Grilled Ranch Turkey Burgers (Quick Weeknight Dinner)
These juicy ranch turkey burgers are packed with bold flavor, thanks to homemade ranch seasoning. Easy, delicious, and perfect for grilling or meal prep!
👩🍳 Ranch Turkey Burgers that are perfect every time
It took me more than a dozen tries (and a few borderline turkey burger disasters) to finally crack the code on making the perfect ranch turkey burger. Every version I tried was either dry and flavorless, or so wet it fell apart before it even hit the grill. I grew up on juicy ground beef burgers, so I didn’t realize that turkey needs a totally different approach.
The secret weapon? A spoonful of mayo and a little bit of breadcrumbs. That combo keeps these ranch turkey burgers moist, tender, and full of that juicy burger texture you want, without falling apart on you. But what really brings them to life is my homemade Rowdy Ranch Seasoning. It’s my custom blend of tangy buttermilk powder, garlic, onion, dill, parsley, paprika, tarragon and just the right hit of spice. Basically, it turns your average turkey patty into flavor town.
To make these beauties, I mix fresh ground turkey with the ranch seasoning, mayo, an egg, and a few more spices to boost the depth. Then I form the patties and let them chill in the fridge so they hold together better on the grill. Once they hit the heat, you get those gorgeous grill marks and a golden crust outside, while the inside stays juicy and tender. Chef’s kiss.
Toasted buns are non-negotiable. Trust me on this one. I love piling them high with crisp lettuce, juicy tomato slices, creamy avocado, and maybe even a little ranch aioli or pepper jack cheese if I’m feeling extra. These burgers are killer for cookouts, easy weeknight dinners, or meal prep if you’re into freezing burger patties ahead of time.
And don’t forget the sides. A batch of crispy oven-baked fries tossed with more of that ranch seasoning blend? Yes please.
🛒 Ingredients You’ll Need: Ranch Turkey Burgers
🥣 How To Make Ranch Turkey Burgers
Make the Rowdy Ranch Seasoning: This really is the ultimate ranch seasoning blend. It’s that perfect balance of tangy buttermilk powder, savory herbs, and zesty spices that makes these ranch turkey burger totally pop.
Toss all the ingredients for the Ranch Turkey Burgers into a big bowl and mix it all up with your hands until everything’s just combined. Don’t overdo it because over-mixing can make the burgers a bit tough.
Form your patties and just know they’re gonna be a bit sticky. That’s totally normal with ground turkey, so don’t panic. Pop them onto a tray and slide them into the fridge for about 15 minutes. Chilling helps the fats firm back up so the patties hold together better once they hit the grill. Little step, big difference.
Place your chilled turkey burgers on the grill. It takes somewhere around 7-8 minutes per side. They are done when they reach 165°F in the middle.
While your ranch turkey burgers are sizzling on the grill, get those toppings ready to roll. Cook up some crispy bacon, tear a few lettuce leaves, and slice up juicy tomatoes and creamy avocado. Go with whatever toppings your burger-loving heart desires.
Time to assemble those burgers! Start with a layer of crisp lettuce on the bottom bun, then add your juicy ranch turkey burger. Now go wild with your favorite toppings such as tomato slices, red onion, pickles, whatever you love. A slather of aioli takes these over the top, or mix a little ranch seasoning into mayo or Greek yogurt for a quick ranch mayo situation. Trust me, it’s so good.
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Grilled Ranch Turkey Burgers Recipe
Ingredients
- 1 pound ground turkey (93/7 or 85/15 is juicier)
- 2 tablespoons Rowdy Ranch Seasoning Mix (or a storebought Zesty ranch seasoning)
- 2 tablespoons mayonnaise
- ¼ cup breadcrumbs (panko or regular)
- 1 egg
- 1 teaspoon garlic powder
- ½ teaspoon onion powder
- ½ teaspoon black pepper
- 2 tablespoons chives (chopped)
Toppings ideas:
- Sliced cheddar or provolone
- Crisp bacon
- Sliced avocado, lettuce, tomato and red onion
Instructions
- In a big bowl, toss together the 1 pound ground turkey, 2 tablespoons Rowdy Ranch Seasoning Mix, 2 tablespoons mayonnaise, ¼ cup breadcrumbs, 1 egg, 1 teaspoon garlic powder, ½ teaspoon onion powder, ½ teaspoon black pepper and 2 tablespoons chives. Don’t overmix or they’ll get tough.
- Form into 4 nice, even patties. Lightly oil your hands before forming the patties so they don’t stick to you, and don’t press them too hard . Gentle is the name of the game here. Pop them in the fridge for 15–30 minutes before cooking. This helps them firm up and hold together better when they hit the heat.
- Grill: Preheat to medium heat and oil the grates. Grill about 5–6 minutes per side, or until the inside hits 165°F. Stovetop: Medium heat in a lightly oiled skillet and cooked the same timing.If you're adding cheese, slap it on during the last minute of cooking and cover to melt.
- Toast your buns and stack it all up with your dream toppings.
Notes
- Don’t skip the chill time: Letting the patties rest in the fridge for 15–30 minutes helps them firm up and cook without falling apart. Especially important for turkey, which is softer than ground beef.
