Garlic Ground Turkey Burgers

Turkey burgers get a bad rap for being dry and boring, but that couldn’t be further from the truth when you make them right. The secret is in the mix—a good egg to bind everything, fresh garlic and parsley for flavor, and a splash of Worcestershire sauce to add that savory punch that makes these burgers taste just as good as beef.

I started making these when I wanted a lighter option for our weeknight dinners, but honestly, my family requests them now even when I offer regular burgers. The smoked paprika gives them a little something special without being overpowering, and they cook up nice and juicy on the stovetop in just minutes.

Want to meal prep? Make the patties ahead of time and keep them in the fridge. Craving a cookout? These work great on the grill too. Load them up with all your favorite toppings, and you’ve got yourself a burger that’s both healthy and satisfying.

SAVE NOW

What Kind of Ground Turkey Should I Use?

When shopping for ground turkey, you’ll typically find options ranging from 93% lean to 99% lean at most grocery stores. For juicy, flavorful burgers, I’d recommend going with 93% lean ground turkey, which has just enough fat to keep your patties moist and prevent them from drying out on the grill or stovetop. If you can only find the super lean 99% variety, don’t worry – just be careful not to overcook them and consider adding an extra drizzle of olive oil to the pan. You can also ask your butcher to grind a mix of turkey breast and thigh meat for you, which gives you more control over the fat content and adds extra flavor.

SAVE NOW

Options for Substitutions

This burger recipe is pretty forgiving when it comes to swaps:

• Ground turkey: You can easily swap ground turkey for ground chicken, lean ground beef, or even a plant-based ground meat alternative. Just keep in mind that turkey and chicken are leaner, so they benefit from the egg and oil to keep them moist.
• Egg: If you’re out of eggs, try using 3 tablespoons of mayonnaise or 2 tablespoons of plain Greek yogurt as a binder instead.
• Fresh parsley: Dried parsley works fine – just use 1 teaspoon instead of the tablespoon. You can also swap in cilantro or basil for a different flavor profile.
• Worcestershire sauce: Soy sauce or a splash of balsamic vinegar mixed with a pinch of sugar can stand in for Worcestershire in a pinch.
• Hamburger buns: Try whole wheat buns, brioche buns, or even lettuce wraps if you’re going low-carb. Toasted English muffins work surprisingly well too.
• Toppings: The lettuce, tomatoes, and mayo are totally customizable. Use whatever toppings you enjoy – pickles, onions, avocado, cheese, or your favorite sauce.

Watch Out for These Mistakes While Cooking

The biggest mistake with ground turkey burgers is overworking the meat when mixing, which creates dense, tough patties – gently combine the ingredients just until everything is incorporated, then stop.

Since ground turkey is leaner than beef, it dries out quickly if overcooked, so use an instant-read thermometer and pull the burgers off the heat when they hit 160°F, as they’ll reach the safe 165°F while resting.

Making an indent in the center of each patty with your thumb before cooking prevents them from puffing up into a dome shape, ensuring they cook evenly and fit better on your buns.

Finally, resist the urge to press down on the burgers with your spatula while cooking – this squeezes out all the moisture and leaves you with dry, flavorless patties.

SAVE NOW

What to Serve With Ground Turkey Burgers?

These turkey burgers are perfect with classic burger sides like crispy french fries, sweet potato fries, or baked potato wedges. A simple coleslaw adds a nice crunch and helps balance out the richness of the burger, or you can go with a fresh cucumber and tomato salad dressed with olive oil and lemon. If you want something lighter, grilled vegetables like zucchini, bell peppers, and corn on the cob make great companions to these juicy burgers. Don’t forget about chips and pickles on the side – they’re always a crowd pleaser at any burger meal.

Storage Instructions

Store: Cooked turkey burgers keep well in the fridge for 3-4 days in an airtight container. I like to separate them with parchment paper so they don’t stick together. They’re great for meal prep and make quick lunches throughout the week.

Freeze: You can freeze both cooked and uncooked patties for up to 3 months. If freezing raw patties, place parchment paper between each one so they don’t freeze together. For cooked burgers, let them cool completely first, then wrap individually or stack with parchment paper in a freezer bag.

Reheat: Warm up cooked burgers in a skillet over medium heat for a few minutes on each side, or microwave for about a minute. If cooking from frozen, thaw raw patties in the fridge overnight, or cook frozen patties directly on the grill or stovetop, just add a few extra minutes to the cooking time.

