Juicy Grilled Turkey Burgers
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.
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.
Notes
Ground turkey: Use 93% lean for the juiciest burgers. 99% lean dries out too easily without breadcrumbs or eggs to hold moisture. 90/10 works too.
Yellow onion: Grate it (don't dice) so the juice goes straight into the patty. White onion works in a pinch.
Don't overmix: Mix just until the ingredients are combined. Overworking the meat makes the burgers tough.
The dimple trick: Press a small indent in the center of each patty with your thumb before grilling. This keeps them flat instead of puffing up into a dome.
Grill temp: 375 to 400°F is the sweet spot. Too high and lean turkey dries out before the inside cooks through.
Internal temp: Pull the burgers at 165°F on an instant-read thermometer. Don't guess by color or firmness with poultry.
No grill? Use a grill pan. Heat a grill pan or cast iron skillet over medium-high, grease it lightly, and follow the same 5 minutes per side timing.
Storing: Keep leftovers in an airtight container in the fridge for up to 4 days.
Reheating: Air fryer at 350°F for 3 to 5 minutes, microwave for 45 to 90 seconds, or stovetop for 2 minutes per side.
Freezing: Cool cooked patties completely, then freeze in a freezer-safe bag with parchment between each one for up to 3 months. Thaw overnight in the fridge before reheating.
Make ahead: Form the patties up to 24 hours in advance and store in the fridge with parchment between them. Grill straight from the fridge.
Nutrition
Calories: 184kcal | Carbohydrates: 1g | Protein: 22g | Fat: 10g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 2g | Trans Fat: 0.1g | Cholesterol: 64mg | Sodium: 490mg | Potassium: 304mg | Fiber: 1g | Vitamin A: 402IU | Vitamin C: 7mg | Calcium: 40mg | Iron: 2mg
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