10 Easy Turkey Burger Recipes for Weeknight Dinners (October 2026)

These easy turkey burger recipes for weeknight dinners all land on the table in about half an hour, with one skillet, one bowl, and ingredients you probably already have. Ground turkey is lean, high in protein, and cheap enough to buy on a whim, so it fits the Tuesday-night dinner slot where beef usually goes.

What it does not do on its own is stay juicy. Turkey has almost no fat to render, so a patty that gets pushed too hard or cooked too long turns into a hockey puck. Every recipe below solves that the same way: a binder, some fat, and a hard sear with a short rest. Pick the one that matches your mood tonight, then cook it exactly as written.

Easy Turkey Burger Recipes for Weeknight Dinners at a Glance

Recipe	Time	Difficulty	Best for
1. Classic Turkey Burger with Cheddar and Lettuce	22 min	Easy	Tuesday night, picky eaters
2. Chili Turkey Burgers with Pepper Jack	25 min	Easy	Heat seekers, taco night
3. Smoky BBQ Turkey Burgers with Coleslaw	30 min	Easy	Friday night, kids
4. Teriyaki Turkey Burgers with Sesame Toppings	25 min	Easy	A no-fry sheet pan dinner
5. Buffalo Turkey Burgers with Blue Cheese	25 min	Easy	Game day, salty-snack hour
6. Savory Mushroom and Swiss Turkey Burgers	32 min	Medium	Rainy days, mushroom fans
7. Jalapeño Cheddar Turkey Burgers	25 min	Easy	A steady medium heat
8. Mediterranean Turkey Burgers with Feta	30 min	Easy	Bright, herby, warm-weather plates
9. Crispy Breadcrumb Turkey Burgers	32 min	Medium	Cravers who miss the crunch
10. Caramelized Onion and Apple Turkey Burgers	35 min	Medium	Autumn and early winter dinners

If you only have 20 minutes and one clean pan, jump to number 1. If the bun and lettuce routine is getting boring, number 3 is the one I make most often at home. Planning the whole week instead of one night? My 32 easy weeknight dinner recipes cover the non-burger nights on the same clock.

1. Classic Turkey Burger with Cheddar and Lettuce

This is the one I make when I want everyone at the table satisfied with no negotiation. Cheddar melts into the patty in the last minute, and a thin spread of mayo and mustard underneath keeps the bun from going soggy.

Yield: 4 burgers · Prep: 10 min · Cook: 12 min · Total: 22 min · Difficulty: Easy

Ingredients

• 1.25 lb (570 g) 90% lean ground turkey
• 1/4 cup plain panko or breadcrumbs
• 1 tbsp Worcestershire sauce
• 1 tsp garlic powder
• 1/2 tsp kosher salt and 1/4 tsp black pepper
• 1 tbsp Dijon mustard
• 4 slices cheddar cheese
• 4 brioche or potato buns, buttered
• For serving: lettuce leaves, tomato slices, thin red onion, mayo, yellow mustard, ketchup

Instructions

1. Mix the turkey, panko, Worcestershire, garlic powder, salt, pepper, and Dijon in a bowl with a fork. Stop while it still looks a little loose.
2. Divide into 4 and shape into patties about 4 inches wide and 3/4 inch thick. Press a shallow dimple in the center of each with your thumb so they stay flat.
3. Heat a heavy skillet over medium-high heat until a drop of water skitters across the surface. Add a thin film of oil.
4. Sear the patties 5 to 6 minutes per side, undisturbed, until the crust is deep golden and juices run clear.
5. Check the thickest part with an instant-read thermometer. Ground turkey is safe at 160°F (71°C).
6. Stack a cheese slice on each patty in the last 30 seconds, cover with a lid, and let it melt.
7. Rest the patties 3 minutes on a rack while you toast the cut sides of the buns in the pan drippings.
8. Assemble with lettuce, tomato, onion, and your condiments.

Tip: The thumb dimple is the whole trick. Without it the patty domes and the edges scorch before the middle cooks.

Swap it: For a gluten-free version, use certified gluten-free panko and a lettuce wrap or a split portobello cap instead of a bun.

Storage: Cooked patties keep 3 to 4 days in the fridge on a plate under loose foil. Reheat in a dry skillet over medium-low for 3 minutes a side. Uncooked patties freeze up to 3 months on a parchment-lined tray; cook from frozen and add 2 to 3 minutes.

