I finally perfected a simple Stovetop Turkey Burgers recipe that’s healthy, quick, and exactly the weeknight meal solution I’ve been searching for.

Jump to Recipe

I never thought a turkey patty could be this good, but after messing with ground turkey and a little Dijon mustard i’ve stopped ordering takeout. If you ever typed How To Cook Turkey Burgers On The Stove into the search bar this is the answer you didn’t expect.

These Stovetop Turkey Burgers stay surprisingly juicy, have just enough flavor to feel satisfying and wont make you miss beef. It’s simple enough for a busy week night yet bold enough to make you tell friends about it, plus it’s the kind of recipe that sneaks onto your regular rotation very fast.

Ingredients

Print Recipe (No Advertisments)

Lean protein, low fat when chosen 85 93% lean, can dry out if overcooked.
Adds light crunch and absorbs juices, little fat, mostly carbs, mild flavor.
Binds the patties, provides protein, vitamin D and helps keep them moist.
Sweet or yellow onion gives sweetness and moisture, adds natural umami.
Pungent, adds depth and aroma, contains antioxidants and small nutrients.
Adds tangy, savory boost, salty umami concentrate, use sparingly for balance.
Gives smoky warmth and color without heat, low calorie seasoner.
Used for cooking, imparts healthy monounsaturated fats and crisping.
Fresh parsley adds bright herb notes, vitamin K, and subtle freshness.

Ingredient Quantities

1 lb (450 g) ground turkey, 85 to 93% lean (too lean can make it dry)

1 large egg, beaten

1/3 cup (35 g) panko breadcrumbs

1/4 cup finely chopped yellow or sweet onion

2 cloves garlic, minced (about 1 tsp)

1 tbsp Worcestershire sauce

1 tsp Dijon mustard

1 tsp kosher salt (or 3/4 tsp fine table salt)

1/2 tsp freshly ground black pepper

1/2 tsp smoked paprika

1 tbsp chopped fresh parsley (or 1 tsp dried)

1 tbsp olive oil (for cooking)

How to Make this

Print Recipe (No Advertisments)

1. In a large bowl add 1 lb ground turkey, beaten egg, 1/3 cup panko, 1/4 cup finely chopped onion, 2 minced garlic cloves, 1 tbsp Worcestershire, 1 tsp Dijon, 1 tsp kosher salt, 1/2 tsp black pepper, 1/2 tsp smoked paprika and 1 tbsp chopped parsley, then mix gently with your hands about 20 to 30 strokes until just combined, dont overwork it or it gets tough.

2. Divide the meat into 4 even portions and shape into patties about 3/4 inch thick and slightly wider than your buns, press a shallow dimple in the center of each with your thumb so they cook flat.

3. Put the patties on a plate, cover and chill in the fridge 15 to 30 minutes to firm up, this helps them hold together and get a better sear.

4. Heat a heavy skillet or cast iron over medium heat until hot, add 1 tbsp olive oil and swirl to coat, oil should shimmer but not smoke.

5. Add patties without crowding the pan, cook undisturbed 4 to 6 minutes on the first side until a good brown crust forms, dont press them down or squeeze out the juices.

6. Flip once and cook another 4 to 6 minutes until the internal temperature reaches 165 F (74 C) in the thickest part, or juices run clear, use an instant read thermometer for accuracy.

7. If the pan gets too hot and the outside browns too fast, lower heat to medium low and finish cooking so the center isnt dry.

8. Transfer patties to a plate and let rest 4 to 5 minutes so the juices redistribute, this makes them juicier.

9. If the mixture feels too wet before shaping add an extra tablespoon or two of panko, if too dry add a teaspoon of water or a drizzle of olive oil, and remember dont overmix when adjusting.

Equipment Needed

1. Large mixing bowl, for combining the turkey, egg and panko
2. Measuring cups and spoons, for panko, oil, salt, spices etc
3. Knife and cutting board, to finely chop onion and parsley
4. Clean hands or a sturdy mixing spoon, youll gently mix about 20–30 strokes
5. Cast iron or heavy skillet, for a good sear
6. Instant read thermometer, to make sure patties reach 165 F (74 C)
7. Spatula or tongs, to flip without squeezing the patties dont press down
8. Plate and plastic wrap or foil, to chill and to rest the cooked burgers

FAQ

Can I use leaner or fattier ground turkey?

Use 85 to 93% lean if you can, thats the sweet spot. Too lean (like 99%) tends to be dry, so either add a tablespoon of olive oil, a bit of mayo or grated onion, or mix in some ground pork/beef for more juiciness.

How do I keep the patties from falling apart?

Dont overmix the meat, gently combine the egg, panko and seasonings. Chill the formed patties 15 to 30 minutes, shape them with lightly wet hands and make a small shallow dent in the center so they dont puff up while cooking.

Whats the best way to cook them and how long?

Skillet: heat 1 tbsp olive oil over medium-high and cook 4 to 5 minutes per side for standard patties. Grill: medium heat about 5 to 6 minutes per side. Oven: bake at 400 F (200 C) for 12 to 15 minutes. Always check with a meat thermometer and cook until the internal temp is 165 F (74 C).

Can I make these ahead or freeze them?

Yes. Form patties, freeze on a tray until firm, then bag them for up to 3 months. Thaw overnight for best results, or cook from frozen adding a few extra minutes and using a thermometer to hit 165 F.

