These tasty Turkey Burgers are quick and easy to prepare, healthy, juicy and delicious. This is a simple, reliable turkey burger recipe whether you cook on the grill or indoors.
Serve with my Light Brioche Burger Buns
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Recipe in collaboration with Thermapen
Burger lovers: here is a dependable turkey burger recipe that delivers on flavour and texture. These homemade turkey burgers are leaner than beef but remain juicy and satisfying. You can pan fry them or grill them on the barbecue without drying them out.
Cook with confidence and enjoy the ultimate turkey burgers.
Ingredients
This recipe uses everyday ingredients and is simple to assemble. You will need:
- Ground turkey (turkey mince). Turkey breast mince is the leanest option (around 3% fat) and keeps the burgers light.
- Grated Parmesan – a small amount adds a savory boost. Ready-grated Parmigiano works well.
- Fresh breadcrumbs made from wholemeal bread.
- A large egg to bind the mixture.
- Minced red onion – pulse in a mini chopper or grate finely.
- Seasonings – salt, garlic granules and a little English mustard.
- Herbs – fresh basil is used here, but parsley or chives are fine alternatives.
Useful Tools
- Thermapen for accurately checking the internal temperature and ensuring safe cooking.
- Burger press (optional) for consistent patty size.
- Mini food processor or chopper to make breadcrumbs and mince the onion quickly.
Perfectly Grilled Turkey Burgers
Grilling turkey can be nerve-wracking because undercooked poultry is unsafe. Instead of guessing cook times, aim for a safe internal temperature of 75°C / 165°F. A quick-read thermometer like a Thermapen removes the guesswork and gives consistently safe results.
How to Make Turkey Burgers
Step 1: Blitz wholemeal bread in a mini food chopper until you have fine breadcrumbs. Stale end slices work well. Place the crumbs in a large mixing bowl.
Step 2: Add roughly chopped red onion and basil to the chopper and pulse until the onion is minced. Tip into the bowl with the breadcrumbs.
Step 3: Add the turkey mince, egg, mustard, Parmesan and seasonings to the bowl and mix thoroughly by hand until evenly combined.
Step 4: Form the patties. This recipe yields four large burgers or six smaller ones. Use a burger press or shape by hand. Lightly oil the press so patties release easily.
Step 5: Arrange the patties on a platter, cover and chill for 30 minutes before cooking.
How to Cook Turkey Burgers on the Barbecue
Step 1: Preheat the barbecue. For charcoal, wait until flames have died down and the coals are ashy for even medium heat.
Step 2: Brush patties lightly with rapeseed oil to prevent sticking. Wipe the grill with oiled kitchen paper as well.
Step 3: Place patties on the grill and cook for about five minutes until they release easily. Avoid forcing them loose before they seal.
Step 4: Flip the burgers and continue cooking until the center reaches 75°C / 165°F when tested with a thermometer.
How to Pan Fry Turkey Burgers
Step 1: Heat a little rapeseed oil in a non-stick griddle pan over medium heat. Coat both the pan and the burgers to avoid sticking.
Step 2: Fry for about 5–6 minutes per side and check the internal temperature reaches 75°C / 165°F.
Serving Suggestions
Serve on brioche buns with ketchup, mustard, tomato, lettuce, onions and gherkins, or any favourite toppings. They’re also great with a simple salad on the side.
Storing and Freezing
Keep uncooked patties refrigerated in a covered container for up to 24 hours.
To freeze, wrap patties well to prevent freezer burn and use within three months. Thaw overnight in the fridge before cooking.
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Ultimate Turkey Burgers
Ingredients
- 500 g (1.1 lb) lean turkey mince
- 120 g (scant 2 cups) wholemeal breadcrumbs (about three slices toaster bread)
- 1 red onion, roughly chopped
- 6 basil leaves
- 1 egg
- 6 tbsp grated Parmesan (boxed or freshly grated)
- 1 tsp English mustard
- 1 tsp salt
- 1 tsp garlic granules
- Rapeseed oil, as needed for cooking
Instructions
Make the burgers
- Pulse bread in a mini food chopper into fine breadcrumbs and place in a large bowl.
- Pulse the red onion and basil in the chopper until minced, then add to the breadcrumbs.
- Mix in the turkey mince, egg, mustard, Parmesan and seasonings by hand until evenly combined.
- Form into four large patties (or six smaller ones). Lightly oil a burger press or use your hands.
- Cover and chill the patties for 30 minutes before cooking.
Grilling on BBQ
- Preheat the barbecue to an even medium heat. For charcoal, wait until coals are ashy.
- Brush patties with rapeseed oil and wipe the grill with oiled paper to prevent sticking.
- Grill for about five minutes until they release easily, then flip and cook until the center reaches 75°C / 165°F.
Pan Fry
- Heat rapeseed oil in a non-stick griddle pan over medium heat and coat the burgers.
- Fry for 5–6 minutes per side, checking the internal temperature reaches 75°C / 165°F.
Serving Suggestions
- Serve on brioche buns with ketchup, mustard, tomato, lettuce, onions and gherkins, or with a salad.
Nutrition
Carbohydrates: 24 g |
Protein: 28 g |
Fat: 13 g |
Saturated Fat: 3 g |
Cholesterol: 133 mg |
Sodium: 1440 mg |
Potassium: 281 mg |
Fiber: 3 g |
Sugar: 1 g |
Vitamin A: 182 IU |
Vitamin C: 6 mg |
Calcium: 32 mg |
Iron: 4 mg
Nutritional information is approximate and depends on ingredients and portions.
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