If you're looking for a turkey burger recipe that grills up juicy, not dry, and is flavorful, not bland, try our favorite turkey burgers. To make sure the patties are juicy and tasty, we add Dijon mustard and shredded Gruyère cheese. Cheese and mustard are classic burger accompaniments, but rather than adding them to the bun for serving, we mix them into the turkey. We use Gruyère because it is the best cheese for melting and its rich flavor complements the turkey.
These turkey burgers are easy to make. All you need is one bowl for mixing the six ingredients. They don't need much prep; just mix and form the burgers and they are ready for the grill in 10 minutes or less. Heat the grill, and once it's hot, count on another 10 minutes at most for cooking. They're perfect for a weeknight meal or a summer cookout.
When you cook turkey burgers, there are variables. How big and thick are the patties? How hot is the grill? We give guidelines in our recipe; the burgers start on a hot grill for one to two minutes to get a good sear, then they are moved to a cooler part of the grill to cook through, five to 10 minutes more.
How do you know if the burgers are cooked through? If you're a very experienced cook, you might be able to tell when turkey burgers are grilled just right, not too little and not too much. Most home cooks need help, and that's where a meat thermometer is vital. Instead of guessing by the exterior look of the burger, or by pressing on the meat, the meat thermometer tells you if the burger is cooked or needs longer on the grill.
Turkey burgers should be cooked until they read 160 degrees Fahrenheit on the thermometer. This is thetemperature recommended by our test kitchenfor flavor, and theUSDAfor food safety.
What to Serve With Turkey Burgers
We love these burgers dressed (with lettuce, tomato, and maybe a slice of white onion plus mayo and mustard) on a burger bun. That's an American classic but it’s not the only way to enjoy these turkey burgers. Try them:
In pita pockets with hummus, lettuce, tomatoes, and pickled peppers.
On a bed of greens with cherry tomatoes, radishes, cucumbers, and other crunchy, refreshing vegetables tossed in your favorite dressing.
Make turkey burger bowls with salad leaves (romaine is good), pico de gallo, or your favorite salsa, avocado, and pickled red onions.
In lettuce wraps with shredded carrots and hot sauce or a vinegar sauce made with 1 part sambal olek to 3 parts rice or white vinegar.
With a Greek salad.
Skip the bun, but serve with traditional BBQ sides like grilled corn and tomato salad, plus ketchup, mayo, and mustard.
Hake Burgers
Directions
Preheat grill and form burgers:
Heat grill to high. In a medium bowl, use a fork to gently combine ground turkey with Gruyere, scallions, breadcrumbs, mustard, and garlic; season generously with salt and pepper. Gently form mixture into four 1-inch-thick patties.
Oil grill and cook patties:
Lightly oil grill. Place patties on hottest part of grill; sear until browned, 1 to 2 minutes per side.
Flip burgers and continue cooking
Move patties to cooler part of grill; continue grilling until cooked through, 5 to 10 minutes per side.
Cook burgers until the internal temperature of the burger reaches 160 degrees.
Frequently Asked Questions
How do you keep turkey burgers from sticking to the grill?
The best way to keep turkey burgers from sticking to the grill is to clean your grill before you start cooking. Food is less likely to stick to a clean grill. Also, preheat the grill and oil it lightly once it is hot.
How often do you flip burgers on the grill?
Burgers should only flipped once, this rule holds true for hamburgers, sausage burgers, turkey burgers, and fish burgers—really, any kind of burger. Flip the patty once and leave it to finish cooking. Don’t push it around on the grill or prod it to see if it might be done. The more you handle it, the more likely you are to dry out the meat or cause the burger to crumble or be pressed flat.
Do turkey burgers cook faster than beef burgers?
Yes, because turkey is leaner than beef, turkey burgers cook more quickly than beef burgers. How quickly they cook can surprise some, especially if they are used to grilling hamburgers—and this may mean overcooked, dry turkey burgers. To avoid this, set a timer.
