The Juiciest Turkey Burger

Cooking with Rocco
by Cooking with Rocco
4-6 Servings
30 min

Turkey Burgers ALWAYS get a bad name, and that's probably because whoever is making them, is making them wrong. Yea, I said it. If you ever had a dry, flavorless, or blah turkey burger... it's because the chef was making it all wrong.

But look no further! This is will be the best turkey burger you ever had. And no, I'm not just saying that because I made this recipe. I'll let all my friends and family who now made this burger a weekly staple on their menu!

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And if you're looking for my homemade Tzatziki recipe to serve with your turkey burger, just click here!

Mix all the ingredients together (except the salt and pepper), form into patties, and then transfer to the fridge for about 30 minutes to set. I lay wax/parchment paper squares on a sheet tray, and place each burger onto the wax paper. This way it's easier to transfer the burgers from the sheet tray to the cast iron/grill.

Remove from the fridge 10 minutes prior to cooking. Salt and pepper the top side of the burgers. Heat the carbon steel (or cast iron) to medium-high heat, add the burgers (seasoned side down), and cook for about 5 minutes.

Flip, and continue cooking the burgers until internal temp reaches 165º F.

Top with homemade tzatziki ( recipe here) tomatoes, lettuce, and any other toppings you prefer. I personally love serving turkey burgers on an English Muffin.

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The Juiciest Turkey Burger
Recipe details
  • 4-6  Servings
  • Prep time: 15 Minutes Cook time: 15 Minutes Total time: 30 min
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  • 1 pound ground turkey
  • 2 tbsp parsley, finely chopped
  • 2 tbsp red onion, finely diced
  • 1 tbsp mint, finely chopped
  • 1/2 to 1 roasted red pepper, finely chopped (I use jarred roasted red peppers)
  • 1/4 cup crumbled feta (or as much as you'd like)
  • 1 egg
  • Panko breadcrumbs as needed
  • Salt & Pepper
  • Buns of choice (I personally like English Muffins for turkey burgers)

In a medium bowl, add the ground turkey, parsley, red onion, mint, roasted pepper, feta, and egg. Then mix in the panko a little at a time until the burger can be formed into patties.
Form into 4-6, even sized patties. Then transfer the burgers to the fridge for at least 30 minutes to set.
Heat a cast iron skillet (or carbon steel), or grill to medium-high heat. Once hot, drizzle (or spray) with high-heat oil.
Season each burger with salt and pepper, then transfer to the skillet (or grill), seasoned side down. Season the opposite side of the burger with salt and pepper.
Cook the burgers for 4-6 minutes per side (depending on the thickness), or until internal temperature reaches 165º
  • Do not add salt when mixing the meat. Instead, salt and pepper the burgers as if you would salt and pepper a normal burger. On the outside of both sides, right before cooking.
Cooking with Rocco
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