How do I keep them moist and not overcook?

Use the egg and panko in the recipe, dont overwork the mix, and use a thermometer to avoid guessing. Once they hit 165 F, pull them off and let rest a few minutes so juices redistribute.

Can I change the flavors or make them spicy?

Absolutely. Swap parsley for cilantro, add a teaspoon of chili powder, smoked paprika or cayenne for heat, or stir in a little grated cheese. Worcestershire and Dijon are great base flavors, but you can tweak to your taste.

Best Turkey Burger Patties Recipe Substitutions and Variations

Ground turkey (1 lb): swap with ground chicken (similar lean ratio), or ground pork for juicier patties, or 90/10 ground beef for a more traditional burger flavor; for vegetarian try plant-based crumbles but add a little extra binder.
Panko breadcrumbs (1/3 cup): use plain breadcrumbs, crushed crackers (Ritz or saltines), quick oats pulsed briefly, or almond flour for a low-carb option (use a bit less).
Large egg: replace with 1 tbsp ground flaxseed + 3 tbsp water (let sit 5 min), or 1/4 cup plain yogurt or 2 tbsp mayo, or 1/4 cup puréed silken tofu for binding.
Worcestershire sauce (1 tbsp): sub with soy sauce or tamari (add a squeeze of lemon if you want tang), or use 1 tbsp balsamic vinegar + 1/2 tsp soy, or a splash of steak sauce.

Pro Tips

1. Keep everything cold while you mix, especially the turkey and egg, that helps the fat stay suspended so the patties arent gluey. Mix with just a few gentle strokes, and if the mix feels sticky wet wet your hands with water before shaping.

2. If your turkey is on the lean side add a small fat boost for juiciness, like 1 tablespoon mayo, a drizzle of olive oil, or a pat of butter in the pan near the end. Even a little extra fat makes a big difference in mouthfeel and flavor.

3. Chill the formed patties longer if you can, 30 to 60 minutes or even briefly freeze them for 10 minutes, that helps them hold together and gives a better crust when they hit the hot pan.

4. Use an instant read thermometer and manage the heat: sear on higher heat to get color then turn it down to finish so the center doesnt dry out, and let the burgers rest a few minutes before serving so the juices redistribute.

Best Turkey Burger Patties Recipe

Recipe by Dan Coroni

0.0 from 0 votes

I finally perfected a simple Stovetop Turkey Burgers recipe that's healthy, quick, and exactly the weeknight meal solution I’ve been searching for.

Servings

servings

Calories

316

kcal

Equipment: 1. Large mixing bowl, for combining the turkey, egg and panko
2. Measuring cups and spoons, for panko, oil, salt, spices etc
3. Knife and cutting board, to finely chop onion and parsley
4. Clean hands or a sturdy mixing spoon, youll gently mix about 20–30 strokes
5. Cast iron or heavy skillet, for a good sear
6. Instant read thermometer, to make sure patties reach 165 F (74 C)
7. Spatula or tongs, to flip without squeezing the patties dont press down
8. Plate and plastic wrap or foil, to chill and to rest the cooked burgers

Ingredients

1 lb (450 g) ground turkey, 85 to 93% lean (too lean can make it dry)
1 large egg, beaten
1/3 cup (35 g) panko breadcrumbs
1/4 cup finely chopped yellow or sweet onion
2 cloves garlic, minced (about 1 tsp)
1 tbsp Worcestershire sauce
1 tsp Dijon mustard
1 tsp kosher salt (or 3/4 tsp fine table salt)
1/2 tsp freshly ground black pepper
1/2 tsp smoked paprika
1 tbsp chopped fresh parsley (or 1 tsp dried)
1 tbsp olive oil (for cooking)

Directions

In a large bowl add 1 lb ground turkey, beaten egg, 1/3 cup panko, 1/4 cup finely chopped onion, 2 minced garlic cloves, 1 tbsp Worcestershire, 1 tsp Dijon, 1 tsp kosher salt, 1/2 tsp black pepper, 1/2 tsp smoked paprika and 1 tbsp chopped parsley, then mix gently with your hands about 20 to 30 strokes until just combined, dont overwork it or it gets tough.
Divide the meat into 4 even portions and shape into patties about 3/4 inch thick and slightly wider than your buns, press a shallow dimple in the center of each with your thumb so they cook flat.
Put the patties on a plate, cover and chill in the fridge 15 to 30 minutes to firm up, this helps them hold together and get a better sear.
Heat a heavy skillet or cast iron over medium heat until hot, add 1 tbsp olive oil and swirl to coat, oil should shimmer but not smoke.
Add patties without crowding the pan, cook undisturbed 4 to 6 minutes on the first side until a good brown crust forms, dont press them down or squeeze out the juices.
Flip once and cook another 4 to 6 minutes until the internal temperature reaches 165 F (74 C) in the thickest part, or juices run clear, use an instant read thermometer for accuracy.
If the pan gets too hot and the outside browns too fast, lower heat to medium low and finish cooking so the center isnt dry.
Transfer patties to a plate and let rest 4 to 5 minutes so the juices redistribute, this makes them juicier.
If the mixture feels too wet before shaping add an extra tablespoon or two of panko, if too dry add a teaspoon of water or a drizzle of olive oil, and remember dont overmix when adjusting.

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.