2. Chili Turkey Burgers with Pepper Jack

Southwestern without the taco-night effort. Chili powder, cumin, and a little smoked paprika do the seasoning work, and pepper jack melts with a mild kick that most people mistake for more heat than they get.

Yield: 4 burgers · Prep: 10 min · Cook: 15 min · Total: 25 min · Difficulty: Easy

Ingredients

• 1.25 lb (570 g) 90% lean ground turkey
• 2 tbsp mild or medium chili powder
• 1 tsp ground cumin
• 1/2 tsp smoked paprika
• 1/2 tsp kosher salt
• 1/4 cup panko
• 1 egg, lightly beaten
• 4 slices pepper jack cheese
• 4 sesame seed buns
• For serving: shredded lettuce, diced tomato, sour cream or plain Greek yogurt, cilantro, lime wedges

Instructions

1. Combine the turkey, chili powder, cumin, paprika, salt, panko, and beaten egg. Mix with your hand only until the meat clumps and the dry ingredients disappear.
2. Shape into 4 flat patties, 4 to 4.5 inches wide.
3. Heat a skillet or a griddle over medium-high and brush with a little neutral oil.
4. Cook 5 to 6 minutes per side without pressing the patties, until the edges are dark and crisp.
5. Verify 160°F (71°C) at the thickest point with an instant-read thermometer.
6. Add the pepper jack, cover, and melt for 45 seconds.
7. Rest 2 to 3 minutes, then build with lettuce, tomato, a spoon of sour cream, and cilantro.

Tip: The egg here is a binder, not a flavor. It soaks up moisture and glues the panko in, which is what stops these spiced patties from crumbling when you flip them.

Swap it: Leave the egg out and use 2 tbsp mayonnaise as the binder instead. For a lower-sodium plate, use reduced-sodium Worcestershire and a thin slice of avocado in place of sour cream.

Storage: Fridge 3 to 4 days, freezer up to 3 months. The patties reheat best in a skillet; in a microwave they go rubbery in about 90 seconds.

3. Smoky BBQ Turkey Burgers with Coleslaw

The slaw is the point of this one. A quick vinegar-based cabbage slaw cuts the richness of the turkey and the sweetness of the glaze, and the whole thing is genuinely a Friday night dinner rather than a weekday shortcut.

Yield: 4 burgers · Prep: 18 min · Cook: 12 min · Total: 30 min · Difficulty: Easy

Ingredients

For the patties:

• 1.25 lb (570 g) 90% lean ground turkey
• 1 tsp smoked paprika
• 1 tsp garlic powder
• 1/4 cup barbecue sauce, plus more for serving
• 1 tbsp Worcestershire sauce
• 1/2 tsp kosher salt and 1/4 tsp black pepper

For the coleslaw:

• 3 cups shredded green cabbage
• 1/2 cup shredded carrot
• 3 tbsp mayonnaise
• 1 tbsp apple cider vinegar
• 1 tsp sugar and a pinch of salt

To serve: 4 potato buns, 1/4 cup chopped dill pickles, extra barbecue sauce

Instructions

1. Toss the cabbage, carrot, mayonnaise, vinegar, sugar, and salt together. Set aside; the slaw is better after it sits for 15 minutes.
2. Mix the turkey with paprika, garlic powder, 1/4 cup barbecue sauce, Worcestershire, salt, and pepper.
3. Shape into 4 patties, keeping them a little wider than thick so the sauce does not run off.
4. Grill or sear over medium-high heat, 5 to 6 minutes per side, until well browned.
5. Brush with the reserved barbecue sauce during the final minute and watch it closely, since it burns fast once it starts to caramelize.
6. Confirm 160°F (71°C) at the thickest point, then rest 3 minutes.
7. Toast the buns, pile on the slaw and pickles, and add the patty plus a final pass of sauce.

Tip: Brush the sauce on only at the end. Barbecue glaze added at the start scorches long before the inside of the patty is cooked.

Swap it: Sugar in the slaw balances the vinegar, but honey or maple syrup works too. For a lighter version, dress the cabbage with olive oil and lemon juice instead of mayo.

Storage: Slaw keeps 4 days in a sealed container in the fridge. Cooked patties keep 3 to 4 days and freeze up to 3 months. The sauce goes on after reheating, not before.

