Juicy turkey burgers on the stove come together in one skillet in about 25 minutes, with no egg, no breadcrumbs, and nothing that isn't naturally gluten-free. They're deliciously flavored with simple seasonings, and Italian cheese adds just enough fat to keep the lean ground turkey deliciously moist.
I make these on busy weeknights and pile them onto gluten-free buns with whatever toppings are in the fridge, usually with this mango avocado salad on the side. They come together fast enough to be a default dinner, no real planning required. Let's make them!
Want to switch up your ground meat? Try one of my 25 ground bison recipes.
Why You'll Love This Recipe
- No egg, no breadcrumbs: These hold together with grated Italian cheese and a quick, gentle mix, so they stay naturally gluten-free and low-carb.
- Genuinely juicy: The cheese and a little olive oil add back the fat that lean turkey lacks, so the patties don't dry out.
- Ready in about 25 minutes: One bowl, one skillet, ten mini patties. An easy weeknight dinner the whole family can eat.
- High in protein: 31 grams of protein per serving with just 1 gram of carbs, and no filler to get there.
- Make-ahead friendly: Shape the patties in advance and keep them cold in the fridge until you're ready to cook.
Ingredients & Notes
Every ingredient here is simple, but each earns its place in keeping these turkey burgers moist and full of flavor.
- Ground turkey: Ground turkey breast is very lean, while thigh has more fat. A 93% lean blend, or a 50/50 mix of breast and thigh, gives you the best texture. Go organic if you can.
- Shallot and garlic: Finely chopped, they melt into the meat and add sweet, savory depth.
- Asiago or Parmesan: This is the secret ingredient. Asiago is buttery and creamy and keeps the lean turkey from drying out. Parmesan is a great alternative.
- Dried rosemary, onion powder, and red pepper flakes: These give the patties their Italian-seasoned flavor and a gentle warmth.
- Salt and black pepper: To taste, with a little extra to season as you go.
- Olive oil: A little in the skillet helps the burgers cook evenly, locks in moisture, and builds flavor as they brown.
Love a good burger? Don't miss these gourmet burger recipes.
How to Make Turkey Burgers on the Stove
Step One — Place the ground turkey in a large bowl and make a small well in the center. Add the grated cheese, chopped shallot and garlic, rosemary, onion powder, red pepper flakes, salt, and black pepper.
Step Two — Use your hands to mix until everything is just combined. Handle the meat as little as possible, since overworking it makes the burgers tough.
Step Three — Divide the mixture into 8 to 10 equal portions. Loosely roll each into a ball, then flatten into patties about ¾-inch thick.
Step Four — Heat a cast-iron or nonstick skillet with olive oil over medium-to-medium-high heat until warm, about 2 minutes. Pan-fry the patties for 4 to 5 minutes per side, flipping once, until browned and cooked through.
Top Tips
- If the mixture feels sticky, dust your hands with cassava, almond, or gluten-free all-purpose flour as you shape the patties. With no breadcrumbs to bind it, a little flour on your hands makes shaping easier.
- Don't overhandle the meat. Brief, gentle mixing keeps the burgers juicy. Overworking makes them dense.
- Sprinkle a pinch of salt on the hot skillet before the patties go in for a better sear.
- Flip only once. Let the first side brown fully for 4 to 5 minutes, then flip and gently press for a few seconds so the patties stay flat. Don't smash them; the cheese keeps them moist on its own.
- Work in batches so the patties have room to brown instead of steam.
Recipe FAQs
Cook them over medium to medium-high heat for about 4 to 5 minutes per side, roughly 8 to 10 minutes total. They're done when the internal temperature reaches 165°F (74°C), the safe temperature for ground turkey. Thinner patties cook faster, so start checking around the 4-minute mark on the first side.
The most reliable check is temperature: 165°F in the thickest part.
If you don’t have a thermometer, cut into the center of the burger at its thickest point instead. It should be hot throughout, with no raw-looking, glossy, or soft meat in the center. The juices should run clear, and the burger should be brown on the outside and mostly white, tan, or light gray on the inside.
A faint pink tinge does not always mean the turkey is undercooked. Fully cooked turkey can sometimes remain slightly pink because of its natural pigments, so consider the color, texture, juices, and heat together rather than relying on color alone.
The fat and moisture here come from the Asiago or Parmesan cheese, olive oil, shallot, and garlic. Just as important, don't overhandle the meat when shaping the patties, because overhandling impacts the juiciness of turkey burgers cooked on the stove.
Keep the meat cold until you shape it, and chill the shaped patties again while the skillet heats if you have time.
Let each burger brown fully before flipping gently. Only flip them once; otherwise, it will slow down the cooking process, and they might fall apart.
