Home Juneteenth Food Garlic & Herb Turkey Burgers

Garlic & Herb Turkey Burgers

by myroilist
Juicy turkey burgers seasoned with herbs, garlic, onions, and spices! 

Visual learner? Watch me make this recipe from start to finish!


Are you we still eating healthier? Yes. Ok cool! Just checking. Let me know when you’re done so that I can go back to posting my smothered and covered, down-home, comfort goodness recipes!

Ha! Just kidding. Those are coming regardless, but I have made it a point to mix in more lighter recipes. Besides, naughty and nice are always the perfect couple aren’t they? Today I’ve got some AMAZINGLY moist and juicy turkey burgers for you to try! They will probably become your favorite!

There are several turkey burger recipes on this site, but these garlic and herb turkey burgers yall…my fav! They are so moist, juicy, light, fresh and flavorful! (I’m full of adjectives!)

Oh yeah, but here’s the small print, they do contain butter. I mean, I didn’t want to throw my system into shock by not including it. However, these burgers do NOT have eggs or bread crumbs. That has to be a win somewhere.

These garlic and herb turkey burgers are full of fresh herbs, garlic, onions, and spices. My boys devour these patties plain; no bun, condiments, nothing! I can’t blame them because they are that flavorful, yet perfectly balanced so that they don’t steal the show from all of your favorite burger condiments!

I keep telling myself that I’m going to make up a big batch so that I can freeze them, but you know how that goes — something else to add to the never-ending to-do list. I made these garlic and herb turkey burgers for dinner on Tuesday. They are so quick and easy which makes them perfect for meal prep, something I’ve become more strict with.

I made the patties up on Sunday and they were a breeze to throw into the skillet while the home-fries were baking. I added a side of cole-slaw and dinner was amazing!

Use your favorite burger toppings! I always go with American or provolone cheese (or both), lettuce, pickle, tomato, red onion, and turkey bacon. A bit of spicy, mayo, ketchup and mustard and you’ve got yourself one of the best turkey burgers ever created!

What makes this turkey burger so amazing? Errythang! From the fresh herbs to the butter, to simmering it in Worcestershire broth! I’m eating one right now for lunch and doing a lil happy dance as I type.

They are even BETTER the next day once all of those herbs and garlic have had a chance to hang out a bit longer.


4 from 14 votes

Garlic & Herb Turkey Burgers

Course Main, Main Course
Cuisine American
Keyword best, burger, how to make, juicey, turkey burger
Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
Servings 4 burgers
Author Divas Can Cook


  • 1 lb ground turkey 93% lean, 7 %fat
  • 1 tablespoon fresh parsley chopped
  • teaspoons fresh thyme chopped
  • 1 tablespoon fresh cilantro chopped
  • 1 tablespoon garlic minced
  • 2 tablespoons onion grated
  • 1 tablespoon olive oil
  • 1 teaspoon liquid smoke
  • 3/4 teaspoon sea salt
  • 1/2 teaspoon cracked black pepper
  • 1/2 teaspoon paprika
  • 1/8 teaspoon cayenne pepper
  • 3 tablespoons butter chopped in small pieces
  • 1/4 cup water
  • 1 ½ teaspoons Worcestershire sauce


  • In a large bowl, combine parsley, thyme, cilantro, garlic, onion, olive oil, liquid smoke, salt, black pepper, paprika, and cayenne pepper.
  • Stir in butter pieces.
  • Add in ground turkey and stir gently, JUST until everything is mixed well. ( do not overdo it)
  • Form mixture into 4 equal size patties.
  • Cover and refrigerate until ready to cook or for at least 30 minutes (garlic and herb flavors intensify as it sits)
  • Mix together water and Worcestershire sauce. Set aside.
  • Heat a large non-stick skillet over medium heat.
  • Add a bit of olive oil and water mixture to the pan.
  • Bring to a simmer and then add in turkey patties. (Make a small indention in the center of the patties to prevent them from puffing up if desired)
  • Cover and simmer for about 10-12 minutes.
  • Uncover and pour off the fat and juice, reserving about 1-2 tablespoons in the skillet.
  • Continue cooking burgers until done, flipping halfway through once the underside is browned. (Internal tempt. should be at least 165F increase the heat if needed)
  • Place burgers on paper towels to drain.
  • Place on a potato bun and add your favorite toppings.



I’ve made this recipe a few times without pouring off the liquid. It cooks up SUPER JUICY and delicious, however, it doesn’t brown much this way. I pour off the juices to get more color. Also cooking it in the juices all the way through and then searing would also work to get a SUPER juicy turkey burger with nice browning on the outside.
Tried this recipe?Mention @divascancook or tag #divascancook!


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