The Secret Ingredient That Makes My Turkey Burgers So Juicy

Grilling season is here, and there’s nothing better than sinking your teeth into a perfectly grilled burger under the sun. Whether it's beef, veggie, chicken, or turkey burgers, there's something about summer that makes them taste even better. While beef usually steals the spotlight, a great turkey burger is worth celebrating too. It's lighter, leaner, and a great way to mix things up.

However, there’s one thing that can ruin a turkey burger—and that’s a dry, tough patty. Trust me, there’s nothing worse. But a few years ago, I discovered a secret ingredient that guarantees every turkey burger stays juicy, tender, and full of flavor—no matter the recipe or seasonings you choose.

The Secret to Perfectly Moist Turkey Burgers Every Time

Whenever I think of turkey burgers, I remember a scene from *Parks & Recreation*, where two characters compete in a burger contest. One contestant makes a turkey burger with fancy toppings like aioli and chutneys. The other just prepares a basic beef patty on a bun—no frills. The beef burger wins by a mile.

But they never tasted my turkey burgers! I first had one in high school when a friend’s mom made us turkey burgers for dinner. They weren’t bland or overly health-conscious; they were packed with flavor and surprisingly juicier than many beef burgers I’d had. I was so impressed, I asked her for the recipe right away.

The key to juicy turkey (or chicken) burgers is adding an ingredient that locks in moisture—no surprise there! The secret ingredient I swear by? Mushrooms. Now, before mushroom skeptics click away, hear me out. Lean meats like turkey and chicken lack the fat that keeps them moist during cooking, often resulting in dry, overcooked burgers.

The trick is finely chopping mushrooms to restore the moisture that lean meats lose as they cook. I prefer portobello mushrooms, but any fresh mushroom—like button or cremini—will work. Use about 6-8 ounces of mushrooms for every 1 to 1½ pounds of ground turkey. A food processor works wonders for getting the mushrooms finely chopped, helping them blend seamlessly into the meat.

Beyond just adding moisture, mushrooms bring a rich depth of flavor and savory umami. If you’re not a fan of mushrooms, alternatives like zucchini, summer squash, or spinach can work as well, since they’re packed with water. If you choose one of these options, I recommend adding a splash of soy sauce, miso paste, or Worcestershire sauce to make up for the missing umami punch.

Next, I season the mixture with alliums (like garlic, onion, or shallots), spices, and herbs based on the flavor profile I’m aiming for. Some of my go-to combinations include shallots, parsley, mint, and feta, or onions, garlic, ginger, and garam masala. For a quick flavor boost on laid-back summer nights, a spoonful of pesto or a packet of onion soup mix works wonders.

I always finish my turkey burgers with a generous slice of cheese, typically white cheddar. It’s the perfect complement to the lean meat, adding a touch of richness and balance to the burger. I love serving mine on an English muffin (don’t judge!) with fresh lettuce and, of course, pickles. You do you, but whatever you do, don’t skip the mushrooms the next time it’s turkey burger night!

Get the Recipe: Mushroom Blue Cheese Turkey Burgers