Cool them completely, then store in an airtight container in the fridge for up to 4 days. Reheat in the microwave or in a skillet with a little olive oil until warmed through.
Yes. There are no breadcrumbs, no flour, and no egg in the patties themselves; they're bound with grated Asiago instead, which keeps them naturally gluten-free and low-carb. Just check that any bun or topping you add is gluten-free too.
Serving Suggestions & Toppings
Serving Suggestions & Toppings
For the full experience, serve them on gluten-free buns or on warm homemade gluten-free drop biscuits. But if you want to keep it low-carb or keto-friendly, serve them in a lettuce wrap topped with this chimichurri sauce, or with a vegetable side like these roasted asparagus and garlic scapes, healthy cauliflower mash, or an easy cucumber salad.
A few of my favorite toppings:
- Sugar-free ketchup and Dijon mustard.
- Bread-and-butter pickles and thinly sliced red onion.
- Thinly sliced tomato.
- An extra slice of Asiago cheese.
More Side Dish Ideas
Here are some other great side dishes to pair with these incredible flavored and juicy turkey burgers.
Made this? Tell me how it went in the comments and leave a star rating below. I love to hear from you. And don't forget to subscribe to my monthly newsletter! — Mariska
📖 Recipe
Juicy Turkey Burgers on The Stove
Mariska RamondinoEquipment
- 1 large 12-inch cast iron skillet or a large nonstick skillet.
Ingredients
- 2 pounds ground Turkey (93% lean) 908 grams
- 1 shallot finely chopped, 35 grams
- 2 large garlic cloves finely chopped
- 1 cup hard grated Asiago or Parmesan Cheese 85 grams, plus more to garnish
- 1 teaspoon dried Rosemary
- 1 teaspoon onion powder
- ¼ teaspoon red pepper flakes
- 2 teaspoons salt plus more to taste
- 1 teaspoon black pepper or 15 half turns with the pepper mill
- 1 tablespoon olive oil or more if needed
Instructions
- Place the meat in a large bowl. With your fist, make a dent in the middle of the meat. Add the finely chopped shallot, garlic, cheese, dried rosemary, onion powder, red pepper flakes, salt, and black pepper.2 pounds ground Turkey (93% lean), 1 shallot, 2 large garlic cloves, 1 cup hard grated Asiago or Parmesan Cheese, 1 teaspoon dried Rosemary, 1 teaspoon onion powder, ¼ teaspoon red pepper flakes, 2 teaspoons salt, 1 teaspoon black pepper
- Use your hands to combine all the ingredients. Divide the mixture into 8 or 10 equally-sized parts.
- Roll each piece into a ball. Use the palms of your hands to flatten them into turkey burger patties.
- Coat the bottom of a large skillet with 1 tablespoon of olive oil and heat over medium heat (for about 2 minutes). I like to sprinkle the bottom of the pan with some salt (optional).
- Place the turkey burgers in the skillet and cook on both sides for 5 minutes or until cooked through and slightly browned on both sides. Add more salt and pepper to taste.
- Note: Cook them first on one side for 4 to 5 minutes until browned. Then gently flip the burgers and press them down slightly with your spatula for a few seconds so they don't rise up—don't smash them. Then allow browning on the other side for another 4 to 5 minutes.
- Enjoy with a large salad (low-carb) or place on your favorite (gluten-free) hamburger buns.
- Garnish with extra slices of Asiago cheese, bread and butter pickles, tomato slices, thinly sliced red onions, sugar-free ketchup, sweet and spicy mustard, and ¼ teaspoon olive oil to coat the bun.
Notes
- Try serving these on gluten-free biscuits with extra slices of Asiago cheese.
- The meat mixture might feel sticky when shaping them into patties. Dry hands between shaping the turkey patties or dust your hands with gluten-free all-purpose flour, cassava, or almond flour.
- Shaping the burger patties: When you shape the burgers, don't overhandle the meat mixture because it impacts the juiciness when cooked. Instead, just briefly knead in the ingredients and handle the meat as quickly and as little as possible.
- Work in batches to allow enough room between the patties while cooking.
- My favorite unsweetened ketchup is Organic Ketchup from Primal Kitchen.
- My favorite sweet and spicy mustard is Primal Kitchen Organic Dijon Mustard.
- Asiago cheese is more buttery and creamy than Parmesan, so try to go for Asiago if you can. Otherwise, Parmesan is a great alternative choice.
- Nutritional data is calculated without the bun and add-ons.
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Nutrition (% Daily value)
Disclaimer: This nutritional data is calculated using third party tools and is only intended as a reference.
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