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+ servings
Turkey smash burger on a bun.
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5 from 4 votes

Turkey Smash Burgers

This turkey smash burgers recipe is juicy with little fat and packed with flavor. Prepped and cooked to perfection in only 20 minutes, these turkey burger patties are a fan favorite. Pair them with your favorite toppings and side dishes and store them easily for your next meal.
Prep Time10 minutes
Cook Time10 minutes
Total Time20 minutes
Course: Dinner, Lunch
Cuisine: American
Servings: 4 Burgers
Calories: 446.46kcal
Author: Sarah Hill

Equipment

Ingredients

  • 1 pound ground turkey dark meat or 85% lean
  • 1 teaspoon salt
  • ½ teaspoon black pepper
  • 1 teaspoon garlic powder
  • 1 teaspoon paprika
  • 1 tablespoon olive oil
  • 2 tablespoons unsalted butter
  • 1 large yellow or white onion sliced thinly
  • 4 slices of cheese American, Cheddar, Provolone, etc.
  • Lettuce
  • 1 large tomato sliced
  • 4 burger buns

Sauce

  • ¼ cup mayonnaise
  • ¼ cup ketchup
  • 2 tablespoons Dijon mustard
  • 2 tablespoons dill pickle relish or finely chopped dill pickles

Instructions

  • In a large bowl, combine the ground turkey with the spices and olive oil. Form the mixture into 4 equal-sized balls using your hands.
  • Heat the butter on a large grill pan or skillet over high heat.
  • Place about ¼ cup of sliced onions onto the pan and top with a burger patty. Smash the ball into onions using a spatula or burger press (I recommend a piece of parchment paper in between) to create a burger patty. Repeat with all 4 patties.
  • Cook for 4 minutes, flip the burgers and top each with a slice of cheese.
  • Cook the burgers for another 3-4 minutes until the internal temperature is 165 degrees F.
  • While the burgers are cooking, mix all of the sauce ingredients together in a small bowl.
  • Remove the burgers from the pan and serve on a toasted burger bun with lettuce, tomato and some of the burger sauce.

Video

Notes

  • No burger press no problem. If you don't have a burger press use a large spatula, plate, meat mallet or even a cup!
  • Use dark meat. Use dark meat or around 80-85% lean for a juicier burger. If you use leaner meat, the burgers may be dry.
  • Use a griddle or cast iron pan. I prefer to use a cast iron pan over a hot grill as it allows for higher heat and a more even cook. You need a hot surface to allow a nice crust to form on the outside of the burger.
  • Don't skip the smash sauce, it elevates the flavor of the burger.
  • Leftover turkey burgers can be stored in an airtight container in the fridge for a few days.
  • You can reheat the burgers in the microwave for about 1 minute or on the stove for a few minutes until warm. 
  • To freeze, I recommend separating the patties with parchment paper or wrapping each in plastic wrap and then placing them in a freezer-safe container or bag. The burgers should last 2-3 months in the freezer. Defrost them in the fridge before reheating.

Nutrition

Serving: 1Burger | Calories: 446.46kcal | Carbohydrates: 26.91g | Protein: 31.76g | Fat: 23.83g | Saturated Fat: 6.66g | Polyunsaturated Fat: 8.36g | Monounsaturated Fat: 7.48g | Trans Fat: 0.28g | Cholesterol: 83.3mg | Sodium: 1160.46mg | Potassium: 459.89mg | Fiber: 1.3g | Sugar: 6.59g | Vitamin A: 335.03IU | Vitamin C: 2.79mg | Calcium: 77.28mg | Iron: 2.65mg