4. Teriyaki Turkey Burgers with Sesame Toppings

This one is a sheet-pan dinner, which is why it made the list. The patties roast in the oven, the teriyaki glazes in the last few minutes, and you spend the whole cook on slicing cucumbers instead of standing at the stove.

Yield: 4 burgers · Prep: 12 min · Cook: 13 min · Total: 25 min · Difficulty: Easy

Ingredients

• 1.25 lb (570 g) 90% lean ground turkey
• 1/4 cup panko
• 1 tbsp soy sauce
• 1 tsp grated fresh ginger
• 2 tsp rice vinegar
• 2 tbsp brown sugar
• 2 tbsp soy sauce (for the glaze)
• 1 tbsp sesame oil
• 1/2 tsp cornstarch mixed with 1 tbsp water

To serve: 4 buns, 1/2 cup shredded cabbage, 1 cucumber sliced thin, 2 scallions sliced thin, 1 tbsp sesame seeds, 2 tsp toasted sesame oil for drizzling

Instructions

1. Heat the oven to 425°F (220°C) and line a sheet pan with parchment.
2. Mix the turkey with the panko, 1 tbsp soy sauce, ginger, and rice vinegar. Shape into 4 flat patties.
3. Arrange the patties on the pan and roast 10 minutes.
4. Whisk the brown sugar, 2 tbsp soy sauce, sesame oil, and cornstarch slurry together.
5. Brush the patties thickly with the glaze and return them to the oven for 3 more minutes, until the top is glossy and the edges have darkened.
6. Check the thickest point for 160°F (71°C). If the glaze looks done but the center is not, give it 2 more minutes.
7. Rest 3 minutes, then pile on cabbage, cucumber, scallions, and sesame seeds, and drizzle with the extra toasted sesame oil.

Tip: Main allergens here are soy and sesame. Check the teriyaki sauce label, since many brands are not gluten-free even when the sugar is.

Swap it: Coconut aminos work in place of soy for a gluten-free version, and the glaze takes on more body if you add a squeeze of lime at the end.

Storage: Cooked patties and extra glaze keep 3 to 4 days in the fridge. Freeze patties on a tray, then bag them up to keep them from touching. The cabbage and cucumber keep 2 days and are better fresh.

5. Buffalo Turkey Burgers with Blue Cheese

A lighter take on buffalo chicken, and much faster since there is no frying step. The patty gets seared plain, then tossed in sauce off the heat, which keeps the meat from drying out the way it would inside a hot coating. On a game night, I put these next to a tray of my easy shrimp recipes so there is something to dip while the patties rest.

Yield: 4 burgers · Prep: 8 min · Cook: 15 min · Total: 25 min · Difficulty: Easy

Ingredients

• 1.25 lb (570 g) 90% lean ground turkey
• 1/2 tsp garlic powder and 1/2 tsp smoked paprika
• 1/2 tsp kosher salt and 1/4 tsp black pepper
• 1/4 cup panko
• 1/3 cup buffalo wing sauce, plus more for drizzling
• 1 tbsp butter or olive oil

To serve: 4 sturdy buns or 8 split celery stalks, 1/2 cup crumbled blue cheese, 1/2 cup ranch or blue cheese dressing, 1 stalk celery sliced thin, 2 scallions

Instructions

1. Mix the turkey with garlic powder, paprika, salt, pepper, and panko. Shape into 4 patties.
2. Sear in a hot skillet, 5 to 6 minutes per side, until browned and firm to the touch.
3. Verify 160°F (71°C) at the thickest point, then move the patties to a plate.
4. Warm the buffalo sauce with the butter or oil in the same skillet for 30 seconds until it loosens and looks glossy.
5. Return the patties to the pan and toss for 20 seconds to coat both sides. Do not let them sit in the sauce.
6. Toast the buns, then pile on blue cheese crumbles, a ribbon of dressing, celery, and scallions.
7. Drizzle with extra sauce and serve immediately, while the cheese is still cold against the hot patty.

Tip: Main allergen in this recipe is dairy. Swap the crumbled blue cheese for extra celery and a drizzle of ranch made with almond milk if you need to keep it dairy-free.

