Turkey burgers have a bad name because most people cook them to 165°F and call it done, which means dry, mealy, forgettable. The fix is sautéed onion worked into the raw meat, and a pan-to-oven method that gives you a sear without overcooking the center. Avocado and honey mustard on top. Cucumber for crunch. Simple.
How to Make Turkey Burgers
Cooked onion in the mix
Sauté the onion until soft and slightly translucent before adding it to the turkey. Raw onion in the patty stays crunchy and sharp. Cooked onion disappears into the meat and adds moisture and sweetness without announcing itself.
Shape thick, not thin
Turkey patties shrink and dry out fast. Start thicker than you think you need, about an inch. Four patties from a pound means each one has enough mass to stay juicy through the pan and oven stages. 
Pan to oven
Four to five minutes per side in the pan gets you color. Then the oven at 450°F finishes them through without continued direct heat drying the exterior. Rest for two minutes before serving.
Turkey Burgers
- Total Time: 25 minutes
- Yield: Serves 4
- Diet: Gluten-Free, Omnivore
Description
Juicy turkey burgers seasoned with garlic and onion, served on toasted buns with honey mustard and all the fixings. A simple wedge salad completes this satisfying meal.
Ingredients
- 1 lbs (454 g) freshly ground turkey
- 1 clove garlic, grated
- 0.5 lbs (227 g) brown onion, diced
- a dash Worcester Sauce
- 1/2 avocado, sliced
- Cucumber, sliced
- Honey mustard to taste
- Salt
- Pepper
Instructions
- Dice 1/2 an onion and sauté until very soft in a skillet.
- When cooked, add the onion to raw turkey meat along with all spices and Worcestershire sauce.
- Shape the mixture into 4 patties; the thicker, the better.
- In an oven-safe pan, heat a bit of oil and pan-fry each patty side until golden brown—about 4–5 minutes per side.
- Once both sides are browned, transfer the pan to a 450°F (232°C) oven. Cook for 5 more minutes, or until a meat thermometer reads 165°F (74°C).
- Serve on a toasted whole wheat bun with honey mustard, avocado, and cucumber.
Notes
- To prevent dry burgers, avoid overworking the turkey mixture. Gently combine ingredients until just mixed.
- For a richer flavor, add a tablespoon of breadcrumbs to the turkey mixture before forming patties.
- Leftover cooked turkey burgers can be stored in the refrigerator for up to 3 days and reheated in a skillet or microwave.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Pan-Frying
- Cuisine: American
Nutrition
- Serving Size: 1 burger
- Calories: 450
- Sugar: 5
- Sodium: 600
- Fat: 25
- Saturated Fat: 8
- Unsaturated Fat: 15
- Carbohydrates: 30
- Fiber: 5
- Protein: 35
- Cholesterol: 100
Frequently Asked Questions
Why do you sauté the onion before adding it to the turkey mixture?
Raw onion releases moisture during cooking and can make the patties fall apart. Sautéing the onion first softens it, concentrates the flavor, and lets you mix it into the meat without adding excess liquid.
Can I grill these turkey burgers instead of using the oven method?
Yes, but keep them thick and grill over medium heat to avoid drying them out. Use a meat thermometer and pull them at 165F. The pan to oven method gives a better crust, though.
How do I keep the patties from sticking to the pan?
Make sure the oil is hot before adding the patties, and don’t move them for at least 4 minutes. They’ll release naturally once a crust forms.
