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This is the most succulently juicy Turkey Burger recipe out there – even non-turkey lovers will be singing its praises- and yours! The turkey burgers are extra juicy thanks to Greek yogurt (and other tips!), masterly seasoned and infused with richer, deeper flavor thanks to beef bouillon (optional). These juicy flavor bombs are easy to whip up and enjoy immediately or chill for entertaining or whenever the cravings strike!
Watch How to Make best turkey burger recipe
Why this Turkey Burger Recipe works
- EVERYONE LOVES THEM. Even my non-turkey loving husband declared these turkey burgers, “SO good.”
- JUICY TURKEY BURGERS GUARANTEED. Greek yogurt+ egg + breadcrumbs + a few key techniques create foolproof juicy burgers every time!
- WON’T FALL APART. Using binders, chilling the patties before cooking and peeling from the the parchment paper = intact burgers – guaranteed.
- DEEPER FLAVOR. Beef bouillon is the secret to richer, deeper flavor, it’s impossible not to inhale these burgers!
- ADEPTLY SEASONED. Dried minced onions, smoked paprika, garlic, oregano, cumin and a pinch of red pepper flakes are mesmerizing.
- MAKE AHEAD INSTRUCTIONS. Make the patties and refrigerate or freeze for easy enjoyment at a moment’s notice.
A few key ingredients are all you need to create the best turkey burger recipe! Let’s take a closer look (full measurements in the printable recipe card at the bottom of the post):
Turkey Burger Ingredients
- Buns:Use whatever your heart desires!We love brioche buns typically found in the bakery section.
- Ground turkey:This recipe will work with turkey that is 93/7 lean-to-fat ratio or 80/20 – totally up to you! Naturally, the more fat (combo of light and dark meat), the juicier the turkey burgers. I recommend Jennie-O turkey brand because it’s not quite as wet as other brands so it’s easier to work with.
- Dried minced onion:These deliver concentrated onion flavor without leaving you with raw onions or adding extra moisture which can make the burgers too wet. Look for dried minced onions with the seasonings at your grocery store.
- Greek yogurt: Greek yogurtadds moisture that isn’t easily evaporated while cooking, helping the turkey burgers stay moist. For the moistest patties, use whole milk yogurt, but light and nonfat will also work.
- Egg: The egg acts as a binder while adding moisture. As the turkey cooks, the egg cooks which binds the ingredients together so they don’t easily crumble apart.
- Panko:This a Japanese breadcrumb sold in every grocery store (including Walmart) usually next to the other breadcrumbs. Panko breadcrumbs help the turkey burgers stay moist by absorbing and trapping the meat juices as they cook. The breadcrumbs provide structure by preventing the meat proteins from contracting and squeezing juices out.
- Worcestershire:This adds a punch of tangy, umami depth with a subtle sweetness.
- Parsley:Fresh parsley tastes clean and peppery with a touch of earthiness. Use flat leaf parsley for the most flavor but curly will also work.Use two tablespoons chopped fresh parsley or one teaspoon dried.
Turkey Burger Seasoning
Aromatic fresh parsley and onion flakes are combined with garlic powder, smoked paprika, dried oregano, ground cumin, salt, pepper and a pinch of red pepper flakes to create well-rounded turkey burger seasoning. Dried oregano adds a fragrant and herbaceous note, smoked paprika lends a smoky and slightly sweet undertone, cumin offers an earthy and warm spice, pepper adds a touch of heat and salt enhances natural taste of the meat.
Now for my secret ingredient…
Beef bouillon: I always addbeef bouillonto turkey recipes like in myturkey tacos,turkey meatballs andturkey chili.It infuses the turkey burgers recipe with rich, beefy goodness. For this recipe use two teaspoons granulated bouillon or crushed bouillon, don’t dissolve in water first.