Swap it: A sturdy split roll holds up better than a soft bun under all that sauce. For a low-carb plate, skip both and use celery stalks.

Storage: Cooked patties keep 3 to 4 days, but the sauce turns tacky as it cools, so reheat without the coating and add it fresh. The celery lasts 5 days sliced in a bag.

6. Savory Mushroom and Swiss Turkey Burgers

Finely chopped mushrooms folded into the meat make this the most tender patty on the list. The trick is chopping them in the pan after the fat is hot, so they release their water into the mushrooms rather than into your patties. A rainy evening when you want the same timing without the red meat, my easy tilapia recipes for dinner land in the same 30-minute window.

Yield: 4 burgers · Prep: 15 min · Cook: 17 min · Total: 32 min · Difficulty: Medium

Ingredients

• 1.25 lb (570 g) 90% lean ground turkey
• 8 oz cremini mushrooms, finely chopped
• 1 tbsp olive oil, divided
• 1/2 tsp dried thyme
• 1/2 tsp garlic powder
• 1 tsp Worcestershire sauce
• 1/2 tsp kosher salt and 1/4 tsp black pepper
• 4 slices Swiss cheese

To serve: 4 whole-grain buns, mixed greens, 1 tsp chopped fresh thyme, 2 tbsp Dijon mustard

Instructions

1. Heat 2 tsp olive oil in a skillet over medium-high. Add the chopped mushrooms and cook 5 to 6 minutes, stirring, until they release their liquid, it cooks off, and they start to brown.
2. Season the mushrooms with half the thyme and scrape them onto a plate. Cool for 10 minutes.
3. Mix the turkey with the remaining thyme, garlic powder, Worcestershire, salt, and pepper.
4. Fold in the cooled mushrooms with a light hand. Overmixing is what turns a tender burger into a meatloaf texture.
5. Shape into 4 patties, 4 inches wide, and chill for 10 minutes if you have time. A cold patty holds together better.
6. Heat the remaining oil in the same skillet over medium-high and cook 6 minutes per side, until the crust is dark brown.
7. Check for 160°F (71°C) at the thickest point, add the Swiss, cover, and melt 45 seconds.
8. Spread the buns with Dijon, add the greens and patty, and finish with fresh thyme.

Tip: Let the mushrooms cool before folding them in. Hot mushrooms melt the fat in the meat and make the mix impossible to shape.

Swap it: Fresh thyme can be replaced by 1 tsp of soy sauce for a deeper, less floral version. Grated Gruyere stands in for Swiss if you want more nuttiness.

Storage: Cooked burgers keep 3 to 4 days in the fridge and up to 3 months in the freezer. The patties reheat best in a skillet; give the greens a fresh handful instead of storing them with the burger.

7. Jalapeño Cheddar Turkey Burgers

Heat that builds instead of burns. The jalapeños go into the meat, where they mellow during the cook, and the pickled slices on top bring a clean acid note that keeps you reaching for another bite.

Yield: 4 burgers · Prep: 10 min · Cook: 15 min · Total: 25 min · Difficulty: Easy

Ingredients

• 1.25 lb (570 g) 90% lean ground turkey
• 2 fresh jalapeños, seeds and membranes removed, finely diced
• 1/2 tsp chili powder
• 1/2 tsp garlic powder
• 1/4 cup panko
• 1 tsp Worcestershire sauce
• 1/2 tsp kosher salt
• 4 slices sharp cheddar cheese

To serve: 4 buns, 1/4 cup sliced pickled jalapeños, 1/4 cup diced red onion, 2 tbsp cilantro leaves, 1 lime cut into wedges

Instructions

1. Wear gloves or wash your hands well after cutting the jalapeños, and work on a board you do not plan to touch for lunch.
2. Mix the turkey with the fresh jalapeños, chili powder, garlic powder, panko, Worcestershire, and salt.
3. Shape into 4 patties and press a dimple into each center.
4. Sear over medium-high heat, 5 to 6 minutes per side, leaving a crust on the surface.
5. Confirm 160°F (71°C) at the thickest point, then add the cheddar, cover, and melt 45 seconds.
6. Rest 3 minutes on a rack. Toppings go on only after the rest, so the bread does not steam soggy.
7. Build with pickled jalapeños, diced onion, cilantro, and a squeeze of lime.

