I avoided making turkey burgers for a long time because my early attempts always ended up tasting like dry cardboard. Ground turkey just doesn’t have the same fat content as beef, so you can’t treat it exactly the same way. Over time, I found that adding an egg made the texture spongy, but mixing mayonnaise directly into the meat provided the right amount of fat to keep them juicy without altering the flavor too much.
The other non-negotiable step here is the freezer time. I learned this the hard way one afternoon when I was in a rush—I skipped the chilling step, threw the soft patties on the grill, and watched half of them fall right through the grates. Turkey is soft; giving it 30 minutes in the freezer helps it hold its shape until the crust forms.
Ingredients
The Burgers
- 1 1/4 pounds ground turkey (look for 85/15 blend)
- 1/4 cup yellow onion, extremely finely minced
- 2 tablespoons mayonnaise
- 3/4 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper
- 1 tablespoon canola oil (if pan-frying)
- 4 hamburger buns
The Fry Sauce
- 1 cup mayonnaise
- 1/2 cup + 1 tablespoon ketchup
- 1 tablespoon dill pickle juice (just spoon it from the jar)
- 1 teaspoon Worcestershire sauce
- 1/2 teaspoon sugar
- 1/8 teaspoon onion powder
- 1/8 teaspoon paprika
Instructions
- Mix the meat: In a large bowl, combine the turkey, minced onion, 2 tablespoons of mayo, salt, and pepper. Use your hands to mix it, but stop as soon as it’s combined. Overworking the meat makes the burgers tough.
- Shape the patties: Divide the meat into four equal balls and flatten them into patties about 3/4-inch thick.
- The thumb trick: Press your thumb into the center of each patty to make a divot. Burgers tend to puff up in the middle when they cook; this keeps them flat.
- Chill: Place the patties on a plate lined with parchment paper and put them in the freezer for 30 minutes. Don’t skip this.
- Make the sauce: While the burgers chill, whisk together all the sauce ingredients in a small bowl.
- Cook (Stove Method): Heat the oil in a non-stick skillet over medium-high heat. Cook the burgers for roughly 4 to 5 minutes per side. Don’t flip them until they release easily from the pan. They are done when a thermometer reads 165°F.
- Alternative Cooking Methods:
- Grill: Oil the grates well. Cook over direct medium-high heat for 4-5 minutes per side.
- Oven: Bake on a preheated baking sheet at 375°F for 30 minutes, flipping once.
- Assemble: Toast your buns, spread a generous amount of fry sauce on both sides, and add your patties and toppings.
Why You’ll Love This Recipe
- Actually Juicy: The combination of the 85/15 meat blend and the added mayo solves the dryness problem completely.
- Structural Integrity: The flash-freezing technique means you can flip these without them crumbling into pieces.
- The Sauce: It’s a simple condiment, but the pickle juice gives it a tang that cuts through the richness of the burger.
Chef’s Tips for Perfection
- Meat Selection: Do not buy “breast meat only” or 99% lean turkey for burgers. It simply does not have enough fat to taste good or stay moist. Stick to the 85/15 or 93/7 blends.
- Onion Texture: Mince the onion almost into a paste. If the pieces are too big, they will prevent the meat from binding together, causing cracks in the patty.
- Flipping: Turkey takes a bit longer to develop a “crust” than beef. If you try to slide your spatula under the burger and it sticks, give it another minute.
Storage and Reheating
Leftover cooked patties keep well in the fridge for about 4 days. I find they reheat best in a skillet with a splash of water, covered with a lid to steam them slightly. If you want to freeze them raw, separate them with parchment paper and freeze them in a stack—they can go straight from the freezer to the grill, you just need to add a few minutes to the cooking time.
Nutritional Notes
These are calorie-dense, primarily due to the mayonnaise in both the burger and the sauce. You can reduce the calories by skipping the sauce or using a lighter bun, but keep the mayo inside the patty itself—it’s necessary for the texture.
