These juicy grilled turkey burgers are ready in 15 minutes with no breadcrumbs and no eggs. After a dozen rounds of testing, I figured out what fixes dry, crumbly turkey burgers: grated onion in the patty and grilling at 375 to 400°F instead of 500°F like most recipes. Healthy, high in protein, and the only turkey burger recipe I make now.
Grilled Turkey Burgers At A Glance
- ✅ Recipe Name: Juicy Grilled Turkey Burgers (No Breadcrumbs, No Eggs)
- 🕒 Ready In: 15 minutes
- 👪 Serves: 4
- 🍽 Calories: ~184 per patty (without bun or toppings)
- 💪 Protein: ~22g per patty
- 🥣 Main Ingredients: Lean ground turkey, yellow onion, Dijon mustard, garlic, fresh parsley, onion powder, salt, pepper
- 📖 Dietary Info: Gluten-free, dairy-free, low-carb, high-protein, healthy
- ⭐ Why You'll Love It: Lean, juicy, and high-protein. A reader-favorite turkey burger recipe that holds up on the grill, made with simple ingredients you already have. Great for summer cookouts, weeknight dinners, and meal prep.
SUMMARIZE & SAVE THIS CONTENT ON
I tested this recipe a dozen times before I got it right. My first batches came off the grill dry and crumbly, and I almost gave up on turkey burgers entirely. Two changes fixed everything.
The first is grated yellow onion mixed straight into the patty. Not diced, grated. As it cooks, the onion releases moisture into the meat instead of evaporating off, which is what keeps lean turkey tender. I tested grated against diced and no onion at all, and grated wins every time.
The second is the grill temp. Most recipes call for 450 to 500°F, the same heat you'd use for beef. But turkey has about half the fat, so at that heat, the outside sears before the inside finishes, and you end up with a dry burger. Medium-high heat around 400°F gives you a real sear without drying it out.
That's the whole recipe. Six ingredients plus salt and pepper, no breadcrumbs, no eggs, ready in 15 minutes. Serve them with air fryer sweet potato wedges, crispy air fryer carrot fries, or orzo pesto salad for a light summer meal.
Jump to:
- Grilled Turkey Burgers At A Glance
- How to Keep Turkey Burgers Juicy (Without Breadcrumbs or Eggs)
- Why You'll Love This Recipe
- Ingredients You'll Need
- Easy Substitutions & Variations
- How to Make Juicy Grilled Turkey Burgers (Step-by-Step)
- Video Tutorial (Step-by-Step)
- How Long to Grill Turkey Burgers
- What Temperature to Grill Turkey Burgers (And Why Lower Is Better)
- What to Serve with Grilled Turkey Burgers
- Frequently Asked Questions
- Storage, Freezing & Make-Ahead Tips
- More Easy Grilling Recipes You'll Love
- 📖 Recipe
- 💬 Comments
How to Keep Turkey Burgers Juicy (Without Breadcrumbs or Eggs)
Most turkey burger recipes lean on breadcrumbs and eggs to hold the patties together and add moisture. The problem is that fillers also dilute the flavor and make the texture more like meatloaf than a burger.
Three things keep these juicy without any of that:
- Grated onion mixed straight into the patty. The onion releases moisture into the meat as it cooks, replacing what eggs and breadcrumbs are usually doing.
- Lower grill temp. 375 to 400°F instead of 500°F. Lean turkey dries out fast at high heat, even with fillers.
- Pulling them off at exactly 165°F. Five seconds too long on the grill and lean meat starts to seize up. A meat thermometer is non-negotiable for me now.
That's the whole system. No fillers, no fuss, no dry burgers.
Why You'll Love This Recipe
- Actually juicy. No breadcrumbs, no eggs, no fillers. Just grated onion and the right grill temp doing the work.
- Ready in 15 minutes. Five minutes of prep, 10 on the grill. Faster than takeout.
- Healthy and high-protein. 22 grams of protein per patty, naturally low-carb and gluten-free.
- Holds up on the grill. No falling apart, no crumbling, no sticking to the grates.
- Reader-tested and approved. "Better than a restaurant" is the most common comment I get on this recipe.
⭐️⭐️⭐️⭐️⭐️
These are the juiciest turkey burgers I have ever made or had. Even better than a restaurant! They were very easy to make, and I loved adding the shredded onion. Perfect for a summer cookout. We loved them - even the kids!
- Hadley
Ingredients You'll Need
Here's what goes into the juiciest turkey burger I've made, and why I tested my way to each one.
- 93% lean ground turkey. Fat content matters more than anything else here. I tested 99% lean, and the burgers were dry every time. 93/7 has just enough fat to stay tender on the grill, and 90/10 works too. (My zucchini turkey meatballs use the same lean turkey, no breadcrumbs, no eggs.)
- Yellow onion (grated, not diced). This is the secret. Grated onion releases moisture into the meat as it cooks, which keeps lean turkey from drying out. Diced onion sits in pockets and falls out of the patty. I use the same trick in my air fryer turkey burgers.