Tip: Pulling the seeds and the pale inner membrane out of the fresh jalapeños cuts the heat roughly in half, so the raw heat does not build up while the patty cooks.

Swap it: Green jalapeños or a milder serrano can be used. For a dairy-free bun, use a toasted potato slice or a lettuce wrap and leave the cheddar off.

Storage: Cooked burgers keep 3 to 4 days in the fridge and 3 months in the freezer. Slice the raw patties cleanly before freezing so you can pull out exactly what you need.

8. Mediterranean Turkey Burgers with Feta

Garlic, oregano, and lemon do most of the work here, and the feta on top is what keeps people going back for seconds. It is a bright, fast, unbun-friendly burger for a night when the oven is already on for something else.

Yield: 4 burgers · Prep: 12 min · Cook: 15 min · Total: 30 min · Difficulty: Easy

Ingredients

• 1.25 lb (570 g) 90% lean ground turkey
• 1 small garlic clove, grated
• 1 tsp dried oregano
• 1/2 cup feta crumbles, plus more for serving
• 1 tbsp olive oil
• 1/2 cup diced tomato, excess liquid squeezed out
• 1/2 tsp kosher salt and 1/4 tsp black pepper
• 1 tbsp lemon juice

To serve: 4 pita-style buns or 4 large lettuce leaves, 1/2 cucumber sliced thin, 1/4 cup thin red onion slices, 2 tbsp kalamata olives, extra oregano and olive oil

Instructions

1. Mix the turkey with the grated garlic, oregano, 1/4 cup feta, olive oil, half the salt, and the pepper.
2. Shape into 4 patties and set them on a plate to chill while you prep the toppings.
3. Dress the cucumber, red onion, and olives with the lemon juice and the rest of the salt.
4. Sear the patties in an oiled skillet over medium-high heat, 5 to 6 minutes per side, until browned and firm.
5. Check the thickest point for 160°F (71°C), then rest 3 minutes.
6. Warm the pita buns in the same pan for 30 seconds a side.
7. Build with the dressed vegetables, crumble the remaining feta over the patty, and finish with oregano and a thread of olive oil.

Tip: Main allergen is dairy. Squeeze the diced tomato in a paper towel first, because the extra water on the patty is what makes feta burgers fall apart.

Swap it: Any briny cheese works in place of feta, and dill or parsley can stand in for oregano. Wrapping the mixture in lettuce leaves makes this a low-carb dinner with no bun at all.

Storage: Cooked burgers keep 3 to 4 days, and the seasoned salad vegetables keep about 2 days in a sealed container. The olives can be prepped a day ahead.

9. Crispy Breadcrumb Turkey Burgers

The panade. A slice of bread soaked in milk and pressed into the meat keeps water in the patty for the whole cook, which is the single most effective fix for dry turkey. The egg and panko on the outside give you a crouton crust in an ordinary skillet.

Yield: 4 burgers · Prep: 15 min · Cook: 17 min · Total: 32 min · Difficulty: Medium

Ingredients

• 1.25 lb (570 g) 90% lean ground turkey
• 1 slice white bread, torn into pieces
• 1/3 cup milk
• 1 egg, beaten
• 1 cup panko breadcrumbs
• 1/2 tsp garlic powder
• 1/2 tsp smoked paprika
• 1/2 tsp kosher salt and 1/4 tsp black pepper
• 2 tbsp neutral oil

To serve: 4 buns, lettuce, tomato, ketchup, yellow mustard

Instructions

1. Soak the torn bread in the milk for 5 minutes, then squeeze out the excess liquid with your fingers.
2. Mash the soggy bread into the turkey with your hands until no lumps remain, then work in the egg, garlic powder, paprika, salt, and pepper.
3. Shape into 4 patties, 3/4 inch thick, and press the surface flat.
4. Set three shallow bowls in order: beaten egg, then panko. Dredge each patty in the egg, then in the panko, pressing the crumbs on firmly.
5. Heat the oil in a heavy skillet over medium-high until it shimmers. Do not crowd; cook in two batches if needed.
6. Sear 3 to 4 minutes per side, pressing once gently at the start of each side so the crumbs set, until the crust is deep gold.
7. Confirm 160°F (71°C) at the thickest point, then rest 3 minutes on a rack. The crust softens on the second side, so give it the full time.
8. Assemble with lettuce, tomato, ketchup, and mustard.

