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*We recommend NOT using the 99% lean ground turkey. It’s much better to get turkey that’s less lean, so the burgers are more moist and flavorful.
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Make It Now:
*Burgers are done when they have no more pink inside or register 165°F internally. If the patties brown before they’re cooked through, reduce the heat to medium-low, cover the pan, and continue to cook for a few minutes more.
Freeze For Later: Form the patties (steps 1-2) and freeze uncooked burgers in single layers between parchment paper either in a gallon-sized freezer bag or freezer container. Seal well and freeze.
Prepare From Frozen: Thaw in the refrigerator for 24-48 hours. Cook according to instructions in steps 3-4.
Gluten-Free Version: Use almond flour in place of the bread crumbs or make your own gluten-free breadcrumbs using toasted, gluten-free bread. I have found that store-bought gluten-free Panko breadcrumbs (made with rice flour) stick to the pan and don’t yield good results, so I don’t recommend those.
Dairy-Free Version: Use breadcrumbs or almond flour in place of the Parmesan cheese and add 1/4 teaspoon salt to the mixture. I’ve also found that nutritional yeast can add in some cheesy flavor, so feel free to sub in a few tablespoons to your dry mix.