Turkey Burgers Recipe (2024)

I think in the future I'm going to use the phrase "grating an onion" as a metaphor for a nearly impossible task. What mush I did get was delicious and worked well for the patties, but at the risk of sliding layers off while applying pressure and grating my fingers...

The seasoning for the burgers are delicious. For the same results with less time, I baked the patties in the oven first for 30 mins at 375 F and then seared it on my griddle for 2 mins on each side. It came out delicious, moist and full of flavor

KLK, try the donut method of burger forming. You make the patty and then put a depression in the center - it helps reduce shrinkage and cooks more evenly (which is good since it is poultry).

Just wanted to add that the burgers shrink a lot during cooking so this recipe is best for 3 patties, not 4.

Put a piece of heavy duty aluminum foil on the grate and pam it. Cook the burgers on the foil for a few minutes per side until they firm up. Then, move them to the grate.

Who knew a turkey burger could be so good? Simple seasoning but the end result got rave reviews from my husband and boys (and I got eye rolls when I said we were having turkey burgers!) I did add about 1/2 cup of panko (as others suggested) as the mixture was wet. Maybe next time - and there will be many next times - I'll add an egg and chill the burgers a bit before cooking. I did them on a cast iron griddle on the barbeque. Crispy outside and moist inside. Thanks for another winner : )

My boyfriend made these for dinner last night and they were AMAZING! We baked them in the oven at 375 for about 30 minutes. They turned out moist and delicious on the inside and crisp on the outside. We added an egg as a binder. We also added some whole grain mustard. We also minced rather than grated the onion. We will definitely make these again!

Excellent recipe. My one modification: i replaced the ground turkey with ground beef. Divine.

Very easy and lots of flavor! Followed recipe but added some fresh basil as well.

I've made turkey burgers for years and this is by far the simplest and best recipe I have ever found.

It would be nice to have the recipe of the author prepared first as a baseline for all. Then any modifications could help others appreciate the results. I don't see bell peppers having the same flavor profile as onions. I also don't agree with the substituting HP sauce for Worcestershire to obtain the taste of the authors recipe. The anchovies, raisins in the Worcestershire brings that. 10 people preparing a recipe without directions=10 different results, grilled, pan fried sous vide,,

I've made this many times and it's always a family favorite. As I have fiddled with the recipe I have found out a couple of things. Shallots throw off much less liquid than regular onions (and save you worrying about that other half onion). Less ketchup replaced by prepared horseradish.

Jane Brody has a somewhat more complicated version of the same recipe that is fabulous. I've made it over and over for years.Add to one pound of ground (93% fat free) turkey: 1/2 cup dried bread crumbs1 chopped onion2 Tablespoons ketchup1 Tablespoon lemon juice1 teaspoon Worcestershire sauce1 teaspoon soy sauce1/2 teaspoon paprika1/4 teaspoon Tabasco saucesalt and pepper to taste

These were terrific. Very moist, great taste. Cooked in a cast iron skillet on the grill which made a great crust on the burger.

These turkey burgers are absolutely fabulous. I love the flavor provided by the grated onion and I will be using that in other recipes in the future. I cook things like this exclusively in cast iron and I got a wonderful crust on the outside. Maybe one day I will try these on the grill. This will be my go-to turkey burger recipe from now on. The kids loved them. Since I have extra hamburger buns left over that's my excuse for cooking these again very soon.

I tried these tonight. I added a touch of liquid smoke (yum) and cooked them in the air fryer. These were probably the most tastiest turkey burgers I've had and I'll make them again in the future.

Yum. I added an egg plus Panko bread crumbs to 1# turkey. Mixed in some ketchup, mustard, Worcestershire sauce, 4-6 scoops of minced garlic, minced about 1/8 of a white onion. Olive oil in pan, 3 minutes per side. Cheddar cheese melted on top, avocado, Cornichon pickles, toasted buns, and Cholula for dipping. Really darn easy and really darn good.

I thought these were seasoned well! I eyeballed the ratios and also seasoned with onion powder, garlic powder, minced garlic, and about 1/3 cup panko. Quick and scrummy!

This made some super tasty burgers! I can’t have soy, so subbed 2t coconut aminos and 1t fish sauce. Also, made these in my cast iron pan and they cooking in about 10 minutes. Really good, will lake again

Best turkey burger I’ve ever made-! It was moist and flavorful. Willy run again next time with the suggestion of adding an egg to bind the meat together better. I would have thought it was a beef burger for all the flavor and juiciness this had!

Shred one large carrot and blot out excess juice with paper towel, sub scallions for onion.

This turn out delicious, and the grated onion adds a perfect flavor accent without adding onion texture that children may not enjoy. The ketchup and Worcestershire also round out the flavor while being hardly perceptible as their unincorporated selves. I added 1/2 c of panko crumbs as the mixture was just too thin without, and I was glad I did. This was quick, easy and will now become a part of our regular lineup of non-beef meals.

These are remarkably delicious considering how straightforward they are. For those that have trouble grating the onion - I would suggest trying to find a pretty large onion. Held together well and was easy to grate.

I finely chop the onion; tried grating once and not worth it. Also, substituted mild Harissa sauce for ketchup. Delicious if you like Mediterranean food.

I throw the onion in the blender and then press out the juice. Saves me time.

Excellent as written, nice and moist with lots of umami and crusty edges. We added feta & mushrooms on top along with lettuce/tomato/mustard. Thank you for giving me the best Turkey burgers I’ve made to date!

Followed the recipe mostly (added 1/2 T of mayo. I don't think it added to taste, I put in more as a binder. Pan fried with a nice crust. I maybe added too much salt but otherwise was very tasty (and super easy 15' including taking stuff out). While eating, took out of the bun because I preferred that way. 5*

Add a bit of siracha mayo

As I suspected, they completely fell apart because they were WAY too wet. Good flavor though. Will add egg and panko next time.