Mouthwatering Turkey Burger With Gravy

If you ask me, turkey burgers with gravy are pure comfort food magic.

This hearty main dish brings together juicy ground turkey patties with a rich, savory gravy that makes dinner feel special. The turkey stays moist and flavorful while the creamy gravy adds that cozy, home-cooked touch we all crave.

I season the patties with simple herbs and spices, then cook them in a hot skillet until they’re golden brown. The gravy comes together right in the same pan, using those tasty drippings for extra flavor.

It’s the kind of satisfying meal that makes everyone happy at the dinner table, perfect for those nights when you want something filling and warm.

What Kind of Turkey Should I Use?

For this turkey burger recipe, you’ll want to use ground turkey that has a good balance of lean meat and fat – typically labeled as 85/15 or 93/7 lean-to-fat ratio works well. The recipe mentions you can substitute veal, but ground turkey is more accessible and budget-friendly for most home cooks. If you can only find very lean ground turkey (like 99% lean), your burgers might turn out a bit dry, so consider adding a tablespoon of olive oil to the mix. Fresh ground turkey from the butcher counter often has better flavor than pre-packaged options, but either will work just fine for this recipe.

Options for Substitutions

This recipe is pretty forgiving when it comes to swaps – here are some easy substitutions you can make:

• Ground veal or turkey: If you can’t find veal or turkey, ground chicken works great and cooks the same way. Ground beef is another option, though it will give you a richer, heartier flavor.
• Bouillon cubes: No bouillon cubes? Use 2 cups of actual beef or chicken stock instead of the water and cubes. You can also try beef or chicken base – just use about 1-2 teaspoons mixed with the water.
• Fresh mushrooms: Canned mushrooms work in a pinch, just drain them well before adding. You can also skip the mushrooms entirely if you’re not a fan, or try bell peppers for a different texture.
• Cornstarch: Regular flour works just as well for thickening – use 2 tablespoons mixed with the cold water instead of 1 tablespoon cornstarch. The gravy might be slightly less glossy but will taste just fine.
• Onion: Yellow, white, or sweet onions all work here. If you’re out of fresh onions, try 2-3 tablespoons of onion powder mixed right into the meat.

Watch Out for These Mistakes While Cooking

The biggest mistake when making turkey burgers is overcooking them, which turns these lean patties into dry, tough discs – use a meat thermometer and pull them off the heat once they reach 165°F internally.

Another common error is not adding enough fat or moisture to the ground turkey since it’s much leaner than beef, so consider mixing in a beaten egg or a tablespoon of olive oil to keep your burgers juicy.

When making the gravy, avoid adding the cornstarch mixture all at once or you’ll end up with lumps – instead, whisk the cornstarch and cold water together first, then slowly stir it into the simmering liquid while whisking constantly.

Don’t forget to let your turkey burgers rest for a few minutes after cooking, which allows the juices to redistribute and prevents them from drying out when you cut into them.

What to Serve With Turkey Burger with Gravy?

This hearty turkey burger with gravy is perfect served over a bed of fluffy mashed potatoes or buttered egg noodles to soak up all that rich, savory gravy. I love pairing it with some steamed green beans or roasted carrots on the side for a bit of color and crunch. A simple side salad with mixed greens and a light vinaigrette helps balance out the richness of the dish too. For a more filling meal, try serving it alongside some warm dinner rolls or crusty bread that’s perfect for mopping up any leftover gravy on your plate.

Storage Instructions

Refrigerate: Your turkey burgers with gravy will keep nicely in the fridge for up to 3 days in a covered container. I like to store the patties and gravy separately so the burgers don’t get too soggy. The gravy might thicken up a bit in the fridge, which is totally normal.

Freeze: These freeze really well for busy weeknight dinners! Wrap the cooked patties individually and store the gravy in a separate freezer-safe container for up to 3 months. I often make a double batch just so I have some ready to go in the freezer.

Reheat: Warm the patties in a skillet over medium heat for a few minutes on each side, or pop them in the microwave for about a minute. For the gravy, heat it gently on the stove and whisk in a splash of water or broth if it’s gotten too thick.

Preparation Time	10-15 minutes
Cooking Time	20-30 minutes
Total Time	30-45 minutes
Level of Difficulty	Medium

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 1200-1400
• Protein: 110-120 g
• Fat: 70-80 g
• Carbohydrates: 30-40 g

Ingredients

For the patties:

• 2 lb ground veal or turkey
• Salt, to taste
• Black pepper, to taste

For the gravy:

• 2 cups water
• 1 or 2 beef stock cubes (for veal) or chicken stock cubes (for turkey)
• 1 large onion, chopped
• 1 cup mushrooms, sliced
• 1 tbsp cornstarch
• 1/4 cup cold water

Step 1: Season and Shape the Patties

• 2 lb ground veal or turkey
• salt, to taste
• black pepper, to taste

Begin by seasoning the ground veal or turkey with salt and black pepper to taste.

Weigh out about 4 oz (125 g) portions and shape each one into a patty.

Repeat this process with the remaining meat.

Once all the patties are formed, place them on a platter, cover with plastic wrap, and set aside while you prepare the gravy base.

Step 2: Prepare the Gravy Base

• 2 cups water
• 1 or 2 beef stock cubes (for veal) or chicken stock cubes (for turkey)
• 1 large onion, chopped
• 1 cup mushrooms, sliced

Pour 2 cups of water into a large frying pan or skillet and set it over medium-high heat.

Add the appropriate stock cubes based on your meat choice (beef cubes for veal, chicken cubes for turkey), then add the chopped onion and sliced mushrooms.

Stir and bring the mixture to a boil.

Once boiling, reduce the heat and let it simmer until the onions are nearly cooked through.

Keep an eye on the amount of liquid—add more water as needed to maintain about 2 cups of gravy base.

I like to taste the broth at this point to check if it needs a bit more seasoning.

Step 3: Poach the Patties

• seasoned patties from Step 1
• gravy base with mushrooms and onions from Step 2

Gently place the shaped patties (from Step 1) into the simmering gravy base with the onions and mushrooms.

Poach the patties for about 5–7 minutes on each side, pressing down gently with a spatula to flatten them a bit as they cook.

Continue cooking until the juices run clear, indicating the patties are cooked through.

Remove the cooked patties onto a plate and keep warm.

Return the sauce to a boil, adding more water if necessary to ensure you have enough gravy.

Step 4: Thicken the Gravy

• 1 tbsp cornstarch
• 1/4 cup cold water

In a small cup or bowl, combine 1/4 cup cold water with 1 tablespoon of cornstarch, stirring well to dissolve.

Slowly pour this slurry into the boiling sauce in the pan, stirring constantly until the gravy thickens to your desired consistency.

If the gravy is too thick, you can add a splash more water.

Step 5: Assemble and Serve

• poached patties from Step 3
• thickened mushroom and onion gravy from Step 4

To serve, arrange rice or noodles of your choice on a plate.

Place two of the poached patties on top and generously spoon the thickened gravy with mushrooms and onions over the patties.

I like to garnish the final dish with freshly cracked black pepper for a fragrant finish.