Have you ever wondered how to make a super juicy turkey burger? Did you think you were making an easy turkey burger recipe that would be nice and moist, but were disappointed because it turned out anything but juicy?
Unfortunately, turkey burgers in general get a bad rap because most are dry and tasteless. They lack certain ingredients generally needed to promote moistness, flavor and texture.
But, not this recipe though…on the contrary! When you bite into this super juicy turkey burger, it’s pure heaven! Just take a look at that juiciness. Can you say, yum?!!
What makes this super juicy turkey burger different?
What makes this turkey burger different, is that it has one ingredient that seems to be missing from most other turkey burger recipes. Can you guess what it is?
If you said mushrooms, you are correct! Yes, Mushrooms!
Above all, this key ingredient makes this super juicy turkey burger taste amazingly meaty! Mushrooms, in addition to other added ingredients like shallots, Worcestershire sauce, parsley, and Extra Virgin olive oil, salt and pepper give this burger moistness and wonderful flavor.
Sandwiched between a toasted crusty roll, topped with cheese, avocado, sliced onion, lettuce, and a spread of aioli of Dijon and light mayo…is your mouth watering yet?
Are you ready to make a truly delicious moist turkey burger? In this post, you will find step-by-step instructions to help you make the best turkey burger ever.
Let’s dive right in and get started!
In This Post: Everything you need to make a super juicy turkey burger:
- Equipment you’ll need
- Ingredients you’ll need
- All about mushrooms, the secret ingredient
- How to make this recipe
- What to serve as a side dish
- Frequently Asked Questions
- Rebecca’s Tips for Success
Equipment you will need:
- small food processor fitted with blade attachment, or blender
- grill pan or outdoor gas grill
- metal spatula
- large bowl
- 1/4 cup and 1/3 cup dry measuring cups
- Tablespoon and teaspoon measuring spoon
Ingredients you will need:
- baby bella (cremini) mushrooms – you could also use white button, but I prefer cremini
- ground turkey – I use 85% lean as it keeps these burgers super moist
- shallot – if you don’t have one, red onion would be a great substitution
- Italian flat leaf parsley – for added moisture
- Extra-Virgin olive oil – adds great flavor while adding juiciness and adds omega 3’s to your diet
- Worcestershire sauce – adds great flavor and a bit of saltiness
- Kosher salt & ground pepper
- sharp cheddar cheese – you can use whatever type you like, but the sharpness really makes this pop
- avocado – cool and creamy, adds balance, color and good fat
- lettuce, tomato, red onion – optional, but adds texture, more color and nutrition!
- aioli made with Dijon mustard and light mayonnaise – this is optional, however, it really tastes so good slathered on the toasted buns!
- firm sandwich rolls – like ciabatta or Kaiser, but any will work
All about Mushrooms:
What can be said about mushrooms? Well, for starters, in the scientific world, they belong to the kingdom of Fungi, and there are thousands of different types found worldwide.
Not surprisingly, mushrooms are incredibly important in cooking for several reasons:
- Flavor enhancement – Mushrooms have a unique umami-rich flavor that adds depth and complexity to dishes.
- Versatility – They can be sautéed, grilled, roasted, or added raw to salads. They can also used as a meat substitute in vegetarian and vegan dishes.
- Nutritional Value – Mushrooms are low in calories and fat but rich in essential nutrients like vitamins, minerals, and antioxidants.
- Texture – they can be sliced thinly for a delicate texture or left whole for a meatier bite
- Cooking Creativity – Mushrooms can be prepared many different ways from simply sautéing to complex risottos. Have fun experimenting with them!
And, I find that in this super juicy turkey burger recipe, mushrooms really add a lovely meaty texture and delicious umami flavor. If you’d like to see a comprehensive guide, click here.
The 5 Most Common Types of Mushrooms to Cook With:
1) White Button Mushrooms – These mushrooms have a mild flavor and firm texture, and are very versatile. For instance, they can be used in most recipes and are easy to find in supermarkets.
2) Cremini Mushrooms – These mushrooms are also called baby bella or brown, and they have a slightly deeper flavor than white and have a firmer texture. These are also the type I use to make a super juicy turkey burger.
3) Portobello Mushrooms – These mushrooms are large and meaty, with a dense texture and robust flavor. These are often grilled, roasted or stuffed.
