This post may contain affiliate links. For more information, please see our affiliate policy.
If you’re looking for a Turkey Burger Recipe to knock your socks off, look no further. As a classically-trained chef, I have plenty of secrets up my sleeve to make sure your next Turkey Burger is the best one you’ve ever had!
Meggan’s notes
The best Turkey Burger recipe is extra flavorful and juicy from an infusion of feta cheese, fresh parsley, and basil mayonnaise. I started with my wildly popular turkey meatball recipe (the one with over 1,900 5-star ratings) and adapted it for the grill. Since lean ground turkey has a chance of drying out at high temperatures, I added minced white onion to the mix with the feta and ground turkey meat.
You can make these burgers on the stove or on the grill, and I’ve provided all the instructions for both methods below. I also explored make-ahead options, and I’m happy to report that you can form these patties ahead, freeze in a single layer, and store in the freezer for future meals. Just add them straight to the grill without thawing and you’re good to go!
I love butter lettuce leaves and tomatoes with these turkey burgers, but feel free to add the toppings of your choice. Finish with a dollop of lemon-basil mayonnaise for a fresh, summery burger like no other.
Table of Contents
Recipe ingredients
At a Glance: Here is a quick snapshot of what ingredients are in this recipe.
Please see the recipe card below for specific quantities.
Turkey Burger ingredients
- Ground turkey: Choose 93% lean turkey rather than 99% lean turkey breast which will be too dry for these turkey burgers. It also infuses your turkey burger patties with more flavor.
- Feta cheese: Even if you buy crumbled feta cheese, check the package for any large chunks and break them apart or cut them down before adding to your burger mixture.
- Buns: Either brioche or standard hamburger buns work here. Consider brushing the cut surfaces with butter and grilling in a skillet (or placing over indirect heat on the grill) before assembling your burgers.
How to make Turkey Burgers
- To make the basil mayo, in a small bowl, whisk together mayonnaise, basil, and lemon juice. Season to taste with salt and pepper (I like just a pinch each of salt and pepper).
- In a large bowl, combine ground turkey, feta cheese, onion, parsley, 1 teaspoon salt, and ½ teaspoon pepper. Using a strong spatula or your hands (I like to wear latex gloves), mix well. Shape the mixture into 8 patties, about 5 ounces each.
- Heat 1 tablespoon vegetable oil in a large skillet over medium-high heat until just smoking. Add the burgers in a single layer (working in batches if necessary) and cook until the bottoms are browned, about 3 minutes.
- Flip the burgers and continue to cook until light brown. Reduce heat to low, partially cover the pan, and continue to cook until an internal thermometer inserted into the middle of the burgers reaches 165 degrees, about 5 to 7 minutes longer. Serve in buns with lettuce, tomato, and the basil mayonnaise.
Turkey Burger tips and variations
- Yield: This recipe makes about 40 ounces of turkey burger mixture, enough for 6 burgers, 6 ½ ounces each (pre-cooked weight). For smaller burgers, plan on 8 patties, 5 ounces each.
- Storage: Store leftovers covered in the refrigerator for up to 4 days.
- Freezer: Freeze formed, uncooked turkey burger patties in a single layer until frozen solid. Layer them in a freezer-safe container or plastic bag between layers of parchment paper or wax paper. No need to thaw – just add straight to a skillet or grill from frozen. Always cook to 165 degrees on an internal thermometer.
- Teriyaki Burger: Add some sliced pineapple rings to the grill or skillet with the patties. Skip the basil mayo and add a drizzle of homemade Teriyaki Sauce.
- Turkey Meatballs: The recipe that started it all, this Turkey Meatball recipe is made with regular breadcrumbs or panko, Worcestershire sauce, and dried herbs and spices like basil and oregano. They are perfect for meal prep, spaghetti sauce, or meatball sandwiches.
Frequently Asked Questions
Everyone has their own definition of “healthy.” I can, however, factually state that ground turkey is lower in saturated fat than ground beef.
Many recipes lean on breadcrumbs, panko, eggs, or oats to hold their turkey burger patties together. However, at some point it feels like you’re just making a meatloaf patty and eating it on a bun, right? I like to use feta cheese, fresh herbs, and minced onion for juicy burgers that whole their shape perfectly every time.
Try sliced avocado, pickles, red onion, cheddar cheese, or even classic ketchup and mustard. If it’s good on a ground beef burger, it’s good on a turkey burger!
Favorite sides for Turkey Burgers
Salad Recipes
Easy Potato Salad
Working with Fruits and Vegetables
Corn on the Cob (4 Ways)
Slow Cooker Recipes
Slow Cooker Baked Beans
Salad Recipes
Broccoli Salad with Bacon and Cheese
Join Us
Turkey Burger Recipe
Equipment
- Mixing bowl (I recommend using these nesting bowls from Amazon)
Ingredients
For the basil mayonnaise:
- 1/2 cup mayonnaise
- 1 tablespoon minced fresh basil
- 1 teaspoon fresh lemon juice
- Salt and freshly ground black pepper
For the turkey burgers:
- 2 pounds ground turkey 93% lean (see note 1)
- 6 ounces feta cheese crumbled (see note 2)
- 1/4 cup minced white onion
- 1/4 cup minced fresh parsley
- 6 brioche buns for serving (see note 3)
- Butter lettuce leaves for serving
- Tomato slices for serving
Instructions
- To make the basil mayo, in a small bowl, whisk together mayonnaise, basil, and lemon juice. Season to taste with salt and pepper (I like just a pinch each of salt and pepper).
- In a large bowl, combine ground turkey, feta cheese, onion, parsley, 1 teaspoon salt, and ½ teaspoon pepper. Using a strong spatula or your hands (I like to wear latex gloves), mix well. Shape the mixture into 8 patties, about 5 ounces each.
For a gas grill:
- Preheat grill over medium-high heat for 10 minutes and clean and oil grates. Grill the burgers directly over high heat for 5 minutes.
- Flip the burgers, transfer to indirect heat, and continue cooking until an internal thermometer inserted into the middle of the burgers reaches 165 degrees, about 5 to 7 minutes longer. Serve in buns with lettuce, tomato, and the basil mayonnaise.
For a skillet:
- Heat 1 tablespoon vegetable oil in a large skillet over medium-high heat until just smoking. Add the burgers in a single layer (working in batches if necessary) and cook until the bottoms are browned, about 3 minutes.
- Flip the burgers and continue to cook until light brown. Reduce heat to low, partially cover the pan, and continue to cook until an internal thermometer inserted into the middle of the burgers reaches 165 degrees, about 5 to 7 minutes longer. Serve in buns with lettuce, tomato, and the basil mayonnaise.
Notes
- Ground turkey: Choose 93% lean turkey rather than 99% lean turkey breast which will be too dry for these turkey burgers.
- Feta cheese: Even if you buy crumbled feta cheese, check the package for any large chunks and break them apart or cut them down before adding to your burger mixture.
- Buns: Either brioche or standard hamburger buns work here. Consider brushing the cut surfaces with butter and grilling in a skillet (or placing over indirect heat on the grill) before assembling your burgers.
- Yield: This recipe makes about 40 ounces of turkey burger mixture, enough for 6 burgers, 6 ½ ounces each (pre-cooked weight). For smaller burgers, plan on 8 patties, 5 ounces each.
- Storage: Store leftovers covered in the refrigerator for up to 4 days.
Nutrition
Meggan Hill is a classically-trained chef and professional writer. Her meticulously-tested recipes and detailed tutorials bring confidence and success to home cooks everywhere. Meggan has been featured on NPR, HuffPost, FoxNews, LA Times, and more.