How to Make Juicy Turkey Burgers That Aren't Dry

To make juicy turkey burgers, start with 93/7 ground turkey instead of extra-lean breast, mix in a little fat and moisture (like grated onion and mayonnaise), chill the patties so they hold together, and cook them over medium heat just until they reach 165°F. Overcooking lean turkey is the biggest cause of dry burgers, so a thermometer is your best tool.

Here's how to choose the turkey, what to mix in and how to cook them so they come out tender and flavorful.

Why turkey burgers dry out

Ground turkey is much leaner than the 80/20 beef most people use for burgers, and fat is what keeps a patty juicy. Turkey also has to be cooked to a higher temperature than beef, which squeezes out more moisture. Add a mild flavor, and you get the dry, bland reputation. The fix is adding back fat, moisture and seasoning, then nailing the cook.

Start with the right ground turkey

• 93/7 ground turkey (usually a mix of white and dark meat) is the best all-around choice for burgers.
• 85/15 ground turkey, if you can find it, is even more forgiving and juicier.
• 99% lean ground turkey breast has almost no fat and is very hard to keep moist. Use it only with generous add-ins.

Like other raw ground meat, plan to cook or freeze ground turkey within 1 to 2 days of buying it, and keep it in the fridge at 40°F or below.

Add moisture and flavor

For each pound of turkey, mix in two or three of these:

• Grated onion (about 2 tablespoons) for moisture and flavor. Grating keeps chunks from breaking up the patty.
• 1 tablespoon mayonnaise or olive oil for fat.
• 1 tablespoon Worcestershire or soy sauce for savory depth.
• Finely grated zucchini or mushrooms (squeezed dry), which add moisture without much flavor change.
• Garlic powder, smoked paprika, cumin or chopped fresh herbs like parsley or cilantro.
• Shredded cheese mixed right in, such as cheddar or feta.

Unlike with beef patties, it's fine to salt the turkey mixture as you mix it, since you're already working in other ingredients. Use about ¾ teaspoon kosher salt per pound.

Help them hold together

Ground turkey is softer and stickier than beef, and add-ins make it softer still. To keep patties from falling apart:

1. Add a binder. About 3 tablespoons of breadcrumbs or panko and one egg yolk per pound.
2. Mix gently, just until combined. Overmixing makes turkey burgers dense and rubbery.
3. Oil or wet your hands before shaping so the mixture doesn't stick to you.
4. Chill the patties for about 30 minutes before cooking so they firm up.

More tips in how to keep burgers from falling apart.

How to cook turkey burgers

1. Shape the patties about ¾ inch thick with a shallow dimple in the center so they cook evenly. See how to form burger patties.
2. Preheat and oil the cooking surface. Turkey sticks more than beef, so oil the grill grates well or add a thin layer of oil to the pan.
3. Cook over medium to medium-high heat, about 5 to 6 minutes per side in a cast iron skillet or on the grill. Very high heat burns the outside before the middle cooks through.
4. Flip once the bottom releases easily. Don't press the patties.
5. Cook to 165°F (74°C). That's USDA's safe minimum temperature for all poultry, including ground turkey. Check the center with an instant-read thermometer and pull the burgers as soon as they get there.
6. Rest for a couple of minutes before serving.

For grill timing, see how long to grill burgers. Prefer a complete recipe? Try our juicy turkey burger.

Handle raw turkey safely

• Keep raw turkey and its juices away from other foods, especially toppings that won't be cooked.
• Wash hands, cutting boards and utensils with hot, soapy water after handling raw turkey.
• Use a clean plate for cooked burgers, not the one that held raw patties.
• Refrigerate leftovers within 2 hours, eat within 3 to 4 days, and reheat to 165°F. See how to reheat a burger.

Toppings that work

Turkey has a milder flavor than beef, so it takes bold toppings well:

• Pepper jack, avocado and pickled jalapeños.
• Swiss cheese and caramelized onions.
• Feta, cucumber and a garlicky yogurt sauce.
• A spicy or tangy burger sauce. More options in the best burger sauces.

Find more ideas in our best burger toppings guide, and serve them on a soft, sturdy bun that can handle juicy toppings.

FAQ

What temperature should turkey burgers be cooked to?

165°F (74°C) in the center, the USDA safe minimum for poultry. Check with a thermometer rather than relying on color.

Can turkey burgers be a little pink?

Color isn't a reliable sign of doneness. A turkey burger can look pink and still be safe, or look done and be undercooked. Go by temperature.

What's the best ground turkey for burgers?

93/7 ground turkey is the best balance of availability and juiciness. Avoid 99% lean breast unless you add plenty of moisture.

How do I keep turkey burgers from sticking to the grill?

Preheat the grates, clean them, oil them well, and don't try to flip the burgers until they release easily.

Can I make turkey burger patties ahead?

Yes. Mix and shape them, then refrigerate them covered and cook within 1 to 2 days of buying the turkey. For longer storage, freeze the patties with parchment between them and thaw them in the fridge before cooking. The chilling time also helps them hold their shape on the grill.