4) Shiitake Mushrooms – These mushrooms are savory and have a meaty texture, commonly used in stir-fries, noodle dishes and soups.
5) Porcini Mushrooms – These mushrooms are meaty and full of nutty flavor, often used in French and Italian cooking, and especially found in risotto, sauces and pasta dishes.
how to make a Super Juicy Turkey Burger:
Basically, this is a pretty straightforward and simple recipe that I know you will just love!
By following the steps as I have shown below, you will have dinner on the table in no time! Not only is this turkey burger super tasty, but it is also a bit healthier than an all-beef burger.
Step 1:
- Gather your ingredients
*** If you have read any of my posts, this is how I always begin. Given that you never want to be half-way through your recipe and discover you are missing a key ingredient, this is an important first step! ***
* PRO TIP: First thing to remember, use a medium sized bowl as a “trash” bucket for scraps you will dispose of. This will help you keep your work area neat/clean and speed up your prep work.
Step 2 – Prep Mushrooms:
- Wash the mushrooms. I do this by wetting a paper towel, ringing it out so it is just damp, and wiping the tops and sides of the mushrooms well.
- Carefully, cut the stems off the mushrooms, leaving just the cap. Cut each mushroom into quarters.
* Note – mushrooms are like sponges and if washed in water they will absorb too much liquid and produce a spongy unappetizing texture.
Step 3 – Chop:
- Coarsely chop shallot and wash and pick off parsley leaves
- Place the mushrooms, shallot, and parsley into the food processor and pulse a few times until chopped into small bits.
Step 4 – Mix:
- In the large bowl, add the ground turkey. Add to it the mushroom mixture, extra-virgin olive oil, Worcestershire sauce, Kosher salt and pepper. Mix gently with your hands until just combined.
- At this point, you will divide mixture into 4 pieces and shape into 4 patties. The texture will be very soft but will firm up in the refrigerator.
- Then, place the patties onto a large plate, cover with plastic wrap and refrigerate for at least 30 min. However, if you have time, a longer chilling period is recommended.
* Note: Because of the longer time in the refrigerator, the meat will be firmer and easier to transfer. Use a spatula to transfer the patties to the grill pan.
Step 5 – Grill time:
- When ready to grill, lightly coat the grill or cooktop grill pan with avocado oil and turn burner to medium and let heat for a couple minutes. If grilling, set temperature and close lid.
- Using a spatula, carefully lift the burgers onto the grill pan – you should hear it sizzle immediately. Let sit for 5 min., give a 1/4 turn and continue for another 4-5 min.
- After another 4-5 minutes, flip burgers. You will see a nicely scored pattern that has been formed. Great presentation I might add! At this point, I would check the internal temperature to see what it says. It should read about 140 deg. F at this point.
- Continue to grill for about 4 minutes more, apply cheese of choice, and cover with a large pan top to help melt the cheese. Check temperature of burger. Turn off burner and let rest.
Step 7 – Make the Dijon Aioli:
- Measure and mix the Dijon mustard and light mayonnaise until smooth.
Step 6 – Assemble the burger:
- Pop the sliced rolls into the toaster and toast until golden. Alternatively, place the 4 sliced rolls face up on a cookie sheet and toast in the oven on broil. Keep a close eye on them or they will burn!!
- Spread Dijon aioli on both halves of roll, and sandwich the juicy turkey burger in between. Top with sliced avocado, red onion, lettuce, tomato, or whatever you like.
- Enjoy your incredible creation!
*** Please Note – Surprisingly, I have never tried making these on a gas grill! So, if you have a grill pan, and want to use the gas grill, I would place the grill pan directly on the grates, let it heat up, and continue with the recipe. The patty may fall apart if just on the grates themselves. If you do cook these on a grill, please let me know your results!
What to serve with a Super Juicy Turkey Burger:
7 Sides to Serve with your juicy turkey burger:
- If you’d like to keep this gluten-free, by all means omit the bun and simply top the burger with cheddar cheese, avocado, red onion, lettuce, tomato, or whatever you like.
- Try spreading with the Dijon mustard and light mayonnaise aioli. Toast the buns and spread the mixture on each side as much as you like, and place burger in between!
- Also, you could add a side of grilled or roasted seasoned veggies (carrots, butternut squash, baby potatoes, Vidalia onion) and drizzle aged balsamic vinegar after roasting and Malden finishing salt to give it a pop of flavor.
