Do Share Recipe

Turkey Smash Burgers Recipe | Juicy & Flavorful Easy Dinner

When I first tried making turkey smash burgers recipe, I didn’t expect them to taste this good. I’m used to beef burgers, but these came out crisp on the outside, juicy inside, and full of flavor — all because of a few clever tricks. After smashing the patties in my hot skillet and letting that caramelized crust form, I couldn’t wait to build my burger with toasted buns and my favorite toppings.

Trust me, once you make these, you’ll understand why I keep returning to this recipe, especially since I often enjoy dishes like mushroom swiss sliders recipe when I want something similar but with a different twist.

Ingredients

Here’s everything I used (and why):

1 lb lean ground turkey — The base of the burger; Two Cloves Kitchen tried both 85/15 and 90/10 blends and found both work well.
½ onion — Grated on the smallest holes of a box grater. This not only adds moisture but helps bind the turkey and contributes to browning.
2 tablespoons Worcestershire sauce — This is crucial. It brings savory depth and helps the surface brown and caramelize.
¾ teaspoon kosher salt — Balances the flavors. The recipe cites using Diamond Crystal, though any kosher salt will do.
Fresh black pepper — Adds a bit of bite and aroma.
2 tablespoons of neutral oil (like grapeseed or avocado oil) — For cooking, so the burgers don’t stick and you can get that good crust.
4 hamburger buns — To serve the smash burgers.

Optional toppings (these elevate your burger and let you customize):

Cheese (American, or whatever melts well)
Lettuce, tomato, onion — fresh veggies bring crunch and freshness.
Ketchup, mustard, mayonnaise — classic condiments.
Extras like pickles, avocado, or even kimchi — if you’re feeling creative.

Note: makes several servings – this recipe yields 4 burgers.

Variations

If you want to tweak or adapt this recipe, here are some ideas:

Dairy-free: Skip the cheese or use a vegan, plant-based melting slice.
Lower sodium: Reduce the Worcestershire sauce slightly, or use a low-sodium version.
More flavor: Add a tablespoon of ketchup directly into the meat mix for a slightly sweet boost.
Different protein: Use ground beef instead of turkey to make a more classic smash burger, or enjoy something cozy like italian crescent casserole recipe when you want a comforting baked alternative.
Grill option: If you’re using a grill, don’t smash the patties — just shape them and grill gently.
Lettuce wrap: For a low-carb version, serve the patties in large lettuce leaves instead of buns.

Cooking Time

Here’s how long the process takes:

Prep Time: ~10 minutes
Cooking Time: ~8 minutes total (about 4 minutes per side)
Total Time: ~18 minutes

Equipment You Need

Here’s what I used — and why:

Cast iron skillet (or stainless-steel pan) – for high heat and great caramelization
Kitchen knife – to cut and prepare the onion
Cutting board – for safe chopping
Mixing bowl – to combine the turkey, onion, and seasonings
Spatula – ideal for smashing the patties in the pan
Meat thermometer – to check internal temperature (safety first!)

How to Make Turkey Smash Burgers

Step 1: Prepare the onion

First, preheat your skillet over medium-high heat. While it’s warming up, grate half of a medium onion on the smallest holes of a box grater — this gives you fine onion bits without too much liquid.

Step 2: Mix the meat

Measure out two tablespoons of the grated onion (drain off any extra moisture) and add it to a bowl with the ground turkey, Worcestershire sauce, kosher salt, and black pepper. Gently mix everything — don’t overwork the meat, or your burgers may become tough.

Step 3: Portion and smash

Divide the mixture into four equal balls. Add a little oil to your hot skillet, then place each ball in the pan. Immediately flatten (smash) each ball with the back of your spatula, pressing down firmly to create a thin patty.

Step 4: Cook the patties

Cook each side for about 4 minutes, or until the edges brown and crisp. If using cheese, add it during the last 2 minutes so it melts nicely.

Step 5: Check temperature

Once cooked, remove the patties and use a meat thermometer to ensure they’ve reached 165°F internally — that’s key for turkey.

Step 6: Toast buns & assemble

Toast your buns in the same skillet or another pan, then build your burgers with your favorite toppings and condiments. Serve immediately for the best texture.

Additional Tips for Making This Recipe Better

Based on my experience making these, here’s what helps make them even more delicious:

I make sure the skillet is very hot before adding the patties — that high heat gives me a much better crust.
I work in batches (two at a time) so I don’t overcrowd the pan; that way, each burger gets direct contact with the hot surface.
To check if I’ve seasoned properly, I fry up a tiny pinch of the raw meat first. If it tastes bland, I adjust the salt.
I lightly oil the spatula before smashing to avoid sticking — a little spray or fat helps.
After cooking, I let the burgers rest for a minute to reabsorb juices before building them.

How to Serve Turkey Smash Burgers

For serving, I love building my burger like this:

Place the patty on a toasted bun (bottom first) to give it a slight crunch edge.
Add cheese (if you used it), then lettuce, tomato, and thinly sliced onion for freshness and texture.
Drizzle your favorite condiments: I go for mayo and ketchup, but mustard or a spicy sauce is great too.
For garnish, I sometimes add pickles or even a little avocado for creaminess.
Serve with crispy fries, a side salad, or grilled veggies — it makes the meal feel complete.

Nutritional Information

Here’s a rough breakdown for one burger + bun (without extra toppings):

Calories: ~423 kcal
Protein: ~31 g
Carbohydrates: ~24 g
Fat: ~11 g

Make Ahead and Storage

Refrigerator

If you have leftovers, store the cooked turkey smash burgers in an airtight container in the fridge. They’ll stay good for 3–4 days, but keep the buns separate to avoid sogginess.

Freezing

You can freeze turkey burgers, but for best results, I freeze them raw (before cooking). That helps them retain moisture when thawed.

Reheating

To reheat, I warm them gently in a skillet with a little oil (to restore the crisp), or use the microwave if I’m in a hurry — just cover them lightly.

Why You’ll Love This Recipe

Here are a few reasons (from my own experience) why this recipe is a winner:

Quick & easy — The smash method cooks the patties fast, without fussy prep.
Flavorful yet lean — Thanks to the grated onion and Worcestershire sauce, these turkey burgers are juicy and savory, not dry.
Versatile — You can tailor toppings, buns, or even swap in different meats or seasonings.
Year-round cooking — No need for a grill — a skillet works beautifully, whether it’s summer or winter.
Meal prep friendly — You can make a batch and use the patties for lunches, wraps, or sandwiches all week.

Ben Carraoli