• It’s actually a turkey burger you’ll want to eat! The patties are thick, juicy, well-seasoned, and delicious.
• It’s quick and easy with a short ingredient list. These burgers are ready in less than 30 minutes from start to finish, and require fewer than 10 ingredients.

Key ingredients in turkey burgers

• Ground turkey: I strongly recommend using 93 to 94% lean ground turkey (the percentage can vary from store to store) for the best flavor and texture (99% lean ground turkey makes a much more dry burger).
• Panko breadcrumbs: This essential ingredient forms the base of the panade, my secret technique for making juicy, delicious turkey burgers.
• Greek yogurt: I’m partial to full-fat for the extra flavor, but any fat percentage works well here. Rich Greek yogurt moistens the meat and keeps it from drying out when cooking.
• Dijon mustard: Gives the burgers a big boost of flavor.
• Worcestershire sauce: A little bit gives the burgers a deep savory flavor.

• An equal amount of regular breadcrumbs can be used in place of panko breadcrumbs.
• About 1/4 red onion or yellow onion can be used in place of the shallot.
• If you have another favorite mustard, go ahead and use it in place of the Dijon. Whole grain, spicy brown, and honey mustard also work well.
• If you don’t have any Worcestershire sauce on hand, the recipe calls for such a small amount (just one teaspoon) that I don’t think it’s worth buying a bottle. Instead use soy sauce in its place.

What to serve with turkey burgers

• 1 medium shallot
• 1/2 small bunch fresh parsley
• 1/3 cup panko breadcrumbs
• 1/4 cup plain Greek yogurt
• 1 tablespoon Dijon mustard
• 1 teaspoon Worcestershire sauce
• 1/2 teaspoon kosher salt
• 1/4 teaspoons freshly ground black pepper
• 1 pound 93% lean ground turkey
• 1 tablespoon olive oil
• 4 slices cheese, such as provolone or cheddar (optional)
• 4 split hamburger buns (optional)

• Lettuce leaves
• Sliced tomato
• Thinly sliced red onion
• Mashed or sliced avocado
• Sliced pickles
• Mayonnaise
• Ketchup

1. Finely chop 1 medium shallot (about 1/4 cup). Pick the leaves from 1/2 small bunch fresh parsley and finely chop until you have 1/4 cup. Place both in a medium bowl.

2. Add 1/3 cup panko breadcrumbs, 1/4 cup plain Greek yogurt, 1 tablespoon Dijon mustard, 1 teaspoon Worcestershire sauce, 1/2 teaspoon kosher salt, and 1/4 teaspoon black pepper. Mix to combine. Add 1 pound lean ground turkey and mix until combined; do not overmix.

3. Divide the mixture into 4 (about 5-ounce) portions. Use your hands to gently flatten each portion into a patty about 1/2-inch thick and 3 1/2 inches wide. Place on a plate or baking sheet. Press your thumb into the center of each patty to create a dimple, which will help keep the burgers from bulging in the center as they cook.

4. Heat 1 tablespoon olive oil in a large cast iron skillet or nonstick pan over medium heat until shimmering. Cooking in two batches if needed so as not to crowd the pan, add the patties. Cook undisturbed until a golden-brown crust forms on the bottom, about 6 minutes.

5. Flip the burgers with a thin, flat spatula. Top each burger with 1 slice cheese if desired. Cook until the burgers are cooked through and an instant-read thermometer inserted into the center of a patty registers at least 160 F, 5 to 6 minutes more. Assemble the burgers on hamburger buns with desired toppings.

Grilling Instructions: Grill over direct, medium-high heat until cooked through, 3 to 4 minutes per side. The burgers should reach an internal temperature of at least 160 F.

Make ahead: The uncooked burger patties can be prepared up to one day ahead, covered, and refrigerated.

Storage: Refrigerate leftover patties in an airtight container for up to four days.

(Kelli Foster is a senior contributing food editor for TheKitchn.com, a nationally known blog for people who love food and home cooking. Submit any comments or questions to [email protected].)