- In a similar fashion, you could serve with homemade roasted garlic potatoes as a healthier alternative to French fries.
- Another possibility might be to make a healthy Quinoa Salad. It’s loaded with veggies like diced bell peppers, cherry tomatoes, cucumbers, and herbs. Toss it in a lemon vinaigrette.
- Make a fresh mixed green salad with cucumber, cherry tomatoes, red onion, grated carrot, with a light dressing of extra-virgin olive oil and rice vinegar – simple and delicious!
- Serve with a fresh seasonal fruit salad. Choose from watermelon, pineapple, strawberries, blueberries, or again, whatever you like!
Frequently Asked Questions:
What is the recommended internal temperature for cooked turkey burgers?
The USDA recommends cooking ground turkey, including turkey burgers, to an internal temperature of 165°F (74°C) to ensure they are safe to eat.
What type of ground turkey should I use?
I find that I get the best results using 85% lean ground turkey. It makes these burgers super juicy.
I don’t have a shallot, what can I use instead?
Since shallots are in the onion family, you could substitute red onion, or Vidalia sweet onion with great results.
How long will Turkey Burgers last in the refrigerator if not cooking right away?
You can store them in the refrigerator for up to 1 to 2 days before cooking. It’s essential to keep them covered or sealed in an airtight container or wrapped tightly in plastic wrap. They may discolor because of the added mushrooms, but they are perfectly fine to grill and eat.
Can I freeze my turkey burgers and cook them at a later date?
Absolutely! You can either freeze patties individually on a sheet pan until frozen and store in a plastic zip-lock freezer bag, or use parchment paper squares to separate the patties, and seal tightly with plastic wrap or a vacuum sealer. Turkey burgers can be frozen for 3-4 months without affecting quality. When you’re ready to cook them, thaw in the refrigerator overnight.
Rebecca’s Tips For Success:
- Use a good instant read thermometer. I strongly recommend investing in a good instant read thermometer. This will help make the difference between overcooking a prized steak to undercooking poultry and potentially getting you sick. Like chicken, ground turkey needs to be cooked to an internal temperature of 165 deg. F to be safe to consume.
- Use a high smoke point oil. When cooking with oil at high heat, it is recommended to use a high smoke point oil such as avocado. It can withstand significantly more heat than other oils before breaking down (up to 520 deg. F / 288 deg. C). In addition, it is a healthy choice full of nutrients! You can learn more about cooking with the different oils here.
- Chill the patties. Make sure to chill the formed patties at least 30 min., and preferably 1 hour +
- Use a sturdy roll. Choose a sturdy roll, and make sure you toast it! Ciabatta or Kaiser are good choices. When the delicious juice absorbs into the roll , it will remain sturdy.
- Don’t overmix the ground turkey. When mixing the ground meat and the veggies together, make sure not to over-work the meat. It will make the burger too dense. You should just use your hands and gently fold the ingredients together.
- Use a spatula to transfer uncooked turkey burger to grill pan. Since the patty will not be very firm, this will make it easier and less messy to transfer burger to the pan.
How To Make a Super Juicy Turkey Burger
Equipment
- food processor - if you don't have a food processor, a blender will also work
- 1 Large Bowl
- 2 metal spatulas
- 1 large knife
- instant read thermometer - not essential, but highly recommended
Ingredients
For Veggies
- 10 oz. Cremini mushrooms (stems cut off and tops quartered)
- 1 Tbsp. shallot (coarsely chopped)
- 3 Tbsp. flat Italian parsley (whole leaves, lightly packed (just shy of a ¼ cup))
Adding With The Veggies
- 20 oz. 85% lean ground turkey (this works better than leaner turkey)
- 2 Tbsp. extra virgin olive oil
- 1 tsp. Worcestershire sauce
- ½ tsp. Kosher salt
- fresh cracked pepper, to taste
- 4 slices cheese of choice (I like sharp cheddar, but use what you like!)
For Grilling
- 2 tsp. avocado oil (for brushing grill pan)
For Assembling The Finished Burger
- 4 slices cheese of your choice (cheddar is my favorite)
- 4 sturdy rolls, sliced and toasted (like ciabatta, Kaiser, etc.)
