Juicy Ground Turkey Patties Ready in 25 Minutes
These seasoned ground turkey patties cook up with a golden crust and stay moist in the middle. They work just as well on a burger bun as they do next to a pile of roasted vegetables.
What Makes These Patties So Juicy
Ground turkey can be lean to the point of chalky. A little grated onion and a single egg yolk hold the mixture together without turning it dense, and a quick sear in a hot skillet locks in a nice crust before the inside overcooks.
The result tastes deeply savory from a hit of Worcestershire sauce and garlic. A light touch with the shaping keeps the texture tender rather than springy.
Ingredients
- 1 lb ground turkey: 93 percent lean keeps things juicy without being greasy; 99 percent lean will work but the patties will be a little drier.
- ¼ cup grated yellow onion: this is the moisture secret, grate it on the large holes of a box grater and keep the juice.
- 3 tbsp panko breadcrumbs: or plain dry breadcrumbs, they help bind without making the patties heavy.
- 1 large egg yolk: just the yolk gives richness without adding a rubbery texture.
- 1 garlic clove, minced
- 1 tsp Worcestershire sauce
- ½ tsp kosher salt
- ¼ tsp black pepper
- 1 tbsp olive oil: for the pan.
Variations
- Make it gluten free: use gluten free panko or crushed rice cereal.
- Add fresh herbs: stir in 1 tablespoon chopped parsley or chives for a brighter flavor.
- Go spicy: mix in ¼ teaspoon smoked paprika or a pinch of cayenne.
- Swap the protein: ground chicken works with the same mix and cook time.
These patties are great tucked into a soft potato bun with a swipe of dijon. For a lighter plate, skip the bun and serve them over a crunchy slaw the way I do in my Asian Chicken Meatball recipe.
How to Make Ground Turkey Patties
Step 1: Mix the Patty Base
Set a large nonstick or cast iron skillet over medium heat. In a mixing bowl, combine the 1 lb ground turkey, grated onion with its juice, 3 tbsp panko, egg yolk, minced garlic, Worcestershire sauce, salt, and pepper. Use your hands to gently work everything together just until the ingredients are evenly distributed, about 20 seconds.
Stop the moment the mixture comes together. Overworking the meat makes the cooked patties firm and bouncy, so a light touch really matters here.
Step 2: Shape the Patties
Divide the mixture into 4 equal portions and shape each one into a patty about ½ inch thick. Make a small dimple in the center of each with your thumb, pressing down just enough to create a shallow indent. This keeps the patties from puffing up into little domes as they cook.
Place the shaped patties on a plate and let them sit at room temperature while the skillet gets hot, no more than 5 minutes. Keeping them cold before they hit the pan helps them hold their shape.
Step 3: Sear the Patties
Add the 1 tbsp olive oil to the hot skillet and swirl to coat. Place the patties in a single layer and cook without moving them for 5 to 6 minutes, until you see a deep brown crust around the bottom edge.
At that point you should hear a steady sizzle, not a violent splatter. Flip the patties, cover the skillet with a lid, and cook another 4 to 5 minutes. The lid traps a little steam and finishes cooking the centers without drying them out. The internal temperature should hit 165°F on an instant read thermometer.
Step 4: Serve the Patties
Slide the patties onto a warm plate and let them rest a bare 2 minutes so the juices settle. They will be crusty on the outside and tender all the way through.
Pile them onto toasted buns with your favorite toppings, or plate them next to a quick salad. The steam rising off the first bite tells you everything you need to know.
A Few Tips Before You Cook
- Pick the right turkey: 93 percent lean gives you enough fat for flavor and moisture. Anything leaner risks drying out before the middle cooks through.
- Use a hot pan with a lid: the initial sear builds the crust, and covering the pan afterward creates just enough steam to finish cooking without a dry, leathery surface.
- Do not press the patties with a spatula: pressing squeezes out the moisture you worked to keep in. Let them sit and sizzle untouched.
- Let them rest: the short 2 minute rest after cooking lets the juices redistribute. Skipping it often means a puddle on the plate and a drier patty.
Cook times by thickness:
| Patty thickness | Cook time first side | Cook time second side (covered) |
|---|---|---|
| ½ inch | 5 to 6 mins | 4 to 5 mins |
| ¾ inch | 6 to 7 mins | 5 to 6 mins |
Storing Leftover Patties
- Refrigerate: cooled patties keep in an airtight container for up to 4 days. Reheat them gently in a covered skillet with a splash of water so they steam back to life.
- Freeze: wrap cooked patties individually and freeze for up to 2 months. Thaw overnight in the fridge.
What to Serve With Ground Turkey Patties
A simple cucumber and tomato salad with lemon vinaigrette cuts through the richness. Roasted sweet potato wedges make it a heartier plate, and the caramelized edges play nicely against the savory patties. For a burger night, load them up with avocado, pickled red onion, and a smear of mayo.
Frequently Asked Questions
Can I bake these instead of cooking them on the stove?
Yes. Bake the shaped patties on a parchment-lined sheet at 400°F (200°C) for 12 to 14 minutes, flipping halfway. They will not get the same crust but will still be tender.
My patties always fall apart. What am I doing wrong?
The mixture might be too wet from a watery onion. After grating, give the onion a light squeeze to remove excess liquid before adding it, but keep the remaining moisture.
Can I use whole egg instead of just the yolk?
You can, but the extra white makes the patties slightly firmer. A whole egg still works if that is all you have.
How do I know when they are done without a thermometer?
Press the center of a patty gently. It should feel firm with a slight spring, and the juices that run out should be clear, not pink.
Ground Turkey Patties Recipe
Ingredients
Method
- Combine the ground turkey, grated onion with its juice, panko, egg yolk, garlic, Worcestershire sauce, salt, and pepper in a bowl. Mix gently with your hands just until combined.
- Shape into 4 patties about ½ inch thick. Make a small dimple in the center of each.
- Heat the olive oil in a skillet over medium heat. Cook the patties undisturbed for 5 to 6 minutes until deeply browned on the bottom. Flip, cover the pan, and cook another 4 to 5 minutes until the internal temperature reaches 165°F.
- Rest the patties for 2 minutes, then serve on buns or alongside your chosen sides.
