Turkey burgers that are actually juicy and delicious? Yep, I finally cracked the code! With just a handful of simple ingredients, these patties come together in minutes—and they’re so crave-worthy my whole family begs for them on repeat.
Here’s the truth: I’ve never been on Team Turkey Burger. Most versions I tried were dry, bland, and forgettable. But after plenty of kitchen tinkering, I landed on a recipe that checks all the boxes: quick, easy, moist, and packed with flavor. Now, I can’t stop making them!
Why is this the best turkey burger recipe
- Food processor magic: The food processor does it all—minces the mushrooms and shallots, blends in the ground turkey and seasonings, and creates a cohesive mixture. Just don’t overdo it, or the patties can get dense.
- Balanced texture: A few quick pulses develop just enough myosin—that’s the natural sticky protein in meat that helps patties hold together. The mushrooms and shallots keep it in check so the burgers stay tender, not rubbery.
- Moist & flavorful: Mushrooms add juiciness and umami, mayo keeps everything tender, and coconut aminos bring savory depth.
- Naturally gluten-free: No breadcrumbs needed—the vegetables act as the binder.
The result: turkey burgers that are juicy, flavorful, easy to make, and naturally gluten-free and paleo!
Ingredients
- Ground turkey: I like 93% lean for flavor and juiciness. If you’ve only got extra-lean (99%), add more mayo (amount is in the recipe card below). Yes, you can also use ground chicken!
- Shallot: Adds mild sweetness and blends into the mix. Red onion works, too.
- White button mushrooms: My secret for moisture and umami, without breadcrumbs. Brown cremini mushrooms also work but if you use the white button mushrooms, the mushroom-haters won’t detect them by sight or taste!
- Mayonnaise: Keeps the patties tender. (Yes, I think mayonnaise is a magical ingredient in poultry recipes, as seen in my foolproof Pesto Chicken recipe.)
- Coconut aminos: Adds depth and a hint of sweetness. Tamari or soy sauce can sub in (though they’re saltier).
- Kosher salt + black pepper: The foundation of good seasoning.
- Gluten-free buns (optional): Or skip ’em and use lettuce wraps. Lately, my favorite gluten-free bun (with lots of fiber!) is Carbonaut hamburger buns.
- Burger fixings: You can’t leave off lettuce, tomato, pickles, and your favorite condiments (e.g., ketchup, mustard, mayo).
How to make the best turkey burgers
Step 1: Make the flavor base.
Add shallot, mushrooms, salt, and pepper to a food processor.
Blitz until finely ground (about 20 seconds), scraping down the sides as needed.
Step 2: Mix in the turkey and seasonings.
Add ground turkey, mayonnaise, and coconut aminos.
Pulse 8 to 12 times, or until just combined. Don’t over-process, or the patties can turn dense.
No food processor?
Just mince the shallot and mushrooms finely with a knife and then mix the rest of the turkey burger ingredients in a bowl with your hands. The burgers will be chunkier but still delicious.
Step 3: Chill (or not!)
Transfer the mixture to a sealed container or covered bowl and refrigerate until ready to cook (up to 2 days). Or freeze turkey mixture for up to 1 month. (Yes, you can totally cook the burgers right away with out chilling them but it will be a little messier when you form the patties.)
Step 4: Shape turkey burger patties and cook patties
Heat a 12-inch cast iron, carbon steel skillet, or non-stick skillet over medium heat.
Can you grill them?
💡 Tip: The raw turkey mixture is softer and stickier than a beef burger, so a skillet is your best bet. If you want smoky flavor, place the patties in a cast iron skillet on your outdoor grill.
To keep the turkey mixture from sticking to your hands too much, lightly oil your hands…
…and divide the turkey mixture into four equal portions.
Place two patties into the hot pan and press down until they are about a half inch thick.
Cook, until browned on the bottom (about 3 minutes).
Flip the patties and cook the other side until lightly browned (about 2 minutes). The patties are finished cooking when both sides are golden brown and the internal temperature of the patties is 165°F.
Repeat the cooking process with the remaining two patties.
Step 5: Assemble & enjoy.
Toast your buns (if using), and top the patties with your favorite fixings. Enjoy!
