This is the best Turkey Burger Recipe with 5 simple ingredients. These burgers are juicy, flavorful and healthy!
We also love these spinach feta turkey burgers and Greek turkey burgers!
I might be biased but I think this is the best turkey burger recipe on the web! I first posted this recipe in 2014 and it has been a reader favorite since then. We love it too because how easy it is!
Why You’ll Love This Recipe
- Easy recipe: Forget about all those unnecessary fillers! No egg, breadcrumbs or exotic sauces.
- Cook as you like: Grill, bake, pan fry or even cook in air fryer!
- Juicy burgers: Thanks to my low fat secret ingredient.
Ingredients for Turkey Burgers
You only need 5 simple ingredients to make this recipe.
- Ground turkey: It can be any fat %. I usually buy extra lean ground turkey but lean turkey will work as well.
- Grated zucchini: To grate zucchini, I recommend to use medium size holes of a box grater so squash doesn’t become a puree or appear in big shreds.
- 1 garlic clove: You can use 1-2 teaspoons garlic powder but fresh garlic is better, more flavor.
- Cumin: Adds a nice punch of flavor to otherwise bland turkey meat.
- Salt and pepper: For flavor and taste.
Recipe Tip
I tried to make turkey burgers with oil instead of zucchini and it came out dry. So, it is the key ingredient, don’t skip.
How to Make Turkey Burgers
- Combine turkey and zucchini: Simply add ground turkey meat to a large mixing bowl and add grated zucchini. Yes! That’s my “secret ingredient”. It keeps the patties moist and flavorful.
- Add seasonings: Add one minced garlic clove, cumin, salt and pepper. That’s it! Mix well. Shape mixture into burger patties.
- To cook on the stove: Add oil to the skillet to prevent sticking and brown burgers on both sides in a hot pan for 8-10 minutes, flipping only once halfway through cooking time.
- To grill burgers: Freeze burgers for 10 minutes prior, it helps to hold their shape. Spray both grill and patties with cooking spray and grill for about 8 minutes for well done.
- To bake: Place turkey patties on lined baking sheet and bake in the oven at 375 F for 25-30 minutes. You will have to sear them on a hot pan for 2 minutes on each side, or possibly broil.
Tips for Best Results
- To grate zucchini use medium size grater holes. Not the large ones and not the ones that makes a complete mush. This way turkey burgers are right amount of juicy.
- Shape patties a bit wider than the bun since they shrink during cooking.
- When grilling: Make sure the temperature of your barbecue reaches 285 degrees F before placing your patties on the grill, so they won’t stick.
- Don’t use a panini press grill as it presses all the juices out of burgers. Indoor one sided grill, grill skillet, or skillet is fine.
- Flip burgers only once during cooking.
- Prepare all the toppings and hamburger buns before cooking the burgers.
Serving
Let everyone build their own burger traditionally on a bun with Boston or Bibb lettuce, tomato slices, red onion rings, dill pickle slices, mustard, mayo and ketchup.
Or make it bun-less by wrapping in lettuce leaves or on top of a leafy green salad like lettuce salad or arugula feta salad.
Whether you grill, pan fry or bake your turkey burgers, the pairings will remain the same. Here are some of my favorite side dishes:
- Picnic style salads like healthy potato salad, healthy broccoli salad, healthy macaroni salad or cauliflower potato salad.
- Veggie sides that pair well such as grilled zucchini, balsamic grilled vegetables or Mexican street corn salad.
- Potluck favorites like Instant Pot baked beans or Instant Pot corn on the cob.
- For a restaurant worthy pub meal pair with air fryer sweet potato fries!
How to Store and Freeze
You can make these burgers ahead of time and get dinner on the table even faster. I recommend to make a big batch and freeze them for days when you’re extra rushed or when unexpected company comes calling.
- Fridge: These patties keep well overnight in the refrigerator.
- Freezer: Arrange raw turkey patties on a parchment covered baking pan, freeze, then place in storage containers. Cooking from frozen using preferred method and adding 5 minutes cook time.
FAQs
When we compare a ground beef burger patty to ground turkey patty, beef has 500 calories vs. 87 calories, 32 grams of fat vs. 2 grams, and 18 grams of protein vs. 27 grams respectively. So turkey is a healthier and leaner choice!
I have never had an issue with these burgers falling apart. If you are experiencing this though, remember to do not excessively flip them whether you are pan frying, grilling, or baking. Do not peek under them. Just flip once!
Use quality tools. Make sure your skillet is truly non-stick and grill grates are cleaned and well oiled. Use good, not worn out spatula to flip the burgers. Metal spatula for the grill and silicone spatula for the skillet work the best.
When the internal temperature reaches 165 F, your burger is done. The best way to ensure doneness is to insert a meat thermometer in the center of the patty.
