The Best Turkey Burgers Recipe You Can Make At Home | Jam & Bread | Matthew Smedal
Burgers & Sandwiches,  Savories

The Best Turkey Burgers Recipe That You Can Make At Home

My best turkey burgers recipe that you can make at home came about because we don’t eat a lot of red meat in our house. We haven’t for a few years. Honestly, it really is a rare day when we would do an old-fashioned steak and potatoes meal and we don’t really miss it all that much.

What we do miss are burgers. Especially during the summer. Let’s face it: Burgers are fast, they are filling, and they are delicious. But once you cut the red meat out of your burger you’re usually left with a dry, relatively flavor-less, rubbery mess of regret.

Well, I set out to fix that. And I gave myself some ground rules.

Ground rules for the best turkey burgers

  • Nothing that requires a special trip to the supermarket (burgers should be a last-minute endeavor that get you super excited about dinner, not a three-day-long slog that involves multiple trips to the supermarket)
  • The burger has to taste grate bathed in ketchup
  • The burger has to be juicy

That last one was the hardest. Turkey is a super-lean meat, which is great for your waistline but not great for a burger. That means we need to shamelessly add a little fat into the mix to help out our turkey burgers recipe (hello, mayo). A panade comes together instantly and helps the burger to retain moisture. Worcestershire sauce adds a touch of umami, and few springs of fresh parsley give a subtle fresh pop of flavor to the finished burgers.

Making sure the burgers don’t break when you grill them

Fair warning: The raw burger patties you get when you make my turkey burgers recipe are going to be wetter than you’re probably used to, so it doesn’t hurt to let them hang out in the fridge to firm up for a half an hour or so before you cook them. I’ve even made the patties a few hours in advance and just let them hang out in the arctic air that is our fridge.

I like to put mine on a half-sheet pan that’s lined with parchment paper. Three turkey burgers fit nicely on that size pan and the pan fits nicely in my fridge. If you’re making a larger batch, by all means use a larger pan! Just make sure to cover your turkey burgers with some plastic wrap before you put them in the fridge so that they don’t dry out.

If you don’t have time for this step just treat them gently. They’ll hold together like champions in a skillet and if you’re a good grill-master who keeps their grill well seasoned these turkey burgers should flip without an issue.

Tia’s Wine Pairing 🍷

  • Wine Pairings: Young, cool-climate World Pinot Noir is the perfect pairing for this turkey burgers recipe.
  • If you’re going to remember one fact about wine, this might be the most important: a wine’s taste is determined by the interplay of grape variety, climate/geography, and winemaking choices. Pinot Noir grown in cool regions often yields lighter, fruitier wines that are a great match with light foods like this burger. As wines age, some of that freshness and fruitiness disappears, so grab a bottle that’s no more than 3 years old. You can do a deep dive and read more about this pairing and why climate and age matter for Pinot Noir here.
  • Pairing Mechanics: Turkey is a light meat, so if you pair it with a really strong wine — a California Zinfandel or a red Bandol from France — it’ll get drowned out. That said, the flavors of this burger are robust, and things like Worcestershire sauce could overpower a light white. A fruity Pinot Noir will strike the perfect balance: light enough that it won’t compete with turkey meat but hearty enough to hold up to the stronger flavors in the seasoning.
  • What to look/ask for: Pinot Noir from New Zealand (especially regions like Central Otago and Martinborough) and Oregon. Ask your wine shop staff to recommend bottles that are fresh and fruity and have seen minimal or no oak.
  • More information about Tia’s Wine can be found by following this link to her website!
The Best Turkey Burgers You Can Make At Home | Jam & Bread | Matthew Smedal
The Best Turkey Burgers Recipe That You Can Make At Home | Jam & Bread | Matthew Smedal

Other things you might be interested in:

If you’re looking for more inspiration you might enjoy one of these other recipes I’ve posted!

Tag me Instagram @jamandbreadofficial (I love seeing when other people make one of my recipes!) and please consider leaving me a review below if you make my turkey burgers recipe. I sincerely hope you love them, and that you are ON BOARD with making my turkey burgers recipe over and over again.

For even more recipe ideas follow me on Pinterest!

Enjoy! 👍🏻🦃🍔

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The Best Turkey Burgers Recipe You Can Make At Home | Jam & Bread | Matthew Smedal

The Best Turkey Burgers Recipe That You Can Make At Home

  • Author: Matthew Smedal
  • Prep Time: 10 minutes
  • Cook Time: 10 minutes
  • Total Time: 20 minutes
  • Yield: 3 (or 4 burgers) 1x
  • Category: Main Course
  • Method: Grilled or Pan Fried
  • Cuisine: American


Turkey is a super-lean meat, which is great for your waistline but not great for a burger. Fear not, raiding your fridge can yield a set of ingredients that is guaranteed to give you the most delicious, flavorful turkey burgers recipe you’ve ever made.


  • 1 pound ground turkey 
  • 1/4 cup bread crumbs (panko, regular, fresh, everything works)
  • 1/4 cup milk
  • 1/4 cup shredded cheese (something fairly neutral, like mozzarella)
  • 2 tablespoon mayonnaise
  • 1/2 tsp salt
  • 1/2 tsp pepper
  • 2 tsp Worcestershire sauce
  • 2 teaspoons Dijon mustard
  • 1 clove minced garlic
  • 1/2 tsp onion powder
  • 1 tablespoon freshly chopped parsley


  1. Put your bread crumbs in a bowl and add the milk. Boom: you’ve made a panade. It’s possible your grandmother used to serve something similar to the neighborhood cats. But here it’s going to make your turkey burgers super moist. Not only will the panade bind the meat together, but it will hold some moisture in your patties while they cook. Let the panade hang out while you prep the other ingredients.
  2. One by one, add mayo, salt, pepper, Worcestershire sauce, Dijon mustard, minced garlic, onion powder and chopped parsley to the bowl.
  3. Stir the mixture a bit until it forms a goopy paste. Crumble the turkey over the top of the panade and add the shredded cheese. Gently mix until everything is well-combined and fairly cohesive. Divide into 4 equal portions for a demure burger, or 3 equal portions for a more substantial patty. The burgers will be a looser/wetter than you’re used to, so if you have the time stick them into the fridge (covered) for a half an hour to firm up.
  4. To cook inside: Heat a skillet over medium high heat. Add some oil, and pan-fry to an internal temperature of 165°F, about 4-5 minutes per side (you may need to reduce the temperature as they cook to reduce the risk of burning; loosely covering the pan with a lid half-way through cooking will also help the insides cook beofre the outsides burn).
  5. To cook outside: Heat your grill and rub the grates with oil. Grill to an internal temperature of 165°F, about 4-5 minutes per side.


So what’s up with the mayo? Turkey is a bit too lean to make a proper burger out of. It would be like buying 97% lean ground-beef and expecting a great patty. We need to add some fat back into the meat in order to get that delicious, hot-off-the-grill burger that we’re after here.

Keywords: turkey burgers, burgers, turkey


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