- Dijon mustard. Adds a subtle tang and helps the patty hold together without eggs. You won't taste mustard in the finished burger, promise.
- Fresh garlic. Two to three cloves, minced. Fresh beats garlic powder here because it retains moisture in the patty, just like the onion does.
- Fresh parsley. Adds a bright, herby note that cuts through the richness. Flat-leaf or curly both work.
- Onion powder, salt, and black pepper. The onion powder layers on top of the fresh onion for deeper flavor. Don't skip it.
Scroll to the recipe card at the bottom of this page for exact ingredient measurements.
Easy Substitutions & Variations
These burgers are easy to adapt based on what you have in the fridge or what you're craving. A few that I've tested and love:
- Make them dairy-free or gluten-free. The recipe is naturally both. Just swap the bun for a gluten-free bun or skip it and use a lettuce wrap.
- Swap the meat. Ground chicken (93/7) works just as well and stays just as juicy. Lean ground beef (93/7) is great too if you want a richer flavor.
- Add cheese. A slice of cheddar, pepper jack, or Swiss in the last minute of grilling melts perfectly. For a Greek twist, mix crumbled feta right into the patty.
- Make them spicy. Add ½ teaspoon red pepper flakes or a finely chopped jalapeño to the patty mix. A dash of hot sauce works too.
- BBQ style. Brush the burgers with your favorite BBQ sauce in the last 2 minutes of grilling for a smoky, caramelized finish.
- Greek-style turkey burgers. Add 1 teaspoon dried oregano, an extra clove of garlic, and a squeeze of lemon zest to the patty mix (just like my Greek feta turkey burgers). Top with tzatziki, cucumber, and red onion.
- Lettuce wrap or burger bowl. Skip the bun entirely and serve over a salad or in a butter lettuce wrap for a low-carb meal, just like my healthy burger bowls with special sauce.
How to Make Juicy Grilled Turkey Burgers (Step-by-Step)
- Step 1: Grate the onion directly over the ground turkey using a box grater. This is what keeps the burgers juicy.
- Step 2: Add the seasonings. Dijon, garlic, parsley, onion powder, salt, and pepper.
- Step 3: Mix gently with your hands until just combined. Don't overmix.
- Step 4: Form 4 to 5 patties and press a small dimple into the center of each so they don't puff up.
- Step 5: Grill at 375 to 400°F for 5 minutes per side, until the internal temp hits 165°F. Don't press down on the patties while they cook; that squeezes out all the juice.
- Step 6: Build your burger with a bun or lettuce wrap and your favorite toppings.
Video Tutorial (Step-by-Step)
How Long to Grill Turkey Burgers
Grill turkey burgers for 5 minutes per side over medium-high heat (375-400°F), for a total of 10 minutes. They're done when the internal temperature reaches 165°F. Thinner patties (½ inch) take closer to 8 minutes total; thicker patties (¾-1 inch) take 10-12 minutes.
What Temperature to Grill Turkey Burgers (And Why Lower Is Better)
Grill turkey burgers at 375 to 400°F over medium-high heat. That's lower than the 450 to 550°F most recipes call for, and it's the main reason these come off the grill juicy rather than dry.
Lean turkey has about half the fat of beef. At 500°F, the outside burns through before the inside is done. At 375 to 400°F, you still get a real sear and grill marks; the inside just has time to cook without drying out.
Five minutes per side, pull at an internal temperature of 165°F.
What to Serve with Grilled Turkey Burgers
These are the sides I make on repeat with grilled turkey burgers. Each one comes together fast and balances the lean protein:
- Crispy oven-roasted potatoes - golden, crispy, and the closest thing to fries without the fryer. My most-requested side at cookouts.
- Healthy Greek pasta salad - holds up in the fridge for days, perfect for meal prep and feeding a crowd.
- Watermelon basil salad - my favorite summer pairing. The juicy watermelon balances the smoky burger.
- Summer corn avocado salad - sweet corn, peppery arugula, and lemon, the definition of a backyard cookout side.
- Mediterranean dense bean salad - high-protein, packed with veggies, and just as filling as the burger itself.
- Air fryer sweet potato fries - crispy and lightly sweet, ready in the same 15 minutes as the burgers.
Frequently Asked Questions
Three things prevent turkey burgers from falling apart: use 93% lean ground turkey (not 99%), grate the onion instead of dicing it so the patty stays cohesive, and oil the grill grates before adding the patties. A thumbprint dimple in the center also helps them hold their shape.
Dry turkey burgers usually come from one of three mistakes: using 99% lean ground turkey without eggs or breadcrumbs, grilling at too high a temp (above 450°F), or overcooking past 165°F internal. Use 93/7 ground turkey, grill at 400°F, and pull them off the second a meat thermometer reads 165°F.
93% lean ground turkey is the best choice for grilled burgers. It has enough fat to stay juicy on the grill without being greasy. 99% lean turkey is too dry, and 85% lean is fattier than needed for a burger that already includes flavor-builders like onion and mustard.