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 1500-1700
• Protein: 85-95 g
• Fat: 70-80 g
• Carbohydrates: 110-130 g

Ingredients

For the patties:

• 1 lb ground turkey
• 1 large egg
• 3 garlic cloves, freshly minced
• 3 tbsp fresh parsley, chopped
• 1.5 tbsp Worcestershire sauce
• 3/4 tsp salt
• 1/2 tsp black pepper
• 1/4 tsp smoked paprika
• 1.5 tbsp olive oil

For assembly:

• 4 buns
• lettuce
• tomatoes, sliced into 1/4-inch rounds
• mayonnaise

Step 1: Prepare Mise en Place and Mix the Burger Base

• 1 lb ground turkey
• 1 large egg
• 3 garlic cloves, freshly minced
• 3 tbsp fresh parsley, chopped
• 1.5 tbsp Worcestershire sauce
• 3/4 tsp salt
• 1/2 tsp black pepper
• 1/4 tsp smoked paprika

Mince the garlic cloves finely and chop the fresh parsley.

In a large mixing bowl, combine the ground turkey, egg, minced garlic, chopped parsley, Worcestershire sauce, salt, black pepper, and smoked paprika.

Mix gently with your hands until just combined—avoid overworking the mixture, as this can make the burgers tough and dense.

The goal is to distribute the seasonings evenly while keeping the meat’s texture loose and tender.

Step 2: Shape and Prepare the Patties

• burger mixture from Step 1

Divide the turkey mixture from Step 1 into 4 equal portions.

Gently shape each portion into a patty about 3/4-inch thick, making sure the edges are slightly thicker than the center—this prevents the burger from puffing up and becoming overcooked in the middle.

I like to make a small indent in the center of each patty with my thumb, which helps the burger cook evenly and keeps it from bulging during cooking.

Step 3: Cook the Burgers to Temperature

• 1.5 tbsp olive oil
• shaped patties from Step 2

Heat the olive oil in a large skillet over medium-high heat until shimmering.

Once the oil is hot, carefully place all 4 patties in the pan without crowding—they should have space between them.

Cook for 5 minutes on the first side without moving them, allowing a light brown crust to develop.

Flip carefully and cook for another 5 minutes on the second side until the internal temperature reaches 165°F when checked with a meat thermometer in the thickest part of the patty.

Let the burgers rest in the pan for 1 minute after reaching temperature to allow the juices to redistribute.

Step 4: Assemble and Serve

• 4 buns
• lettuce
• tomatoes, sliced into 1/4-inch rounds
• mayonnaise
• cooked burgers from Step 3

Toast the buns lightly if desired for better texture.

Spread mayonnaise on the bottom bun, then layer with lettuce and a tomato slice.

Place a cooked burger from Step 3 on top and add another tomato slice and any additional toppings you prefer.

Cap with the top bun and serve immediately while the burger is still warm.

Garlic Ground Turkey Burgers

Delicious Garlic Ground Turkey Burgers recipe with step-by-step instructions.

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 15 minutes mins

Total Time 25 minutes mins

Servings 4 servings

Calories 1600 kcal

Ingredients

  

For the patties::

• 1 lb ground turkey
• 1 large egg
• 3 garlic cloves, freshly minced
• 3 tbsp fresh parsley, chopped
• 1.5 tbsp Worcestershire sauce
• 3/4 tsp salt
• 1/2 tsp black pepper
• 1/4 tsp smoked paprika
• 1.5 tbsp olive oil

For assembly::

• 4 buns
• lettuce
• tomatoes, sliced into 1/4-inch rounds
• mayonnaise

Instructions

 

• Mince the garlic cloves finely and chop the fresh parsley. In a large mixing bowl, combine the ground turkey, egg, minced garlic, chopped parsley, Worcestershire sauce, salt, black pepper, and smoked paprika. Mix gently with your hands until just combined—avoid overworking the mixture, as this can make the burgers tough and dense. The goal is to distribute the seasonings evenly while keeping the meat's texture loose and tender.
• Divide the turkey mixture from Step 1 into 4 equal portions. Gently shape each portion into a patty about 3/4-inch thick, making sure the edges are slightly thicker than the center—this prevents the burger from puffing up and becoming overcooked in the middle. I like to make a small indent in the center of each patty with my thumb, which helps the burger cook evenly and keeps it from bulging during cooking.
• Heat the olive oil in a large skillet over medium-high heat until shimmering. Once the oil is hot, carefully place all 4 patties in the pan without crowding—they should have space between them. Cook for 5 minutes on the first side without moving them, allowing a light brown crust to develop. Flip carefully and cook for another 5 minutes on the second side until the internal temperature reaches 165°F when checked with a meat thermometer in the thickest part of the patty. Let the burgers rest in the pan for 1 minute after reaching temperature to allow the juices to redistribute.
• Toast the buns lightly if desired for better texture. Spread mayonnaise on the bottom bun, then layer with lettuce and a tomato slice. Place a cooked burger from Step 3 on top and add another tomato slice and any additional toppings you prefer. Cap with the top bun and serve immediately while the burger is still warm.