To make the best turkey burger recipe, I highly encourage remoulade instead of mayonnaise or any other spread – the rest of the ingredients are negotiable! Here are some topping ideas:
Turkey Burger Recipe Topping Ideas
- Remoulade: This is a Cajun inspired mayo-based spread that’s slightly spicy, tangy and smoky. It is jam PACKED with flavor and makes the turkey burgers recipe in my opinion. Best of all, it takes 5 minutes to whisk together with ZERO chopping.
- Lettuce:Use any of your favs! Romaine, iceberg, baby arugula or extra pretty butter lettuce.
- Tomatoes: Choose ripe yet firm tomatoes.
- Pickles: For a briny, sweet and tangy kick.
- Cheese: Choose from sharp cheddar, white cheddar, Gouda, Havarti, Swiss, provolone, etc.
- Bacon:Makes everything better! Use thick cut bacon so it doesn’t get soggy.
- Pickled red onions:They’re bright, tangy with a slight sweetness and subtle crunchand 1000X better than fresh onions!You can purchase jarred pickled red onions at the grocery store located by the capers, pepperoncini, etc. or they are super easy to make with my pickled red onions recipe.
- Onion strings:The onions are soaked in buttermilk and then coated with crispy panko/flour mixture then fried to golden crunchy perfection. They can also be made days in advance and will stay super crunchy. Use this BBQ Burger recipe to make them.
- Caramelized onions: Rich, deeply complex, sweet, savory onions, one of my favs! You can follow the instructions in my French onion chicken.
- Caramelized mushrooms: Follow the mushroom instructions in my Pork Medallions recipe for buttery, umami packed mushrooms with beautifully golden, caramelized edges.
- Guacamoleor avocados: For the avocado lover!Use store bought, simple guac made with lime juice, garlic powder, salt and pepper or my exceptional guacamole recipe.
- Pepperoncini peppers:These add a tasty tangy, vinegar zing as well as a lovely mild crunch.
- Jalapenos: Add sliced jalapenos or we loveTrader Joe’s Hot and Sweet Jalapenos!
- Greek inspired ideas: Hummus or roasted red pepper sauce, sun-dried tomatoes, artichoke hearts, etc.
Most of the variation fun comes in the toppings, but here are a few ideas:
Turkey Burgers variations
- Onion substitute:Substitute dried minced onion with 1 teaspoon onion powder. Your burgers might be more wet because the dried minced onions also act as a binder.
- Panko substitute: Swap the panko with saltine or Ritz cracker crumbs and reduce the salt. You can also swap the panko with homemade bread crumbs.
- Add cheese:Add ½ cup semi-hard cheese such as freshly grated Parmesan, Asiago or Romano directly to the patty mixture.
- Play with herbs: Add more or less of any herb to mix up the flavor profile.
- Play with seasonings: Add more of your favorite seasonings or use your favorite seasoning mix such as Cajun, Montreal, etc.
- Make them spicy: Add ½ teaspoon red pepper flakes.
- Make it gluten free: Use your favoritegluten free panko,crackers or toasted gluten free bread in place of the panko. Use a certified gluten free Worcestershire sauce.
Learn how to make turkey burgers in just 4 easy steps! (Full recipe in the printable recipe card at the bottom of the post.)
How to make Turkey Burgers
- Step 1: Combine patty ingredients. Stir all the ingredients together in a large bowl. Add the turkey and mix with your hands just to combine.
- Step 2: Form patties. Form the mixture into 4 loose, equal balls and transfer to a sheet of parchment paper. Shape the balls into patties, about 4 inches wide.
- Step 3: Dimple patties. Make a shallow indentation in the middle of each patty with the back of a lightly greased ¼ cup measuring cup.
- Step 3: Chill. Transfer the parchment lined plate to the freezer for 15 minutes or refrigerate for 30 minutes (cold patties stay intact better).
- Step 4: Cook turkey burgers. Cook turkey burgers on the grill, stove, oven or air fryer per instructions below (and in the recipe card).
