Turkey Burger Recipe

Mix the patty ingredients

In a large bowl combine 1 lb ground turkey, 1/4 cup finely chopped yellow onion, 1 tsp minced garlic, 1 large egg, 1/4 cup panko breadcrumbs, 1 tsp Worcestershire sauce, 1 tsp kosher salt, and 1/2 tsp freshly ground black pepper. Use your hands or a fork to gently combine until just blended; avoid overworking to keep patties tender.

Form patties

Divide the mixture into 4 equal portions (about 4 oz each). Gently shape each portion into a round patty about 3.5–4 inches in diameter and roughly 3/4 inch thick. Press a shallow dimple in the center of each patty with your thumb to reduce bulging during cooking.

Cook the patties

Heat 1 tablespoon olive oil in a large skillet over medium-high heat (or preheat a grill to medium-high). When hot, add the patties without crowding the pan. Cook 4–5 minutes on the first side until a good sear forms, then flip and cook another 4–5 minutes until the internal temperature reaches 165°F (74°C). If using a lid, cover briefly after flipping to ensure even cooking. Transfer cooked patties to a plate and tent loosely with foil to rest for 3–5 minutes.

While patties cook, make the sauce: in a small bowl combine 1/4 cup mayonnaise, 2 tbsp ketchup, 1 tbsp sweet pickle relish, 1/2 tsp apple cider vinegar, 1 tsp finely minced shallot or onion, 1/4 tsp hot sauce (optional), 1/8 tsp salt, and 1/8 tsp black pepper. Stir until smooth and taste; adjust sweet/sour/salt to preference. Refrigerate until assembly.

Toast buns (optional)

If desired, spread the cut sides of 4 burger buns with the softened butter and toast in a hot skillet or on the grill until golden, about 1–2 minutes per side.

Assemble the burgers: spread about 1–2 tablespoons of Thousand Island spread on the bottom bun. Place a lettuce leaf on the sauced bun, add a turkey patty, top with a tomato slice and a few red onion slices if using. Spread a little more sauce on the top bun and close the burger.

Serve

Serve immediately with your choice of side (fries, salad, or chips). Leftover sauce keeps in an airtight container in the refrigerator for up to 4 days.