Forget dry, bland, or boring—these Turkey-Bacon Burgers are tender, juicy, and packed with flavor, thanks to smoky bacon and just the right hit of onion and garlic. They’ve become a regular on our summer dinner rotation, and for good reason. I can get them on the table in under 20 minutes, and my whole crew—kids included—happily clears their plates. No bribes necessary.

I like to let the food processor do the heavy lifting here, which makes prep a breeze. And whether we’re grilling outside or using a grill pan on the stovetop, the end result is always the same: perfectly charred edges and a big hit of flavor in every bite. Serve them solo with a side of something green, or pile them high with all the fixings. They hold their own either way.

😍 Why You’ll Love My Turkey-Bacon Burgers

These burgers are the opposite of what you expect from a typical turkey burger. They’re rich, savory, and full of texture thanks to the bacon and onion blend. Using dark meat turkey keeps them moist, and that little thumbprint in the center helps them cook evenly without puffing up too much. They also happen to be naturally gluten-free and fit beautifully into paleo or keto meal plans. Whether you’re looking for something simple to throw on the grill or a way to get dinner on the table fast with minimal effort, this one checks all the boxes.

🗒️ Ingredients

Garlic cloves – Fresh garlic brings a sharp, aromatic base that cuts through the richness of the meat.

Bacon – Adds smoky, salty depth and fat that keeps the burgers juicy.

Onion – Provides sweetness and moisture as it cooks down with the meat.

Ground turkey (dark meat) – Go for dark meat here—it’s more flavorful and much less likely to dry out.

Worcestershire sauce – Brings umami and a little tang to balance the richness.

Kosher salt – Essential for seasoning all the way through.

Fresh cracked black pepper – Adds subtle heat and complexity.

👩‍🍳 How to Make My Turkey-Bacon Burgers

🧄 Start by adding the garlic, bacon, and onion to your food processor and pulse until finely chopped—this should only take 10 to 20 seconds. You want a uniform mince without turning it into a paste.

🥣 Transfer the mixture to a large bowl and combine with the ground turkey, Worcestershire sauce, salt, and pepper. Mix gently until just combined; overmixing can toughen the burgers.

🤲 Form into 8–10 patties about ½ inch thick, and don’t forget to make a small indent in the center of each one with your thumb. This helps them cook evenly and prevents them from ballooning in the middle.

🔥 Grill over medium-high heat for 5–8 minutes, flipping once, until just cooked through. If you’re using a grill pan or heavy skillet, follow the same timing.

🍽️ Serve them on their own with mustard and veggies, or go classic with buns and all the toppings.

🥳 Enjoy!

🎩 Tips and Tricks

• Use dark meat turkey to avoid dry burgers—skip the lean breast meat.
• The thumbprint trick really does help with even cooking. Don’t skip it!
• A food processor makes prep effortless, but a knife works fine if you don’t mind a bit more chopping.
• Let the patties rest for 5 minutes before serving so the juices redistribute.
• If grilling indoors, make sure your pan is preheated and well-oiled to get that nice sear.

🌟 Variations

Chicken: Swap ground turkey for ground chicken thigh if that’s what you have on hand.

Beef: For beef lovers, use ground beef and make a beef-bacon burger instead.

Cheesy: Add grated sharp cheddar to the mix for a cheesy twist.

🤲 Substitutions

• No Worcestershire? Soy sauce or coconut aminos will give you a similar depth.
• Any bacon will work—thick-cut or thin, turkey or pork, whatever you have.
• If you’re avoiding onion, try finely grated zucchini for moisture without the allium.

📓 Best served with

Store leftover patties in an airtight container in the fridge for up to 4 days. They also freeze beautifully—just wrap individually and freeze in a zip-top bag for up to 3 months. Reheat gently in a skillet or microwave until warmed through.

🧠 Common Questions