Martha Stewart’s Turkey Burgers

Name: Martha Stewart’s Turkey Burgers
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Ingredients: 500g ground turkey (93% lean recommended); 1 large egg; 50g fresh breadcrumbs (about 1/2 cup); 2 spring onions/scallions, finely sliced; 2 tbsp finely chopped fresh parsley; 1 tbsp Dijon mustard; 1 tsp Worcestershire sauce; 1/2 tsp garlic powder; 1 tsp kosher salt; 1/2 tsp freshly ground black pepper; 1 tbsp olive oil (for the pan); 4 burger buns, split; 4 slices cheddar or Swiss cheese (optional); Lettuce leaves; 1 tomato, sliced; 1/2 red onion, thinly sliced; Mayonnaise and/or mustard, to serve

If you love a burger that tastes like a burger but feels a little lighter, these Martha Stewart’s turkey burgers are the kind you will make on repeat. They are juicy, gently seasoned, and held together with just enough binder to stay tender, not bouncy. This is an easy, weeknight-friendly recipe with simple prep and a quick cook time, and you will be eating in about 30 minutes from start to finish.

Ingredients

For the turkey burger patties

500g ground turkey (93% lean recommended)
1 large egg
50g fresh breadcrumbs (about 1/2 cup)
2 spring onions/scallions, finely sliced
2 tbsp finely chopped fresh parsley
1 tbsp Dijon mustard
1 tsp Worcestershire sauce
1/2 tsp garlic powder
1 tsp kosher salt
1/2 tsp freshly ground black pepper
1 tbsp olive oil, for the pan

For serving

4 burger buns, split
4 slices cheddar or Swiss cheese (optional)
Lettuce leaves
1 tomato, sliced
1/2 red onion, thinly sliced
Mayonnaise and/or mustard

How to Make Martha Stewart’s Turkey Burgers

Prepare the oven: Preheat the oven to 200°C or 180°C fan. Place a shelf in the middle of the oven. Line a baking tray with baking parchment so the burgers are easy to lift out after finishing in the oven.
Mix the burger mixture: In a large bowl, add the ground turkey, egg, breadcrumbs, spring onions, parsley, Dijon, Worcestershire, garlic powder, salt, and pepper. Use your hands to mix gently, just until everything looks evenly combined. Do not overwork it.
Shape the patties: Divide the mixture into 4 equal portions and shape into patties about 2cm thick. Press a shallow dimple into the centre of each patty with your thumb. This helps them cook evenly and reduces doming.
Sear for flavour: Heat a large frying pan (skillet) over medium-high heat and add the olive oil. Once hot, add the patties and cook for 3 to 4 minutes per side, until nicely browned. If you are adding cheese, lay a slice on each patty after flipping for the final minute in the pan.
Bake to finish: Transfer the seared patties to the prepared baking tray and bake for 5 to 7 minutes, or until the thickest part reaches 74°C. This oven finish keeps the inside juicy without burning the outside.
Cool and rest: Let the burgers rest for 2 minutes on the tray. This brief rest helps the juices settle so the burgers stay moist when you bite in.
Assemble and serve: Toast the buns if you like. Spread mayonnaise and/or mustard on the cut sides, then layer lettuce, tomato, red onion, and the turkey patty. Serve straight away while they are hot and juicy.

Tips

How do I keep turkey burgers from turning dry?

Use ground turkey that is not ultra-lean (93% is a great sweet spot), and stop cooking as soon as the centre reaches 74°C. Resting for a couple of minutes also makes a noticeable difference.

Why did my turkey burgers fall apart in the pan?

This usually happens when the mixture is too wet or the patties are flipped too soon. Make sure you include the egg and breadcrumbs, shape firmly, and let the first side brown well before turning.

How do I stop turkey burgers from puffing up in the middle?

That thumbprint dimple is the easy fix. Press it in right after shaping, and keep the patties an even thickness across the surface.

Can I cook these without a thermometer?

Yes, but it is less precise. The burgers should feel firm but still springy, and the juices should run clear. If you can, a thermometer is the best way to guarantee juicy and safely cooked turkey.

Serving Suggestions

Oven chips or sweet potato wedges with a pinch of smoked paprika
Coleslaw, pickles, and extra mustard on the side
Corn on the cob with butter and flaky salt
A simple green salad with lemony vinaigrette

Storage

Room temperature

Do not leave cooked turkey burgers out for more than 2 hours (or 1 hour if the room is very warm). After that, refrigerate.

Refrigerator

Store cooked patties in an airtight container for up to 3 days. Reheat gently in a covered frying pan over low heat, or in the oven at 180°C for 8 to 10 minutes until piping hot.

Freezing

Freeze cooked patties (or uncooked shaped patties) for up to 3 months. Wrap individually, then store in a freezer bag. Thaw overnight in the fridge before reheating or cooking, and always cook to 74°C internal.

Nutrition

Calories: 430 kcal
Carbohydrates: 34 g
Protein: 32 g
Fat: 18 g
Saturated fat: 4 g
Sodium: 780 mg

Nutrition values are estimates and will vary depending on the buns, toppings, and specific ingredients used.

FAQs

What is the best turkey mince for juicy turkey burgers?

Choose ground turkey that is not ultra-lean, ideally around 93% lean. Very lean turkey can cook up dry, while 93% gives you enough fat for a juicy texture without feeling greasy.

Can I bake turkey burgers instead of pan-frying?

Yes. Shape the patties and bake on a lined tray at 200°C (180°C fan) for about 15 to 18 minutes, flipping once halfway. Bake until they reach 74°C in the centre. They will be slightly paler than seared burgers, but still tasty.

How do I know when turkey burgers are done?

The safest and easiest way is to use a thermometer. Turkey burgers are done when the thickest part reaches 74°C. This keeps them juicy while ensuring they are fully cooked.

Can I make these turkey burgers ahead of time?

Yes. You can mix and shape the patties up to 24 hours in advance. Store them covered in the fridge on a parchment-lined plate or tray. Cook as directed when ready.

Why are my turkey burgers rubbery?

Turkey can turn rubbery if the mixture is overmixed or the burgers are overcooked. Mix gently until just combined and cook only until 74°C, then rest for a couple of minutes before serving.