Avocado Toast with Eggs

Seriously Good Homemade Turkey Burger Recipe

How to make tasty, healthy and juicy turkey burgers! Thanks to our secret ingredient, these burgers are loaded with umami and won’t dry out. Jump to the Seriously Good Homemade Turkey Burger Recipe or read on to see our tips for making them.

Let’s just cut to the chase, shall we. The secret to the best turkey burgers is to add mushrooms! The reason these burgers actually taste great and stay moist and juicy is mushrooms. If you aren’t a mushroom lover, you should know that you won’t actually taste mushrooms. Instead they make the turkey burgers taste more meaty.

Moist Turkey Meatloaf RecipeYOU MAY ALSO LIKE: We’ve used mushrooms to make turkey taste amazing before. Take a look at our Unbelievably Moist Turkey Meatloaf Recipe. Mushrooms make it taste incredible. You don’t even need to take our word for it, the recipe has lots of reviews to prove it.

How to Make the Tastiest Turkey Burgers at Home

These turkey burgers are easy to make. We’re only talking 6 ingredients and about 30 minutes.

How to Make the Tastiest Turkey Burgers at Home

The hardest part is chopping the mushrooms — you want them to be really small so they disappear into the burger mixture. We chop them by hand, but a food processor makes very quick work of them. Once they are chopped small, cook them in a skillet with some olive oil, salt and pepper. After 8 to 10 minutes the mushrooms will have released excess moisture and shrunk considerably.

The secret to the best turkey burgers!

In goes some more umami with fish sauce or Worcestershire sauce (both work nicely). Then we add a little ketchup. I know it might seem odd, but ketchup is loaded with lots of flavor — it’s sweet, vinegary and adds a bit of color.

If you love ketchup, you must try making it at home. Here’s our Better Than Store Bought Ketchup Recipe.

When the mushroom mixture has cooled off a bit, gently stir it into the ground turkey meat. At this point you can form it into patties and cook them or if you want to check the seasoning throw about a tablespoon of the mixture into a hot pan and cook through. Taste the mini patty then determine whether or not the burgers need a little more salt. If they do, form the patties then lightly sprinkle some salt on both sides before cooking.

To cook them, we heat a little olive oil in a non-stick skillet over medium heat. Then just cook the patties four to five minutes on each side (or until they are cooked through). We’ve enjoyed these so many different ways. My favorite is on top of an English muffin with lettuce, tomato and avocado. They are also excellent without the bun and served with a salad — this tomato and mozzarella salad or this feta and cucumber salad are two of our favorites.

The Best No Fuss Hamburger RecipeYOU MAY ALSO LIKE: Learn our best tips for making a better hamburger including the best meat to use, how to cook them, and when to know they are done. Jump to our No Fuss Simple Hamburger Recipe

How to Make Seriously Good Turkey Burgers

Seriously Good Homemade Turkey Burger Recipe

  • PREP
  • COOK

These easy healthy turkey burgers have become one of our favorite things to make. Since it’s just the two us, we make a whole batch and save two burgers for later in the week. Lean ground turkey can be a bit bland. To combat this, we call on mushrooms! By stirring cooked chopped mushrooms into the burger mixture, we add lots of umami and flavor. The magic of the mushrooms doesn’t stop there. They also help keep the turkey burgers juicy and moist. If you are not a mushroom fan, don’t worry you don’t really taste them. Instead they make the burger taste more meaty.

Makes 4 (1/4 pound) burgers

You Will Need

1 1/2 tablespoons olive oil

6 ounces mushrooms, trimmed and very finely chopped

2 garlic cloves, finely minced

1 tablespoon fish sauce or Worcestershire sauce

1 1/2 tablespoons ketchup, see our homemade ketchup recipe

1 pound lean ground turkey, 93% lean preferred

Salt and fresh ground black pepper


    Heat 1 tablespoon of the olive oil in a wide skillet over medium-low heat. Stir in the mushrooms, a 1/4-teaspoon of salt, and a 1/4-teaspoon of pepper. Cook until the mushrooms give off their liquid and it boils away; about 10 minutes. Stir in the garlic and cook about 1 minute or until fragrant.

    Remove the skillet from the heat then stir in the fish sauce (or Worcestershire sauce) and the ketchup. Set aside until warm, not hot.

    Gently mix the mushroom and garlic mixture into the turkey. The mixture might be a bit sticky. To test the seasoning, heat a pan over medium heat and add a tablespoon of the burger mixture. Cook 1 to 2 minutes, flipping once, until thoroughly cooked through. Taste the mini patty. If it seems under seasoned, you can sprinkle a little salt on the turkey burger patties just before cooking them.

    Form the turkey mixture into four patties (or more for smaller burgers). Work quickly and with a light touch. If you feel they need it, season lightly on both sides.

    Heat 1/2 tablespoon of olive oil in a wide non-stick skillet over medium heat. Add the burgers then cook 4 to 5 minutes on each side or until an internal thermometer reads 165 degrees F when inserted into the middle of a patty. Transfer to a plate and let rest, lightly covered with foil, for 5 minutes. Serve.