Turkey Burger Temperature
Ground turkey burgers are safe to consume when cooked to an internal temperature of 160 degrees F, then allowed to rest for 5 minutes to carry over to 165 degrees F. Always use an instant read thermometer and don’t over cook the burgers because turkey is very lean and will quickly become dry if overcooked.
Turkey Burger Stove instructions
1. Heat olive oil in a large cast iron skillet, grill pan, or nonstick frying pan over medium heat.
2. Once hot, add patties and cook until the bottom is browned and easily releases from the grill, about 3-4 minutes.
3. Flip, cover, and continue to cook until the burgers register 160 degrees F on an instant read thermometer, about 3-4 additional minutes.
Turkey Burger Grill instructions
1. Preheat grill, clean and generously grease.
2. Once hot, add patties and cover. Cook for about 4-5 minutes per side or until they reach an internal temperature of 160 degrees F.
Turkey Burger oven instructions
1. Transfer the parchment lined baking sheet with the patties to the oven and bake at 400 degrees F for 10 minutes.
2. Flip patties, and continue to cook until they reach an internal temperature of 160 degrees, about an additional 5-10 minutes.
Turkey Burger Air Fryer Instructions
1. Spray air fryer basket withcooking spray, then add turkey patties so they aren’t touching.
2. Cook at 400°F for 8-10 minutes, flipping halfway, until they reach an internal temperature of 160 degrees F.
How to Toast Buns for BEst Turkey Burger Recipe
Buns MUST be toasted for the best turkey burgers! The toasted exterior prevents them from becoming soggy as well as delivering a golden, crispy outside, giving way to a soft inside.
TO TOAST IN THE OVEN
Line the top and bottom buns on a baking sheet, cut side up, spread with softened butter or mayonnaise, if desired. Bake at 400 degrees F until warmed and lightly crispy about 5 minutes.
TO TOAST ON THE STOVE
Melt 1-2 tablespoons butter (may sub olive oil) over medium-low heat in a skillet. Add buns, cut side down and toast until golden, about 1-2 minutes.
TO TOAST ON THE GRILL
Spread some softened butter or mayo on the cut side of the buns for extra decadence, but they are still delicious without. Add buns to the hot grill in a single layer, cut side down and grill until slightly charred, about 1 minute.
Want the juiciest turkey burgers? Follow these tips!
Best Turger Burger Recipe Tips
- Don’t overmix. Overmixed turkey is tough turkey. Stop mixing the ground turkey ingredients as soon as they are combined – the more you handle the meat, the tougher your turkey burger will be and the more likely it is to dry out and crumble.
- Use cold, greased hands. To help the turkey not stick, run your hands under cold water, shake, then spray with cooking spray. Gently mix the turkey patty ingredients with fingers spread apart. Damp hands will also help the meat combine quicker and prevent over-handling AKA tough burgers.
- Use a light touch.Don’t squeeze the meat mixture tightly when dividing and forming into loose balls. Form a ball that feels airy instead of compact. If you overwork the turkey mixture, the proteins can break down and become tough.
- Make uniform patties. I weigh the loose turkey balls on a kitchen scale before forming patties to ensure they are uniform and will cook evenly.
- Form the patties on the parchment paper. The turkey is wet and sticky, so it’s easiest to smash the balls on parchment paper, then form into patties. This allows you to handle the turkey as little as possible, and easily slide the turkey off when ready to cook.
- Chill the turkey patties before cooking. This allows the flavors to build and meld, and the protein to relax, resulting in more flavorful, tender turkey burgers. Most importantly, this solidifies the fats so the patties don’t crumble when cooked.
- Turn the heat down as needed. If the burgers are charring or burning before they are finished cooking, turn down the heat or move the burgers off the flame to another part of the grill.
- Don’t overcook. Use an instant read thermometer (this one is my fav) and cook just to 160 degrees F.
How TO Cook Turkey Burgers without Them falling apart
Turkey burgers have a lower fat content than beef, so they are more likely to stick, tear and crumble. Follow these simple steps and your turkey burgers recipe will release with ease!
