Seriously Good Turkey Burgers

My favorite turkey burger recipe! Thanks to our secret ingredient, these burgers are loaded with flavor and won’t dry out. Jump to the Homemade Turkey Burgers Recipe

Turkey Burgers served in an Engglish muffin with avocado

How To Make Healthy, Juicy, and Flavorful Turkey Burgers

These burgers made with ground turkey are extra easy to make. We’re only talking 6 ingredients and about 30 minutes. Let’s do this! The secret to the best turkey burgers is to add mushrooms! These burgers are made with lean ground turkey, which means they are healthy, but it doesn’t help with keeping the burgers moist and juicy.

Juicy Turkey Burgers

Mushrooms are the best way to guarantee juicy burgers. Not only that, but mushrooms are loaded with umami — a savory, meaty flavor. So by adding mushrooms to the burgers, we guarantee that they are juicy and that they taste amazing.

If you aren’t a mushroom lover, you should know that you won’t actually taste mushrooms. Instead you’ll find that the burgers take on a savory, meaty flavor.

The Ingredients

You only need a short list of ingredients to make turkey burgers. Let’s walk through what you need:

  • Ground turkey is the base for these easy burgers. For the juiciest burgers, I prefer to use 93% ground turkey, which will have a combination of dark and breast meat, but I have made these burgers with leaner turkey with success.
  • Mushrooms are the key to keeping our turkey burger moist and flavorful. Most varieties of mushrooms will work, but I usually use baby bella or cremini mushrooms.
  • Garlic and ketchup add a little extra flavor to the burgers. I know it might seem odd to add ketchup, but it is loaded with lots of flavor — it’s sweet, vinegary and adds a bit of color. When I have it in the fridge, I love using this homemade ketchup.
  • Fish sauce or Worcestershire sauce are what I like to call flavor enhancers. I use them a lot in our recipes. They add a savory pop of flavor.

The Steps For Making The Best Turkey Burgers

I love how simple the method for these burgers is. Here’s the step-by-step:

Step 1: Chop and cook the mushrooms. Here’s where most of your prep time comes in. We want the mushrooms to be chopped really small so they disappear into the ground turkey. I chop them by hand, but a food processor makes very quick work of them. When they are chopped, I 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.

Mushrooms ready to be added to the turkey burgers
Mushrooms are the key to keeping our turkey burgers moist and flavorful.

Step 2: Add garlic, ketchup and a flavor enhancer to the mushrooms. Building even more flavor into the burger mixture, I add garlic, ketchup and either fish sauce or Worcestershire sauce.

Step 3: Combine the mushrooms and ground turkey. When the mushroom mixture has cooled off a bit, I gently mix it into the ground turkey meat.

Step 4: Form burger patties. Our turkey burger recipe makes four generous patties. I’ve even turned these into mini burgers.

Optional Step: Before forming patties, check the seasoning. To check the seasoning of the burger mixture, 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.

Turkey Burgers topped with avocado

How To Cook Them

To cook the burgers, I heat a little olive oil in a non-stick skillet over medium heat. When it is hot, I place the patties down into the pan and cook for four to five minutes on each side or until they are cooked through.

Serving Suggestions

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.

More Ground Turkey Recipes

  • We set out to create the Best Turkey Meatloaf Recipe. Our turkey meatloaf is full of flavor, moist in the middle, and has become a reader favorite!
  • How to make Tender Turkey Meatballs cooked in a quick and easy tomato basil sauce.
  • This Easy Turkey Chili makes it to the table in just less than an hour and tastes fantastic. It’s healthy, too.
  • This Easy Taco Soup makes use of pantry staples and you can cook it a variety of ways including on the stovetop, in a slow cooker, and in a pressure cooker.

Seriously Good Turkey Burgers

  • 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

Watch Us Make the Recipe

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 ground 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 database 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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69 comments… Leave a Comment
  • Rose January 4, 2021, 4:46 pm

    This recipe is phenomenal. Very easy to execute and no obscure ingredients. I use white meat turkey. We love these burgers more than ground beef burgers. Putting sliced avocado on these burgers brings them to a whole different level.

