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Parmesan and Herb Turkey Burgers

4 Servings

35 minutes

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Mayonnaise and plenty of herbs turn ground turkey into moist and flavorful patties in this take on the classic burger. For our panade—a hydrating binding mixture of dairy and breadcrumbs—we use creamy mayonnaise and crisp panko along with fresh mint, cilantro and scallions. Parmesan cheese adds a salty-savory note. For an extra layer of flavor, more herbs and mayonnaise are stirred together with lime juice for a simple topping. We preferred the flavor and texture of these burgers when made with ground dark meat turkey, but if you prefer, ground breast meat works, too. Instead of using buns, serve the burgers sandwiched between bibb or Boston lettuce leaves spread with the herbed mayonnaise.

4

Servings

Tip

Don't cook the burgers without first refrigerating them for 15 minutes. Chilling helps the patties hold together during cooking.

35 minutes

Ingredients

  • ¾

    cup panko breadcrumbs

  • 10

    tablespoons mayonnaise, divided

Directions

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Reviews
Jocelyn M.
October 20, 2022
moist and delicious turkey burgers
Both I and my kids loved these, even without the sauce they are really delicious.
Lisa L.
September 29, 2022
Delicious!
We have made these multiple times, and have even done them on the grill. This is our favorite burger recipe!
Paul G.
July 6, 2022
Delicious
I made my own olive oil mayo for this. Everything was great. I also toasted my buns by painting with olive oil before putting under the broiler for a few minutes. Then spread the mayonnaise mixture on the bun. The burgers were perfectly moist with enough crisp on the outside from the browning. Can’t wait to eat the leftovers.
Holly W.

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Raymond B.

Hello - is it possible to make the burgers ahead and hold them vac sealed in the fridge or freezer? Wondering if it's better to cook them first due to the herbs, but figuring freezing them right after mixing with a thaw before using wouldn't hurt? Make the sauce fresh.

Janelle C.

This is a great question. Would you post it in our Q&A Forum for Milk Street Insiders and Digital subscribers? It's currently free for all to use and we're sure others would love to hear the answer to this one.
https://www.177milkstreet.com/discussion/

Best,
The Milk Street Team

Christopher L.

Great recipe! Can whole milk yogurt be used in place of the mayo or partially in place of? Thanks!

Diana L.

I think yogurt has water so when you cook it, all the juices may come out

Peter G.

I think the herbs and lime juice are the additions that make these work. These are the best turkey burgers I've ever made, and have earned a spot on the go-to recipe list.

Diana L.

I made this last night for my family. The burgers were very soft and delicious. I may add feta next time. I cook my turkey burgers usually with lots of feta and grilled yellow onions. Thanks for the recipe

Linda W.

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Jamie B.

These are amazing! Like the other poster said, the herbs really make it.

Thomas M.

These were good. I didn't have cilantro and used parsley instead. No flavor from the parsley but added some vegetal component that I liked. My teenager didn't seem to like these as much as turkey burgers without herbs, and the mint can be pretty strong. It felt a little like taking something that is healthy and making it unhealthy with so much mayonnaise. I think I would make these again with less filler and keep the sauce, which was delicious and also good on my side broccoli.

Tricia S.

What a nice change-up from the usual turkey burgers. I cut back on the scallions [3 big ones instead of 6], and used low fat sour cream (16 cal per T instead of 100 for mayo) for part of the mayonnaise in the sauce. I supplemented meager winter garden mint with fresh dill and basil. Leftovers for lunch!

Phillip M.

I plan on giving this a try but i notice that the recipe calls for fresh mint. Peppermint or some other type of mint?

Lynn C.

Hi Phillip -

Spearmint is the standard when we call for mint in recipes. It is the type of mint most often sold in grocery stores and, therefore, the most widely available. Also, spearmint is milder in flavor – it contains significantly less menthol than peppermint – and lends itself to more preparations. However, peppermint can be used in place of spearmint in sweet dishes where it’s stronger flavor is more balanced by sugar.

Best,
The Milk Street Team