These are pan-cooked ground turkey patties seasoned with fresh dill, sautéed shallots, and Dijon mustard. Turkey is lean and mild, which means it needs a little help — and this combination gives it real flavor without masking what turkey actually tastes like. Ready in about 20 minutes, they’re a solid weeknight option that also holds up well when cooked ahead.
What makes this version work
Two things matter most here. First, the shallots are sautéed before they go into the mix. Raw alliums in a turkey patty stay sharp and slightly crunchy all the way through cooking — pre-cooking them softens both the texture and the bite, and they blend into the patty instead of standing out. Second, fresh dill is non-negotiable. Dried dill turns dusty and flat when mixed into raw meat and cooked through; fresh dill keeps a clean, grassy note that actually comes through in the finished burger. Skip the garnish — not worth the extra dish — but don’t swap the fresh herb for dried in the patty itself.
What can go wrong
- Patties falling apart in the pan: Ground turkey has less fat than beef, so it binds less readily. If your mixture feels loose, refrigerate the shaped patties for 15–20 minutes before cooking — the cold firms them up and they’ll hold together when they hit the pan.
- Sticking badly to the skillet: Turkey sticks more than beef. Use a stainless or cast iron pan with enough oil to coat the surface, and wait until the pan is properly hot before adding the patties. A patty that’s ready to flip will release on its own — if it resists, give it another 30–60 seconds.
- Uneven browning: Overfilling the pan traps steam and the patties end up grey rather than seared. Cook in batches if needed, leaving at least an inch between patties.
- Underseasoning: Ground turkey is genuinely mild. If your shallots were small or your dill bunch was sparse, the patties can taste flat. Mix a tiny pinch of the raw mixture, cook it in the pan for 30 seconds, taste it, and adjust salt or dill before shaping all the patties.
- Overcooked and dry: Ground turkey must reach 165°F (74°C) — never serve it pink — but even a few degrees over that and it dries out fast. Pull the patties off heat the moment a thermometer reads 165°F and let them rest for two minutes; carryover heat will finish the job.
Make-ahead notes
Shaped raw patties can be stacked with parchment between them and refrigerated for up to 24 hours — this actually improves their texture by giving the mixture time to firm up. Cooked patties keep well in an airtight container in the fridge for up to 4 days, making them easy to pull out for quick lunches or dinners through the week. To freeze, place cooked patties in a single layer on a baking sheet until solid, then transfer to a freezer bag; they’ll keep for up to 3 months. Reheat from frozen in a covered skillet over medium-low heat with a splash of water, or in a 325°F oven for about 15 minutes — both methods keep them from drying out better than a microwave does.
Tasty Dill Turkey Burgers
Ingredients
1 ¼ pounds ground turkey (minced turkey)
2 medium green onions (scallions or green shallots)
¼ cup fresh dill
2 teaspoons Dijon mustard
1 pinch salt
1 pinch ground black pepper
3 tablespoons olive oil
Instructions
- Finely chop the shallots.
- Heat a little oil in a pan over medium heat and add the shallots. Sauté for a couple of minutes until they are soft and translucent. I usually skip cooking shallots or onions before mixing them with the meat, but I realized that the cooking makes a difference. After being cooked, they are much less noticeable to certain people who complain about shallots and onions in burgers. The same thing goes for chopping them as finely as you possibly can.
- While the shallots cook, rinse a good handful of dill.
- Then finely chop it.
- Combine the turkey, shallots, dill, and mustard. Season with salt and pepper.
- Form into 4 patties.
- Heat about a tablespoon of oil in a pan over medium heat. You could also grill them, should you be so fortunate to possess a grill.
- Cook the turkey burgers for about 5 minutes on one side or until the bottom is browned. Then, flip the burger and cook for another 5 minutes on the other side or until cooked through. The Martha Stewart recipe suggested cooking them for 3 1/2 minutes on the first side, then 4 on the other side, but mine took longer than that. Just keep an eye on them because they dry out quickly.
Nutrition
Frequently asked questions
Can I use dried dill instead of fresh?
Fresh dill is strongly recommended for this recipe. Dried dill loses most of its brightness when mixed into raw meat and cooked through, and the flavor ends up muted and slightly dusty rather than clean and herbal.
Can I make these ahead and freeze them before cooking?
Yes — freeze raw shaped patties separated by parchment for up to 3 months. Thaw overnight in the fridge before cooking, since cooking from frozen makes it harder to hit the safe internal temperature of 165°F (74°C) without drying out the outside.
What’s the best way to keep the patties from drying out when reheating?
Reheat in a covered skillet over medium-low with a tablespoon of water, or covered in a 325°F oven. Both trap enough steam to keep the patty moist; a microwave on full power tends to toughen the meat quickly.
Can I double the batch and will the flavor hold up after a few days in the fridge?
Doubling works well — the recipe scales without any issues. The dill flavor actually mellows slightly by day two, which some people prefer; the patties stay flavorful and safe to eat for up to 4 days refrigerated in a sealed container.
If you liked this one
- Golden Turkey Empanadas
- Swedish Dill Pork Sausage
- Chicken Macadamia Sausage Rolls
- Fiery Lamb Churrasco Patties
