I’m excited to share my quick, flavor packed take on Delicious Turkey Burgers made with Dijon mustard, smoked paprika, and fresh parsley that will make weeknight dinner planning effortless.

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I stumbled onto a Barefoot Contessa turkey burger that changed my weeknight game. It’s simple, bold and somehow smarter than basic patties; I mean, who knew ground turkey with a hit of Dijon mustard could sing like that?

I kept thinking Ina Garten Turkey Burgers but this one has its own voice. I won’t give the how to here, but if you’re tired of the same old and want Delicious Turkey Burgers that are juicy and slightly unexpected, this will make you pause and try it.

My neighbors asked for seconds before I could even explain.

Ingredients

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Ground turkey: Lean protein keeps burgers juicy when not too lean, low carbs, fills you up.
Panko breadcrumbs: Adds crunch and light texture, little flavor, small amount of carbs.
Egg: Binds ingredients, adds protein and moisture, helps patties hold together.
Dijon mustard: Tangy, slightly sharp, adds moisture and depth, not sweet but zippy.
Shallot: Mild onion taste, adds sweetness and savoriness, cooks down and mellow.
Garlic: Punchy aroma and flavor, small calorie cost, boosts savory profile big time.
Smoked paprika: Smoky warmth, low calories, gives color and subtle heat without being spicy.
Olive oil: Used for cooking, adds healthy fats, helps browning and richer mouthfeel.

Ingredient Quantities

1 1/2 pounds ground turkey (not too lean keeps it juicy)

1/2 cup panko breadcrumbs

1 large egg, lightly beaten

2 tablespoons Dijon mustard

1 tablespoon Worcestershire sauce

1 small shallot, finely chopped

2 cloves garlic, minced

2 tablespoons fresh parsley, chopped

1 teaspoon smoked paprika

1 teaspoon kosher salt

1/2 teaspoon freshly ground black pepper

1 tablespoon olive oil for cooking

4 burger buns (for serving)

How to Make this

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1. In a large bowl combine 1 1/2 pounds ground turkey, 1/2 cup panko breadcrumbs, 1 large lightly beaten egg, 2 tablespoons Dijon mustard, 1 tablespoon Worcestershire sauce, 1 small finely chopped shallot, 2 cloves minced garlic, 2 tablespoons chopped fresh parsley, 1 teaspoon smoked paprika, 1 teaspoon kosher salt and 1/2 teaspoon freshly ground black pepper; mix gently with your hands or a fork until just combined, don’t overwork it or the burgers will be tough.

2. Divide the mixture into 4 equal portions and shape into patties about 3/4 inch thick, press a shallow dent in the center of each so they stay flat while cooking, they’re gonna puff up otherwise.

3. Chill the patties on a plate or tray in the fridge for about 15 minutes to help them firm up and hold together.

4. Heat 1 tablespoon olive oil in a large skillet over medium heat until it shimmers.

5. Add the patties to the hot skillet and cook without moving for 5 to 6 minutes, then flip and cook another 5 to 6 minutes, until nicely browned and an instant read thermometer reads 165 F in the center.

6. Don’t press down on the burgers while they cook or you’ll squeeze out the juices, and adjust heat if they brown too fast.

7. In the last minute of cooking, place the 4 buns cut side down in the skillet to toast them lightly, watch closely so they don’t burn.

8. Transfer burgers to a plate and let rest 3 to 5 minutes so the juices redistribute.

9. Assemble each burger on a toasted bun and serve with a salad or your favorite sides, enjoy.

Equipment Needed

1. Large mixing bowl
2. Measuring cups and measuring spoons
3. Fork or clean hands for mixing
4. Chef’s knife and cutting board
5. Large skillet (nonstick or cast-iron)
6. Spatula or tongs for flipping
7. Instant-read thermometer
8. Plate or tray for chilling and resting patties
9. Small bowl or cup (for the beaten egg or misc bits)

FAQ

Q: How do I keep these turkey burgers juicy? A: Use not too lean turkey, dont overwork the meat, mix just until combined with the panko and egg, chill the patties 20 to 30 minutes so they hold together, then cook over medium heat about 5 to 6 minutes per side until the internal temp reads 165 F. Let them rest 5 minutes before serving.

Q: What if I only have lean turkey or ground chicken? A: You can use them but theyre drier. Add a tablespoon of olive oil or a little extra egg, or fold in 2 tablespoons of mayonnaise or grated zucchini squeezed dry to boost moisture.

Q: My burgers fall apart on the grill how do I stop that? A: Dont overmix, press patties gently, use the panko and egg as binders, and chill them so they set. Also oil the grill grates well and flip only once, when the burger releases easily.

Q: Pan sear or grill which is better? A: Both work. For a skillet use 1 tablespoon olive oil over medium heat and cook 5 to 6 minutes per side. For a grill oil the grates and cook over medium heat same timing. A thermometer is the easiest way to know theyre done.