  • Inga August 19, 2020, 4:59 pm

    Delicious and juicy. I don’t think I could find a better turkey burgers recipe. From now on I know how to make them well!

  • Sav July 6, 2020, 6:39 am

    I feel silly for asking but… when do I add the ketchup?

    • Joanne July 8, 2020, 1:34 pm

      We add the ketchup at the same time as the garlic.

  • Tina May 30, 2020, 3:31 pm

    Are these ok to grill?

    • Joanne July 8, 2020, 1:33 pm

      Yes, they can be grilled. I personally use a grill pan on the grill grates since turkey is a little leaner than beef burgers and can sometimes stick.

  • Kristi jorgenson May 27, 2020, 3:56 pm

    These burgers were absolutely delicious! I added some thyme to the mushrooms as I love that combo! However mine fell apart- will try adding an egg next time

  • Jenni May 21, 2020, 7:38 pm

    I made these tonight-they’re great and easy to make!

  • Powell February 28, 2020, 11:11 am

    These were really good. A fab juicy burger.

  • Danielle February 28, 2020, 12:06 am

    “Seriously Good” is an understatement! Wow delicious. Used butter lettuce as a bun alternative and added a little paprika, onion powder and chilli flakes to the turkey meat, but the mushroom mixture was a game changer. Will be making again. (and again and again)

  • Julie Cody February 18, 2020, 10:32 am

    I have recently gone red meat and processed food free, and as I’m already gluten, diary, alcohol and sugar free for health reasons so finding good recipes is hard work… and a burger recipe without bread as a bulker is hard to find, so I am just loving your site, and this recipe, it’s just inspiring!! So I made this recipe, I did add half a red onion and an egg (and used 500g mince as that’s what we have in the UK) and it made 5 x 140g burgers!! And they are so juicy and tasted just divine! I blitzed it all the the food processor to hide the onion and mushroom better from the kids, and it makes it more like shop bought burger, and pressed them in a burger press. My kids didn’t suspect a thing 😉 Thank you inspired taste, I will be batch making and freezing these because they are awesome and the family love them (and we had it with your potato salad using your mayo recipe too! Yum!!)

  • Laura February 15, 2020, 7:56 pm

    Any recommendations for a ketchup replacement? Or would you say you can’t really taste the ketchup? Unfortunately, I don’t like ketchup. Can’t wait to try!

    • Joanne July 8, 2020, 1:32 pm

      Hi Laura, You could try barbecue sauce or simply leave it out.

  • Peggy S December 31, 2019, 6:03 pm

    Absolutely delicious recipe! This recipe is a keeper!

  • Hailey December 11, 2019, 4:41 pm

    Hi! I love the way these taste, but mine seem to fall apart when I cook them! I’ve cooked them three separate times and it keeps happening. Any suggestions!?

    • Joanne February 15, 2020, 11:34 am

      Hi Hailey, Are you using extra lean ground turkey or turkey breast? If so, the burgers will be a bit drier and might crumble on you when cooked.

      • Ashley Jensen February 20, 2020, 9:34 pm

        I added an egg to my 99% lean turkey and I didnt have any issues with it falling apart. I also partially froze them before I cooked them.

  • Jay W November 22, 2019, 8:41 pm

    OMG this was the best turkey burger I have every had!! I will be watching more of your videos. Had the sweet potato fries (also your video) with the burger and they too were awesome.

  • CHRISTINA BICKLEY October 13, 2019, 6:16 pm

    Hi could you advise on the oil to use to cook them.. trying to do more whole plant food diet and the professionals tell you not to use oil as when cooked is really bad for the arteries

    • Joanne February 15, 2020, 11:33 am

      Hi Christina, If you have a really good non-stick pan, you can try to use either no oil at oil or much less than what we call for in the recipe. A grill pan is also a nice option.

  • Amaylah October 5, 2019, 7:12 pm

    My new go to turkey burger recipe! So yummy!


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