Ingredients & Substitutions
Here I explain the best ingredients for my turkey burgers recipe, what each one does, and substitution options. For measurements, see the recipe card.
Turkey Burgers:
Ground Turkey – Any type of ground turkey works, but I usually steer clear of fat-free since it tends to be too dry. Ground chicken works, too. I’ve even made salmon burgers, but for those you need a totally different method. Avocado Oil – Adding a bit of avocado oil right into the meat is one of my little tricks to keep it juicy! (I do this with my beef burgers too, but with lean ground turkey it’s even more important.) Olive oil works just as well. Coconut Aminos – This brand is my go-to soy sauce substitute, and it adds a layer of umami flavor with a hint of sweetness. Feel free to use low-sodium soy sauce or tamari, or you can substitute Worcestershire sauce like I do for my regular beef ones. Spices – Crushed chipotle pepper flakes, smoked paprika, cumin, and sea salt. You can also add a pinch of garlic powder and/or onion powder for extra flavor. Herbs – I throw in dried oregano and fresh cilantro for some herby freshness. Not a fan of cilantro? Swap it out for parsley.
Chipotle Mayo:
Don’t skip the sauce, I think it makes this recipe for turkey burgers! You only need 2 ingredients: It’s made out of chipotle chile peppers, which have a smoky flavor and moderate heat, unlike regular crushed red pepper flakes that are mainly just hot and sharp. Although you could swap in regular ones, your turkey burgers will turn out a lot more spicy and you’d lose the chipotle flavor. A closer substitute would be chipotle chile powder (used in the sauce below), but I’d recommend 1/4 to half the amount if you make the swap in the burger meat.
Mayonnaise – A.k.a. the base of the sauce. This brand is my favorite, but the sauce is even better when I make it with my (easy and creamy) homemade mayo. Chipotle Chile Powder – This is the ground version of the crushed flakes above. To avoid buying both, you can just grind some of the flakes in a coffee grinder or small food processor. If you don’t want to fuss with that either, my spicy mayo would be the closest substitute.
How To Make Turkey Burgers
I have step-by-step photos here to help you visualize the recipe. For full instructions with amounts and temperatures, see the recipe card.
Cook Times
You can bake, pan fry, or grill these! Here is how long to cook turkey burgers using each method:
Pan Fry: Heat a tablespoon of oil in a large skillet over medium-high heat. Fry for 4-5 minutes per side. This is my favorite way to cook them. In The Oven: Bake the burgers on a baking sheet (this is the one I use) lined with parchment paper, for 16-18 minutes until almost cooked through. Then, broil for 2-3 minutes until browned and fully cooked. Grill: Cook turkey burgers on the grill over medium-high heat, for 3 to 4 minutes per side.
Storage Instructions
Store: Pop your leftovers in an airtight container and keep them in the refrigerator for up to 3-4 days. Meal prep: Form the ground turkey burger patties (work quickly, so they stay cold for juicy burgers later!), but don’t cook them. You can freeze them in a zip lock bag between layers of parchment paper, or keep in the fridge for 1-2 days. Reheat: Warm up in the oven or a hot skillet. The microwave is okay, but I don’t love it for turkey burger recipes since they dry out more easily than beef. Freeze: You can freeze cooked patties for up to 3 months. Just thaw overnight in the fridge before heating.
Serving Suggestions
Now that you’ve got those turkey burgers ready, let’s talk about the best ways to serve them up:
Don’t overmix the turkey meat. Mixing too much will result in a tough turkey burger. This is why I mix all the other ingredients first, before adding the ground turkey.
You can tweak the chipotle pepper amount for a spicier or milder burger. Mine is moderately spicy as written, but I find that the mayo-based sauce mellows it out even with the chipotle pepper in there.
A thumbprint in the center matters. This little trick I always use keeps your hamburgers from puffing up when you cook them, but it’s not just for looks — it helps with even cooking, too!
For the juiciest turkey burger recipe, cook them to an internal temperature of 160 degrees F. This is why I always use my instant-read thermometer, and it’s my other main trick for juicy results. I remove the burgers from heat at 160, then let them rest for 5 minutes to come to 165 degrees F.
Bun, Lettuce Wrap, Or Bowl – You can use your favorite hamburger buns (the healthy ones I have pictured at the top are from my first cookbook), wrap them in a lettuce wrap (pictured above), or even plop them onto a burger bowl. My fave combo for add-ins is some fresh salsa, sliced avocado, fresh cilantro, and of course, the chipotle mayo. You can also add cheese in the last couple minutes of cooking your turkey burgers if you like. Fries – My air fryer French fries or air fryer sweet potato wedges are quick options, or make my zucchini fries for something lighter. Salad – I love serving this turkey burger recipe with taco slaw, because the Mexican flavors pair so well. But you can also whip up my broccoli cauliflower salad, cauliflower potato salad, or simple cucumber tomato salad.
Please enter your first name for your account. Your saved recipe will also be sent to your email. Stovetop: Heat a tablespoon of avocado oil in a large skillet over medium-high heat. Add the burgers and cook for 4-5 minutes per side. Oven: Arrange the burgers on a rimmed baking sheet lined with parchment paper. Bake in the oven at 400 degrees F for 16-18 minutes, until almost cooked through. Place under the broiler and broil for 2-3 minutes, until browned and fully cooked. Grill: Preheat the grill to medium-high heat. Grill turkey burgers over direct heat for 3-4 minutes per side. For All Methods: Cook the burgers until they reach an internal temperature of 160 degrees F. Let the burgers rest for 5 minutes on a plate after cooking, and they should reach 165 degrees F as they rest. Nutrition info includes the burgers and sauce, but not the buns and toppings.
