Juicy 2-Ingredient Turkey Burgers

Getting a flavorful dinner on the table during a busy week should not require pulling half the spice rack out of the cupboard. These juicy 2-ingredient turkey burgers solve the dryness problem of lean poultry by using seasoned Italian sausage as both the moisture source and the spice blend. You get tender, savory patties on the grill or stovetop in under 25 minutes.

Here's how to make the turkey burgers.

Why You Will Love These Italian Sausage and Turkey Burgers

• Serious Moisture. The natural fat in the Italian sausage bastes the lean ground turkey from within as it cooks.
• Built In Seasoning. Garlic, fennel, and black pepper are already blended into the sausage, so you can leave the spice jars in the pantry.
• No Binders Needed. The meat mixture forms a natural bind on its own, eliminating the need for messy egg washes, breadcrumbs, or flour.
• Flexible Cooking Methods. You can cook these patties out on a gas grill, inside on a cast iron skillet, or baked on a sheet pan.
• Budget Friendly Protein. Combining affordable ground turkey with a single package of bulk sausage creates six hearty burgers for less than pre-formed patties.

Ingredients for the Juicy Turkey Burgers

• Ground Turkey. One pound of ground turkey forms the lean, protein-rich foundation of the patties. A 93% lean blend works particularly well, though 85% lean turkey offers even more natural flavor. If you use 99% lean ground turkey breast, stick to the full pound of sausage to compensate for the missing fat.
• Bulk Italian Sausage. One-half to one full pound of sweet, mild, or hot Italian sausage provides the essential fat, salt, and aromatics. Using bulk sausage, or removing the casings from linked sausage, distributes garlic, fennel seed, and cracked pepper evenly through the turkey without requiring extra seasoning bowls.

Making the 2-Ingredient Turkey Burgers

1. Place one pound of ground turkey and one-half to one pound of bulk Italian sausage into a large mixing bowl.
2. Use your hands to gently fold the two meats together until the fat and seasoning from the sausage are evenly marbled throughout the turkey, taking care not to squeeze or overwork the mixture.
3. Divide the blended meat into six equal portions, each weighing roughly four to five ounces.
4. Shape each portion into a flat round patty about one-half inch thick, making the patty slightly wider than your burger buns to account for slight shrinkage during cooking.
5. Press a shallow thumbprint indentation into the center of each patty so the burgers stay flat instead of doming up in the middle while cooking.
6. Transfer the shaped patties to a parchment-lined baking sheet and chill them in the refrigerator for 15 minutes so they hold together cleanly on the heat.
7. Preheat your outdoor grill to medium-high heat, roughly 400 degrees F, and clean and lightly oil the grates, or warm one tablespoon of high-heat cooking oil in a large cast iron skillet over medium-high heat on the stovetop.
8. Set the chilled patties onto the hot surface and cook undisturbed for 5 to 6 minutes, allowing a firm, golden brown crust to develop.
9. Flip the patties with a wide metal spatula and cook the second side for another 5 to 6 minutes.
10. Check the internal temperature by inserting an instant-read digital thermometer into the center of the thickest patty, confirming it reads a minimum of 165 degrees F.
11. Remove the burgers from the heat and let them rest on a warm plate for 3 to 5 minutes so the juices redistribute before serving on toasted buns.

Tips on Making the Turkey and Italian Sausage Burgers

• Keep the meat cold right up until it touches the heat. Cold fat holds its structure better during shaping, which prevents the burgers from feeling sticky or breaking apart on the grill grates.
• Stop mixing as soon as you see an even marble pattern. Overworking ground poultry crushes the meat fibers, turning what should be a tender burger into a dense, rubbery patty.
• Never press down on the patties with a spatula while they cook. Pressing squeezes the flavorful fat and juices straight into the fire, drying out the lean turkey center.
• Create a slight depression in the center of raw patties. Meat shrinks and swells as proteins tighten on the heat, so a thumbprint keep the top flat for toppings.
• Allow the cooked patties to sit untouched for 3 to 5 minutes before assembling the burgers. Resting lets the muscle fibers relax and reabsorb moisture.

Troubleshooting the Turkey Burgers

• Burgers Sticking to the Cooking Surface. The grill grates or pan were not hot enough, or the surface lacked oil. Preheat the pan thoroughly and brush the grates with a high-smoke-point oil before adding the patties. Let the meat sear undisturbed for the full 5 minutes until it releases naturally.
• Burgers Bulging in the Middle. The raw patties were formed too thick or missed the center dimple step. Shape the patties evenly to a half-inch thickness and press a noticeable thumbprint into the middle of each raw patty before cooking.
• Dry or Crumbly Texture. The meat was mixed too aggressively or overcooked past safe guidelines. Fold the turkey and sausage gently just until distributed, and pull the patties off the heat the moment an instant-read thermometer registers 165 degrees F.
• Burgers Falling Apart on the Grill. The mixture may have been too warm when placed on the grates, or the patties were flipped too early. Chill the shaped patties for 15 minutes before grilling, and do not attempt to flip them until a solid sear has formed underneath.

We try to make enough turkey burgers for lunch the next day. They really hold up well and stay moist in the fridge.

Serve the turkey burgers with my Autumn broccoli slaw!

FAQ's

The burgers go great with the strawberry almond salad, my autumn broccoli slaw, and my everyday cheese sauce would make a great topping. They make for a great summer combination for a picnic or family party.

This is just one of the my great dinners I have on my site. Explore them all!

These easy 2-ingredient turkey burgers prove that weeknight dinners do not need long grocery lists or complex prep steps to taste hearty and juicy. Keep a package of ground turkey and your favorite Italian sausage in the freezer, and you are always less than a half hour away from a fresh, hot meal. Fire up the skillet or outdoor grill, toast your favorite buns, and enjoy a reliable, protein-packed dinner any night of the week.

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