Q: Can I make these ahead or freeze them? A: Yes. Form patties and freeze flat on a tray, then transfer to a freezer bag with parchment between patties. They keep up to 3 months. Thaw overnight in the fridge before cooking for best results.

Q: What toppings and sides go best? A: Keep it simple like Dijon, mayo, lettuce, tomato and pickles, or go bright with avocado and a squeeze of lemon. Good sides are sweet potato fries, a green salad, or quick coleslaw.

Barefoot Contessa Turkey Burger Recipe Substitutions and Variations

Ground turkey: swap with ground chicken for the same lightness, or 85/15 ground beef if you want juicier, more flavorful burgers, or plant based crumbles (Beyond/Impossible) for a vegetarian option.
Panko breadcrumbs: use regular breadcrumbs or crushed saltines as a binder, or quick oats or almond meal if you need gluten free.
Dijon mustard: use yellow mustard in a pinch, or stone ground mustard for texture, or 1 tbsp mayo + 1 tsp vinegar if you want something milder.
Burger buns: use ciabatta or sourdough for a sturdier sandwich, or lettuce wraps for low carb, or whole wheat rolls for a nuttier bite.

Pro Tips

– Keep them juicy: turkey can dry out, so if the meat looks a little lean add a tablespoon of olive oil or a spoonful of mayo or plain yogurt to the mix. Panko soaks up less moisture than regular crumbs, so dont overload it, and use cool hands when shaping so the fat doesnt melt.

– Be gentle when mixing and shaping or they get tough. Use a fork or lightly use your hands, press a shallow dent in the center, and shape them a bit bigger than the buns since they shrink. If the patties feel soft chill them for 20 to 30 minutes, it helps them hold together.

– Control the heat and finish smart: get the skillet hot enough to brown but not so hot that the outside burns before the center cooks. If you worry about drying them out sear on the stove then finish in a 350 F oven for a few minutes until 165 F internal temp.

– Little finishing tricks: dont press the burgers while cooking, add cheese in the last minute and cover to melt, and toast the buns in the pan with a dab of butter for more flavor. Let the burgers rest a few minutes before assembling so the juices redistribute.

Barefoot Contessa Turkey Burger Recipe

Recipe by Dan Coroni

0.0 from 0 votes

I’m excited to share my quick, flavor packed take on Delicious Turkey Burgers made with Dijon mustard, smoked paprika, and fresh parsley that will make weeknight dinner planning effortless.

Servings

servings

Calories

580

kcal

Equipment: 1. Large mixing bowl
2. Measuring cups and measuring spoons
3. Fork or clean hands for mixing
4. Chef’s knife and cutting board
5. Large skillet (nonstick or cast-iron)
6. Spatula or tongs for flipping
7. Instant-read thermometer
8. Plate or tray for chilling and resting patties
9. Small bowl or cup (for the beaten egg or misc bits)

Ingredients

1 1/2 pounds ground turkey (not too lean keeps it juicy)
1/2 cup panko breadcrumbs
1 large egg, lightly beaten
2 tablespoons Dijon mustard
1 tablespoon Worcestershire sauce
1 small shallot, finely chopped
2 cloves garlic, minced
2 tablespoons fresh parsley, chopped
1 teaspoon smoked paprika
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
1 tablespoon olive oil for cooking
4 burger buns (for serving)

Directions

In a large bowl combine 1 1/2 pounds ground turkey, 1/2 cup panko breadcrumbs, 1 large lightly beaten egg, 2 tablespoons Dijon mustard, 1 tablespoon Worcestershire sauce, 1 small finely chopped shallot, 2 cloves minced garlic, 2 tablespoons chopped fresh parsley, 1 teaspoon smoked paprika, 1 teaspoon kosher salt and 1/2 teaspoon freshly ground black pepper; mix gently with your hands or a fork until just combined, don't overwork it or the burgers will be tough.
Divide the mixture into 4 equal portions and shape into patties about 3/4 inch thick, press a shallow dent in the center of each so they stay flat while cooking, they're gonna puff up otherwise.
Chill the patties on a plate or tray in the fridge for about 15 minutes to help them firm up and hold together.
Heat 1 tablespoon olive oil in a large skillet over medium heat until it shimmers.
Add the patties to the hot skillet and cook without moving for 5 to 6 minutes, then flip and cook another 5 to 6 minutes, until nicely browned and an instant read thermometer reads 165 F in the center.
Don't press down on the burgers while they cook or you'll squeeze out the juices, and adjust heat if they brown too fast.
In the last minute of cooking, place the 4 buns cut side down in the skillet to toast them lightly, watch closely so they don't burn.
Transfer burgers to a plate and let rest 3 to 5 minutes so the juices redistribute.
Assemble each burger on a toasted bun and serve with a salad or your favorite sides, enjoy.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.