5 More Turkey Burger Recipes to Try:
Greek Turkey Burgers
Turkey-Mushroom Patty Melts
Turkey Burgers With Creamy Chipotle Sauce
Turkey Sliders
Turkey Meatloaf Burgers
Originally appeared: Everyday Food, July/August 2003
Turkey burgers are much leaner than hamburgers, but they can be dry and dull. Moisten them by adding ketchup and a bit of grated onion to the ground turkey — or mayonnaise and a bit of mustard. The idea is to emphasize condiments, and keep the turkey moist.
"Ground turkey contains less saturated fat than ground beef, giving it a more beneficial fat profile," says Beaver. "In its place, ground turkey instead contains more polyunsaturated fat, which is a protective, healthier type of fat."
You can go the traditional route and serve these healthy turkey burgers with sweet potato fries, French fries, or onion rings. Potato salad, macaroni salad, Italian Pasta Salad and corn salad are some other options.
Aioli is usually a condiment for dipping fries, but don't be afraid to slather some on a burger too. Aioli is a great complement to turkey burgers because it adds creaminess and richness to the lean turkey meat. There are a lot of varieties of aiolis these days, but you can't go wrong with a classic garlic aioli.
Ground beef and turkey are both nutritious meats that provide protein, fat, and a variety of vitamins and minerals. Turkey is generally lower in saturated fat than beef. As such, it may be a better choice for heart health. Fat-free turkey is also the lowest calorie option if you're interested in weight loss.
The bottom line is yes—it is okay to include ground turkey in your diet regularly, though as with any food, it's crucial to eat it in moderation and variety in your food choices. Eating a diverse range of nutrient sources helps ensure you obtain all of the essential nutrients needed for enhancing overall health.
“Venison burgers are extra lean and truly from a free-range farm: the wild,” Cipullo says. Venison, or deer meat, has fewer calories and less fat than 90 percent lean beef, but with all the protein and iron. Make it better: Venison cooks faster than beef and can dry out, so keep a close eye.
But a turkey burger has only 4 to 5 grams of saturated fat, and 220 to 240 calories, depending on the brand. And a grain-based veggie burger that's not attempting to mimic meat has only 150 to 160 calories, and only about 1 gram of saturated fat, and is therefore healthiest overall from a fat standpoint.
You really can't go wrong. Here's some turkey burger cheeses I like and some turkey burger toppings to go with them: American Cheese - A classic! Serve with bread & butter pickles, lettuce, red onion, thick sliced tomato, and a dollop each of mayo and spicy brown mustard.
Belgian and American ales, and nut brown ales and lagers are said to be the best for pairing with turkey. Want more burger recipes to pair with your favorite local craft beers? Check out our Inspirations section for ways to really dazzle customers.
Love that they're half the calories and can be equally delicious, hate that they can be twice as challenging to cook. Turkey is poultry and like chicken, it's lean and therefore lacks the fat that not only aids in flavor but keeps the burger juicy throughout.
They say the tangy taste of mayo compliments the flavors of the meat and cheeses. Because it's not as overpowering, it means the rest of the burger is elevated. With at least 15 types of mayonnaise, there are so many options to choose from.
Fresh herbs like thyme, rosemary, and sage along with a half lemon go a long way to add flavor, and stuffing it into the bird takes almost no time at all.
Never pass up the opportunity to add flavor to turkey by stuffing the cavity with a simple aromatics mix. Fresh herbs like thyme, rosemary, and sage along with a half lemon go a long way to add flavor, and stuffing it into the bird takes almost no time at all.
Baste the turkey with fresh beer, wine or juice every hour. The natural sugars will help caramelize the outside of your turkey, giving it a nice crispy and flavorful skin. Injecting with butter or apple juice will add flavor, moisture and help penetrate down into the meat, which will make the turkey more flavorful.
Introduction: My name is Mrs. Angelic Larkin, I am a cute, charming, funny, determined, inexpensive, joyous, cheerful person who loves writing and wants to share my knowledge and understanding with you.
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