method—just be sure they’re fully cooled before wrapping.
When you’re ready to cook, thaw raw patties in the refrigerator for 24–48 hours, or cook them straight from frozen by adjusting the time slightly, depending on your method. Cooked patties can be reheated in a skillet, oven, or air fryer without losing their moisture. These burgers are easy to adapt whether you bake, grill, or air fry, and they hold up well across all methods, making them a reliable staple for flexible, healthy meals.
Turkey Burgers
Ingredients
For the Turkey Burger Patty:
- 3 lb 85-93% lean ground turkey (Jenny O usually sells the 3lbs
- 1/3 cup or half of a yellow or white onion grated, with the juice
- 1/2 cup panko breadcrumbs
- 2 tablespoons milk
- 2 tablespoons mayonnaise
- 1 ½ tablespoons Dijon mustard
- 2 teaspoons garlic powder
- 2 teaspoons kosher salt
- 1 teaspoon black pepper
- Up to 4 tablespoons of oil for the pan
For burger assembly:
- 8 hamburger buns
- 4 tablespoons butter softened optional, for toasting buns
- 8 slices cheese optional
- Toppings of choice
Instructions
- Place 3 pounds of ground turkey meat in a large bowl.
- Grate ½ of an onion into a separate bowl. By doing this, you can catch the onion juices that will be used along with the grated onion. Add the ⅓ cup of grated onion and its juice to the bowl with the turkey meat.
- To another small bowl, add panko breadcrumbs and two tablespoons of milk, mix together, and let the crumbs sit while you add the other ingredients. Letting the mixture sit will allow the breadcrumbs to absorb the milk, creating little pockets of moisture while cooking to produce a juicier burger.
- To the turkey meat, add mayonnaise and Dijon mustard. Sprinkle garlic powder, kosher salt, and ground black pepper.
- Add the moist bread crumbs to the turkey and mix all the ingredients with your hands or two forks. Be careful not to overmix! A trick to avoid overmixing is using a similar mixing motion to tossing a salad. You want to avoid squishing or smashing motions because turkey meat is soft and can easily become mushy and overmixed if not mixed carefully.
- Separate the turkey meat mixture into eight equal portions and gently shape them into hamburger patties. Press the center of the patties with your thumbs, so they are slightly thinner to promote a more even cooking surface (the middle will become the thickest part once cooked). The patties should be a little over ½ inch thick and 4 ½- 5 inches in diameter (they will shrink as they cook).
Cook Turkey Burgers in Air Fryer
- Preheat your air fryer to 375°F. Lightly spray the patties with oil to prevent sticking, and cook for 12–14 minutes, flipping them halfway through the cooking time. Just be sure the internal temperature reaches 160°F before resting (they’ll continue to cook to 165°F). If you’re adding cheese, do so in the last 2 minutes of cook time. Once the burgers have reached 160°F or the juices run clear when pierced in the center, set them on a plate and cover them with foil for 5 minutes. This will allow the burgers to continue cooking and reach 165°F. These five minutes also allow the meat to rest, so the juices can redistribute, which is key for retaining moisture in the burger.
Skillet or Griddle (With Sear)
- Depending on the size of the pan, you may need to work in batches.When using a cast-iron pan or griddle, drizzle 3-4 tablespoons of oil into the pan to prevent sticking. If you're using a non-stick pan, cooking spray or a smaller drizzle of oil (about 1-2 tablespoons) will suffice. Heat the pan or griddle over high heat until it is hot. Then, lower the heat to medium-high, add the oil, and sear the patties for 1 minute on each side to create a brown crust. This step helps develop a delicious crust and adds a layer that keeps moisture in the patty.After searing, reduce the heat to medium and cook the burgers for an additional 4-5 minutes on each side or until the internal temperature is 160°F. If adding cheese, place the cheese on the burger for the last 2 minutes of cooking time.Once the burgers have reached 160°F or the juices run clear when pierced in the center, set them on a plate and cover them with foil for 5 minutes. This will allow the burgers to continue cooking and reach 165°F. These five minutes also allow the meat to rest, so the juices can redistribute, which is key for retaining moisture in the burger.Burgers will have a total cook time of 5-6 minutes per side or 10-12 minutes total, which includes the sear time.
Oven-Baked Turkey Burgers
- Preheat oven to 375°F and line a baking sheet with parchment or foil. Lightly grease the surface and bake the patties for 10–12 minutes per side (for a total of 20–25 minutes), flipping them once halfway through. Cook until the internal temperature reaches 160°F before resting (they’ll continue to cook to 165°F). If you’re adding cheese, do so in the last 2 minutes of cook time.
Grilling Turkey Burgers
- Turkey burgers, especially when fresh and soft, can be tricky on grill grates. To make grilling work, brush both sides of the patties with oil before placing them on a well-oiled grill heated to 450°-500°F. Cook over medium heat for about 5-6 minutes, then carefully flip with a wide spatula and continue cooking for another 5-6 minutes. Ensure they reach 160°F and resist moving them too early—they need time to firm up and release from the grates. Freezing the raw turkey burgers for 30–60 minutes prior to brushing with oil and grilling (just until firm, not rock-solid) helps them hold their shape better on the grill and makes them easier to flip without falling apart.Once the burgers have reached 160°F or the juices run clear when pierced in the center, set them on a plate and cover them with foil for 5 minutes. This will allow the burgers to continue cooking and reach 165°F. These five minutes also allow the meat to rest, so the juices can redistribute, which is key for retaining moisture in the burger.
- Optional, with softened butter, spread the butter on the insides of each bun and toast in a pan over medium heat until golden for extra texture and flavor. Approximately 1- 3 minutes per side.
- Top with your favorite toppings and enjoy!
Nutrition
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