I used to think turkey burgers were the boring, dry cousin of a proper beef burger — until I started folding crispy bacon, sweet softened onion, garlic, and Parmesan straight into the mince before shaping the patties.
I make these most weeks now — they’re quick enough for any night but good enough that I’ve served them at a barbecue and had people ask for the recipe. I like mine in a soft bun with coleslaw. 500g of mince stretches to four decent portions, so it’s an easy one for the budget too.
Turkey Burgers with Onion, Bacon & Parmesan
Ingredients
- 500 g about 1 lb turkey mince
- 4 rashers streaky bacon finely chopped
- 1 small onion finely chopped
- 1 garlic clove
- 30-40 grams of grated Parmesan
- 1 tsp smoked paprika optional
- 1 tbsp Worcestershire sauce optional
- Salt & Pepper
- 1-2 tbsp olive oil for cooking bacon/onion and frying burgers
Instructions
- Heat 1 tbsp olive oil in a frying pan over medium heat add chopped bacon and cook until it starts to crisp, add the chopped onion and cook until soft.
- Remove from the pan and let the mixture cool slightly.
- In a large bowl, combine the turkey mince, cooked bacon and onion mixture, garlic (chopped or grated ), Parmesan, paprika, Worcestershire sauce, salt, and pepper, mix gently until just combined.
- Shape the patties
- Divide the mixture into 4 equal portions and shape into patties about 2 cm thick.
- Pan-fry the burgers
- Heat 1 tbsp olive oil in a clean frying pan over medium heat.
- Add the patties to the pan.
- Cook for about 5-6 minutes on one side, until browned.
- Flip carefully and cook for another 5-6 minutes on the other side, or until fully cooked. (If browning too quickly, lower the heat slightly so they cook through without burning)
- Serve in buns or on their own, Coleslaw works well as a topping (optional).
Why You’ll Love This Recipe
- Turkey mince is leaner than beef but these burgers are anything but dry
- The bacon and Parmesan combo adds serious depth of flavour
- Makes 4 generous patties — great for the whole family
- Easy to prep ahead and fry when you’re ready
- Works in a bun, on a plate, or straight off the pan
Tips For The Best Results
- Let the bacon and onion mixture cool before adding to the mince — hot mix can start to cook the meat and affect the texture
- Don’t overwork the mixture when combining — mix until just combined for tender patties
- Keep the patties about 2cm thick so they cook through evenly without drying out
- Medium heat is essential — too high and the outside burns before the inside is done
- Resist the urge to press down on the patties while cooking — you’ll squeeze out all the juices
Variations
- Cheese-topped — add a slice of melted cheese in the last minute of cooking
- BBQ version — swap Worcestershire sauce for BBQ sauce and add a pinch of chilli flakes
- Chicken burgers — the same mixture works brilliantly with chicken mince
- Herb version — add fresh parsley or thyme to the mix for a lighter flavour
- Lettuce wrap — skip the bun and serve wrapped in crisp lettuce leaves for a lighter meal
Frequently Asked Questions
Can I make the patties in advance?
Yes — shape the patties, cover them, and keep in the fridge for up to 24 hours before cooking. This actually helps them hold together better in the pan. You can also freeze them uncooked between sheets of baking paper for up to 3 months; just defrost fully in the fridge before frying.
How do I know when turkey burgers are fully cooked?
Unlike beef burgers, turkey must be cooked all the way through — no pink in the middle. Cook for 5–6 minutes per side over medium heat. If you’re unsure, cut into the centre of a patty — the meat should be white throughout with no pink, and the juices should run clear. A meat thermometer should read 75°C at the thickest point.
Can I grill these instead of frying?
Absolutely. These patties hold together well enough for a griddle pan or outdoor barbecue. Brush with a little olive oil before grilling and cook on medium heat for roughly the same time — 5–6 minutes per side. They’re also great in an air fryer at 190°C for about 12–14 minutes, flipping halfway through.
