I love a good turkey burger, but it often gets a bad rap for being boring, bland, and dry. Because of that I’ve spent years coming up with the ideal recipe that delivers flavorful and juicy turkey burgers. Well, I finally have a winner! This version starts with a smart technique that leaves you with tender, juicy patties every single time, and leans on a couple of pantry ingredients for a classic savory taste. Serve with cucumber salad, oven-baked potato wedges, or creamy cilantro-lime slaw for the ultimate summer meal.

Why you’ll love it

Key ingredients in turkey burgers

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What to serve with turkey burgers

Turkey Burgers

Serves 4

For the burgers:

1 medium shallot

1/2 small bunch fresh parsley

1/3 cup panko breadcrumbs

1/4 cup plain Greek yogurt

1 tablespoon Dijon mustard

1 teaspoon Worcestershire sauce

1/2 teaspoon kosher salt

1/4 teaspoons freshly ground black pepper

1 pound 93% lean ground turkey

1 tablespoon olive oil

4 slices cheese, such as provolone or cheddar (optional)

4 split hamburger buns (optional)

Topping options:

Lettuce leaves

Sliced tomato

Thinly sliced red onion

Mashed or sliced avocado

Sliced pickles

Mayonnaise

Ketchup

1. Finely chop 1 medium shallot (about 1/4 cup). Pick the leaves from 1/2 small bunch fresh parsley and finely chop until you have 1/4 cup. Place both in a medium bowl.

2. Add 1/3 cup panko breadcrumbs, 1/4 cup plain Greek yogurt, 1 tablespoon Dijon mustard, 1 teaspoon Worcestershire sauce, 1/2 teaspoon kosher salt, and 1/4 teaspoon black pepper. Mix to combine. Add 1 pound lean ground turkey and mix until combined; do not overmix.

3. Divide the mixture into 4 (about 5-ounce) portions. Use your hands to gently flatten each portion into a patty about 1/2-inch thick and 3 1/2 inches wide. Place on a plate or baking sheet. Press your thumb into the center of each patty to create a dimple, which will help keep the burgers from bulging in the center as they cook.

4. Heat 1 tablespoon olive oil in a large cast iron skillet or nonstick pan over medium heat until shimmering. Cooking in two batches if needed so as not to crowd the pan, add the patties. Cook undisturbed until a golden-brown crust forms on the bottom, about 6 minutes.

5. Flip the burgers with a thin, flat spatula. Top each burger with 1 slice cheese if desired. Cook until the burgers are cooked through and an instant-read thermometer inserted into the center of a patty registers at least 160 F, 5 to 6 minutes more. Assemble the burgers on hamburger buns with desired toppings.

Recipe notes

Grilling Instructions: Grill over direct, medium-high heat until cooked through, 3 to 4 minutes per side. The burgers should reach an internal temperature of at least 160 F.

Make ahead: The uncooked burger patties can be prepared up to one day ahead, covered, and refrigerated.

Storage: Refrigerate leftover patties in an airtight container for up to four days.

(Kelli Foster is a senior contributing food editor for TheKitchn.com, a nationally known blog for people who love food and home cooking. Submit any comments or questions to editorial@thekitchn.com.)

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