Make ahead and storage tips
Uncooked turkey mixture: Store covered in an airtight container in the fridge for up to 2 days. For longer storage, form patties, wrap individually, and freeze for up to 1 month. Thaw overnight in the fridge before cooking.
Cooked turkey burgers: Keep in an airtight container in the fridge for up to 4 days. Reheat in a skillet over medium-low heat or in the microwave (I love zapping them for about 90 seconds in a single-serve glass Anyday microwave container). You can also freeze cooked patties in an airtight container for up to 1 month.
What to serve with turkey burgers
- Sweet potato fries or regular French fries
- Crispy chicken skin chips
- Asian chopped salad
Looking for more recipe ideas? Head on over to my Recipe Index. You’ll also find exclusive recipes in my cookbooks, Nom Nom Paleo: Food for Humans (Andrews McMeel Publishing 2013), Ready or Not! (Andrews McMeel Publishing 2017), and Nom Nom Paleo: Let’s Go! (Andrews McMeel Publishing 2022).
Best Juicy Turkey Burgers: Easy, Umami-Packed, Gluten-Free
Ingredients
- 1 large shallot peeled and roughly chopped (about ⅓ cup)
- ¼ pound white button mushrooms stemmed and roughly chopped (about 2 cups)
- ½ teaspoon Diamond Crystal kosher salt
- ¼ teaspoon Freshly ground black pepper
- 1 pound ground turkey (93% lean)
- 1½ tablespoons mayonnaise
- 1 tablespoon coconut aminos
- avocado oil as needed for forming turkey burgers
- 4 gluten free hamburger buns (optional)
- Lettuce leaves, sliced tomatoes and condiments, as desired (optional toppings)
Instructions
- Grab a food processor fitted with a S-shaped blade and add shallot, mushrooms, salt, and pepper to the work bowl. Lock the cover and blitz until the veggies are finely ground (about 20 seconds), scraping down the sides if needed.
- Add ground turkey, mayonnaise, and coconut aminos. Pulse 8–12 times, or until just combined. Don’t over-process, or the patties can turn dense.
- Transfer the mixture to a sealed container or covered bowl and refrigerate until ready to cook (up to 2 days). Or freeze turkey mixture for up to 1 month. (Yes, you can totally cook the burgers right away with out chilling them but it will be a little messier when you form the patties.)
- Heat a 12-inch cast iron, carbon steel skillet, or non-stick skillet over medium heat.
- Lightly oil your hands with avocado oil and divide the turkey mixture into 4 equal portions.
- Place two patties into the hot pan and press down until they are about a half inch thick. Cook, until browned on the bottom (about 3 minutes). Flip the patties and cook the other side until lightly browned (about 2 minutes). The patties are finished cooking when both sides are golden brown and the internal temperature of the patties is 165°F.Repeat with the remaining two patties.
- Toast your buns (if using), and top the patties with your favorite fixings. Enjoy!
Video
Notes
- Grabbed 99% lean ground turkey by mistake? Use 3 tablespoons of mayonnaise and it will turn out delicious!
- No food processor? Just mince the shallot and mushrooms finely with a knife and then mix the rest of the turkey burger ingredients in a bowl with your hands. The burgers will be chunkier but still delicious.
- 💡 Tip: The raw turkey mixture is softer and stickier than beef, so a skillet is your best bet. If you want smoky flavor, place the patties in a cast iron skillet on your outdoor grill.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Best turkey burger I’ve ever had!!
I don’t normally like ground turkey, I think it’s too dry and bland. So even though my mother in law insists on turkey over beef burgers I was pretty skeptical. But I shouldn’t have been! This is the first and only turkey burger recipe I’ve tried that turns out delicious and juicy turkey patties. Bravo!
Very delicious! No longer have a food processor so I blended veggies in the Vitamix and it worked fine (tip for anyone who is lazy like me and doesn’t want to chop the veggies).
BRILLIANT!!!
So brilliant: looks absolutely just right!
many many thanks for your ongoing gifting!!
Delicious and very easy to make! The turkey, even after refrigeration, is still very mushy so these would not bbq well. I doubled the recipe and added chopped spinach and feta cheese to 1/2 of the burgers and it was divine. Great dinner!
Best turkey burger ever! I served it at a bbq and no one could believe it!!
Wondering If you would pair any kind of burger sauce with these, my boys love sauce! Planning to make them this week, thank you!
For sure!