Adam and Joanne's Tips

  • Mushrooms: Any kind of mushroom will work here. We usually add one or more of the following: white button, cremini or baby bella, shiitake and portobello mushrooms.
  • Food processor: To quickly chop the mushrooms or to make them extra small, use a food processor.
  • Serving: We love these turkey burgers served with salad or on top of an English muffin with sliced tomato, avocado and lettuce.
  • Freezing the burgers for a make-ahead meal: You can freeze these uncooked and cooked. To freeze uncooked patties, prepare them as directed then individually wrap each patty. Freeze. To serve, thaw the burgers then cook as directed. To freeze cooked patties, prepare and cook them as directed then line up on a baking sheet. Slide the baking sheet into the freezer and freeze until partially frozen, about 30 minutes. Wrap them with plastic wrap (place a piece of wax paper if wrapping multiple patties together) then store in the freezer. To serve, reheat in the microwave or oven.
  • Nutrition facts: The nutrition facts provided below are estimates. We have used the USDA Supertracker recipe calculator to calculate approximate values. In the calculations below we assumed 93% lean ground turkey and no bun.

If you make this recipe, snap a photo and hashtag it #inspiredtaste — We love to see your creations on Instagram and Facebook! Find us: @inspiredtaste

Nutrition Per Serving: Calories 227 / Protein 24 g / Carbohydrate 4 g / Dietary Fiber 0 g / Total Sugars 3 g / Total Fat 13 g / Saturated Fat 3.5 g / Cholesterol 65 mg
AUTHOR: Adam and Joanne Gallagher

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32 comments… Leave a Comment
  • Gris January 21, 2019, 5:42 pm

    I love it!! I will make it again for sure, thanks for the recipe. 5 🌟 🌟 🌟 🌟 🌟

  • Tate January 16, 2019, 8:02 pm

    Had to go back and comment. This recipe was unbelievable! Well done, great description and love the additional condiments to the mushrooms!

  • Gale October 19, 2018, 4:05 pm

    Great recipes LOVED the turkey patties and meatballs and meatloaf.

  • Anne July 23, 2018, 12:24 am

    Wow these were delicious. Even though they were mushy we grilled them after chilling them first. Boy fish sauce really smells but it was delicious in the burger. I used homemade tomato jam in place of the ketchup. I will add this to my list of turkey burger faves

    • anne August 13, 2018, 3:00 pm

      oops. after making these once, i decided to make them again. I realize that I didn’t read the directions well. I never cooked the mushrooms. I just mixed them raw into the turkey. Oh well, still tasted good, but really wet.

  • Jenn July 16, 2018, 10:22 pm

    The BEST turkey burgers I’ve ever eaten. I left out the fish sauce and used ketchup and Worcestershire instead. Will be making again. Two of my children despise mushrooms but gobbled these up! Thanks!

  • Bonnie July 10, 2018, 3:09 pm

    Hi Adam and Joanne,
    I made these burgers for July 4. I have made them in the past. These were great! I was going to barbecue the burgers, but decided against it. I ended up cooking them on stove. I was going to cook them on the barbecue with a cast iron pan, but decided against it. I didn’t know how dirty my cast iron would get, meaning, soaking it and cleaning it up would be. So, instead I decided to cook them on my cast iron pan on kitchen stove. I really wanted to put them on grill, but wasn’t sure if they would stick or fall apart out there. So I chickened out and anyways, we love these burgers. I don’t eat beef. Take care, Have a Great Summer!

  • Elizabeth Higgins July 8, 2018, 2:33 am

    I am looking forward to making this Seriously Good Homemade Turkey Burger, dear Joanne and Adam! Mushrooms really do add flavor to many dishes and I bet this one will, too. We are a family of food lovers and I bet this will go to our fave list of dishes in no time. Do you have a specific type of mushroom that you use or can we just mix in anything we prefer? Thank you!

    • Joanne November 16, 2018, 1:52 pm

      Hi Elizabeth, Any variety of mushroom will work, here.

  • Bonnie July 3, 2018, 5:12 pm

    Hi. I love your website, I’ve tried quite a few of your recipes. I’ve made this one. But, I hesitate doing something and I have a question. Please get back as soon as you can, I might use this recipe for grilling on barbecue. What is your thoughts if I grill vs cooking in pan on stove? Would it be different? Can I barbecue these burgers?

    • Joanne November 16, 2018, 1:54 pm

      Hi Bonnie, You can cook these on the grill, but there is more risk of the burgers falling apart or sticking to the grates. To avoid the risk, we like to place a cast iron pan onto the grill grates and cook the burgers in the pan.

  • Daniel June 13, 2018, 2:10 pm

    I’ve made these several times. I love them!!

  • Megan June 11, 2018, 11:36 pm

    I don’t know if it was the type of ground turkey we used, but the burgers fell apart. We used Jennie’s turkey and the flavor is good, but maybe a binder in it would help.

    • Joanne July 2, 2018, 1:35 pm

      Hi Megan, I’m surprised they fell apart on you. Such a bummer! Just out of curiosity, how lean was the turkey that you used? We prefer goin with 93% or close to it since there is a bit more fat in the mixture.

