Simple Turkey Burger with Caramelized Onions

If you ask me, turkey burgers get a bad rap for being bland and dry.

This turkey burger with caramelized onions proves that theory completely wrong. The sweet, golden onions add tons of flavor while keeping the meat juicy and tender.

I cook the onions low and slow until they’re soft and jammy, then pile them high on seasoned turkey patties. A good bun and maybe some cheese, and you’ve got yourself a burger that rivals any beef version.

It’s a weeknight dinner that feels special enough for company, plus it’s a bit lighter than the usual backyard fare.

What Kind of Ground Turkey Should I Use?

For the best turkey burgers, you’ll want to use ground turkey breast rather than regular ground turkey, which often includes dark meat and skin. Ground turkey breast is leaner and has a cleaner flavor that works perfectly with all the seasonings in this recipe. You can find it at most grocery stores, and it’s usually labeled clearly as “ground turkey breast” rather than just “ground turkey.” If you can only find regular ground turkey, that’s fine too – just know that your burgers might be a bit more moist and have a slightly different texture. Either way, make sure your ground turkey is fresh and hasn’t been sitting in your fridge for more than a day or two before cooking.

Options for Substitutions

This turkey burger recipe is pretty forgiving when it comes to swaps and substitutions:

• Ground turkey breast: You can use regular ground turkey (which has more fat and flavor) or even ground chicken. If you want to stick with turkey breast, add a tablespoon of olive oil to the mix to keep the burgers moist.
• Light mayonnaise: Regular mayo works just fine here, or you can use Greek yogurt for a lighter option. Just use about 3/4 cup since yogurt is tangier.
• Coarse-grain mustard: Dijon mustard or even yellow mustard can step in if that’s what you have. The flavor will be slightly different but still tasty.
• Prepared horseradish: If you don’t have horseradish, you can skip it or add a bit more cayenne pepper for heat. Fresh grated horseradish works too – just use about half the amount.
• Liquid smoke: This adds great flavor but isn’t essential. You can leave it out or add a bit more barbecue sauce to make up for the smoky taste.
• Steak seasoning and mesquite seasoning: Don’t stress if you don’t have these specific seasonings. Use garlic powder, onion powder, salt, and pepper instead. About 1 teaspoon each should do the trick.
• Jalapeño pepper: Swap with serrano peppers for more heat, or use a pinch of red pepper flakes if fresh peppers aren’t available.

Watch Out for These Mistakes While Cooking

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

Another common error is not adding enough moisture to the turkey mixture, so make sure to include that grated onion and don’t skip the barbecue sauce and Worcestershire, as these ingredients help keep the burgers juicy.

When caramelizing your onions, resist the urge to crank up the heat – low and slow is the way to go, allowing them about 15-20 minutes to develop that sweet, golden color without burning.

Finally, avoid pressing down on the burgers with your spatula while they cook, as this squeezes out all the precious juices you worked so hard to keep in there.

What to Serve With Turkey Burgers?

These turkey burgers are packed with flavor from the spicy mayo and caramelized onions, so they pair perfectly with classic sides like crispy sweet potato fries or regular fries for dipping. A cool coleslaw or cucumber salad helps balance out the heat from the jalapeños and hot sauce, while grilled corn on the cob makes a great summer side. You can also serve them with baked beans or potato salad for a complete backyard barbecue feel. Don’t forget some pickles and extra napkins – these juicy burgers can get a little messy, but that’s part of the fun!

Storage Instructions

Refrigerate: Cooked turkey burgers will keep in the fridge for up to 3 days when stored in an airtight container. I like to store the patties separate from the buns and toppings so everything stays fresh. The honey mustard sauce can be made ahead and stored in the fridge for up to a week.

Freeze: You can freeze the cooked turkey patties for up to 3 months in freezer-safe bags with parchment paper between each one. The caramelized onions also freeze well in small portions, which is great since they take time to make. Raw patties can be frozen too – just shape them and freeze on a tray before transferring to bags.

Warm Up: To enjoy leftover burgers, warm the patties in a skillet over medium heat for about 3-4 minutes per side, or microwave for 1-2 minutes. Frozen patties can go straight from freezer to pan – just add a few extra minutes. The caramelized onions taste great warmed up in the microwave or a small pan.

