Learn how to make juicy, flavorful Grilled Turkey Burgers that stay moist and tender on the grill every time. These burgers are easy to prep, packed with savory flavor, and include practical tips for handling sticky ground turkey and shaping perfect patties.
I make burgers year-round because they’re one of the easiest dinners to pull together, and these Grilled Turkey Burgers are a favorite when the grill comes out. With a few simple ingredients and a couple of technique tips, turkey burgers can be every bit as satisfying as beef burgers—without drying out.
Turkey tends to be leaner than beef, so it can dry out easily and the meat can be sticky to work with. This recipe solves both problems: a touch of mayonnaise adds moisture and richness, almond flour (or breadcrumbs) helps bind the patties without making them dense, and a splash of savory seasoning rounds out the flavor. Using ground turkey that includes some dark meat will also yield juicier burgers than ultra-lean breast-only blends.
To avoid frustration when shaping patties, lightly oil your hands and form the burgers on oiled parchment or wax paper. That keeps the meat from sticking and makes it easier to transfer the patties to the grill. The result is tender, flavorful turkey burgers that grill beautifully and are great for summer dinners, meal prep, or burger night any time of year.
Why you’ll love this recipe:
- These grilled turkey burgers are juicy, flavorful, and never dry when prepared as directed.
- Everyday ingredients add moisture and savory depth without heavy fillers.
- Simple shaping tips make sticky ground turkey easy to handle.
- Patties can be formed ahead of time and frozen for quick cooking from frozen.
- Serve them on buns, in lettuce wraps, or over a salad or grain bowl.
- Gluten-free adaptable and easy to customize with pantry ingredients.
Recipe ingredients
These turkey burgers call for a short list of accessible ingredients. Substitute as noted if needed.
- Ground turkey – Use a lean blend that includes some dark meat for better juiciness (avoid extra-lean breast-only if possible).
- Almond flour – Helps bind the burgers while keeping texture tender. Regular or gluten-free breadcrumbs can be used instead.
- Mayonnaise – The secret to moist turkey burgers; adds richness without heaviness. Greek yogurt is an acceptable swap.
- Coconut aminos – Adds umami; substitute Worcestershire, tamari, or low-sodium soy sauce if desired.
- Garlic powder – For straightforward flavor; fresh minced garlic may be used but can add extra moisture.
- Salt and pepper to taste.
See the instructions section below for full quantities and step-by-step guidance.
How to make grilled turkey burgers
These burgers come together quickly and are easy to assemble ahead of time.
Pro tip: Ground turkey can be sticky. Oil the plate or tray and lightly oil your hands before shaping patties. Also brush the grill grates with oil to prevent sticking and help the burgers release cleanly.
Full instructions below:
- Combine the mixture. In a medium bowl, place the ground turkey, almond flour, mayonnaise, coconut aminos, garlic powder, salt, and pepper. Gently mix until just combined—overmixing makes burgers dense.
- Shape the patties. Lightly oil your hands and a sheet of parchment or wax paper. Divide the mixture into four even portions and press each into a patty on the paper. Transfer the patties to a lightly oiled plate or sheet pan, keeping them separated.
- Grill the burgers. Preheat the grill to medium-high (about 400°F). Oil the grates, then place the patties on the grill. Cook for about 5 minutes on the first side, until they release easily and have grill marks.
- Flip and cook 4–6 minutes more, or until the internal temperature registers 165°F. Remove and let rest briefly before serving.
Tips for success
- Choose lean ground turkey with some dark meat for more flavor and moisture.
- Mix gently—overworking the meat can make burgers tough.
- Oil your hands and the parchment when shaping patties to prevent sticking.
- If the mixture feels very soft, chill the formed patties for 10–15 minutes before grilling.
- Don’t press down on the burgers while they cook; this squeezes out juices.
- Use a reliable meat thermometer and cook until the patties reach 165°F for food safety.
Recipe FAQs
Dry turkey burgers usually result from using very lean turkey breast and/or overcooking. Use a blend with some dark meat, add a bit of mayonnaise or another binder for moisture, and avoid cooking past the recommended temperature.
Preheat the grill fully, then brush the grates well with oil. Let the patties sear on the first side until they naturally release before flipping.
Yes. Freeze uncooked patties on a parchment-lined sheet until firm, then stack with parchment between each and store in a freezer bag for up to three months. Cook from frozen, adding a few extra minutes per side until the internal temperature reaches 165°F.
Serving suggestions
These grilled turkey burgers are versatile—try some of these serving ideas:
- On toasted buns with classic toppings such as lettuce, tomato, onion, and your favorite sauce.
- Wrapped in large lettuce leaves for a low-carb option.
- Served over a salad or in a burger bowl with grains, roasted vegetables, and sauce.
- Top with quick pickled onions or a spoonful of tomato jam for bright contrast.
More burger recipes you’ll love:
- Air fryer hamburgers
- Burger bowls
- Grilled burgers
- Chicken parmesan burgers
Did you try this recipe? If so, please leave a review below and tag @flavorthemoments on social media so I can see what you made.
Grilled Turkey Burgers
Servings: 4 burgers • Prep Time: 10 mins • Cook Time: 10 mins • Total Time: 30 mins
Ingredients
- 1 1/2 tablespoons oil, divided (plus more as needed)
- 1 lb lean ground turkey
- 2 tablespoons almond flour (or breadcrumbs)
- 2 tablespoons mayonnaise (or Greek yogurt)
- 1 teaspoon garlic powder (or 1–2 cloves minced garlic)
- 1 tablespoon coconut aminos (or Worcestershire/tamari/soy sauce)
- 3/4 teaspoon sea salt
- 1/4 teaspoon freshly ground pepper
- Lettuce wraps or buns and your choice of toppings
Instructions
- Coat a plate with 1/2 tablespoon of oil. In a medium bowl, combine the ground turkey, almond flour, mayonnaise, coconut aminos, garlic powder, salt, and pepper. Gently mix until just combined; the mixture will be sticky.
- Lightly oil your hands and a sheet of parchment. Divide the mixture into four portions and press into patties on the parchment. Transfer to a lightly oiled plate or sheet pan.
- Preheat the grill to medium-high (about 400°F). Oil the grill grates. Place the patties on the grill and cook for 5 minutes on the first side, until they release easily and have good sear marks.
- Flip and cook another 4–6 minutes, or until the internal temperature reaches 165°F. Serve immediately on buns, in lettuce wraps, or over bowls with your favorite toppings.
Notes
- Pro tip: Form patties up to one day ahead to speed up mealtime.
- Leftovers keep in the refrigerator for up to 3 days.
- Freezing: Freeze uncooked patties on a parchment-lined sheet until firm (about 1 hour), then store in a sealed bag with parchment between patties for up to 3 months. Cook from frozen, adding a few extra minutes per side until 165°F internally.
Nutrition
Serving: 1 burger • Calories: 247 kcal • Carbohydrates: 2 g • Protein: 28 g • Fat: 14 g • Saturated Fat: 2 g • Sodium: 624 mg
Course: Grilling • Cuisine: American • Author: Marcie