Ground Turkey Burgers

A close-up of a juicy cheeseburger with melted cheese, sliced avocado, tomato, lettuce, and a creamy orange sauce, all inside a glossy toasted bun.

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I have been personally offended by dry-as-cotton ground Turkey Burgers one too many times! I've FINALLY found a recipe that is not only juicy and tender, but super flavorful and versatile. This is my new go-to turkey burger recipe! I'm never looking back! A few tips and tricks save these burgers from the depths of dry despair. (Worcestershire, mayo in the meat mixture, green chilies!) Perfect weeknight savior meal, done in 30 minutes.

Prep Time5

Cook Time5

Bringing meat to room temp20

Total Time30

Course: Main Course

Cuisine: American

Servings:

Calories: 481kcal

Author: The Food Charlatan

Ingredients

2 pounds ground turkey or ground chicken
2 teaspoons kosher salt add a little less if you're using table salt
3/4 teaspoon black pepper
1 tablespoon minced garlic about 4-5 cloves
1 tablespoon mayonnaise
2 teaspoons Worcestershire sauce
1 (4 ounce can) diced green chilies* do not drain, add all the liquid
10 tablespoons panko bread crumbs (this is 1/2 cup + 2 tablespoons)
2 teaspoons vegetable oil for cooking the burgers
8 hamburger buns
butter for toasting buns
8 slices pepper jack cheese or your favorite cheese, cheddar is great!
1 recipe Homemade Chipotle Sauce or sauce of choice, see recipe
2 avocados sliced
lettuce
tomato
fried onions if you're feeling fancy

Instructions

Let 2 pounds of ground turkey sit out on the counter for about 20 minutes. Cooking meat that is still really cold can cause the muscle fibers to seize up and make your burgers tough and chewy.
Make your sauce. Make the Chipotle Mayo and stick it in the refrigerator until it is time to serve the burgers.
Prep your veggies. Wash and separate your lettuce leaves. Lay them out on a paper towel lined plate, then refrigerate. Slice the tomato, and set aside on the counter.
Make the burger mixture. Add the 2 pounds ground turkey to a medium sized bowl. Then add all the ingredients except the burger toppings: Sprinkle the meat evenly with 2 teaspoons kosher salt and 3/4 teaspoon black pepper. Add 1 tablespoon minced garlic (smash with the side of a knife and mince; or use the jarred garlic), 1 tablespoon mayonnaise, 2 teaspoons Worcestershire sauce, 1 (4 ounce) can diced green chilies* (add the juices), and 1/2 cup + 2 tablespoons panko bread crumbs.
Mix the meat together. Using your hands (and a disposable glove!), carefully mix and squeeze the meat together with the green chilies, breadcrumbs, and spices, until everything is well distributed.
Divide the mixture into 8 even sections. I like to line them up on a baking sheet lined with parchment, for easy clean up. Use your hands to form a patty out of each section. Once they are all formed, press your thumb down into the center of each burger to make a pretty dramatic divot. This is so that the burgers end up even all the way across, and not mounded in the center. See photos.
Let the patties rest while you wash your hands and prepare your cooking surface.
Cook the burgers. If you are using a frying pan on the stove**, set the burner to medium heat. Once the griddle or pan is quite hot, drizzle with 2 teaspoons vegetable oil and swirl to coat the pan. Add 3-4 patties (make sure they each have at least 1 inch of space around them) and cook for about 4-5 minutes.
Flip the burgers. Once you have a decent browning on the first side, flip the burgers and repeat. They need another 3-5 minutes on the second side.
Add cheese. About 1-2 minutes into cooking the second side, add a slice or two of cheese to the tops of the burgers. You can cover with a lid toward the end if the cheese is not melting.
Check for doneness. Turkey needs to get up to 165 degrees, so you can remove the burgers from the pan when they reach about 160 degrees F. (The temp will continue to rise about 5 degrees off-heat.) If you don't have a thermometer, check that the juices are running clear, or split one in half to see if it's cooked all the way through.
Cover. Once fully cooked and cheese is melted, remove the patties to a plate or tray to rest, covering lightly with foil. Keep warm on a baking sheet in the oven, on the "keep warm" setting (170 degrees) if you won't be eating soon.
Repeat cooking the next batch of burgers, adding a bit more oil to the pan if necessary.
Butter the insides of your buns, then place them butter side down on the griddle or pan for about 1-2 minutes per side, or until lightly toasted. Keep an eye on them, depending on your griddle or the buns you have, the toasting can happen quickly and you don't want burnt buns!
Slice your avocados last minute, so they don't get browned.
Feast. You're now ready to load up your burger! My favorite way to layer mine is to add Chipotle mayo (or your choice of sauce) on the bottom bun, then lettuce and tomato, then patty with cheese, then sliced avocado, then a large spoonful of fried onions for some crunch, with chipotle mayo on the inside of the top bun. YUM.
Serve these turkey burgers with plenty of sauce! I love my Chipotle Mayo best, but there are lots of options, like BBQ Sauce, Guacamole, Garlic Aioli, Balsamic Vinegar Reduction, or just some good ol Homemade Ranch.
To store leftovers, wait for the patties to cool then add them to an airtight container and place in the fridge. They'll be good there about 3-4 days.
To freeze, layer individual cooked patties on a baking sheet and flash freeze for 30 minutes. Transfer to a freezer ziplock bag. Let thaw and then reheat in the micro!

Notes

*if you like a spicier burger, use 1 (4-ounce) can of diced jalapenos instead of the green chilies

**If you are using a griddle, plug it in and set the temperature to 350 degrees.

Nutrition