Actually Juicy Turkey Burger Recipe

Turkey burgers are a famed favorite for being slightly healthier than their meaty beef cousins and are especially popular around autumn when turkey is on everyone's minds. A lean meat, turkey burgers also have a reputation for being dry and chewy, an accident often crafted by beef-friendly cooks. Turkey isn't as foolproof as beef. To ensure a juicy patty, load up the meat with moisture-rich condiments and bake or sear until just cooked through. And don't skip the seasonings, either: turkey needs a little bit of herby love to really shine.

In this recipe, developer Michelle McGlinn uses mayonnaise, Worcestershire, and creamy goat milk to add moisture to the meat, then offers suggestions for both baking and searing the patties. Not familiar with goat milk? It might just be your new favorite dairy beverage, as it's creamier, denser, and richer than the typical cow's milk and pairs perfectly with lean turkey. Read on below for the best turkey burger recipe, which can be paired with our suggested toppings or make it your own with all of your favorite burger toppings.

Besides ground turkey, you'll need about half a shallot and a couple cloves of garlic to get started. If you don't have a microplane to grate the aromatics with, just mince the two instead. Season the turkey with warming allspice and thyme, then add the moistening ingredients. For a really juicy, flavorful turkey burger, use a little bit of mayonnaise, a few dashes of Worcestershire, and a splash of goat milk. The goat milk will soak into the breadcrumbs and moisten the meat, making a juicy burger everytime. While thick and creamy goat milk tastes especially good with turkey, you can swap for regular dairy or oat milk instead. If you don't have mayonnaise on hand, swap for an egg yolk. And don't forget the breadcrumbs, or the burgers will be too juicy and the milk will seep out while cooking.

Grate the shallot and garlic into the ground turkey for a smooth texture and strong flavor. Add the seasonings, Worcestershire, mayonnaise, breadcrumbs, and milk and mix together using your hands. Once combined, split the meat mixture into four sections, then form each section into ½-inch thick ovals. If baking, place on a foil-lined baking sheet. If pan-searing, set aside on a parchment-lined plate.

You can bake or pan-sear these burgers, and either way is delicious. If baking, add the burgers to the preheated oven and bake until cooked through, about 20 minutes. Take the burgers out of the oven when their internal temperature registers between 155 F and 160 F. The patties will continue cooking slightly when removed from the heat, so a little earlier is better.

While baking the burgers allows for more hands-off time, searing the patties is just as quick and yields a juicy burger with a flavorful, crispy, browned exterior. Best seared in a cast iron skillet, heat the pan over medium heat with a thin layer of oil. Once hot, add the patties, working in batches as needed. Deeply brown on each side, about 5 minutes per side. Since turkey has to be cooked through, unlike beef, ensure the heat is low enough to cook the burger without burning the exterior.

This recipe includes toppings for a classic feta and arugula turkey burger. The feta is salty and just slightly melty, and the arugula is peppery and fresh. If you don't love feta, try pepperjack, spreadable goat cheese, or even warmed brie. If arugula isn't your thing, try spinach or sprouts.

Top up the turkey burger with your favorite toppings or try our recommendation, then finish off with toasted brioche buns. We love to pair our turkey burgers with sweet potato fries, broccoli and Brussels sprout salads, or fluffy baked potatoes. If you have leftovers, store patties in an airtight container and reheat in the microwave until warmed through.