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Turkey Burgers

With just 5 ingredients and about 20 minutes, you can serve these juicy and flavorful Turkey Burgers for a healthy dinner any night of the week! The burgers can be prepared on a grill, in a skillet, or under the broiler for a convenient and family-friendly option on busy days.
Course Dinner
Cuisine American
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings 4 burgers
Calories 166.3kcal
Author Blair Lonergan


  • 1 lb. ground 93% or 85% ground turkey*
  • ½ teaspoon salt
  • Dash of pepper
  • 1 tablespoon Worcestershire sauce
  • 2 teaspoons Dijon mustard
  • For serving: sandwich buns; lettuce; tomato; ketchup; mustard; pickles; onions; cheese


  • Place all ingredients in a large bowl. Use a fork to gently, evenly distribute the seasonings. Be careful that you don’t overwork the meat, which can result in a dry, dense burger.
  • Divide the turkey mixture into 4 equal portions. Use cupped hands to gently toss one portion of meat into the shape of a loose ball. Flatten into a 1-inch patty. Repeat with remaining turkey to shape 3 more burgers.
  • Tip: If you’re cooking the burgers on the grill or under a broiler (where they will be exposed to direct heat on all sides), try pressing a small dimple or indentation in the center of each patty. This will prevent the burgers from “puffing up” during cooking.
  • If you’re cooking the burgers in a skillet, the edges and tops of the burgers will not directly touch the heat at any point – and therefore the patties will not puff up. As a result, you do not need to make a dimple in the center of the patty before cooking.


  • Heat 2 teaspoons of vegetable or avocado oil in a 12-inch skillet over medium-high heat. Place patties in the skillet and cook until the bottoms are browned (about 3 minutes). Flip the burgers and continue to cook for 3-5 more minutes, or until internal temperature of the patties reaches 160 degrees F.


  • Preheat broiler to high. Spray a broiler pan with oil or cooking spray. Place patties on the prepared broiler pan. Broil for 5-7 minutes on each side, or until internal temperature of the patties reaches 160 degrees F.


  • Heat a gas grill on high. Oil the cooking grate and cook (covered) until burgers are lightly charred and internal temperature of the patties reaches 160 degrees F (about 5-7 minutes per side).


*I don’t recommend using 99% extra lean ground turkey breast because it tends to yield a dry burger.
Note: This recipe yields 4 relatively small burgers, which I often serve on "slider" buns. If you're feeding a larger family (such as a family of 5 like mine), I suggest doubling the ingredients to prepare 8 small patties. They will disappear fast, and they freeze or keep in the refrigerator really well as leftovers.
To Prepare in Advance: You can shape the patties ahead of time and keep them on a tray (or plate) lined with waxed paper, covered, in the refrigerator overnight. You can also freeze individual patties if you prefer.
To Cook in Advance: If you want to cook the patties in advance (or if you just have leftovers), the cooked burgers keep really well in the refrigerator for at least 3 days. Alternatively, you can wrap the cooked burgers tightly in plastic wrap and foil and keep them in the freezer for up to 3 months.
To Reheat the Cooked Burgers: Microwave a refrigerated, cooked burger on high for about 1 minute.


Serving: 1turkey burger (not including bun or toppings) | Calories: 166.3kcal | Carbohydrates: 0.8g | Protein: 22.1g | Fat: 8g | Saturated Fat: 2.5g | Cholesterol: 80mg | Sodium: 482.2mg | Sugar: 0.7g