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Ground turkey burgers are my weeknight fix when I want something tasty but not too heavy. Toss in a bunch of seasoning and some bright herbs and they come together super fast—about twenty minutes. The whole crew can’t get enough of them.
Our usual dinners got a serious upgrade with these burgers. My kids now request them every time I mention burgers. That first night? Everyone finished theirs before I’d even grabbed my fork.
Tasty Ingredients
- Olive oil: stops sticking and adds nice color and crisp edges—go for the extra-virgin kind to boost flavor
- Fresh parsley: chop some up for a fresh kick and some color—pick out those deep green leaves
- Smoked paprika: brings in a gentle smoke vibe—Spanish style gives the best punch
- Onion powder: makes things taste classic burger and blends in super well
- Garlic powder: adds that rich background feel without any chunky bits
- Ground black pepper: sneaks in a mild spicy note
- Kosher salt: pulls all the flavors together and keeps the patties tender
- Dijon mustard: pops in a tangy bright note
- Mayonnaise: keeps things soft and juicy inside
- Ground turkey: choose 93 percent lean for the right juicy-to-lean ratio
Easy Step Guide
- Ready the Toppings:
- Chop your fresh toppings or pull out any extras you want to have close by so they're ready at serving.
- Fire Up the Pan:
- Get a big skillet on medium and splash in the olive oil till it shimmies but doesn't start smoking. That means it’s hot enough to give a golden edge without burning.
- Mold Your Patties:
- Dip your hands in water so the mix doesn’t stick. Gently squish the ground turkey blend into four thick patties—don’t press too much or they get tough.
- Mix Everything Together:
- Stir the turkey, mayo, mustard, kosher salt, black pepper, garlic powder, onion powder, smoked paprika, and parsley in a bowl. Mix it up just until even so all the seasonings are spread out.
- Panfry Till Done:
- Drop the patties in the hot pan. Let 'em sizzle for about five minutes—don't mess with them yet. Flip and cook another five minutes until cooked through and no pink is left. Then take them out and eat right away—bun or salad, your pick!
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I always get excited about tossing parsley in these. That fresh pop balances out all the cozy spices. Can’t forget my cousin’s face at our family cookout—she took a bite and said it was hands-down the best she'd had.
Storing Leftovers
Pop leftovers into a tight container and stick them in the fridge—they’re still good for three days. Want them later? Wrap each burger well, throw in the freezer, and they’ll hold up for two months. Let them thaw in the fridge overnight, then reheat gently on the stove so they stay tender.
Trying Swaps
No parsley? Fresh cilantro or basil totally works and changes up the flavor. If Dijon’s out, plain mustard can do—just a bit milder. Out of olive oil? Avocado oil gives a similar feel. You can even trade turkey for ground chicken if that’s what you have.
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Ways to Serve
Slap your patties on toasted whole wheat buns, pile on lettuce and tomato, and finish with whatever sauce you like. Trying to keep it light? Park them on a bed of crisp greens or roll them up inside lettuce leaves. Sometimes I add Greek yogurt and some chili flakes for a hit of color and tang.
Fun Fact and Origins
Turkey burgers showed up big in the late 1900s when people wanted lighter burgers but still craved that juicy, classic bite. An old trick—mixing in mayo—helps keep things moist even if you use lean poultry.
Frequently Asked Questions
- → How can I make sure the burgers stay juicy?
Add some mayo to the turkey mix, and shape the patties with damp hands so they don't dry out.
- → What's good to use for flavor with ground turkey?
Try Dijon, smoked paprika, garlic powder, a little onion powder, and fresh parsley. They all bring out more taste in turkey.
- → Is it alright to grill these burgers?
Definitely! Just give your patties a coating of oil and press them into shape before you toss them on a medium hot grill. It helps keep them from sticking or drying out.
- → Which toppings taste great with turkey burgers?
Go for lettuce, sliced tomato, onion, or pickles. Avocado and extra herbs are a tasty touch too. Pile on your favorite sauces.
- → How will I know when these burgers are cooked through?
Look for a nice golden brown outside and double check the middle is no longer pink. Your patties are done when they hit 165°F inside.
- → Can I make these ahead for meal prep?
Absolutely, shape the patties in advance and chill until you’re ready to cook. Or cook them up, store in the fridge, and use anytime you need a quick meal.