Turkey Burgers
Delicious homemade turkey burgers, with seasoning and rolled oats, are so much tastier than pre-made turkey burgers. With three easy cooking methods: broiler, air fryer, or skillet!
Servings: 4
Ingredients
- 16 oz. ground turkey (see note)
- 1 large egg
- ¼ cup quick oats (not rolled oats, old-fashioned, or steel cut oats)
- 1 tablespoon Worcestershire sauce
- 2 teaspoons dried parsley (if using fresh, double the amount)
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- ½ teaspoon kosher salt
- ¼ teaspoon coarse ground black pepper
Instructions
- In a medium sized mixing bowl, lightly beat egg with fork. Add quick oats, Worcestershire sauce, parsley, garlic powder, onion powder, salt and pepper. Add ground turkey and mix with a fork or your hands, just until blended. Form into 4 uniformly sized patties, about ½ inch thick. The mixture will be quite soft.16 oz. ground turkey, 1 large egg, ¼ cup quick oats, 1 tablespoon Worcestershire sauce, 2 teaspoons dried parsley, 1 teaspoon garlic powder, 1 teaspoon onion powder, ½ teaspoon kosher salt, ¼ teaspoon coarse ground black pepper
- For all methods, cooking time will vary depending on how thick the burgers are made. Burgers should be well done, with an internal temperature of 165°F when an instant read thermometer is inserted into the center of the burger.
- Broil: Preheat oven broiler (High) with rack in top third of oven. Line a sheet pan with foil for easy cleanup. Broil on high for 6 to 7 minutes, flip, and continue broiling 3 to 4 minutes or until burgers are done. Watch closely toward the end to make sure they don’t get too brown.
- Air Fry: Place burgers in basket of air fryer. Set air fryer for 380°F and air fry burgers 8 minutes, carefully flip over, and air fry for 7 minutes or until done. (This is the method I prefer.)
- Skillet: Heat large nonstick skillet over medium low heat. When skillet is hot, add 1 tablespoon olive oil. When oil is hot, add burgers to the pan. Cook for 5 minutes, or until browned and firm, then flip the burgers over and cook 5 more minutes, or until done.
Video
Notes
- Ground turkey: We prefer ground turkey that is 85/15 or 93/7 for the best tasting burgers. Ground turkey breast (99/1) tends to be rather dry.
- Possible substitutions: If desired, you can use breadcrumbs instead of oats. For a stronger garlic flavor, use 2 to 3 cloves of garlic instead of garlic powder.
- To grill: The burger mixture is quite soft and falls apart easily, so we don’t recommend grilling the burgers unless you line the grill grates with foil. If you grill them without foil, try not to flip the burgers until they are firm and release easily.
- Make-ahead idea: Patties can be made a day ahead; refrigerate or freeze. They'll be ready to cook up when you're ready to eat. For frozen (unthawed) raw burgers, cook as directed, adding a few minutes to the cooking time.
- Reheating cooked burgers: Reheat in the microwave or in a skillet on the stove. If the cooked burgers are frozen, it works best to thaw them overnight in the fridge. Reheat in the microwave or in a skillet until heated through.
- Recipe retested and revised 2/2025.
Nutrition
Serving: 1burger | Calories: 172kcal | Carbohydrates: 5g | Protein: 29g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 0.03g | Cholesterol: 109mg | Sodium: 423mg | Potassium: 421mg | Fiber: 1g | Sugar: 1g | Vitamin A: 101IU | Vitamin C: 1mg | Calcium: 21mg | Iron: 2mg
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