1. Use a hot grill or pan. Ensure the grill or pan is hot before adding the burgers to create a beautiful sear which will help prevent the meat from sticking. A hot grill/pan also means quick cooking so less juices are released from the patties.
2. Clean the grates. Once the grill is hot, clean with awire grill brushto remove any residue. A clean grill ensures direct contact with the heat to create a beautiful sear and grill marks and helps prevent sticking and crumbling.
3. Generously grease the grill. It is important to grease your grill with ahigh smoking point oilsuch as vegetable oil or canola oil. To do this, make a wad of paper towels, drench them in oil, then use tongs to rub it along the grill grates. NEVER spray a firing grill with cooking spray. Grease the grill just before adding the turkey patties
4. Peel from parchment paper. Don’t attempt to use your hands or a spatula to transfer the burgers to the grill or pan. Instead, tear or cut the parchment paper from around each burger patty, then flip the patty onto the grill or pan, then peel the parchment paper off.
5. Cook undisturbed. Let the turkey burgers cook for a full 3 minutes before you even think about touching them, and never press down on them! The burgers need continuous time to sear on the outside, fusing the wet ingredients together. If you fuss with the burger, it will break the sear.
6. Don’t flip too soon. If you flip the turkey burgers too soon, they may stick to the grill/pan and tear when trying to flip or they will crumble apart. After 3 minutes, gently slide a spatula under the corner of a patty, if it releases easily and is golden brown/slightly charred, it’s ready to flip. If not, cook an additional 1-2 minutes.
7. Use a wide spatula: To flip the turkey burgers, use a wide metal spatula (this one is my fav shown in the video) that is at least as wide as the turkey burger.
Turkey Burgers are best with all your favorite potluck foods! You can go as simple as chips and watermelon or amp it up with pasta salad, fruit salad and grilled corn. Here are some of our favorite sides to serve with with this turkey burgers recipe:How to serve Ground Turkey Burgers
- Green Salad:Garden Salad,Strawberry Spinach Salad,Cucumber Tomato Salad,Green Bean Salad, Greek Salad, Caesar Salad.
- Potluck Salads:Loaded Potato Salad,Broccoli Bacon Salad,Corn Salad. Fruit Salad, Pea Salad, Ramen Noodle Salad, Watermelon Salad.
- Pasta Salad: Greek Pasta Salad,Italian Pasta Salad, Greek Couscous Salad, Pesto Pasta Salad, Strawberry Avocado Pasta Salad.
- PotluckFavorites:Baked Mac and Cheese,Baked Beans,Corn Casserole,German Potato SaladorCreamed Corn.
Prep Ahead Turkey Burgers
-Turkey patties: Form the patties on the parchment, cover with plastic wrap, and refrigerate for up to 48 hours. DON’T bring to room temperature before cooking – cook straight from the refrigerator.
-Toppings:Prep the toppings while the burgers are chilling or prep 24 hours ahead of time and refrigerate in separate containers.
-Remoulade: Store for up to one week in the refrigerator.
How to store Turkey Burgers
Tightly wrap turkey burger patties in plastic wrap and store in an airtight container in the refrigerator for up to 3 days. For longer storage, freeze turkey burger patties instead (see below).
HOW TO freeze Cooked Turkey burgers
1. To freeze: Place cooked patties in a freezer size plastic bag and separate with parchment paper OR place patties in individual plastic bags; squeeze out excess air.Alternatively, wrap individual patties tightly in plastic wrap followed by foil.
2. To thaw: Thaw overnight in the refrigerator then cook within three days, or bake from frozen.
3. To bake from frozen: Line the frozen hamburger pattieson a lightly greased baking sheet without touching. Lightly tent with foil and bake at 425°F degrees for 20-25 minutes, until internal temperature reaches 160°F.