For Dijon Aioli
- ⅓ cup light mayonnaise
- 1 Tbsp. Dijon mustard
Burger Toppings
- 1 avocado (cut into ¼" slices)
- tomato slices
- sliced red onion
- green leaf lettuce
Instructions
PREP THE VEGGIES
- Wash, cut stems off and quarter 10 oz. Cremini mushrooms
- Coarsely chop 1 Tbsp. shallot
- Wash and measure 3 Tbsp. flat Italian parsley
- Add to Food Processor or blender and pulse a few times to chop into small pieces
FORM THE TURKEY PATTIES
- Into a large bowl, add 20 oz. 85% lean ground turkey, 1 tsp. Worcestershire sauce, 2 Tbsp. extra virgin olive oil, ½ tsp. Kosher salt, and fresh cracked pepper, to taste.
- Divide meat into 4 sections, and form 4 patties and place on large plate. At this point, the consistency will be soft but will firm up a bit in the refrigerator. Cover tightly with plastic wrap.
- Refrigerate for at least 30 min. but preferably 1 hour.
GRILL THE PATTIES
- Oil grill pan with 2 tsp. avocado oil, and let pan heat for a couple minutes. Using a large metal spatula, transfer patties to grill pan and let cook undisturbed for 5 minutes.
- After 5 minutes, give the patties a ¼ turn, and let cook another 4-5 minutes longer.
- Flip burgers and continue to cook another 4 minutes.
- With an instant read thermometer, check temperature of burger. It should register about 140℉ at this point depending on thickness.
- Add 4 slices cheese of your choice to tops of burgers and place a large pan cover over to help melt the cheese. After cheese has melted, take internal temperature again. It should register at least 165℉. It is ok if it is a bit higher, as this burger is so incredibly juicy, it will not affect the final results.
PREP THE AVOCADO
- Wash exterior of 1 avocado. Using a sharp chef's knife or other large knife, slice around the entire avocado lengthwise and twist gently to separate the two halves.
- Remove pit, scoop the flesh out with a spoon, and slice into ¼" slices.
TOAST THE ROLLS
- To toast the 4 rolls, you can either slice them in half and use a toaster or use a sheet pan and toast all 4 rolls at once face side up on broil. Make sure to keep a close eye on them – they will burn quickly!!
MAKE THE AIOLI
- To make the aioli, mix ⅓ cup light mayonnaise with 1 Tbsp. Dijon mustard. Stir until well blended.
ASSEMBLE THE BURGERS
- Once the burger is finished, the rolls are sliced and toasted, spread the aioli onto both sides of the rolls.
- Next, place burger onto bottom half, and top with your choice of toppings including avocado, red onion, lettuce, tomato, etc. Add top of roll to this wonderful creation, and ENJOY!
Notes
- Chill the patties. Make sure to chill the formed patties at least 30 min., and preferably 1 hour +
- Use a spatula to transfer uncooked turkey burger to grill pan. The patty will not be very firm.
- Use a good instant read thermometer. I strongly recommend investing in a good instant read thermometer. This will help make the difference between overcooking a prized steak to undercooking poultry and potentially getting you sick. Like chicken, ground turkey needs to be cooked to an internal temperature of 165 deg. F to be safe to consume.
- Use a high smoke point oil. When cooking with oil at high heat, it is recommended to use a high smoke point oil such as avocado. It can withstand significantly more heat than other oils before breaking down (up to 520 deg. F / 288 deg. C). In addition, it is a healthy choice full of nutrients!
- Use a sturdy roll. Choose a sturdy roll, and make sure you toast it! Ciabatta or Kaiser are good choices. When the delicious juice absorbs into the roll , it will remain sturdy.
- Don’t overmix the ground turkey. When mixing the ground meat and the veggies together, make sure not to over-work the meat. It will make the burger too dense. You should just use your hands and gently fold the ingredients together.
- Uncooked patties will keep for 24 hours in the refrigerator, covered with plastic wrap, or wrap tightly and freeze for up to 2 months. Thaw and proceed grilling the same way.
YOUR OWN NOTES
Nutrition
Disclosure
The provided nutritional information should only be used as a general guideline rather than an exact representation of the nutritional content of the prepared dish. Individual nutritional needs and dietary preferences may vary, and we encourage our readers to use their discretion and consult with a qualified healthcare professional or nutritionist for personalized dietary advice.
Hungry for another chicken or turkey recipe? Check out my Best Baked Chicken Thighs recipe!
