Ground Turkey Smash Burgers

These easy Turkey Smash Burgers are crispy on the outside, juicy on the inside, and loaded with flavor. They’re made with simple ingredients and cook up in under 30 minutes. Top them with the quick burger sauce for an easy dinner everyone will love!

Smash burgers are all about maximizing flavor. Instead of cooking a thick patty, you smash a ball of ground turkey onto a hot skillet to create a burger with irresistibly crispy edges and a juicy center. I love using ground turkey in weeknight dinners because it’s quick, versatile, and high in protein, just like in my Ground Turkey Teriyaki. This recipe gives it the classic burger treatment, and it’s so good.

I make these on our indoor griddle, and they cook up fast—just clear everything out of the splash zone because they can splatter. They’re also great for meal prep, so make a double batch if you can. The leftovers reheat beautifully for easy lunches throughout the week!

Why You’ll Love This Recipe

Smash burgers made with ground turkey are high in protein and packed with flavor. They’re quick enough for busy weeknights but just as delicious for summer cookouts.

• Quick and easy: Ready in about 30 minutes from start to finish.
• Juicy and flavorful: Olive oil and simple seasonings keep the turkey moist and delicious.
• Crispy edges: Smashing the burgers creates irresistible golden brown edges.
• Family-friendly: Mild flavors make these a hit with both kids and adults.
• Customizable: Add your favorite cheese, toppings, and burger sauce, or wrap them in lettuce for a low carb option.

Ingredient Notes

• Ground turkey: I recommend using 93% lean ground turkey for the best balance of flavor and juiciness. Extra lean turkey tends to dry out quickly and lacks flavor.
• Olive oil: Mixing a little olive oil into the turkey helps keep the burgers moist and tender. You’ll use additional or oil for actually cooking the burgers.
• Cheddar cheese: Sharp cheddar melts beautifully, but American is also great!
• Burger buns: Brioche buns are soft and buttery, while classic hamburger buns work too. For a gluten-free option, we use Canyon Bakehouse Gluten Free Burger Buns or Rudi’s Brioche Gluten Free Buns.
• Mayo: Use an avocado oil mayo for the best flavor and ingredients. It makes the sauce creamy and doesn’t take any different than the conventional stuff.
• Ketchup: Use an unsweetened ketchup if possible. It keeps the sauce tangy and flavorful without added sugar.
• Dijon mustard: Dijon adds a savory, spicy kick to the burger sauce. Look for one made with simple ingredients, including apple cider vinegar, mustard seed, and spices. I like the 365 Organic Dijon Mustard.

See recipe card for full information on ingredients and quantities.

Variations

• Make it spicy: Add sliced jalapeños as a topping or a little hot sauce to the burger sauce.
• Switch up the cheese: Try Swiss, provolone, pepper jack, or smoked gouda instead of cheddar. If you’re dairy free, you can skip it altogether or swap it out for another topping.
• Add extra toppings: Speaking of toppings, add your own! Top your burger with sliced avocado, pickles, caramelized onions, sautéed mushrooms, or crispy bacon.

How to Make Ground Turkey Burgers

1. Make the sauce: In a small bowl, whisk together the mayo, ketchup, pickle juice, Dijon mustard, and garlic powder. Refrigerate until ready to use.
2. Prepare the burgers: In a large bowl, mix the ground turkey, onion powder, garlic powder, paprika, salt, and olive oil until just combined. Divide the mixture into 4 equal portions and gently roll into balls.
3. Smash: Heat a large cast iron skillet, griddle, or Blackstone over medium-high heat. Add 2 tablespoons of oil or butter. Place the turkey balls on the hot surface, leaving plenty of room of smashing. As soon as they hit the pan, smash the burgers flat using a burger press or large spatula. Note: Grease the press or place a square piece of parchment paper between the press and the burger to prevent sticking and create a thinner, more even patty. Cook for 3-4 minutes, or until the edges are browned and crispy. 
4. Flip: Flip and press down again to flatten out the patty. Cook for 2-3 minutes, or until burgers reach an internal temperature of 165°F. Top each burger with a slice of cheddar cheese during the last 1-2 minutes of cooking. Transfer to a plate and repeat with the remaining burgers if needed. 
5. Toast: Toast the buns for 1-2 minutes, if desired.
6. Serve: Spread the burger sauce on the buns. Assemble with the turkey burgers, lettuce, tomato, and any additional toppings you like. Serve immediately.

Expert Tips

• Get the pan nice and hot. A hot skillet or griddle is the key to developing those crispy, caramelized edges that make smash burgers so delicious.
• Grease your press or use parchment paper. Place a small square of parchment paper between the burger and your spatula or burger press. It prevents sticking and helps create a thin, even patty.
• Smash once, then leave it alone. Press the burger immediately after it hits the pan, then resist the urge to press it again. Pressing after the first minute squeezes out flavorful juices.
• Gently slide from side to side. If the burger sticks, gently slide the press from side to side to encourage it to release.
• Don’t flip too early. Let the burger cook undisturbed until the edges are deeply browned and release easily from the pan. This helps build the best crust. Cook to 165°F. An instant-read thermometer is the easiest way to know when turkey burgers are perfectly cooked after smashing without drying them out.
• Toast the buns. We always toast our burger buns! It elevates the flavor and prevents the buns from getting soggy. Just place them on the hot skillet or Blackstone for 30–60 seconds after you cook your burgers.

Recipe FAQs

Serving

Smash burgers made with ground turkey pair well with all the classic burger sides. You can serve them on regular or gluten free buns, wrapped in lettuce, or over a salad. Serve your burgers with:

• Potatoes, of course! Make French fries, crispy roasted sweet potatoes, or smashed Fingerling potatoes in the oven while the burgers cook
• A simple green salad, like my classic house salad
• Vegetables like grilled corn on the cob or roasted rainbow vegetables
• Traditional summer sides, like protein mac and cheese or the best high protein chicken salad

Storage & Reheating

STORE: Store any leftover smash burger patties in an airtight container in the refrigerator for up to 4 days. Keep the burger sauce and toppings separate.

FREEZE: Let the cooked patties cool completely, then freeze them in a freezer-safe container or storage bag with parchment paper between each patty for up to 3 months. Thaw overnight in the refrigerator before reheating.

REHEAT: Warm the patties in a skillet over medium heat for 2–3 minutes per side, or until heated through. You can also reheat them in the microwave in 30-second intervals, though the skillet does the best job of bringing back the crispy edges.

More Turkey Recipes

• Ground Turkey Teriyaki
• Easy Turkey Bolognese
• Egg Roll in A Bowl with Ground Turkey
• Turkey Lentil Soup

Recipe by: Noelle Tarr and Kelsey Hite / Coconuts and Kettlebells | Photography by: Sasha Hooper / Sasha Hooper