I just nailed a Recipe For Turkey Burgers that stays juicy, packs smoky paprika and Dijon punch, and actually makes a salad feel like a proper meal.

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I’m obsessed with these Barefoot Contessa turkey burgers because they actually taste like something, not sad health food. I love the way the Dijon mustard sneaks in, spicy and bright, and how the ground turkey stays juicy instead of drying out.

Ina Garten Turkey Burgers fans will get it, simple, classy, and totally satisfying. I crave them late at night, for lunch, whenever.

Delicious Turkey Burgers that don’t try too hard. Big flavor from small stuff.

And they feel like a real meal, not a virtue signal. Pure, honest, meaty comfort.

Yeah, I’m addicted. I want more, always right now.

Ingredients

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Ground turkey: the lean protein that keeps it light and not greasy.
Yellow onion: adds sweet crunch and real bite to each mouthful.
Garlic cloves: punchy, aromatic boost that makes it taste homemade.
Dijon mustard: tangy zip that keeps flavors bright and interesting.
Fresh breadcrumbs or panko: gives texture so it’s not mushy, nice bite.
Large egg: it binds everything together so patties hold up.
Fresh parsley: herb freshness that stops it tasting flat or bland.
Smoked paprika: warm color and subtle smokiness without being heavy.
Worcestershire sauce: deep, umami note that reminds you of a grill.
Kosher salt: brings out everything else, don’t skip it when tasting.
Black pepper: a little heat that keeps the flavors from being soft.
Olive oil for cooking: helps browning and keeps patties from sticking.
Buns and toppings: basically your chance to make it fun and messy.

Ingredient Quantities

1 pound ground turkey

1/4 cup finely minced yellow onion

2 garlic cloves, minced

2 tablespoons Dijon mustard

1/2 cup fresh breadcrumbs or panko

1 large egg, lightly beaten

2 tablespoons chopped fresh parsley

1 teaspoon smoked paprika

1 teaspoon Worcestershire sauce

1 teaspoon kosher salt

1/2 teaspoon freshly ground black pepper

2 tablespoons olive oil for cooking

Buns and toppings of choice, optional

How to Make this

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1. In a large bowl combine 1 pound ground turkey, 1/4 cup finely minced yellow onion, 2 minced garlic cloves, 2 tablespoons Dijon mustard, 1/2 cup fresh breadcrumbs or panko, 1 large lightly beaten egg, 2 tablespoons chopped fresh parsley, 1 teaspoon smoked paprika, 1 teaspoon Worcestershire sauce, 1 teaspoon kosher salt and 1/2 teaspoon freshly ground black pepper. Use a fork or clean hands and mix just until everything is evenly distributed, dont overwork the meat or the patties will be dense.

2. Divide the mixture into 4 equal portions and gently form into patties about 3/4 inch thick. Press a slight dimple in the center of each patty so they cook evenly and dont puff up.

3. If time allows, cover and chill the patties for 15 to 30 minutes to help them hold together and develop flavor. If you’re hungry now, you can skip this step but they may be a bit more fragile.

4. Heat 2 tablespoons olive oil in a large skillet over medium heat until shimmering. You can also use a grill or grill pan if you prefer.

5. Carefully add the patties to the skillet without crowding. Cook for about 4 to 5 minutes on the first side until nicely browned and they release easily from the pan.

6. Flip the patties and cook another 4 to 5 minutes on the second side. Cook until the internal temperature reaches 165 F (74 C) and there is no pink in the center. If the patties brown too fast, lower the heat a little.

7. When done, transfer the burgers to a plate and let them rest for 3 to 5 minutes so the juices redistribute. This keeps them juicy and not dry.

8. While they rest, toast buns in the same skillet for about 30 seconds per side if you like, you get extra flavor that way.

9. Serve the turkey burgers on buns or over a salad with your favorite toppings and condiments. They go great with crisp lettuce, tomato, onion, extra Dijon, or a smear of mayo.

Equipment Needed

1. Large mixing bowl
2. Measuring cups and measuring spoons
3. Chef knife and cutting board (for onion and parsley)
4. Fork or wooden spoon for mixing
5. Small bowl and whisk or fork to beat the egg
6. Large skillet or grill pan
7. Spatula or tongs for flipping
8. Instant read meat thermometer
9. Plate for resting the cooked patties and paper towels for cleanup

FAQ

Q: Will these turkey burgers come out dry? What can I do to keep them juicy?

A: Ground turkey can dry out, but this recipe helps, the breadcrumbs and egg add moisture and binder, Dijon and Worcestershire add flavor. Don’t overcook, and aim for an internal temp of 165°F. Let patties rest 3 to 5 minutes after cooking so juices redistribute.

Q: Can I use ground chicken instead of turkey?

A: Yes, you can swap ground chicken 1:1. Cook the same way but watch doneness, chicken and turkey have similar safe temps. Seasonings work the same, you might want a little extra fat if your mix seems lean.

Q: My patties fall apart, how do I keep them together?

A: Make sure you mix gently but well, don’t overwork the meat. The egg and breadcrumbs are the binders, so don’t skip them. Chill the formed patties 15 to 30 minutes before cooking, that helps them hold their shape.

Q: How long do I cook these and what’s the best method?

