Skillet Turkey Burgers
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These skillet turkey burgers are juicy and flavorful, with a secret ingredient that takes them to the next level. A weeknight dinner winner!
If you’re a beef burger lover, you might think turkey burgers can’t measure up to the real thing—and, in most cases, you’d be right. 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 and lots of seasoning to the burger mix.
Serve the turkey burgers on buns or rolls. I love them topped with a simple mix of equal parts Dijon mustard and mayo, along with arugula (as pictured), but they’re also great with classic burger toppings or caramelized onions. 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 to the burger mixture. And if you’re looking for a good side, try my crispy potato wedges—they’re easy and always a hit.
“By far the best turkey burger I have ever tasted anywhere!”
What You’ll Need To Make Skillet Turkey Burger Recipe
- Ground turkey: The lean protein base of the burger—use 93% for best results.
- Salt and black pepper: Essential seasonings to bring out the natural flavors of the turkey.
- Worcestershire sauce & Dijon mustard: Adds depth, tang, and a savory umami flavor to the burger mix.
- Ricotta cheese: Keeps the burgers moist and juicy.
- Italian seasoned bread crumbs: Help bind the mixture and add a little extra flavor and texture.
- Vegetable oil: Used to cook the burgers and give them a nice, crispy crust.
- Hamburger buns: For serving; toast and and butter them for extra flavor.
- Jump to the printable recipe for precise measurements
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 the meat mixture into 4 equal portions. Gently toss each portion from hand to hand to form a ball, then use your fingertips to lightly flatten it into a 3/4-inch-thick patty with a small depression in the center (this helps keep the burgers from puffing up while cooking). At this point, the uncooked burgers can be refrigerated overnight or frozen for up to three months.
Heat a large, heavy, ovenproof skillet over medium heat until it’s very hot, 4 to 5 minutes. Add the oil and swirl it around to coat the bottom. Place the burgers in the pan and cook without moving them until the bottom is dark golden brown and crusted, 3 to 4 minutes.
Turn the burgers over and continue cooking until the bottom is light brown but not yet crusted, about 3 minutes longer. Transfer the pan to the oven and cook for another 7 to 8 minutes, or until the burgers are fully cooked (an instant-read thermometer inserted from the side into the center should read 160°F). Remove the turkey burgers from the pan and serve immediately.
Looking for more ways to lighten traditional ground beef recipes by substituting ground turkey? Check out my turkey meatballs, turkey meatloaf, and turkey chili.
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Skillet Turkey Burgers
Juicy and packed with savory flavor, 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.
- Make-Ahead/Freezer-Friendly Instructions: The uncooked burgers can refrigerated for 24 hours or 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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These are the best turkey burgers I have ever had. They needed a little bit more time in the oven than the recipe calls for, but they turned out perfectly with the added cook time
When you say milk ricotta cheese do you mean cow’s milk or is this the only ricotta made and suggestions for toppings besides tomatoes and lettuce which I adore by the way. Lettuce I mean.
Hi Judy, Yes, I mean cow’s milk ricotta. You can top them with anything — red onions, cheese, avocado, sprouts, whatever you like 🙂
Hello! I followed your instructions, but added a little extra time for the burgers in the oven just to try and be safe. I don’t have a meat thermometer and was wondering: is it okay for them to be a bit mushy on the inside?
Hi Alexa, If they are fully cooked, they shouldn’t be mushy.
I have made these several times too – they have great flavor, are not dry and freeze really well. Another super recipe! Thanks!
This is a great recipe. I have also added cubed pepper jack cheese in the ground turkey mixture. Delicious! It makes giving up beef MUCH less painful!
My husband loves turkey burgers and the thought these were the best he ever had!
I made this terrific recipe tonight for a dinner party and got many rave reviews. I like your adaptations, as well as, I had to make my own changes due to missing certain ingredients. I used Panko and lots of dried Italian Seasoning instead of Italian seasoned breadcrumbs. Thank you for the reminder to check the internal temperature, which I did and found out I was way under and the burgers needed five more minutes in the oven. Thank you for helping me look smart in the kitchen!
Just wanted to let you know that these turkey burgers are AWESOME! I added shallots and fresh herbs like you suggested…great flavor and so moist.
We like our burgers a little flatter so I made 6 patties instead of 4. They cooked quickly so I didn’t even have to finish them in the oven. I also melted cheese on top – delicious. Thank you!
I loved this burger. Easy and delicious-the ricotta cheese made it so tasty, too!