In my kitchen, a turkey burger needs plenty of flavor and a little care on the grill. This Barefoot Contessa-inspired version uses parsley, Parmesan, garlic, and Worcestershire sauce, with mashed avocado tucked into the bun.

The mixture makes six generous patties from two pounds of turkey. Fresh breadcrumbs help the mixture hold together, while the herbs and cheese give the mild meat a savory flavor that works with familiar burger toppings.

Gentle mixing and a thermometer are the main things to remember. The patties should be fully cooked to 165°F, then served promptly so they stay as tender as possible.

Why This Dish Is Great

• Fresh parsley brightens the turkey mixture without overwhelming it, and finely grated Parmesan adds a little savory richness to every bite.
• The recipe makes six patties, so it suits a small cookout or gives you extra cooked portions for another meal.
• Mashed avocado supplies a creamy layer on the bun, making a separate rich sauce optional.
• The ingredients are familiar and easy to organize before cooking. Measuring everything first helps keep the mixing stage quick and gentle.
• Lettuce, tomato, and onion add freshness and crunch, and everyone can choose the condiments they enjoy most.

What Is the Best Ground Turkey?

Ground turkey with some dark meat, often sold as 93 percent lean, is a helpful choice for burgers. Extra-lean ground turkey breast can work, but it dries out more easily if left cooking beyond the correct temperature. Choose plain, unseasoned turkey so the measured salt, Parmesan, and Worcestershire in this recipe do not compete with a second seasoning blend.

Keep the turkey cold while preparing the other ingredients. Thaw frozen turkey in the refrigerator and drain any loose packaging liquid before mixing. Do not wash raw poultry. A soft mixture is normal; it should still hold a gently formed patty. Fresh breadcrumbs are softer than dry packaged crumbs, so use the type listed for the intended texture.

Ingredients

• 2 pounds of ground turkey
• 1/2 cup fresh breadcrumbs
• 1/4 cup minced fresh flat-leaf parsley
• 1/4 cup grated Parmesan cheese
• 2 teaspoons Worcestershire sauce
• 1 teaspoon minced garlic
• 1 teaspoon kosher salt
• 1/2 teaspoon freshly ground black pepper
• Olive oil, for brushing the grill
• Burger buns
• Lettuce, tomato, onion, and condiments, for serving
• Mashed avocado

The turkey, breadcrumbs, herbs, cheese, sauce, garlic, salt, and pepper have fixed amounts. The buns, avocado, oil, and fresh toppings remain flexible; plan enough buns and toppings for six assembled burgers. Finely mince the parsley and garlic so there are no large, uneven pieces. Grated Parmesan blends more evenly than long shreds, and plain breadcrumbs keep the seasoning predictable.

Worcestershire sauce often contains fish, and Parmesan contains dairy, so check labels if cooking for someone with an allergy. The bread and buns usually contain wheat. Keep these ingredient details in mind when planning the meal rather than assuming that a turkey burger is automatically suitable for every diet.

Kitchen Equipment You Will Need

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• Gas or charcoal grill
• Large mixing bowl
• Measuring cups and spoons
• Wide grill spatula
• Instant-read meat thermometer
• Long-handled heat-safe basting brush
• Chef's knife
• Cutting board
• Serving platter

How To Make Turkey Burgers

1. Before heating, lightly brush clean grill grates with the olive oil. Preheat the grill to medium heat, about 350–400°F, leaving a cooler area available. Keep raw turkey refrigerated until you are ready to mix it.
2. In a large bowl, combine the breadcrumbs, parsley, Parmesan, Worcestershire sauce, garlic, salt, and pepper. Add the 2 pounds of ground turkey and mix gently just until the ingredients are evenly distributed.
3. Divide the mixture into 6 equal portions and gently shape each into a patty about 3/4 inch thick. Smooth obvious cracks around the edges without packing the meat tightly.
4. Keep the shaped patties cold until the grill is ready. Prepare the buns, mashed avocado, lettuce, tomato, onion, and condiments on a clean surface, separate from the raw turkey.
5. Place the patties on the grill and cook with the lid closed between checks. Start checking after about 6–8 minutes per side; allow roughly 15–20 minutes total, depending on thickness and heat. Turn carefully with a wide spatula and continue until every patty reaches 165°F (74°C) in the center. Move to the cooler area if the outside browns too quickly.
6. Transfer the fully cooked patties to a clean platter. Do not rely on color or clear juices to judge doneness, and do not return cooked patties to a plate that held raw turkey.
7. Spread mashed avocado over the cut side of the top half of each burger bun.
8. Place one cooked turkey patty on the bottom half of each bun.
9. Add lettuce, tomato, onion, and your chosen condiments to each burger.
10. Cover with the top halves of the buns and serve the 6 burgers while warm. The 35-minute estimate includes 15 minutes of preparation and up to 20 minutes of cooking; batches or optional chilling add time.

The patties need space on the grill so you can lift and turn them without bumping their neighbors. If six will not fit comfortably, cook in batches and add time. Prepare the cold toppings while the grill heats, then keep them away from the raw-turkey bowl and utensils. Wash your hands well after shaping the patties and before assembling the burgers.

