Here are my keto ground turkey burgers, packed with fresh herbs, garlic, and crushed pork rinds that keep them juicy and perfectly bound together without any bread crumbs.

These burgers have become our go-to weeknight dinner when we’re craving something satisfying but want to keep it low-carb. They’re so flavorful that even my kids don’t miss the bun!

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Why You’ll Love These Keto Ground Turkey Burgers

Keto-friendly – These burgers use pork rinds instead of breadcrumbs, keeping them low-carb and perfect for your keto lifestyle without sacrificing flavor or texture.
Ready in under 30 minutes – From mixing to eating, you’ll have juicy turkey burgers on the table in just 15-25 minutes, making them ideal for busy weeknights.
High-protein meal – Ground turkey and eggs pack these burgers with protein to keep you full and satisfied.
Simple ingredients – You probably have most of these pantry staples and fresh herbs on hand already, so no special shopping trip required.
Flavorful and moist – The combination of fresh basil, garlic, and seasonings keeps these turkey burgers from being dry or bland like some turkey burgers can be.

What Kind of Ground Turkey Should I Use?

For these keto turkey burgers, you’ll want to pay attention to the fat content when shopping for ground turkey. Regular ground turkey (usually labeled 93/7 or 85/15) works great and will give you juicier burgers, while extra lean ground turkey (99/1) tends to make drier patties that can fall apart more easily. If you can only find the super lean stuff, don’t worry – the egg and pork rinds in this recipe help bind everything together and add moisture. Fresh or previously frozen ground turkey both work fine, just make sure it’s fully thawed before mixing if you’re starting with frozen.

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Options for Substitutions

This keto-friendly burger recipe has some room for swaps if you need them:

Ground turkey: You can easily swap ground turkey for ground chicken if that’s what you have. Ground beef works too, though it will change the flavor profile a bit – just stick with lean beef to keep it healthier.
Pork rinds: The pork rinds are key for binding these burgers and keeping them keto, so don’t skip them. Crush them into fine crumbs before mixing – you can use a food processor or just put them in a sealed bag and crush with a rolling pin.
Basil: Fresh basil adds great flavor, but dried basil works in a pinch – just use about 1 tablespoon instead. You could also try fresh parsley or cilantro for a different taste.
Ketchup: Regular ketchup has sugar, so if you’re strict keto, look for sugar-free ketchup or swap it with tomato paste mixed with a tiny bit of vinegar and your preferred sweetener.
Egg: The egg helps bind everything together, so it’s pretty important here. If you’re avoiding eggs, try 2 tablespoons of mayonnaise instead.

Watch Out for These Mistakes While Grilling

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 turkey is leaner than beef, these burgers can dry out quickly if you press down on them while grilling, so resist the urge to flatten them with your spatula and let them cook undisturbed.

Another common error is pulling the burgers off the grill right at 165°F, but it’s actually better to remove them at 160°F and let them rest for a few minutes, as the internal temperature will continue to rise while keeping the meat juicy.

Finally, make sure your grill grates are well-oiled before cooking, because turkey burgers are more likely to stick than beef burgers due to their lower fat content.

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What to Serve With Keto Ground Turkey Burgers?

These turkey burgers are perfect on their own or wrapped in lettuce leaves if you want to keep things low-carb. I love serving them with a side of roasted vegetables like zucchini, bell peppers, or cauliflower that have been tossed in olive oil and seasoned with salt and pepper. A simple cucumber and tomato salad with a drizzle of olive oil and lemon juice makes a refreshing side that won’t weigh you down. If you’re not strictly keto, sweet potato fries or a regular burger bun work great too, and don’t forget to add your favorite toppings like avocado, cheese, or extra ketchup.

Storage Instructions

Store: Keep your cooked turkey burgers in an airtight container in the fridge for up to 4 days. I like to separate them with parchment paper so they don’t stick together. They make great quick lunches throughout the week, and you can just grab one whenever you need it.

Freeze: These burgers are perfect for freezing! You can freeze them either cooked or uncooked 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 between.

Reheat: To warm up your burgers, you can microwave them for about 1-2 minutes, or heat them in a skillet over medium heat for a few minutes on each side. If they’re frozen, let them thaw in the fridge overnight first, or cook frozen patties straight on the stove over medium-low heat until heated through.

Preparation Time	5-10 minutes
Cooking Time	10-15 minutes
Total Time	15-25 minutes
Level of Difficulty	Easy
Servings	4 patties

Estimated Nutrition

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

Calories: 800-900
Protein: 75-85 g
Fat: 45-55 g
Carbohydrates: 10-14 g

Ingredients

1 lb ground turkey (93% lean is best for moisture)
3/8 cup pork rinds (crushed into fine crumbs to act as a binder)
1/2 tsp onion powder
1 large egg
1/4 cup fresh basil (thinly sliced into ribbons)
2 cloves garlic (freshly minced for best flavor)
1/2 tsp salt
1/2 tsp black pepper
2 tbsp ketchup (I prefer Primal Kitchen for a keto-friendly option)
2 tbsp chopped fresh chives
1/4 tsp smoked paprika

Step 1: Prepare the Mise en Place

3/8 cup pork rinds
2 cloves garlic
1/4 cup fresh basil
2 tbsp chopped fresh chives

Crush the pork rinds into fine crumbs (they should resemble breadcrumbs in texture), mince the garlic, thinly slice the basil into ribbons, and chop the chives.

Having everything prepped and ready before mixing ensures the turkey stays cold and maintains the best texture for forming patties.

Step 2: Mix the Burger Base

1 lb ground turkey
pork rind crumbs from Step 1
1/2 tsp onion powder
1/2 tsp salt
1/2 tsp black pepper
1/4 tsp smoked paprika

In a large bowl, combine the ground turkey with the pork rind crumbs, onion powder, salt, black pepper, and smoked paprika.

Mix gently with your hands until just combined—don’t overwork the meat or the burgers will become dense and tough.

The pork rinds act as a binder to keep these lean burgers moist and tender.

Step 3: Add Egg and Aromatics

1 large egg
minced garlic from Step 1
basil ribbons from Step 1
chives from Step 1
2 tbsp ketchup

Add the egg, minced garlic from Step 1, basil ribbons, chives, and ketchup to the turkey mixture.

Gently fold these ingredients into the base until evenly distributed.

I like to add the aromatics separately after the initial mixing so they stay fresh and vibrant rather than getting broken down by overworking the meat.

Step 4: Form and Cook the Patties

burger mixture from Step 3

Divide the mixture into four equal portions and gently form each into a patty about 3/4 inch thick, making a slight indent in the center with your thumb to prevent them from puffing up during cooking.

Heat a grill or cast-iron skillet to medium heat, then cook the patties for 5-7 minutes per side until they reach an internal temperature of 165°F.

Avoid pressing down on the burgers while cooking, as this squeezes out the flavorful juices.

Step 5: Rest and Serve

Transfer the cooked burgers to a plate and let them rest for 2-3 minutes.

This brief rest allows the juices to redistribute throughout the patty, keeping them moist and tender when you bite into them.

Serve with your favorite keto-friendly toppings like lettuce wraps, cheese, bacon, or avocado.