HOW TO freeze Raw Turkey burgers
1. Place the patties on the parchment lined tray tray in the freezer and freeze until solid, about 1-2 hours.
2. Using kitchen shears, cut the along the imaginary grid to separate the patties.
3. Stack patties separated by parchment paper into a freezer bag.
Squeeze out as much air as possible in order to prevent freezer burn then seal and label.
4. Freeze for up to four months.
Best Turkey Burger Recipe FAQs
How do you cook turkey burgers without them falling apart?
1. Add Egg.As the egg cooks, it binds the ingredients together which in turn holds the turkey burger together – no more falling apart burgers!
2. Refrigerate.The colder the patties, the better they will stick together.
3. Add to a hot pan or grill. This will create a beautiful sear or char which will help prevent the meat from sticking, tearing and falling apart.
4. Use enough oil. Turkey has very little fat so it’s important to generously grease the grill or heat oil in a pan until hot.
5. Transfer using parchment paper. Instead of using hands, tear or cut the parchment paper from around each burger patty, then flip the patty onto the grill or pan, then peel the parchment paper off.
6. Let cook undisturbed. The burgers need continuous time to sear.
5. Don’t flip too soon. Let the turkey burgers cook for a full 4 minutes before checking to see if the burger easily releases from the pan. If you flip them too soon, they may stick to the grill and tear when trying to flip.
6. Use a wide spatula: To flip the turkey burgers, use a wide metal spatula (this one is my fav shown in the video) that is at least as wide as the turkey burger.
How do you add flavor to ground turkey?
Beef bouillon is the best way to add rich beefy flavor to turkey burgers. It won’t necessarily make them taste like beef, but it will give them a richer, deeper flavor. Round out the richness with aromatic onions, umami rich Worcestershire and spices such as salt, pepper, garlic powder, smoked paprika, ground cumin and oregano.
Why are my turkey burgers dry?
Let’s take a closer look at how to address the leading factors of dry turkey burgers:
1. Low-fat content: I don’t recommend anything leaner than 93/7, or for extra juicy burgers, look for ground turkey made from dark meat which has more fat.
2. Not enough moisture in the mixture: Turkey is naturally a lean meat, so it dries out quickly unless enough moisture-binding ingredients are added. Ensure you have added adequate binders like an egg, breadcrumbs, and my favorite – Greek yogurt.
3. Handling the mixture too much: Overmixing or handling the ground turkey mixture excessively can lead to denser and drier burgers. Mix the ingredients until just combined with loose fingers, and avoid excessive shaping or pressing of the patties.
4. Overcooking: Overcooking turkey burgers is a common mistake that leads to dryness that is so easy to remedy! Cook the burgers just until they reach an internal temperature of 160°F then rest to carryover to 165 degrees F. Use a meat thermometer to accurately monitor the temperature and prevent overcooking.
How many calories in a turkey burger?
Turkey burgers made with lean ground meat, 1 egg and panko contain approximately 170-200 calories per 4-ounce (113-gram) patty. Here’s a breakdown of the estimated calories from each ingredient:
Lean ground turkey (90% lean): 120-150 calories per 4 ounces (113 grams).
1 egg: Approximately 70-80 calories.
¼ cup panko breadcrumbs: Approximately 40 calories.
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©Carlsbad Cravingsby CarlsbadCravings.com
Ground Turkey Burgers
This is the most succulently juicy Turkey Burger recipe out there – even non-turkey lovers will be singing its praises- and yours! The turkey burgers are extra juicy thanks to Greek yogurt (and other tips!), masterly seasoned and infused with richer, deeper flavor thanks to beef bouillon (optional). These juicy flavor bombs are easy to whip up and enjoy immediately or chill for entertaining or whenever the cravings strike!