A: Cook in a skillet with 2 tablespoons olive oil over medium heat about 5 to 6 minutes per side for standard 1/2 inch to 3/4 inch patties, until internal temp hits 165°F. Grill works too, oil the grates and watch for flare ups, same temp target.

Q: Can I make the mix ahead or freeze the patties?

A: Yes, you can form patties and refrigerate up to 24 hours before cooking. For freezing, flash freeze them on a tray, then store in a freezer bag up to 3 months. Thaw overnight in the fridge before cooking for best results.

Q: Any quick swaps for ingredients if I’m missing something?

A: No yellow onion, use shallot or 1 tablespoon onion powder. No fresh breadcrumbs, use panko or crushed crackers. No fresh parsley, try dried Italian seasoning but cut amount to 1 teaspoon. Dijon adds tang, if you don’t have it use a teaspoon of mustard plus a splash of vinegar.

Barefoot Contessa Turkey Burger Recipe Substitutions and Variations

Ground turkey: swap with ground chicken, or lean ground pork if you want more flavor, or use finely chopped mushrooms and canned white beans for a lighter, vegetarian-ish patty.
Fresh breadcrumbs or panko: use crushed saltine crackers, crushed cornflakes, quick oats, or almond meal if you’re low carb, they’ll all help bind and add texture.
Large egg, lightly beaten: replace with 1 flax egg (1 tbsp ground flax + 3 tbsp water), 1/4 cup plain Greek yogurt, or 2 tbsp applesauce for a moist binder if you need egg-free.
Dijon mustard: use yellow mustard in a pinch, whole grain mustard for more texture, or a tablespoon of mayo mixed with a squeeze of lemon for similar tang.

Pro Tips

1. Chill the patties for at least 15 minutes when you can. It really helps them hold together on the griddle, especially with lean turkey. If you skip chilling be extra gentle when flipping because they can fall apart.

2. Dont overcrowd the pan. Give each patty room so they brown instead of steam. Browning = more flavor. If theyre getting too dark before done, lower the heat a little and cover for a minute to finish cooking through.

3. Use a meat thermometer and pull them at 165 F. Turkey is safe at that temp, but taking them off the heat right at 165 rather than guessing keeps them juicy. Let them rest 3 to 5 minutes so the juices redistribute.

4. Boost moisture and flavor with small add-ins: a tablespoon of mayo or Greek yogurt, or a few drops of olive oil mixed into the meat, or a pinch of onion powder and a touch more Worcestershire. Dont overmix though, or they’ll get dense.

Barefoot Contessa Turkey Burger Recipe

Recipe by Sarah level

0.0 from 0 votes

I just nailed a Recipe For Turkey Burgers that stays juicy, packs smoky paprika and Dijon punch, and actually makes a salad feel like a proper meal.

Servings

servings

Calories

330

kcal

Equipment: 1. Large mixing bowl
2. Measuring cups and measuring spoons
3. Chef knife and cutting board (for onion and parsley)
4. Fork or wooden spoon for mixing
5. Small bowl and whisk or fork to beat the egg
6. Large skillet or grill pan
7. Spatula or tongs for flipping
8. Instant read meat thermometer
9. Plate for resting the cooked patties and paper towels for cleanup

Ingredients

1 pound ground turkey
1/4 cup finely minced yellow onion
2 garlic cloves, minced
2 tablespoons Dijon mustard
1/2 cup fresh breadcrumbs or panko
1 large egg, lightly beaten
2 tablespoons chopped fresh parsley
1 teaspoon smoked paprika
1 teaspoon Worcestershire sauce
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
2 tablespoons olive oil for cooking
Buns and toppings of choice, optional

Directions

In a large bowl combine 1 pound ground turkey, 1/4 cup finely minced yellow onion, 2 minced garlic cloves, 2 tablespoons Dijon mustard, 1/2 cup fresh breadcrumbs or panko, 1 large lightly beaten egg, 2 tablespoons chopped fresh parsley, 1 teaspoon smoked paprika, 1 teaspoon Worcestershire sauce, 1 teaspoon kosher salt and 1/2 teaspoon freshly ground black pepper. Use a fork or clean hands and mix just until everything is evenly distributed, dont overwork the meat or the patties will be dense.
Divide the mixture into 4 equal portions and gently form into patties about 3/4 inch thick. Press a slight dimple in the center of each patty so they cook evenly and dont puff up.
If time allows, cover and chill the patties for 15 to 30 minutes to help them hold together and develop flavor. If you're hungry now, you can skip this step but they may be a bit more fragile.
Heat 2 tablespoons olive oil in a large skillet over medium heat until shimmering. You can also use a grill or grill pan if you prefer.
Carefully add the patties to the skillet without crowding. Cook for about 4 to 5 minutes on the first side until nicely browned and they release easily from the pan.
Flip the patties and cook another 4 to 5 minutes on the second side. Cook until the internal temperature reaches 165 F (74 C) and there is no pink in the center. If the patties brown too fast, lower the heat a little.
When done, transfer the burgers to a plate and let them rest for 3 to 5 minutes so the juices redistribute. This keeps them juicy and not dry.
While they rest, toast buns in the same skillet for about 30 seconds per side if you like, you get extra flavor that way.
Serve the turkey burgers on buns or over a salad with your favorite toppings and condiments. They go great with crisp lettuce, tomato, onion, extra Dijon, or a smear of mayo.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.