Notes

• Mix only until the seasonings are spread through the turkey. Working the mixture until it becomes smooth and sticky can make the cooked patties firm.
• Measure the fresh breadcrumbs without packing the cup tightly. Extra crumbs can make the mixture dry, so do not add handfuls just because turkey feels soft.
• Shape all six patties to a similar thickness. An extra-thick center takes longer to cook and may leave the outside dry before the middle is ready.
• If the mixture becomes too soft to handle, chill the shaped patties for about 15 minutes. This is optional and adds 15 minutes to the total time.
• Let the first side set before turning. Use a wide spatula to support each patty rather than squeezing it with tongs.
• Check the center from the side with the thermometer. Test every patty, especially those cooked near a cooler edge of the grill.
• Move browned patties to gentler heat if their centers need longer. Lower heat gives the inside time to finish without burning the outside.

Ingredients You Can Add

Keep extra ingredients as toppings when possible so the base mixture keeps the same balance of turkey and breadcrumbs. These optional ideas let people customize their own plates.

• Pickle slices add a sharp, crunchy bite. Drain them before placing them over the patty.
• Roasted red peppers bring sweetness and color. Blot away excess liquid so the bun stays firm.
• Cooked mushrooms add an earthy topping that works well with Parmesan and parsley.
• A little lemon zest stirred into the mashed avocado gives a fresh aroma without making it watery.
• Thinly sliced cucumber adds a cool crunch, especially with a small spoonful of plain yogurt on the bun.
• A few leaves of arugula bring a peppery finish for anyone who likes a more assertive green.

What To Serve With Turkey Burgers

For a cookout-style meal, pair the burgers with grilled corn salad. Its sweet corn works nicely with the savory turkey and fresh herbs. Prepare it ahead of the patties so you have space on the grill when the burgers go on.

Dinosaur Barbeque coleslaw gives the plate something cool and crisp. A little slaw can also go inside the bun, but keep it lightly dressed and drained so the avocado and other toppings stay in place.

For a warm side, try Wendy’s garlic fries. Start them before the burgers and serve promptly while their edges are crisp. Plain roasted potatoes or grilled vegetables are also easy companions when you want to use what is already in the kitchen.

Variations and Swaps

• Cook in a lightly oiled skillet over medium heat when grilling is not practical. Turn carefully and cook each center to 165°F.
• Choose a whole-wheat bun for a nuttier flavor that works well with the fresh parsley.
• Use a soft potato bun when you want a gentler texture around the generous turkey patty.
• Serve the patty in sturdy lettuce leaves if you prefer a wrap. Keep the avocado and tomato portions small enough to hold.
• Slice the avocado instead of mashing it when you want distinct creamy bites rather than a spread.
• Use baby spinach in place of lettuce for a softer green topping with a mild flavor.
• Use thin red onion instead of white onion when you want extra color and a slightly different bite.
• Serve a cooked patty over a dressed salad for a lunch bowl. Add bread on the side if desired and keep the warm meat separate until serving.

Storage

Refrigerate cooked patties in a shallow, covered container within 2 hours, or within 1 hour when the temperature is above 90°F. Keep the refrigerator at 40°F or colder and use the patties within 3–4 days. Do not leave them out until completely cool. Store buns and fresh toppings separately, and mash avocado close to serving for the nicest color and texture.

For longer storage, wrap cooked patties individually and freeze for up to 3 months for best quality. Thaw in the refrigerator, then reheat in a covered skillet until the center reaches 165°F. A little added moisture helps with reheating. Raw turkey and shaped uncooked patties have a shorter refrigerator window: use or freeze within 1–2 days of purchase.

FAQ

Is This an Official Ina Garten Recipe?

This is a home-style, Barefoot Contessa-inspired turkey burger with parsley, Parmesan, and avocado. It should be treated as the version written here, rather than a claim that these exact ingredients and quantities are an official formula.

How Many Burgers Does It Make?

The mixture is divided into six equal patties, making six single-patty burgers. Have six buns ready if serving everyone a complete burger. Each patty contains one sixth of the turkey mixture, including the breadcrumbs and seasonings.

Do These Burgers Need an Egg?

The original mixture does not include an egg. Gentle shaping, the breadcrumbs, and careful turning help it hold together. If the mixture feels very soft, use the optional chilling step rather than automatically adding more ingredients.

How Can I Tell When They Are Cooked?

Every patty needs to reach 165°F in its center. Color and juice appearance are unreliable, so check with a thermometer. Begin checking within the stated time range and continue cooking as needed for your grill and patty thickness.

Why Are My Turkey Burgers Dry?

They may have cooked too long, contained extra breadcrumbs, or been made with very lean turkey. Keep the listed quantities, mix gently, and remove each patty when it reaches the safe temperature. The avocado topping adds welcome creaminess.

Can I Prepare Them the Night Before?

Yes, if the turkey is still within its safe refrigerated storage window. Cover the patties and keep them at 40°F or colder until cooking. Leave the avocado and final assembly until serving, and do not partially cook patties to finish later.

Short Description

These home-style turkey burgers combine fresh parsley, Parmesan, garlic, and Worcestershire sauce in six generous patties. Grill until fully cooked, then serve on buns with mashed avocado and crisp vegetables for an easy family meal.