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garlic herb turkey burgers recipe
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4.07 from 15 votes

Garlic & Herb Turkey Burgers

Course Main, Main Course
Cuisine American
Keyword best, burger, how to make, juicey, turkey burger
Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
Servings 4 burgers
Author Divas Can Cook


  • 1 lb ground turkey 93% lean, 7 %fat
  • 1 tablespoon fresh parsley chopped
  • teaspoons fresh thyme chopped
  • 1 tablespoon fresh cilantro chopped
  • 1 tablespoon garlic minced
  • 2 tablespoons onion grated
  • 1 tablespoon olive oil
  • 1 teaspoon liquid smoke
  • 3/4 teaspoon sea salt
  • 1/2 teaspoon cracked black pepper
  • 1/2 teaspoon paprika
  • 1/8 teaspoon cayenne pepper
  • 3 tablespoons butter chopped in small pieces
  • 1/4 cup water
  • 1 ½ teaspoons Worcestershire sauce


  • In a large bowl, combine parsley, thyme, cilantro, garlic, onion, olive oil, liquid smoke, salt, black pepper, paprika, and cayenne pepper.
  • Stir in butter pieces.
  • Add in ground turkey and stir gently, JUST until everything is mixed well. ( do not overdo it)
  • Form mixture into 4 equal size patties.
  • Cover and refrigerate until ready to cook or for at least 30 minutes (garlic and herb flavors intensify as it sits)
  • Mix together water and Worcestershire sauce. Set aside.
  • Heat a large non-stick skillet over medium heat.
  • Add a bit of olive oil and water mixture to the pan.
  • Bring to a simmer and then add in turkey patties. (Make a small indention in the center of the patties to prevent them from puffing up if desired)
  • Cover and simmer for about 10-12 minutes.
  • Uncover and pour off the fat and juice, reserving about 1-2 tablespoons in the skillet.
  • Continue cooking burgers until done, flipping halfway through once the underside is browned. (Internal tempt. should be at least 165F increase the heat if needed)
  • Place burgers on paper towels to drain.
  • Place on a potato bun and add your favorite toppings.



I've made this recipe a few times without pouring off the liquid. It cooks up SUPER JUICY and delicious, however, it doesn't brown much this way. I pour off the juices to get more color. Also cooking it in the juices all the way through and then searing would also work to get a SUPER juicy turkey burger with nice browning on the outside.