  • Cathy A. May 4, 2018, 1:23 pm

    Probably the best homemade burgers I’ve ever tasted! My family literally has no idea they are not beef & my daughter who hates mushrooms is clueless that they are in these burgers! Don’t skip the fish sauce – adds so much flavor, but I promise, not a fishy taste!

  • Ellena April 12, 2018, 4:00 pm

    I want to try these burgers. But I don’t know what Unami is. Where can I buy it?
    Thank you.

    • Joanne April 12, 2018, 7:27 pm

      Hi Ellena, Umami is a flavor you get from using the mushrooms in our recipe. It means that the burgers will taste savory and ultra-satisfying.

  • Chelsea April 10, 2018, 11:26 pm

    Great! Will be making again!!

  • Angela March 3, 2018, 12:27 pm

    Over all, these were yummy. I noticed that you left out the sodium content (per serving) in the Nutritional Info. Since I’m definitely not with the present Avocado craze, I left it out. My lettuce of choice is Boston Lettuce, aka Butter Lettuce. Since I eliminated the avocado (which is pretty full of fat) I added a slice lower fat Swiss cheese, and served the burgers on lightly toasted whole grain English muffins. My rating is based solely upon my personal modifications.

  • elly March 2, 2018, 4:38 pm

    Sounds awesome. I’ve bought dry mushrooms. Could I use dry reconstituted mushrooms? P.s. you are both such nice people!!!

    • Adam March 2, 2018, 5:16 pm

      You are too kind! Yes, you should be able to rehydrate dried mushrooms and use them in this recipe. We haven’t personally tried it but it should work quite well.

  • Phyllis Provo March 2, 2018, 2:02 pm

    Can you give me more info about freezing these babies? I have found in the past that chicken or turkey burgers quickly become inedible (take on an “old” taste”) when they are prepared and then frozen, so my experience tells me that the best way to serve them is fresh, fresh, fresh. Am I doing something wrong?

    • Joanne May 4, 2018, 1:13 pm

      Hi Phyllis, Making sure they are well wrapped (even double wrapped) in foil could help. Here’s our method for freezing: You can freeze these uncooked and cooked. To freeze uncooked patties, prepare them as directed then individually wrap each patty. Freeze. To serve, thaw the burgers then cook as directed. To freeze cooked patties, prepare and cook them as directed then line up on a baking sheet. Slide the baking sheet into the freezer and freeze until partially frozen, about 30 minutes. Wrap them with plastic wrap (place a piece of wax paper if wrapping multiple patties together) then store in the freezer. To serve, reheat in the microwave or oven.

  • Roberta February 28, 2018, 9:16 pm

    I made these again tonight. I used 99% FF turkey. Absolutely delicious. I tagged you on my insta post and on my WW Connect post. I cook my burgers on a cast iron skillet. They are perfect!

  • Paul Haagsman January 21, 2018, 9:37 pm

    Made these tonight, I was looking for a juicy, tasty turkey burger without adding eggs or mayo or fat. Wow!! They are terrific, juicy, flavorful and very satisfying. I must admit I was a bit leary on the mushroom idea, but your writing got me to try it. Thanks

  • Maggy January 11, 2018, 7:19 pm

    The whole family loved these even my little ones. I made them as sliders and they loved that. They were really moist with the mushroom mixture and you could not even tell they were mushrooms. I also added one egg to help keep them together more. I will make them again thank you !

  • Pamela September 11, 2017, 3:48 am

    I made these last night……absolutely delicious. The only question I have I is do you use any kind of binder? 3 out of my 4 burgers fell apart.

    • Adam September 13, 2017, 4:15 pm

      So happy you enjoyed them. If we start to see a burger falling apart, we try to gently push it back together in the pan. If you want to try a binder, throw in an egg to the mixture. This should help keep them together. You can also try chilling the patties before cooking.

  • Leah August 16, 2017, 9:54 pm

    Let me start this off by saying I don’t like mushrooms at all! I really hate them after chopping them into a million small pieces. LoL I gave this recipe a try tonight and I’m so impressed. The burgers are hearty and delish. I used oyster sauce because I didn’t have fish sauce. I also put a heavy coating of salt a pepper on the formed patty right before frying. I’m really impressed by how they turned a nice shade of brown. My typical turkey burger is a dull shade of gray. HaHa. Thanks for the recipe. I will be making these again.

  • Helle July 25, 2017, 9:48 pm

    Made these turkey burgers for dinner tonight. Very easy and absolutely delicious. Will make them again and again.

  • caroline July 20, 2017, 12:35 pm

    Hi, could I make these up and then freeze them, for future use????

    • Joanne August 9, 2017, 6:09 pm

      Hi Caroline, You can freeze these uncooked and cooked. To freeze uncooked patties, prepare them as directed then individually wrap each patty. Freeze. To serve, thaw the burgers then cook as directed. To freeze cooked patties, prepare and cook them as directed then line up on a baking sheet. Slide the baking sheet into the freezer and freeze until partially frozen (about 30 minutes). Wrap them with plastic wrap (place a piece of wax paper if wrapping multiple patties together) then store in the freezer. To serve, reheat in the microwave or oven.


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