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three turkey burgers on a black backdrop with lettuce, tomatoes, and red onion slices arranged alongside the burgers.

Juicy Grilled Turkey Burgers

Katerina | Diethood
With ground turkey, grated onion, Worcestershire sauce, and a few other basic ingredients, these Juicy Grilled Turkey Burgers are guaranteed to turn out juicy, tender, and perfect for warm-weather dinners!
Servings : 4
Prep Time 5 minutes
Cook Time 15 minutes
Chill Time 20 minutes
Total Time 45 minutes


For the Turkey Patties:
  • 1 pound ground turkey
  • cup pork rind panko crumbs, or plain bread crumbs
  • ¼ cup grated onions
  • 3 cloves garlic, minced
  • 2 tablespoons chopped fresh parsley
  • 1 egg yolk, lightly beaten
  • 1 tablespoon worcestershire sauce
  • 1 teaspoon salt
  • ½ teaspoon fresh ground black pepper, or to taste
For Serving:
  • burger buns
  • cheese
  • lettuce
  • tomatoes
  • Sliced red onion
  • mustard
  • Mayonnaise
  • ketchup


  • In a large bowl combine the ground turkey, crumbs, onions, garlic, parsley, egg yolk, worcestershire sauce, salt, and pepper; mix until just combined. Do not overmix.
  • Form mixture into four flat patties.
    If the mixture is too wet to the point of falling apart, add a little more crumbs, or until desired consistency. Keep in mind, though, that the burgers should be wet and soft, and will firm up in the fridge.
  • Transfer the turkey burgers to a large plate and then place them in the refrigerator for about 20 to 30 minutes.
  • Remove the burgers from the fridge.
  • Preheat the grill to high; about 425˚F to 450˚F.
  • Oil the grates.
  • Using your thumb, create an indent in the center of each turkey patty.
  • Transfer to the grill and cook for 6 minutes; flip over and continue to cook for 5 to 7 more minutes, or until internal temperature of the turkey burgers registers at 160˚F to 165˚F.
  • Remove from grill and let rest for about 5 minutes before serving.


  • Preheat the Grill: Ensure the grill is hot before placing the burgers on it. This helps to sear the outside quickly, sealing in the juices.
  • Oil the Grates: Because turkey burgers are leaner, they might stick to the grill. Lightly oil the grill grates using a cloth or brush to prevent sticking.
  • Handle with Care: Turkey burger mix is softer than beef, but they will firm up as they cook. Also, don't skip the chilling step. Once your patties are formed, consider chilling them (as per the recipe) for about 20 to 30 minutes to help them maintain their shape on the grill.
  • Avoid Pressing Down: It's tempting to press down on your burger with a spatula while it's grilling, but resist! This releases the juices and can make your burger dry.
  • Limit Flipping: Flip the burger only once. Constant turning can cause it to break apart. Wait until it's cooked at least halfway up the side, then turn it.
  • Check for Doneness: Turkey needs to be fully cooked. Use an instant-read thermometer and ensure the internal temperature reaches 165°F (74°C).
  • Rest the Burgers: After removing them from the grill, let your turkey burgers rest for a few minutes. This allows the juices to redistribute, resulting in a moist burger.


Serving: 4 ounces | Calories: 166 kcal | Carbohydrates: 3 g | Protein: 29 g | Fat: 4 g | Saturated Fat: 1 g | Polyunsaturated Fat: 1 g | Monounsaturated Fat: 1 g | Trans Fat: 1 g | Cholesterol: 113 mg | Sodium: 741 mg | Potassium: 412 mg | Fiber: 1 g | Sugar: 1 g | Vitamin A: 268 IU | Vitamin C: 5 mg | Calcium: 25 mg | Iron: 1 mg | Net Carbs: 2 g

Nutritional info is an estimate and provided as courtesy. Values may vary according to the ingredients and tools used. Please use your preferred nutritional calculator for more detailed info.

Course: Lunch/Dinner
Cuisine: American
Keyword: ground turkey recipes, how to make turkey burgers, what to make with ground turkey