Juicy Turkey Burgers
Tender, well-seasoned turkey burgers that stay juicy thanks to grated onion and a spoonful of mayo, topped with melted Swiss and avocado and wrapped in crisp lettuce.
Nutrition per serving
1 burger- Net carbs
- 3.4g
- Calories
- 490kcal
- Protein
- 41g
- Fat
- 34g
- Total carbs
- 7.1 g
- Fiber
- 3.7 g
Calculated from USDA FoodData Central values for each ingredient (optional ingredients excluded). Brands vary — check your labels if you track closely.
Ingredients
Greek (spinach & feta): Chopped spinach, feta and oregano mixed into the patties keep them extra moist. Serve with tzatziki and cucumber.
- Mix the feta, spinach and oregano into the turkey with the seasonings, and skip the Swiss. Serve with tzatziki, cucumber slices and the tomato and red onion.
Southwest (pepper jack): Jalapeño, cumin and chili powder in the patties, melted pepper jack on top and salsa to finish.
- Mix the jalapeños, cumin and chili powder into the turkey with the other seasonings. Melt pepper jack on the patties and top with salsa and avocado.
- Burgers
- To serve
- Nice to have (optional)
- Burgers
- To serve
-
4 slices Swiss cheeseleave out - Also add
- Nice to have (optional)
- Burgers
- To serve
- Also add
- Nice to have (optional)
Estimated cost $12.44 for 4 servings ($3.11 each) · how we estimate
Instructions
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In a large bowl, stir together the grated onion, garlic, mayonnaise, Worcestershire, Dijon, smoked paprika, salt and pepper.
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Add the turkey and mix gently with your hands just until combined. Overworking makes tough burgers. The mixture will be soft.
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With damp hands, shape 4 patties about ¾ inch (2 cm) thick and press a shallow dimple into the center of each so they cook flat. Chill 15 minutes to firm up.
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Heat the oil in a cast-iron skillet over medium-high heat (or oil a grill heated to medium-high). Cook the patties 5–6 minutes without moving them, until well browned, then flip and cook 4–5 minutes more.
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Lay a slice of Swiss on each patty for the last 1–2 minutes and cover the pan to melt it. The burgers are done when the center reads 165°F (74°C).
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Rest 3 minutes, then wrap each burger in lettuce leaves with tomato, red onion and avocado, or serve on keto hamburger buns.
Tips for success
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Unlike beef, ground turkey must be cooked to 165°F (74°C). The mayo and grated onion are what keep it moist at that temperature, so don’t skip them. - 93% lean turkey makes a lighter burger; 85% is juicier and more forgiving.
- Top with sugar-free ketchup, mustard and dill pickles for a classic burger.
Nice to have, not needed
- An instant-read thermometer matters with turkey, which must reach 165°F (74°C) — without one, cut into the center: no pink, clear juices.
Storage & meal prepMeal-prep friendly
- Keeps 3 days in the fridge
- Freezes up to 3 months
Reheat: Rewarm in a covered skillet over medium-low heat 3–4 minutes per side, or microwave about 1 minute.
Prep tip: Freeze raw patties between parchment and cook from frozen over medium heat, adding 4–5 minutes, until 165°F (74°C).
Refrigerate cooked burgers up to 3 days. Freeze raw patties between parchment for up to 3 months and cook from frozen over medium heat, adding 4–5 minutes.
Variations
2 variations, each with its own ingredients and macrosGreek (spinach & feta)
FlavorChopped spinach, feta and oregano mixed into the patties keep them extra moist. Serve with tzatziki and cucumber.
- + ⅔ cup feta
- + 2 cups baby spinach
- + 2 tsp dried oregano
- no Swiss cheese
4.3 g net · 469 kcal · 39 g protein · 32 g fat · ≈$3.46 per serving (+0.9 g net carbs vs the original)
Southwest (pepper jack)
FlavorJalapeño, cumin and chili powder in the patties, melted pepper jack on top and salsa to finish.
- Swiss cheese → pepper jack
- + 2 jalapeños
- + 1 tsp ground cumin
- + 1 tsp chili powder
- + ¼ cup salsa
4.5 g net · 496 kcal · 41 g protein · 34 g fat · ≈$3.22 per serving (+1.1 g net carbs vs the original)
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