If you assume turkey burgers are bland, try this version. Bright feta and fresh basil bring bold flavor, and the whole recipe takes about 20 minutes. You can cook these on the stove or on the grill.
What makes a turkey burger different from a beef burger? It pairs wonderfully with a variety of flavors. Ground turkey is especially receptive to mix-ins and herbs, so ingredients that might feel odd in a beef patty—like feta and basil—become a perfect match in turkey.
These burgers are quick, flavorful, and family-friendly. They’re easy enough for a weeknight dinner but interesting enough to impress guests.
Tips for Best Results
Use dark ground turkey – Avoid extra-lean ground turkey breast; it’s often too dry. Dark ground turkey (around 93% lean) keeps the burgers juicier and more flavorful.
Grill when you can – Searing in a skillet works well, but grilling adds extra depth and char that elevates the flavor.
Mix gently – Handle the meat lightly when combining ingredients. Overworking ground meat makes patties tough; mix just enough to distribute the feta, basil, and seasonings evenly.
While the grill delivers the best flavor, a hot cast iron skillet produces excellent results indoors. Heat the pan high enough to get a good brown crust on the edges before finishing the burgers to the proper temperature.
How to Make It Step by Step:
In a large bowl, combine dark ground turkey, crumbled feta, chopped fresh basil, Worcestershire sauce, salt, and pepper.
Do not use 99% lean ground turkey breast for this recipe; the dark meat gives better moisture and flavor. Gently mix the ingredients with your fingertips until evenly distributed, then form into four equal patties.
Make-ahead Option
You can shape the patties and refrigerate them for up to 1 day before cooking. This is handy when prepping dinner in advance.
To cook, heat a cast iron skillet over medium-high heat and sear the patties about 3 minutes per side, adjusting time for thickness until the internal temperature reaches 160°F (carryover cooking will bring it to 165°F). If the exterior browns too quickly, lower the heat, cover the pan briefly, or finish the patties in a hot oven.
You can also cook these on an outdoor grill, an indoor electric grill, or a press-style grill. Aim for medium-high heat and monitor closely so they brown nicely without overcooking.
When are the burgers done?
Cook turkey to a safe internal temperature: 165°F is the USDA recommendation. Pull the patties at about 160°F and let rest; carryover heat will finish them to 165°F and keep them juicier.
Here’s a look at a cooked patty without toppings:
Because the patty is flavorful on its own, simple toppings work best. Try fresh tomato, lettuce, thinly sliced red onion, and pickles. Condiments like aioli, mayonnaise, or Dijon mustard also pair well.
How to Serve It
Serve on buns or in a lettuce wrap for a lower-carb option—these patties are gluten-free if you use gluten-free Worcestershire and no breadcrumbs. Brioche or whole-wheat buns both complement the flavors nicely.
Good side pairings include baked garlic fries, red potato salad, or a crisp Greek-style zucchini salad. These sides balance the tang of the feta and the brightness of the basil.
If you enjoy turkey dishes, you might also like turkey chili or baked turkey meatballs—both lean, flavorful meals that use turkey in different ways.
Variations to Try
Once you’ve made the base recipe, try swapping ingredients to vary the flavor profile:
Blue cheese + basil: Use blue cheese instead of feta.
Feta + dill: Replace basil with fresh dill and add a little sliced green onion.
Sage turkey: Use finely chopped sage in place of basil for an autumnal twist.
Rosemary + feta: Mince rosemary finely and pair with the feta.
Spiced: Add 1/2 tsp each garlic powder and onion powder, plus 1/2 tsp chili powder and 1/2 tsp chipotle powder for heat.
Extra umami: Stir in 1 tbsp soy sauce and omit added salt for a deeper savory note.
FAQ and Tips:
Refrigerate cooked burgers in an airtight container for up to 5 days to keep them from drying out.
Yes. Freeze in airtight containers or wrapped tightly for up to 2 months to avoid off-flavors.
Roasted or baked fries, salads, or simple roasted vegetables pair well with these burgers.
Yes. Form the patties and refrigerate for up to 1 day before cooking.
Yes. Bake at 450°F for 12–15 minutes depending on thickness, checking with an instant-read thermometer and aiming for 160°F before resting to reach 165°F.
Below is a video demonstration to guide you through the steps.
If you try the recipe, please leave a rating and a comment to share how it turned out.
Turkey Burgers
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Ingredients
For the Turkey Burgers:
- 1 lb dark ground turkey
- 1/2 cup feta cheese crumbles
- 2 tbsp packed chopped fresh basil
- 1 tsp Worcestershire sauce
- 1/4 tsp salt*
- 1/8 tsp black pepper
- 4 hamburger buns
- desired toppings like red onion, lettuce, tomatoes, condiments, etc
Side Dish Ideas for Pairing:
- homemade french fries
- greek zucchini salad
- tabbouleh
Instructions
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Gently mix the ground turkey, feta, basil, Worcestershire, salt, and pepper with your fingertips. Don’t overwork the meat; just distribute ingredients evenly.
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Form the mixture into 4 patties. Make them slightly larger and flatter than the bun to account for shrinkage, and avoid making them too thick.
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To cook on the stove, heat a cast iron skillet over medium-high heat. Sear the patties about 3 minutes per side, depending on thickness, until the center reads 160°F. If the outside browns before the center cooks through, lower the heat, cover the pan briefly, or finish in a hot oven.
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You may also grill the burgers on an indoor or outdoor grill, about 3 minutes per side depending on heat intensity. Aim for an internal temperature of 160°F before resting.
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Serve with your preferred accompaniments and enjoy.
Notes
*Feta is salty, so only a small amount of added salt is necessary; adjust to taste.
Storing leftovers: Refrigerate for up to 5 days.
Freezing: Freeze for up to 2 months.
Make-ahead: Form patties and refrigerate up to 1 day before cooking.
Nutrition
Nutrition is estimated using a food database and is provided as a guideline.
Post updated in May 2019. Originally published May 2013.