Preparation Time	15-20 minutes
Cooking Time	30-40 minutes
Total Time	45-60 minutes
Level of Difficulty	Medium

Estimated Nutrition

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

• Calories: 1950-2100
• Protein: 105-115 g
• Fat: 90-100 g
• Carbohydrates: 190-210 g

Ingredients

For the honey-mustard sauce:

• 1/4 cup whole grain mustard (for tangy flavor)
• 1 tbsp horseradish
• 1 tsp cayenne
• 1 cup light mayo (I use Hellmann’s)
• Hot sauce to taste (such as Tabasco)
• 1/4 cup honey

For the turkey patties:

• 1 tsp dry mesquite seasoning
• 2 tbsp Worcestershire sauce
• 1 jalapeño, seeded and finely chopped
• 1 tbsp steak seasoning blend
• 1 1/4 lb ground turkey breast
• 1/2 large onion, grated (about 1/2 cup, squeezed dry)
• 1/4 tsp liquid smoke
• 2 tbsp barbecue sauce

For serving:

• 5 hamburger buns (split and toasted if desired)
• 1 tbsp olive oil (or any neutral oil like canola)
• 1/2 large onion, sliced thin (for caramelizing)

Step 1: Prepare the Honey Mustard Sauce

• 1 cup light mayo
• 1/4 cup whole grain mustard
• 1/4 cup honey
• 1 tbsp horseradish
• Hot sauce to taste
• 1 tsp cayenne

Combine the mayo, whole grain mustard, honey, horseradish, hot sauce, and cayenne in a bowl and whisk until smooth and fully blended.

This sauce benefits from being made ahead as the flavors meld together, so prepare it first and set aside.

I like to taste it and adjust the heat level—add more hot sauce if you want more kick, or a touch more honey if it’s too spicy.

Step 2: Form the Turkey Patties

• 1 1/4 lb ground turkey breast
• 1/2 large onion, grated
• 1 jalapeño, seeded and finely chopped
• 2 tbsp barbecue sauce
• 2 tbsp Worcestershire sauce
• 1/4 tsp liquid smoke
• 1 tbsp steak seasoning blend
• 1 tsp dry mesquite seasoning

In a separate bowl, combine the ground turkey breast, grated onion (make sure to squeeze out excess moisture so the patties don’t get soggy), jalapeño, barbecue sauce, Worcestershire sauce, liquid smoke, steak seasoning, and mesquite seasoning.

Mix gently with your hands until just combined—don’t overwork the meat or the patties will become dense and tough.

Divide into 5 equal portions and form into patties that are about 3/4-inch thick.

Make a slight indent in the center of each patty with your thumb—this helps them cook evenly and prevents them from puffing up.

Step 3: Caramelize the Onions

• 1 tbsp olive oil
• 1/2 large onion, sliced thin

Heat the olive oil in a large skillet over medium-high heat.

Add the sliced onions and cook for about 5 minutes, stirring occasionally, until they start to soften and develop some golden color.

Reduce the heat to medium-low and continue cooking for 15-20 minutes, stirring frequently to ensure even browning and prevent burning.

The onions are done when they’re deeply golden brown, sweet, and jammy.

While the onions cook, you can prep your buns and get ready to cook the burgers.

Step 4: Cook the Turkey Patties

• turkey patties from Step 2

Once the onions are nearly caramelized, heat a separate skillet or griddle over medium-high heat until it’s hot (you should see a shimmer).

Place the turkey patties on the hot surface and cook for 6 minutes without moving them—this creates a nice crust and develops flavor.

Flip each patty and cook for another 6 minutes on the second side.

Check for doneness with an instant-read thermometer; turkey should reach 165°F (74°C) for food safety, though some prefer 180°F (82°C) for a fully cooked texture.

I find that letting the burgers rest for 2-3 minutes after cooking helps keep them moist inside.

Step 5: Assemble and Serve

• cooked turkey patties from Step 4
• honey mustard sauce from Step 1
• caramelized onions from Step 3
• 5 hamburger buns

Toast the hamburger buns if desired for better texture and to prevent them from getting soggy.

Place one cooked turkey patty on the bottom half of each bun.

Generously spread the honey mustard sauce from Step 1 on the patty, then top with a portion of the caramelized onions from Step 3.

Close with the bun top and serve immediately while everything is still warm.