Fast, flavorful, burger-shop taste in 25 minutes
Mix garlic, Dijon, smoked paprika, and a touch of mayo into lean turkey for patties that sear juicy, hold together, and taste like a classic burger, just lighter.
Why You’ll Love It
- Turkey hamburger flavor, lighter feel: Seasoned like a classic burger with garlic, Dijon, paprika, and parsley (Turkey Hamburger, Ground Turkey Hamburgers).
- Weeknight-quick: From bowl to bun in ~25 minutes (Turkey Burger Recipes Stove Top, Burgers And Sandwiches).
- Stovetop or grill: Clear temps and cues for either method (Recipes Using Burger Patties).
- Cheeseburger-ready: Melts beautifully with cheddar (Turkey Cheeseburger).
- Search-friendly angles: Scales for bowls, lettuce wraps, and meal ideas (Turkey Burger Meals Ideas, Best Turkey Burgers Ever).
Ingredients (notes only)
- 93% lean ground turkey: sweet spot for juicy burgers that still brown well.
- Flavor + moisture: minced garlic, smoked paprika, whole-grain Dijon, mayo, splash of soy.
- Fresh lift: chopped parsley; kosher salt and black pepper to balance.
- For cooking: olive oil; finish patties to 165°F / 74°C.
- Buns & toppings (optional): lettuce, tomato, red onion, pickles; cheddar for cheeseburgers.
Step-by-Step Instructions
- Mix: Combine turkey, garlic, paprika, mayo, Dijon, soy, parsley, salt, and pepper. Mix just to combine—do not overwork.
- Form: Shape 4–5 patties about ¾-inch thick; press a slight dimple in the center.
- Stovetop: Heat 2 Tbsp oil in a skillet over medium-high. Sear 5–6 minutes; flip and cook ~5 minutes more to 165°F (74°C). Rest 2–3 minutes.
- Grill: Medium-high heat; oil grates. Cook 5–6 minutes per side to 165°F. Rest.
- Build: Toast buns. Add toppings and cheese if desired.
Pro Tips
- Moisture insurance: The mayo keeps lean turkey tender—don’t skip.
- Chill to hold shape: 20–30 minutes in the fridge helps patties stay intact on the grill.
- Let a crust form: Flip once; constant moving prevents browning.
- Thermometer wins: Pull right at 165°F for juicy, safe burgers.
Variations (mapped to interests)
- Skillet classic: As written; add cheddar for a stovetop Turkey Cheeseburger.
- Herb-Dijon “Ina-style”: Extra parsley + minced shallot for that garden-fresh vibe.
- Backyard “best” burger: Grill, add caramelized onions + sharp cheddar.
- Meal ideas: Serve patties over salad, in lettuce wraps, or as a patty-melt with onions.
How to Serve
- On buns: Lettuce, tomato, onion, pickles; favorite sauce.
- Low-carb plate: Over a big salad with Dijon vinaigrette.
- Sides: Slaw, grilled vegetables, or sweet potato fries.
Make Ahead & Storage
- Make ahead: Form patties; chill up to 24 hours or freeze raw on a tray, then bag up to 3 months.
- Fridge (cooked): Up to 3 days; reheat gently in a skillet with a splash of water.
FAQs
How do I keep them juicy? Use 93% lean, include the mayo/Dijon, and cook only to 165°F (74°C).
No grill? Stovetop works great—hot pan, a little oil, and a single flip.
Swap-ins? Ground chicken works; Greek yogurt can replace mayo (texture slightly firmer).
Simple Nutrition Table (estimate, patty only, 4 servings)
Calories ~194 | Protein ~24 g | Carbs ~2 g | Fat ~10–12 g | Sodium varies by brand
Juicy Turkey Burger (Stovetop or Grill)
Lean, juicy turkey burgers made with garlic, Dijon, smoked paprika, and a touch of mayo for moisture. Perfectly seared on the stovetop or grilled to 165°F — ready in about 25 minutes.
Ingredients
- 1 lb (450 g) ground turkey, 93% lean
- 3 cloves garlic, finely minced
- 1/2 tsp smoked paprika
- 1 Tbsp mayonnaise
- 1 Tbsp whole-grain Dijon mustard
- 1 tsp kosher salt
- 1/2 tsp freshly ground black pepper
- 1 tsp soy sauce
- 1 Tbsp fresh parsley, chopped
- 2 Tbsp olive oil (for cooking)
- 4 burger buns
- lettuce, tomato, red onion, pickles, cheddar slices (optional)
Equipment
- skillet or grill for cooking patties
- mixing bowl for turkey mixture
- spatula for flipping burgers
- Instant-read thermometer ensure 165°F doneness
Method
- In a large bowl, mix together ground turkey, garlic, smoked paprika, mayonnaise, Dijon, soy sauce, parsley, salt, and pepper until just combined — do not overmix.
- Form 4–5 patties about 3/4 inch thick. Press a small dimple in the center of each to help them cook evenly.
- Stovetop: Heat olive oil in a skillet over medium-high heat. Cook patties for 5–6 minutes on the first side, flip, and cook 4–5 minutes more until internal temperature reaches 165°F (74°C). Rest 2–3 minutes.
- Grill: Preheat grill to medium-high and oil grates. Cook 5–6 minutes per side until 165°F (74°C). Let rest before serving.
- Toast buns, then build burgers with lettuce, tomato, onion, pickles, and cheddar if desired. Serve warm.
Nutrition
Calories: 194kcalProtein: 25gFat: 10gSaturated Fat: 2gPolyunsaturated Fat: 2gMonounsaturated Fat: 5gCholesterol: 100mgSodium: 420mgPotassium: 400mgVitamin A: 80IUVitamin C: 1mgCalcium: 20mgIron: 2mg
Notes
Mayo tip: Adds moisture and helps the turkey stay juicy.
Chilling: Chill patties 20–30 minutes before cooking for better shape.
Swaps: Use ground chicken or replace mayo with Greek yogurt for a firmer texture.
Alternate Methods:
• Air Fryer: 370°F (188°C) for 10–12 minutes, flipping halfway, to 165°F (74°C).
• Oven: 425°F (220°C) for 12–15 minutes on a preheated sheet pan, to 165°F (74°C).
Chilling: Chill patties 20–30 minutes before cooking for better shape.
Swaps: Use ground chicken or replace mayo with Greek yogurt for a firmer texture.
Alternate Methods:
• Air Fryer: 370°F (188°C) for 10–12 minutes, flipping halfway, to 165°F (74°C).
• Oven: 425°F (220°C) for 12–15 minutes on a preheated sheet pan, to 165°F (74°C).
Tried this recipe?Mention @WPRecipeMaker or tag #wprecipemaker!