No, turkey burgers do not need eggs or breadcrumbs. Grated onion releases enough moisture to keep the patty tender, and Dijon mustard helps it hold together. Skipping fillers makes the burgers leaner, lower-carb, and naturally gluten-free.
A turkey burger is done when a meat thermometer inserted into the thickest part reads 165°F. Visual cues like firmness or color aren't reliable for poultry. An instant-read thermometer is the only way to know for sure without overcooking.
Yes. Use a grill pan or cast-iron skillet over medium-high heat, around 400°F. Cook for 5 minutes per side until the internal temperature reaches 165°F. The same recipe works in an air fryer, too (just like my juicy air fryer turkey burgers).
Grill turkey burgers for 5 minutes per side over medium-high heat (400°F), or about 10 minutes total. They're done when the internal temperature reaches 165°F. Thinner patties (½ inch) finish in 8 minutes; thicker patties (¾ to 1 inch) take 10 to 12 minutes.
Storage, Freezing & Make-Ahead Tips
- Store leftovers in an airtight container in the fridge for up to 4 days.
- Reheat in the air fryer at 350°F for 3 to 5 minutes, the microwave for 45 to 90 seconds, or the stovetop for 2 minutes per side.
- Freeze cooked patties for up to 3 months in a freezer-safe bag with parchment between each one. Thaw overnight in the fridge before reheating.
- Freeze raw patties on a parchment-lined sheet pan until solid (about 2 hours), then transfer to a freezer bag. Thaw before cooking.
- Make ahead by forming patties up to 24 hours in advance and storing in the fridge with parchment between each one. Grill straight from the fridge.
More Easy Grilling Recipes You'll Love
If you're grilling this week and loved these extra-juicy grilled turkey burgers, here are a few more of my favorite high-protein recipes to add to your menu:
Did you make this recipe?
If you make this recipe, be sure to comment and rate it down below. Also, don't forget to tag me @healthfulblondie on Instagram and use the hashtag #healthfulblondie so I can see your delicious creation and share it with my followers!
📖 Recipe
Juicy Grilled Turkey Burgers
Ingredients
- 1 lb (93% lean) ground turkey, I don't recommend 99% for this recipe
- 1 small yellow onion, or white onion
- 2 teaspoon Dijon mustard
- 2 - 3 large garlic cloves, minced
- ¼ cup fresh parsley, finely chopped
- ½ teaspoon onion powder
- ¾ - 1 teaspoon salt
- ½ teaspoon black pepper
Instructions
- Grate the onion directly over the ground turkey in a large mixing bowl, using a box grater so all the juice goes into the meat.
- Add the seasonings. Dijon mustard, minced garlic, fresh parsley, onion powder, salt, and pepper.
- Mix and form patties. Gently combine with your hands until just incorporated (don't overmix). Divide into 4 to 5 equal patties and press a small dimple into the center of each with your thumb so they don't puff up on the grill.
- Preheat the grill to medium-high, 375 to 400°F. Clean the grates and lightly oil them with a paper towel dipped in oil or a spritz of cooking spray. Cooking indoors? Use a grill pan or cast iron skillet over medium-high heat.
- Grill 5 minutes per side. Place patties on the hot grill, close the lid, and cook until grill marks appear and they release easily. Flip once and cook another 5 minutes, until the internal temperature reaches 165°F.
- Build your burger on a regular bun, lettuce wrap, or low-carb bun with red onion, avocado, tomato, lettuce, or your favorite toppings.
Video
Notes
Nutrition
Recipe tested and developed by Tati Chermayeff, creator of Healthful Blondie-where classic comfort foods get a healthier, high-protein twist. As a former collegiate athlete and recipe developer, Tati focuses on balanced, feel-good meals you can actually make on a weeknight.
Hadley says
These are the juiciest turkey burgers I have ever made or had. Even better than a restaurant! They were very easy to make and I loved adding the shredded onion. Perfect for summer cookout. We loved them - even the kids!
Tati Chermayeff says
Hi Hadley - Thank you for this kind review! Means a lot. We love it too 🙂
JM Galloway says
I made this recipe as is no deviation, and they were delicious! I will be making these again!
Tati Chermayeff says
Hi JM - thank you so much for this kind review. I love these juicy burgers so much.
Heidi says
very tasty & so easy! I was lazy and cooked them in convection oven on parchment paper at 375, and once they reached 155-160 temp, I took them out & put on a rack under the broiler until they reached 165 temp. Thank you for the recipe! I will definitely be using this often!
Tati Chermayeff says
Love it!!! Sounds delicious, Heidi!
Sinead says
These look delicious!
Sandy says
Why should you not use 99% turkey for the burger recipe? I would prefer to.
Tati Chermayeff says
Hi Sandy! You can certainly use 99% lean ground turkey, but they will not be as juicy as they would be if you use 93%. Let me know if you try 🙂