Servings: 4 turkey burgers
Total Time: 40 minutes mins
Prep Time: 25 minutes mins
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Ingredients
TURKEY PATTIES
- 1 egg
- 1/4 cup panko breadcrumbs
- 1/4 cup dried minced onions
- 3 tablespoons plain Greek yogurt (any fat content)
- 2 teaspoons Worcestershire sauce
- 2 teaspoons granulated beef bouillon or 2 crushed cubes
- 2 tablespoons minced fresh parsley (or 1 tsp dried)
- 3/4 teaspoon garlic powder
- 1/2 tsp EACH smoked paprika, pepper, dried oregano, salt
- 1/4 teaspoon ground cumin
- pinch-¼ teaspoon red pepper flakes
ADD LAST
- 1 pound (16 oz.) ground turkey (I use 93/7)
- cooking spray
FOR SERVING
- 4 brioche buns
- 1 recipe Remoulade Sauce (optional, highly recommend)
- Topping of choice: cheese, lettuce, tomatoes, pickles, avocado, sliced onions/caramelized onions/pickled red onions, bacon, etc.
Instructions
Combine ingredients: Stir the Turkey Patty ingredients together (except turkey) in a large bowl until well combined. Add the turkey and mix with your hands just to combine (don’t over-mix or your patties will be tough).
Form patties: Wet your hands with cold water, shake, then lightly spray your hands with cooking spray to prevent the mixture from sticking. Form the mixture into 4 loose, equal balls (I use a kitchen scale) and transfer to a parchment paper lined baking sheet. Shape the balls into round patties, about ½ inch thick, 4 inches wide. The mixture will be soft, wet and sticky.
Dimple patties: Make a 1/4”-1/2" deep indentation in the middle of each patty with the back of a lightly greased ¼ cup measuring cup (this will prevent shrinking and ensure even cooking).
Chill: Transfer the patties on the baking sheet to the refrigerator for 30 minutes (or longer as needed) or the freezer for 15 minutes (cold patties stay intact better).
TO COOK TURKEY BURGERS ON THE STOVE TOP
Heat oil: Heat 1 ½ tablespoons olive oil in a large cast iron skillet over medium heat (or brush a gill pan or use 1 TBS for a nonstick frying pan).
Transfer patties: Don't attempt to use your hands or a spatula to transfer the burgers. Instead, tear or cut the parchment paper from around each burger patty, then flip the patty onto the skillet once hot, then peel the parchment paper off.
Cook: Cook until the bottom is browned/charred and easily releases from the pan, about 3-4 minutes. Flip and continue to cook until the burgers register 160 degrees F on an instant read thermometer, about an additional 3-4 minutes. (If using cheese, add about 2 minutes before you think the burgers will be done.) Remove to a plate and tent with foil and let rest 5 minutes.
TO COOK TURKEY BURGERS ON THE GRILL:
Prep grill: Preheat grill to medium-high heat, 450 degrees F. Clean, then grease VERY well with vegetable oil.
Transfer: Don't attempt to use your hands or a spatula to transfer the burgers to the grill. Instead, tear or cut the parchment paper from around each burger patty, then flip the patty onto the grill, then peel the parchment paper off.
Grill: Once hot, add patties and cover. Cook for about 4-5 minutes, until browned and they easily release from the grill. Flip burgers (but do not press down), and cook until the burgers register 160 degrees F on an instant read thermometer, about 4-5 additional minutes. (If using cheese, add about a minute before you think the burgers will be done.) Remove to a plate and tent with foil and let rest 5 minutes.
TO COOK TURKEY BURGERS IN THE OVEN:
Preheat oven to 400 degrees F.
Bake: Transfer the parchment lined baking sheet with the patties to the oven and bake for 10 minutes. Flip patties, and continue to cook until they reach an internal temperature of 160 degrees, about an additional 5-10 minutes.
TO SERVE:
Toast the burger buns on the grill, skillet or oven (see post for directions). Top with desired toppings (highly recommend the remoulade if you like some heat!).
Video
Notes
MEAL PREP
- Turkey patties: Form the patties on the parchment, cover with plastic wrap, and refrigerate for up to 48 hours. DON’T bring to room temperature before cooking – cook straight from the refrigerator.