- Handle gently: Overmixing or pressing too hard when shaping the patties can make them dense. Use light hands and just enough mixing to bring everything together.
- Use a meat thermometer: Turkey burgers should hit an internal temp of 165°F. This keeps them safe and juicy.
Substitutions
- Ground turkey: Go for 93/7 or 85/15 for a juicier burger. Super lean (99%) will work but tends to be dry unless you add extra mayo or chopped veggies.
- Breadcrumbs: Panko gives a lighter texture, but regular breadcrumbs totally work. Gluten-free crumbs? Go for it.
- No chives? Swap in green onions or leave them out. You’ll still get plenty of herby goodness from the ranch seasoning.
Storage
- Make ahead: Mix and shape the patties up to 1 day in advance. Store in an airtight container in the fridge until you’re ready to cook.
- Freezing: Freeze uncooked patties flat on a baking sheet, then transfer to a freezer bag. Use within 3 months. Cook from frozen or thaw overnight in the fridge.
- Leftovers: Cooked burgers keep well in the fridge for up to 3 days. Reheat in a skillet or microwave. Try them sliced on salads, wraps, or grain bowls!
Nutrition
FAQs
Why do my turkey burgers fall apart when cooking?
Turkey is lean and soft, so it needs a binder. The combo of breadcrumbs, egg, and mayo in this recipe helps hold everything together. Also, don’t skip the chill time! Letting the patties rest in the fridge for 15–30 minutes makes a big difference.
How do I keep turkey burgers from drying out?
Use 93/7 or 85/15 ground turkey for juicier results. The mayo in the mix adds moisture, and not overcooking is key. Grill or cook just until the internal temp hits 165°F, then pull them off the heat.
Can I cook these in the oven or air fryer?
Totally! For the oven, bake at 400°F for about 20 minutes, flipping halfway. In the air fryer, cook at 375°F for 12–15 minutes. Always check that temp hits 165°F in the center.
Can I use store-bought ranch seasoning instead of homemade?
Sure! A zesty store-bought ranch seasoning works in a pinch, though I love the flavor of my Rowdy Ranch blend. Just make sure it’s a seasoning blend, not a dressing packet which can get too salty.
How to Serve Ranch Turkey Burgers
These ranch turkey burgers are the main event, so you’ve gotta build a meal that lives up to them. Let’s talk buns first. Go for buttery brioche or soft potato rolls for that perfect balance of squish and structure. Toast them up right before serving so they don’t get soggy and can hold up to all those juicy toppings. Add crisp lettuce, ripe tomato, creamy avocado, or a few slices of sharp cheddar or provolone. Feeling bold? Throw on some crispy bacon and a slather of ranch mayo or chipotle aioli. Yes, please.
Now for sides. Ranch-seasoned fries are a no-brainer, especially if you’ve already got the seasoning out. You could also go with sweet potato wedges, a grilled corn salad, or a tangy slaw to balance the richness of the burgers. Want to keep it light? A simple green salad with a lemony vinaigrette works great too.
For drinks, try something refreshing and summery like a sparkling strawberry basil lemonade, cucumber lime spritz, or even a cold beer or ranch water if you’re feeling spicy. It’s the kind of backyard meal that makes you feel like a grill master without breaking a sweat.
If You Love Ranch Turkey Burgers, Try These Next
If you’re anything like me and find yourself planning your next burger before you’ve even finished the one in front of you, welcome, you’re among friends. These ranch turkey burgers are a total hit, but why stop there when there’s a whole world of burger-inspired deliciousness to explore?
Switch things up with my Zucchini Corn Chicken Burgers. They’re loaded with juicy ground chicken, shredded zucchini, sweet corn, jalapeños, and bell peppers. Super fresh, super flavorful, and perfect for summer. Or go bold with my Loaded Greek Chicken Burgers, packed with kalamata olives, red onion, and crumbled feta. They’re air-fried to crispy perfection and perfect with a dollop of tzatziki or a sprinkle of Greek Burger Seasoning, a zesty blend of lemon zest, dill, and herbs that I swear makes everything taste brighter.
Prefer beef? You’ve got to try my Jalapeño Popper Hamburger, grilled to juicy perfection and topped with a creamy, cheesy jalapeño blend and crispy bacon. It’s indulgent, spicy, and totally crave-worthy. And for cozy, comfort-food vibes without the bun, my Sweet Potato Cheeseburger Skillet brings all the cheeseburger flavor in a one-pan, pasta-free meal you’ll want to make on repeat.
Need more dinner inspo? Try the One-Pot Hamburger Rice Soup which is a hearty weeknight meal full of ground beef, mushrooms, bell peppers, carrots, and celery. Or go full comfort mode with Loaded Cheeseburger Rigatoni, with melted cheese, tomato sauce, pickles, and bacon in every bite. It’s a guaranteed crowd-pleaser (and kids love it too).
Oh, and don’t forget the buns! A good burger deserves the perfect hamburger bun. They are soft, slightly sweet, sturdy enough to hold all your toppings, and toasted just right. For an extra hit of flavor, try spreading a little roasted garlic butter inside. Honestly, roasted garlic might be the best burger topping no one talks about. My families favorite buns, however, are soft, chewy pretzel buns.