To make turkey look more like ground beef add 1 tablespoon of Worcestershire sauce. Its dark color not only will make turkey burgers look like beef burgers, but also taste will be closer to ground beef. You can also use soy sauce or liquid smoke instead.
More Burger Recipes to Try
You might also love to browse these 45 ground turkey recipes!
Turkey Burger Recipe
Ingredients
- 1 pound lean ground turkey
- 1 1/2 cups finely shredded zucchini about 1 medium
- 1 large garlic clove grated
- 1 teaspoon cumin
- 1/2 teaspoon salt
- 1/4 teaspoon ground black pepper
Instructions
- In large mixing bowl, add ground turkey, zucchini, garlic, cumin, salt and pepper. Using your hands, mix well.
- Form 6 large turkey burger patties about a size of a medium hand. Flatten them as burgers “jump up” while cooking. Use wet hands to help with stickiness issue. I usually form patties as I am waiting for skillet to get hot and as I go.
- Stovetop: Preheat medium ceramic non-stick skillet on low-medium heat. It's important to cook turkey burgers low and slow so they get cooked through and do not fall apart (they won't). Add about 1.5 tbsp of oil to the skillet and swirl around. Place 3 patties in the skillet and cook for 5 minutes per side, flipping once. Repeat with remaining oil and burgers.
- Grill: If grilling, freeze burgers for 10 minutes prior. Helps to hold their shape. Preheat grill on medium and spray with cooking spray. Spray turkey patties on both sides with cooking spray, place on a grill and cook for 6-8 minutes flipping once. Grills vary, so check your burger for doneness by inserting a food thermometer into the center of the patty. You are looking for 165 degrees = done.
- Serve hot and right away is the best. Burgers are the most juicy this way. Serve traditional way on a whole grain or thin multigrain bun with all the fixins. Or serve "naked" with mashed avocado (easy guacamole recipe) and store-bought salsa. Or on a bed of greens.
Video
Notes
- Store: Refrigerate in an airtight container for up to 5 days or freeze leftovers for up to 3 months.
- Freeze: Lay patties on a baking sheet lined with parchment paper, freeze completely and then transfer to a large Ziploc bag. Cook from frozen following recipe’s instructions + 5 minutes.
Hi I put all ingredients in my calorie counter and I’m coming up with about 130 calories per burger? Am I doing something wrong because I really want these to be only 87 calories lol.
Not sure why… Maybe different turkey. Mine was extra lean. It is very hard to calculate calories exactly for any food. Even our bodies can’t do it as well. We provide them for educational purposes and encourage not to count calories but rather eat whole foods until satisfied. So I’m not helpful with calories.:)
Can I cook them in the oven as I don’t try anything and don’t use a grill
If you are ready for pale burgers and if they are not previously frozen. Check out my healthy turkey meatballs for oven t and time.
Too bad I can’t get ground turkey in any of the stores near me. Since I really wanted to try these burgers I decided to make them with ground chicken. My girls had a regular store bought beef burger. My husband had a beef burger as well as a homemade chicken burger and he said the chicken burger was way more delicious than the beef burger. I only had the chicken burger and loved it. Great taste and very juicy! Thanks again for a delicious recipe.
You are very welcome. Chicken works great. Same day content as turkey.
Amazing recipe!! So juicy and flavourful. Everything I have made from your site is so good and I love watching the videos.
Thank you so much for your kind words.
Great Recipe, the zuke makes all of the difference. Three tips to keep them from falling apart.
1. A burger press: place a square of waxed paper beneath and on top of the meat before pressing. Press slow and steady until the meat just starts squeezing out of the sides.
2. Refrigerate or freeze before cooking.
3. Brush with olive oil..
Good suggestions, Andy! I find pan frying turkey burgers has no falling apart issues. For grilling, for sure.
So tender and juicy. I do keto and the shredded zuchinni takes the place of a high carb binder usually used in burgers or meatloaf recipes.
Perfect! Happy to hear, Lynne! Thanks for taking time from your busy schedule and letting me know you enjoyed the turkey burgers.
This turkey burger couldn’t be more flavourful and easy to put together!
Love your recipes! I will certainly use your ideas for clean cooking.
Thank you very much, Brenda. Hope I could help.:)
It was such a pleasure to stumble across your blog. Although I now live in the U.S., I was raised in Vancouver (and my heart’s still there).
This burger is something my family would really enjoy. I often use grated zucchini in meatballs and my kids never know the difference.
Thank you.:) I visited your blog numerous times and was sure you still live in Vancouver.:) It’s a special city!
Oo yum!! This looks awesome, I love to make homemade burger patties! 🙂
Aha. Store bought patties are like rubber if you ask me.:) With one exception – wild salmon burgers from Costco. Juicy and healthy.