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These healthy, juicy turkey burgers are ready in 20 minutes and on regular rotation in my house. Ground turkey, an egg, rolled oats, and a handful of pantry spices are all it takes to make a patty that’s flavorful, holds together, and never dries out.
Table of Contents
Quick Summary
- What it is: Juicy ground turkey burgers made with rolled oats instead of breadcrumbs for extra fiber.
- Why you’ll love it: Ready in 20 minutes, kid-approved, and works on the stovetop or grill.
- How to make it: Mix turkey, ground oats, egg, and spices, form into patties, and cook 5 to 6 minutes per side until they reach 165°F.
Turkey burgers get a bad reputation for being dry and bland, but that’s usually a fat and seasoning problem. I use ground turkey with a little more fat (around 8%) and bump up the garlic and onion powder so the flavor is actually there. The rolled oats are my secret weapon: they add fiber, help bind the patty, and work as a gluten-free alternative to breadcrumbs (when you buy certified gluten-free oats). Serve these on brioche buns with a dollop of guacamole and quick pickled onions and burger night is done.
Why I Love This Recipe
Turkey burgers are one of those recipes I come back to again and again, especially on weeks when I need something fast and satisfying. Ground turkey is one of my favorite proteins to keep in the freezer because it works in so many directions, from Turkey Veggie Chili on a cold night to these burgers when everyone wants something totally customizable.
The ingredient list is short, the cook time is under 15 minutes, and everyone in my family can load up their bun exactly the way they want. Chloe goes heavy on pickles, Gemma wants ketchup, and I’m always reaching for guacamole. My hubbie and son Kenya are team veggie burger these days, but however you build your plate, this one is a weeknight dinner that never disappoints.
The Ingredients
- Ground turkey: I prefer ground turkey with around 8% fat. Leaner than that and the patties can dry out quickly. That said, use whatever you have on hand and the recipe still works.
- Rolled oats: I grind these in a blender or food processor before mixing them in. Grinding gives the patty a smoother texture. They add fiber, help the patty hold its shape, and make this recipe naturally gluten-free when you use certified GF oats.
- Egg: This is what keeps the patty together along with the oats. Don’t skip it.
- Garlic and onion powder: I use a full teaspoon of each. Turkey is a mild meat and needs the seasoning to be there from the start.
Variations and Substitutions
Swap the oats. No oats on hand? Breadcrumbs or panko work fine as a 1:1 substitute. You’ll lose the fiber boost and the gluten-free option, but the patty will still hold together.
Spice them up. Mix in a diced jalapeño, a pinch of chili flakes, or a teaspoon of smoked paprika for more heat and depth.
Want more flavor? Add 1 teaspoon of your favorite spice blend to the mix. Smoked paprika, Italian seasoning, za’atar, whatever you’re in the mood for. The base recipe is simple enough to go in any direction.
Try a different turkey burger. If you want to get some extra vegetables into the mix, my Turkey Zucchini Burgers are another family favorite. The zucchini keeps the patties incredibly moist and the kids never notice it’s there.
Make them sliders. Divide the mixture into 8 smaller patties and cook for 2 to 3 minutes per side. Great for parties or kid-friendly dinners.
How to Make Juicy Turkey Burgers
- Grind the oats: Add the rolled oats to a blender or food processor and pulse until finely ground, about 30 seconds. Grinding them creates a smoother texture in the finished patty and helps them blend evenly into the meat.
- Mix the patty ingredients. In a large bowl, combine the ground turkey, ground oats, egg, garlic powder, onion powder, and salt. Mix until just combined. Over-mixing makes the patties dense and tough, so stop as soon as everything comes together.
- Form the patties. Divide the mixture into 4 equal portions. Dampen your hands if the mixture is sticking and shape each portion into a patty just under 1 inch thick. They’ll shrink and thicken as they cook, so starting a little flatter is the move here.
- Cook. Heat a thin layer of oil in a skillet over medium heat. Cook the patties for 5 to 6 minutes per side until golden brown and cooked through to an internal temperature of 165°F.
- Build your burger. Toast your brioche or hamburger buns if you like, then pile on the toppings. My go-to is guacamole, pickled onions, lettuce, and tomato.
Tips and Tricks
Flatten them before cooking. Shape your patties to just under 1 inch thick. Turkey burgers shrink and thicken as they cook, so starting thinner means they end up at the right size for your bun.
Dampen your hands. The mixture is sticky. If it’s sticking to your hands while forming the patties, just run your hands under cold water first. Makes shaping much easier.
Don’t press down while they cook. It’s tempting, but pressing squeezes out moisture. Let them sit and develop a good sear on each side.
Use a thermometer. Unlike beef, turkey needs to be fully cooked to 165°F. A meat thermometer takes the guesswork out without risking an overcooked, dry patty.
Grill them. These work great on the grill. Preheat to medium-high and grease the grates well before adding the patties. Cook 5 to 6 minutes per side until they reach 165°F.