- Toppings: Prep the toppings while the burgers are chilling or prep 24 hours ahead of time and refrigerate in separate containers.
- Remoulade:Store for up to one week in the refrigerator.
Storage
Tightly wrap turkey burger patties in plastic wrap and store in an airtight container in the refrigerator for up to 3 days. For longer storage, freeze turkey burger patties instead (see below).
HOW TO FREEZE COOKED TURKEY BURGERS
1.To freeze: Place cooked patties in a freezer size plastic bag and separate with parchment paper OR place patties in individual plastic bags; squeeze out excess air.Alternatively, wrap individual patties tightly in plastic wrap followed by foil.
2.To thaw:Thaw overnight in the refrigerator then cook within three days, or bake from frozen.
3. To bake from frozen: Line the frozen hamburger pattieson a lightly greased baking sheet without touching. Lightly tent with foil and bake at 425°F degrees for 20-25 minutes, until internal temperature reaches 160°F.
HOW TO FREEZE RAW TURKEY BURGERS
1.Place the patties on the parchment lined tray tray in the freezer and freeze until solid, about 1-2 hours.
2.Using kitchen shears, cut the along the imaginary grid to separate the patties.
3.Stack patties separated by parchment paper into a freezer bag.
Squeeze out as much air as possible in order to prevent freezer burn then seal and label.
4.Freeze for up to four months.
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12 Comments
Sue says
Could onion powder be substituted for the dried minced onion – and if so, how much? Thanks.
Reply
Jen says
Absolutely! You can substitute with 1 teaspoon of onion powder. Hope you enjoy!
Reply
Karen says
Made your turkey burgers via the stove last night and it came out looking and tasting good. Since this was the first time making the recipe, I tightly followed your ingredients but found it to be a bit salty. Next time I’ll reduce the beef bouillon to a 1 tsp. and that should do it. But I found all your tips on how to keep its shape, not mixing it too much or it will get tough, putting a dimple in the meat, keeping it cold in the fridge, etc. were spot on so thank you!
Reply
Jen says
Thank you so much, Karen, I am so happy this recipe was a success! I am also glad that salt is easily adjusted to taste, so you can enjoy it even more next time!
Reply
Therese says
I’m not usually big on Turkey Burgers. They can be dry and lack flavor, BUT this Turkey Burger was EVERYTHING you said in your description. SO much flavor and SO Juicy!!! The Remoulade Sauce added the perfect kick of spice. kid approved. Loved it!. I did replace the the bacon with bacon Jam. Can’t wait to try it again with your other suggested toppings. This is definitely going into my rotation for freezer meal prep. This is a 5 star Turkey Burger!!!
Reply
Jen says
5 stars- wow!! Thank you so much, Therese, I am so happy you loved these! I’m delighted they’re going into your rotation!
Reply
Carol says
Outstanding recipe! Made exactly as written and my family and I loved these. I’ll definitely make these regularly. TU!
Reply
Jen says
Thank you so much, Carol, I’m thrilled you and your family loved these! I am so happy to hear this recipe will be made on the regular! 🙂
Reply
Tonya says
I didn’t have the dried onion and I thought “hmm …the Lipton Onion Soup mix has dried onions.” Then I was like… well heck this recipe is basically Lipton Onion Soup mix. So that’s what I used along with the Worcestershire and Aleppo pepper flakes. It was tasty, but unfortunately my iceberg lettuce was bitter for some reason and kind of overrode the rest of the burger. I couldn’t figure out what was so bitter until I ate the lettuce by itself. ANYWAY! I have two burgers left and I’ll bet they’re amazing! Also this was our first turkey burger. We don’t have much to compare it to but beef, lol!
Reply
Jen says
You’re so creative using the soup mix! I hope the last two burgers are much better!
Reply
Brenda Castellano says
Another awesome recipe, made the sauce with it and it’s definitely recommended for anyone who is wondering to make it. Turkey was moist and delicious.
Reply
Jen says
Thank you! I’m so glad!
Reply
