• 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!