Storage and Freezing
To Store: Cooked turkey burger patties keep in an airtight container in the fridge for up to 3 days. Reheat in a skillet over medium-low heat or in the microwave.
To Freeze: Flash freeze raw patties on a parchment-lined baking sheet until partially frozen, then transfer to a freezer-safe bag for up to 3 months. Cook from frozen or thaw overnight in the fridge before cooking.
FAQs
How do I keep turkey burgers from falling apart?
The egg and the oats work together to bind the mixture so the patties hold their shape during cooking. The other key is not overmixing, which can break down the texture. If the mixture feels too sticky to shape, dampen your hands rather than adding more binder.
What fat percentage is best for turkey burgers?
I prefer ground turkey with around 8% fat. It has enough fat to keep the patties juicy and flavorful without being greasy. Very lean ground turkey tends to produce a drier patty.
Do I have to grind the oats?
Not necessarily. Quick-cooking oats can go in without grinding. I prefer to grind rolled oats because it gives the patty a smoother, more uniform texture, but it’s a personal preference, not a requirement.
Why use oats instead of breadcrumbs in turkey burgers?
Oats add fiber, help bind the patty, and make the recipe naturally gluten-free when you use certified GF oats. They’re a simple, wholesome swap that most people already have in their pantry.
What to Serve with Turkey Burgers
These are great alongside Air Fryer French Fries, a simple green salad with Everyday Lemon Vinaigrette or my Summer Pasta Salad and corn on the cob in the summer.
For toppings, I keep it simple: lettuce, tomato, red onion or quick pickled onions, guacamole, mayo, mustard, or ketchup. Brioche buns are my favorite here because they’re a little richer and hold up well to a juicy patty.
If you love cooking with ground turkey, my ground turkey recipes roundup has plenty more weeknight ideas to keep in rotation!
More Non-Beef Burger Recipes
If you make these turkey burgers, I’d love to hear how they turned out! Leave a comment below and don’t forget to rate the recipe.
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Juicy Turkey Burgers with Oats
Ingredients
- 1/3 cup old fashioned rolled oats
- 1 pound ground turkey (7% fat)
- 1 large egg
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/2 teaspoon kosher salt
- 1 tablespoon oil, for the pan
- 4 brioche or hamburger buns, for serving
- Toppings of your choice: lettuce, tomato, red onion, guacamole, mayo, mustard, ketchup
Instructions
- Pulse oats in a blender or food processor until finely ground.
- Combine ground turkey, oats, egg, garlic powder, onion powder, and salt in a large bowl. Mix until just combined.
- Divide into 4 equal portions and shape into patties just under 1 inch thick. Dampen your hands with cold water if the mixture is sticking while you form the patties.
- Heat a thin layer of oil in a skillet over medium heat. Cook patties 5 to 6 minutes per side until golden brown and cooked through to 165°F.
- Serve on buns with your favorite toppings.
We are trying to find out if the oats should be cooked before adding to the turkey. We are guessing oats could be added both ways cooked or raw. Which way is healthier. Thank You!
Hi Anya! It’s uncooked oats that you add to the blender in step 1. Hope that helps!
These were great. I didn’t have rolled oats so I used Italian panko bread crumbs instead. I also cooked them on the grill. YUM!
That sounds fantastic! Glad you were able to make them your own. Thanks for the comment!
What kind of ground turkey – turkey breast or turkey thigh?
You can use any ground turkey you enjoy!
I have tried several turkey burger recipes over the years and generally receive a lukewarm reaction from my family. Last night, I tried Nilva’s recipe. Everyone loved them! Even my 7 year old ate the whole burger! This recipe is a keeper!
These look great! Can you grill them instead of sautéing?
100%! Just preheat the grill and grease the grates before cooking to prevent them from sticking. Cook 5-6 minutes per side.
Made these tonight and they were a huge hit. I used quick cooking oats and didn’t grind them up. Thanks for the recipe.
Glad they worked out well for you!
Wet your hands with a little water!
I’m having a hard time forming these into patties. The mixture is wet, and sticks to my hands. Any suggestions?
I used my bullet to pulverize the oats!!! Simple and delicious!!
Any suggestions for egg substitute? I’m thinking it’s binding everything together so can I just leave it out?
Exactly, Allison! You can leave the egg out if necessary.
love how simple these are!
Looks like my kinda turkey burger!
I make almost this very same receipe, but I always just throw the oats in as they are. I love the idea of grinding them up first. Thanks!
This is perfect since I just defrosted ground Turkey from our Saturday Farmer’s market! Great timing.
The other night I had nothing in the house and had to make dinner in a pinch. I remembered that in my broke 20’s I used to love bean and cheese burritos. So I made a simple meal of bean and cheese burritos – rice and veggies on the side (left-overs). The burritos were so delicious and nobody complained about the lack of meat.