Skillet Turkey Burgers
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Juicy and savory with a well-browned crust, these skillet turkey burgers rival the best beef burgers.
If you’re a beef burger lover, you might think that turkey burgers can’t measure up to the real thing – and, in most cases, you’d be correct. But these skillet turkey burgers, modestly adapted from Cook’s Illustrated, are delicious in their own right. They have a juicy texture, deep savory flavor, and gorgeous browned crust. The secret is adding ricotta cheese, a bit of bread crumbs, Dijon mustard, and Worcestershire sauce to the burger mix. If you’d like to try some variations, consider adding a few tablespoons of finely chopped fresh herbs, a clove of minced garlic, or thinly sliced scallions. Serve the turkey burgers on buns or rolls, garnished as you like.
For more ways to lighten traditional ground beef recipes by substituting ground turkey, see my turkey meatballs, turkey meatloaf and turkey chili.
What You’ll Need To Make Skillet Turkey Burgers
Step-by-Step Instructions
Place ground turkey in a medium-size bowl. Add salt, pepper, Worcestershire sauce, ricotta cheese, bread crumbs, and mustard.
Using your hands, mix until well blended.
Divide meat mixture into 4 equal portions. Lightly toss one portion from hand to hand to form a ball, then lightly flatten ball with fingertips into a 3/4-inch-thick patty with a slight depression in the center (this prevents the burgers from puffing up when cooked). Repeat with remaining portions.
Heat a large, heavy, ovenproof skillet over medium heat until very hot, 4 to 5 minutes. Add the oil to the pan and swirl to coat the bottom. Add the burgers and cook over medium heat without moving the burgers until the bottom side of each is dark golden brown and crusted, 3 to 4 minutes.
Turn the burgers over; continue to cook until the bottom side is light brown but not yet crusted, about 3 minutes longer. Transfer the pan to the oven and continue cooking for 7 to 8 minutes, or until burgers are completely cooked (an instant-read thermometer inserted from the side of the burger into the center should register 160°F). Remove the turkey burgers from the pan and serve immediately.
You may also like
- Grilled Turkey Burgers
- Smash Burgers
- Korean-Style Beef Bulgogi Burger
- Juicy Steakhouse Burgers
- Southwestern Cheeseburger Sliders
Skillet Turkey Burgers
Juicy and savory with a well-browned crust, these skillet turkey burgers rival the best beef burgers.
Ingredients
- 1¼ pounds 93% lean ground turkey (I use Shady Brook Farms)
- ½ teaspoon salt
- ½ teaspoon ground black pepper
- 2 teaspoons Worcestershire sauce
- ½ cup whole milk Ricotta cheese
- ¼ cup Italian seasoned bread crumbs
- 2 teaspoons Dijon mustard
- 1 tablespoon vegetable oil, for cooking
- 4 hamburger buns (lightly toasted and buttered, if desired)
Instructions
- Preheat the oven to 350°F and set an oven rack in the middle position.
- Place the ground turkey in a medium-size bowl. Add the salt, pepper, Worcestershire sauce, ricotta cheese, bread crumbs, and mustard. Using your hands, mix until well blended. Divide the meat mixture into 4 equal portions. Lightly toss one portion from hand to hand to form a ball, then lightly flatten the ball with your fingertips into a ¾-inch-thick patty with a slight depression in the center (this prevents the burgers from puffing up when cooked). Repeat with the remaining portions.
- Heat a large, heavy, ovenproof skillet over medium heat until very hot, 4 to 5 minutes. Add the oil to the pan and swirl to coat the bottom. Add the burgers and cook over medium heat, without moving the burgers, until the bottom side of each is dark golden brown and crusted, 3 to 4 minutes. Turn the burgers over; continue to cook until the bottom side is light brown but not yet crusted, about 3 minutes longer. Transfer the pan to the oven and continue cooking for 7 to 8 minutes, or until the burgers are completely cooked (an instant-read thermometer inserted from the side of the burger into the center should register 160°F). Remove the burgers from the pan and serve immediately.
- Freezer-Friendly Instructions: The uncooked burgers can be frozen for up to three months. (Freeze the burgers on a baking sheet or plate so their shape sets, then transfer them to a sealable plastic bag for easy storage.) Defrost the burgers overnight in the refrigerator prior to serving and then cook as directed.
