This is the best way to make turkey burgers on the stove. These Turkey Smash Burgers are easy to make, come out juicy, and feature Smash Burger's beloved Smash Sauce.
This turkey burger features two thin patties blanketed in melted cheese and topped with smash sauce, lettuce, tomato, onion, and a toasted bun.
I gotta say these burgers are highly addictive, and I'm going to put smash sauce on every burger I make from now on.
Another ground turkey recipe I love to make is my Ground Turkey Teriyaki Rice Bowl.
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🧀 Ingredients & Substitutions
Ground Turkey: Make sure you get 94% lean ground turkey. You want the fattiest option available to get the juiciest burgers possible.
Canola Oil: You can use canola oil or vegetable oil. Oil is needed to prevent the patties from sticking to the pan. Those two options have a high enough smoke point that you won't set off your fire alarm.
Smash Sauce: This is the best sauce for turkey burgers. It mixes mayo, mustard, sweet relish, and lemon juice.
American Cheese: American cheese will give these burgers a classic taste. However, any of your favorite cheeses, like cheddar and Monterey Jack, will work with this burger.
Topping: You can't go wrong with lettuce, tomato, ketchup, onion, and pickles.
Full ingredient list with quantities in the recipe card below
🔪 How to Make Turkey Smash Burgers
1. Prep: Make the smash sauce, toast the buns, and prepare the burger toppings.
2. Make Balls: Roll the ground turkey into 6 balls. Cover the balls in canola oil.
3. Cook: Place the balls into a nonstick pan over medium heat. Smash them down with a spatial. Season & cook for 2 minutes. Flip, add cheese, and cook for another 2 minutes.
4. Assemble: Place two patties on the bottom toasted bun, add your favorite toppings, and slather secret sauce.
👩🍳Tip
Do you have a smoke problem when cooking burgers? I have two easy solutions. First, cook them at medium heat. Second, use an oil with a high enough smoke point.
If you struggle with setting the fire alarm off when cooking burgers, you NEED to check out this article from Pantry and Larder on cooking burgers without smoke.
🥗 Sides
❓ Recipe Questions
Smashburgers are rolled into a ball and flattened with a spatula in the pan. This method helps to brown the outside and keep the inside juicy.
If you overcook the patties, they will be dry. These burgers are very thin and cook very fast. If you're not sure if they are done after the 4-minute cooking time, cut a hole in the middle and check that there is no pink.
Juicy Turkey Smash Burgers
Ingredients
Smash Sauce
- ¼ cup mayonnaise
- 1 tablespoon yellow mustard
- 1 tablespoon sweet relish
- ½ tablespoon lemon juice
Turkey Smash Burgers
- 3-6 burger buns
- 1 pound ground turkey 94% lean
- 1 tablespoon canola oil
- square sheet of parchment paper about 3" x 3"
- salt, pepper, garlic powder to taste
- 6 slices American cheese
- Toppings: lettuce. tomato, pickles, onion, ketchup
Instructions
- Make smash sauce by mixing all the smash sauce ingredents together.
- Toast your buns and prepare the burger toppings.
- Roll ground turkey into 6 equal-sized balls. Coat them in canola oil. This will make them easier to flip.
- Place a large nonstick pan over medium heat. Once hot add 2-4 of the turkey balls into the pan. Place the piece of parchment paper on top of the ball and smash with a spatula until the pattie is ¼ inch thick. Repeat with the other balls.
- Season with garlic powder, salt, and pepper. Cook the patties for 2 minutes. Flip and cook for another 2 minutes. When there is 1 minute left, add the American cheese.
- Transfer the patties to a plate. Repeat steps 4-5 with the remaining balls.
- To assemble the burgers: Place two patties on the bottom half of a toasted bun, add your favorite toppings and slather secret sauce.
Video
Notes
Nutrition
Food Safety
- Cook to a minimum temperature of 165F
- Do not use the same utensils on cooked food that previously touched raw meat
- Wash hands after touching raw meat
- Don't leave food sitting out at room temperature for extended periods
- Never leave cooking food unattended
- Use oils with high smoking points to avoid harmful compounds
- Always have good ventilation when using a gas stove
- See more guidelines at USDA.gov.
Did you make this recipe? Let me know!