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Ultimate Juicy Turkey Burger Patties - Best Ground Turkey Burger Recipe

Discover the secret to making incredibly moist and flavorful turkey burger patties that stay juicy every time. These lean protein patties are perfect for grilling or stovetop cooking and deliver exceptional flavor that will satisfy even picky eaters.
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Prep Time 15 minutes
Cook Time 12 minutes
Total Time 27 minutes
Servings: 4 servings
Calories: 280
Ingredients Method Notes

Ingredients
  

Ingredients
  • 1 ½ pounds ground turkey (93% lean)
  • ¼ cup finely grated onion
  • 2 cloves garlic, minced
  • 1 large egg, lightly beaten
  • 2 tablespoons breadcrumbs
  • 1 tablespoon Worcestershire sauce
  • 1 teaspoon Dijon mustard
  • 1 teaspoon smoked paprika
  • ½ teaspoon dried oregano
  • ½ teaspoon salt
  • ¼ teaspoon black pepper
  • 2 tablespoons olive oil (for cooking)

Method
 

Instructions
  1. In a large mixing bowl, combine the ground turkey with grated onion, minced garlic, beaten egg, breadcrumbs, Worcestershire sauce, Dijon mustard, smoked paprika, oregano, salt, and pepper. Use your hands to gently mix everything together until just combined, being careful not to overmix.
  2. Divide the mixture into 4 equal portions. Gently shape each portion into a patty about ¾-inch thick. Use your thumb to make a slight indentation in the center of each patty to help them cook evenly and prevent puffing up.
  3. Heat olive oil in a large skillet over medium heat or preheat grill to medium-high heat. Cook the patties for 5-6 minutes per side, or until they reach an internal temperature of 165°F, avoiding pressing down on them while cooking.
  4. Transfer the cooked patties to a plate and let them rest for 3-5 minutes before serving to allow juices to redistribute. Serve on toasted buns with your favorite toppings.

Notes

Choose 93% lean ground turkey for moisture, keep ingredients cold, don't overmix the meat, use a meat thermometer to ensure 165°F internal temperature, and chill formed patties for 15-20 minutes before cooking for better shape retention.