Pair with
Nutrition Information
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- Serving size: 1 burger
- Calories: 445
- Fat: 21 g
- Saturated fat: 6 g
- Carbohydrates: 28 g
- Sugar: 3 g
- Fiber: 1 g
- Protein: 35 g
- Sodium: 536 mg
- Cholesterol: 121 mg
This website is written and produced for informational purposes only. I am not a certified nutritionist and the nutritional data on this site has not been evaluated or approved by a nutritionist or the Food and Drug Administration. Nutritional information is offered as a courtesy and should not be construed as a guarantee. The data is calculated through an online nutritional calculator, Edamam.com. Although I do my best to provide accurate nutritional information, these figures should be considered estimates only. Varying factors such as product types or brands purchased, natural fluctuations in fresh produce, and the way ingredients are processed change the effective nutritional information in any given recipe. Furthermore, different online calculators provide different results depending on their own nutrition fact sources and algorithms. To obtain the most accurate nutritional information in a given recipe, you should calculate the nutritional information with the actual ingredients used in your recipe, using your preferred nutrition calculator.
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Comments
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What is the white sauce that’s shown in the picture? Would love to add unique condiments!
It’s just a combo of mayo and Dijon mustard. Enjoy the burgers!
I make these a lot bc they are delicious! Another 5 star Jen recipe and it makes an easy dinner.
I follow the recipe exactly as she wrote it and they are so moist and flavorful. We love the crust that is created from frying them in my caste iron skillet.
This recipe was perfect for a quick dinner. I used goat cheese instead of ricotta (didn’t have it) – very flavorful. I would’ve cooked it for less time to make it juicier. Since it’s a favorite already, I’ll do that next time!
These were delicious tasting burgers, but they haven’t held their shape for me. They fall apart easily. I followed the directions exactly and made them twice but with the same result. What might be the cause? I am using the whole ricotta and bread crumbs as directed.
I am a fan of your recipes!
Danielle
So glad you like the recipes, but sorry you’ve had a problem with these! If you’re not making any changes to the recipe and are using the ingredients called for, I suspect you’re just not forming the patties compactly enough. You don’t want to make them too compact, but next time, I’d use a bit more pressure when you shape them into patties.
I love these burgers! They’re so juicy and tasty! Thank you for another excellent recipe, Jenn!
I have been using your recipes for years now. I find that, again and again, your recipes are my “go to cookbook” for everything I make. I have to say something after I made your Skillet Turkey Burgers last night. They were perfection! It was the best turkey burger I have ever made and I have made tons of different turkey burger recipes. I followed your recipe in every way. I used the Shady Brook Farms turkey which had the exact portion that your recipe called for (1 1/4 lbs). And, I used my large cast iron pan like the one you have pictured in your directions. I couldn’t believe it…the burgers didn’t burn and were cooked to perfection when I removed them from the oven. What a fabulous technique combining cooking in a skillet and baking. It must be the reason the burgers were so moist. Also the flavor is perfect. It’s not too overpowering yet is SO GOOD. It is just like you described, they “rival the best beef burgers.” Thank you so much, Jen. My husband and I are devotees of your recipes.
This recipe was amazing I keep some in my fridge but they do t last long. Thank you for the recipe . Everyone in my house thoroughly enjoy these burgers healthier than beef. Keep the recipes coming and thank you again .
So great! These burgers are incredibly moist, tasty and easy to make. The addition of ricotta really elevates the texture and flavour. You continue to be our favourite chef for every recipe we make. Love you and your wonderful Recipes!
💗
Hi Jenn. Amazing recipes! quick question: in the “my recipe box” section is there a way to make folders eg “chicken” or “chocolate” etc. it would make it easier to group the recipes under categories. I could just use the search tab but i like the idea of folders in the recipe box. Thanks and keep those recipes coming! great website!
Dan
Hi Dan, so glad you like the recipes! As of now, I don’t have the functionality to create folders in the recipe box, but I will add that to my list of potential enhancements to the blog. Thanks for the suggestion!
These are so delicious! Jenn, you truly have the best recipes and I’m so thankful for all that you share with us. These should go in your next cookbook they are that good! Such a great weeknight meal. I served with arugula and Mayo/Dijon as a sauce. May try with a little caramelized onion next time!
Most delicious, moist Turkey burgers ever! Jenn you are truly my go to when it comes to healthy, fresh, home cooking! Your recipes are perfect every time! I can not thank you enough for sharing your gift with us all! Keep the delish coming! Xoxo Jen Moore
Quick question on the turkey burgers… Can I use cottage cheese instead of ricotta cheese because I cannot find ricotta at any store at this time!?? Thanks
Hi Jen, I think you could use cottage cheese but I’d blend it in a blender or food processor first to get rid of the curds. Hope that helps and that you enjoy!
Thx u! So crazy that our town is out of Ricotta cheese!! I’ll try it and let you know how it works out! Again…thx u for sharing your gift!! You are absolutely my go to recipe gal!! Happiest New Year!! Jen
The Turkey burgers turned out great! Moist and the cottage cheese worked out just fine, I made sure to follow your advice and blend it first! Thank you again and Happy New Year!!
Glad to hear it — thanks for reporting back! 🙂