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Air Fryer Turkey Burgers

Turkey patties cook in a preheated basket until the center hits 165°F, then go on toasted buns with lettuce and a simple sauce. Ground turkey needs the thermometer. Color is not enough.

Prep
10 min
Cook
14 min
Total
24 min
Servings
4
Difficulty
Easy
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A turkey burger on a bun with lettuce.

Why you’ll love it

  • The basket browns the outside while the center cooks through.
  • A little Worcestershire and onion keep turkey from tasting flat.
  • You flip once.
  • 165°F is the doneness, written down.

Ingredients

Servings4

Ingredient amounts scale. Oven temperature and cook time do not. Salt, spices, and leaveners are a starting point after you scale. Taste and adjust.

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Instructions

  1. 1

    Mix the turkey, salt, pepper, garlic powder, Worcestershire, and onion just until combined. Shape 4 patties about 3/4 inch thick and press a small dent in the center of each.

  2. 2

    Preheat the air fryer to 370°F for 3 minutes.

  3. 3

    Set the patties in a single layer. Two batches if they touch.

  4. 4

    Air fry 7 minutes, flip, and air fry 5 to 7 minutes more, until the center of each patty reaches 165°F.

  5. 5

    Toast the buns in the basket for 1 to 2 minutes if you want. Spread with mayonnaise, add lettuce and a patty.

Pro tips

  • Do not pack the meat hard. Dense patties cook dry.
  • The dent keeps them from bulging into a ball.
  • If your turkey is very lean, a teaspoon of oil on the patties helps browning.

Easy substitutions

Ground turkey
Ground chicken
Buns
Lettuce wraps, and then you can skip the bun carbs
Mayonnaise
Mustard

Storage and reheating

Storage

Refrigerate cooked patties up to 3 days.

Reheating

Air fry at 350°F for 3 to 4 minutes, until hot. Do not microwave if you can help it. Turkey dries out.

Nutrition

Estimates per serving, using standard ingredient averages and rounded to the nearest gram. This is not a lab analysis, and it shifts if you change brands or add sides.

Calories
420
Protein
34 g
Carbs
26 g
Fat
20 g
Fiber
1 g

Moderate · Air Fryer · Dairy-Free, High Protein

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From the kitchen

Kitchen tools we love

Practical tools these recipes actually use. This is not a review roundup, and these are not paid placements. If affiliate links are added later, they will be labeled and disclosed.

  • A heavy 12-inch skillet

    Most of the chicken and steak recipes are written for one pan that holds heat. Stainless or cast iron both work.

  • An air fryer with a real basket

    The air-fryer recipes expect a single layer. A crowded basket steams instead of browning.

  • A half-sheet pan

    Drumsticks, potatoes, sausage, and carrots all use one. A dark pan browns faster than a very shiny one.

  • A sharp chef’s knife

    These recipes do not need a specialty blade. A sharp 8-inch knife is faster and safer than a dull one.

  • A large cutting board

    Big enough that the onion and the raw chicken are not sharing the same puddle.

  • Dry cups and a liquid cup

    Desserts in particular expect level dry measures and a separate cup for milk.

  • An instant-read thermometer

    Use it for poultry, pork chops, and meatloaf. Color is a weak guide.

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Ingredients