Pizza Burgers (turkey burgers)

Homemade Turkey Burgers

I love making turkey burgers. Ground turkey has a less assertive flavor than beef, so it’s easy to add your own special signature to the meat by adding different seasonings and/or toppings.

I usually make my turkey burgers with more of a southwestern vibe, seasoning them with parsley, onion, cumin, and a bit of cayenne. Today I’m bringing you something a little different, a pizza burger recipe, with a taste of Italy. (By the way, be sure to try my Caprese turkey burgers, too!)

The Best Pizza Burgers

If you love pizza, you’ll love these burgers. Pizza burgers take everything good about pizza and stuff it all into a burger: pepperoni, cheese, sauce, and fresh basil. (I may have a pizza fixation. I just counted and there are 34 posts on my site that feature some variation of pizza.)

So much flavor! You’ll love these juicy turkey burgers, seasoned with garlic, oregano, and onion, and studded with bits of spicy pepperoni and Parmesan cheese. And we don’t stop there! These are pizza burgers so they are topped with pizza sauce, mozzarella cheese, and fresh basil, just like your favorite pizza.

Broiled, not grilled. Don’t worry if your grill happens to be covered with snow; these burgers are broiled in the oven. Homemade turkey burgers tend to be softer and you’ll find that broiling is an easier option than grilling. Clean-up is a breeze because you broil them on foil.

Ingredient Notes

• Ground Turkey: There are different types of ground turkey, just like ground beef. I usually recommend 85/15 (that is, 15% fat content) because the burgers just taste better with a little fat. If you prefer, go to 93/7 but I wouldn’t recommend fat free (ground turkey breast) because it makes a pretty dry burger.
• Pepperoni: Just a little bit of pepperoni (1 ounce) goes a long way to flavor the burgers. If you prefer, buy turkey pepperoni. Sliced pepperoni keeps for a long time in the fridge and can be used to add extra pizzazz to sandwiches, casseroles, and yes, pizza.
• Onion: A small yellow cooking onion is perfect for this recipe. You don’t need a lot of onion and it’s grated so there won’t be large pieces in the burger. Finely chopped green onion is a good substitute.
• Egg: The egg works as a binder, along with the panko. It helps hold the burger together, and keeps it tender and moist.
• Panko Bread Crumbs: Panko is coarser than regular bread crumbs. If you happen to substitute regular bread crumbs for the panko, use a bit less. For a gluten-free option, substitute rolled or quick oats or a gluten-free bread crumb. Homemade breadcrumbs are easy to make, too, and you can use day-old bread.
• Parmesan Cheese: Grated or finely shredded cheese adds lots of flavor to the burger mix and a bit of saltiness, too.
• Dried Oregano, Garlic Powder, Salt and Pepper: These simple seasonings give the burgers an Italian flair.
• Pizza Sauce: Instead of ketchup, these burgers are topped with pizza sauce. Any type of pizza sauce is fine, including homemade pizza sauce. Marinara sauce or spaghetti sauce will work as well.
• Mozzarella Cheese: What’s a pizza without cheese? if you prefer, substitute fresh mozzarella.
• Fresh Basil: Use large basil leaves as a flavorful substitute for lettuce on your burgers. If fresh basil isn’t available, a few baby spinach leaves or lettuce will do just fine although you’ll miss that lovely basil.

How To Make Pizza Burgers

Get started. Line a rimmed baking sheet with foil for easy clean-up. The burgers are broiled in the oven, so get your oven preheating on high, too. The rack should be in the upper third of your oven.

Prep ingredients. In a large bowl, lightly beat the egg. Add the ground turkey, pepperoni, panko, , seasoning, and Parmesan cheese. Peel the onion and grate it over the bowl, so you catch both the onion and the juices.

Combine. If you aren’t squeamish about getting your hands getting sticky, go ahead and mix it all up with your fingers. It’s really the best way to get things thoroughly blended together. You don’t want to overmix the meat mixture or the result will be tough burgers. When it looks like it’s coming together, it’s time to stop squishing it.

Form the mixture into four patties. Make the burgers a little thinner in the centers. The burgers need to be cooked all the way through and thinner centers mean that the burgers will cook more evenly.

Broil. Place the burgers on the pan you prepared and place them under the broiler, flipping them once. The internal temp of the burger should be 165°F with an instant read thermometer, and the meat no longer pink inside.

Add toppings. Take the burgers out of the oven but leave the broiler on. Spread a little pizza sauce on each burger, sprinkle with mozzarella cheese and briefly broil again until the cheese is melted.

Assemble burgers. Butter and toast four hamburger buns, if desired. It really does make a difference when you do that simple step. Place the burgers on the buns (go ahead and add a little sauce to the bottom bun, too, if you like!) and top with several fresh basil leaves. Think of the basil as lettuce, so go ahead and put a bunch on. 

Serve. Enjoy! Don’t forget dessert! A homemade snickerdoodle cookie or oatmeal cookie is always a good idea. These blueberry crumb bars are pretty amazing, too.

Recipe Variations

• Not a fan of ground turkey? Make this recipe with ground beef or ground chicken.
• Shortcut option: Cook store-bought frozen turkey burgers according to package directions and top with pizza sauce, mozzarella, and fresh basil.
• Gluten-free: Substitute rolled or quick oats (or GF breadcrumbs) for the panko. Serve the burgers without buns or on a gluten-free bun.
• Skip the bun: A pizza burger can easily be a fork and knife meal. Omit the buns and serve with a salad, or with pasta, or roasted broccoli.
• Try a different flavor option. Pretty much anything goes on a turkey burger. Think outside of the box a little. While the usual condiments (ketchup, mustard, etc.) are fine, try adding flair with less common toppings. How about a taco burger with southwestern seasonings, guacamole, salsa, and cotija cheese or a fajita burger with grilled onions and peppers? Make a Greek burger, seasoned with oregano and garlic, and topped with tzatziki.

Ground Turkey Meatballs

Did you know that you can use ground turkey to make delicious meatballs, too? Try baked Italian-style turkey meatballs or Greek meatballs.

Make-Ahead Ideas

Refrigerator: Prep the burgers (without toppings) a day ahead. Form into patties, cover, and refrigerate until ready to cook. You’ll have dinner on the table in about fifteen minutes.

Freezer: The uncooked patties can be frozen for up to 2 months. Place a layer of waxed paper or parchment paper between each one so they don’t stick together, and put into a freezer safe container or bag. Thaw overnight in the fridge for best results.

Storage & Reheating Tips

Leftover burgers: Wrap the leftover burgers well (without the buns) and refrigerate for up to 3 days. Cooked burgers without toppings can be frozen for up to 2 months. Thaw overnight in the refrigerator before reheating.

Reheat: If your leftover burgers already have the toppings added, reheat them in the microwave. If the burgers aren’t topped with the sauce and cheese, it’s best to heat them in a toaster oven or air fryer until heated through, add toppings, and heat briefly until the cheese melts.

This picture has nothing to do with the burgers but it’s been awhile since I posted a picture of E (and I just can’t help myself).