Tip: Main allergens are egg and wheat. For a gluten-free version, soak the bread in milk and use certified gluten-free panko, and check that your milk is free of gluten-containing thickeners.

Swap it: Panko gives the lightest crust; plain breadcrumbs are denser and more traditional, and oat flour works for a grain-free version that still crunches.

Storage: Cooked burgers keep 3 to 4 days in the fridge, and the crust holds for about 2 days. Reheat in an air fryer at 375°F (190°C) for 6 minutes, or in a skillet so the underside stays crisp. Uncooked breaded patties do not freeze well, so freeze them plain and dredge after thawing.

10. Caramelized Onion and Apple Turkey Burgers

A late-fall burger that still moves at weeknight speed, because the onions do most of their work in a separate pan while the patties cook. The apple brings a little acid and crunch against the sweet onion, and mustard on the bun keeps it from tipping into dessert.

Yield: 4 burgers · Prep: 18 min · Cook: 17 min · Total: 35 min · Difficulty: Medium

Ingredients

For the patties:

• 1.25 lb (570 g) 90% lean ground turkey
• 1 tsp garlic powder
• 1 tsp fresh grated ginger
• 1/4 cup panko
• 1 tsp Worcestershire sauce
• 1/2 tsp kosher salt and 1/4 tsp black pepper

For the onions and apple:

• 1 large yellow onion, thinly sliced
• 1 tbsp butter or olive oil
• 1 firm apple, such as Honeycrisp, thinly sliced
• 1 tbsp cider vinegar
• 1 tsp honey

To serve: 4 whole-grain buns, 2 cups arugula, whole grain mustard

Instructions

1. Melt the butter in a wide skillet over medium heat. Add the onion with a pinch of salt and cook 12 to 15 minutes, stirring every few minutes, until soft and deep gold.
2. Add the apple slices, vinegar, and honey and cook 4 more minutes until the apple softens and the liquid reduces to a glaze.
3. While that happens, mix the turkey with garlic powder, ginger, panko, Worcestershire, salt, and pepper, and shape it into 4 patties.
4. Heat a second skillet over medium-high with a film of oil. Sear the patties 5 to 6 minutes per side until browned.
5. Check the thickest point for 160°F (71°C), then rest 3 minutes.
6. Toast the buns, spread them with whole grain mustard, and pile on the arugula.
7. Top with the patty and the onion-apple mixture, scraping the good caramelized bits off the bottom of the pan.

Tip: Slice the onion as thin as you can and give it room in the pan. Crowded onions steam in their own liquid and turn pale instead of caramelizing.

Swap it: A Granny Smith apple brings more tartness, while a pear works in the same spot. For a gluten-free plate, use a portobello cap or two pieces of romaine instead of a bun.

Storage: Cooked burgers keep 3 to 4 days. The caramelized onion and apple mixture keeps about 4 days and is also good on leftover roasted vegetables or a grain bowl. Store it separately from the raw meat and use it within the window.

Tips for Making These

• Buy 90% lean, not 93%. The extra-lean packs are the driest thing in the case. If you can only find 93%, add 1 tbsp olive oil or a splash of Worcestershire to the mix and cut the cook time by a minute per side.
• Use similar-sized patties. A fat burger next to a thin one means the thin one is dry before the thick one is safe. Weigh them if you can.
• Stop mixing while it still looks loose. Overworked meat tightens into a bologna texture, and it keeps the fat from moving through the patty while it cooks.
• Do not press with your spatula. Every press squeezes juice onto the burner instead of back into the meat. Push down once, gently, at the start of each side if the crust is puffing up.
• Respect 160°F (71°C) and the rest. Take the patties off the heat at temperature, then give them 3 minutes on a rack. Resting is what puts the juice back where you want it.
• Batch the parts, not the patties. Mix a double batch of patties and freeze half uncooked on parchment, then bag them once solid. Cook from frozen and add 2 to 3 minutes.

While the meat browns, most of these meals need a side that does not compete. Oven-roasted vegetables on the same tray work, or swap the patties for the last few minutes of whatever else is in the oven. If you are planning a whole week of nights like this, my easy chicken thigh recipes follow the same weeknight logic and cook just as fast.

Frequently Asked Questions

Which Turkey Burger Is Best for a Busy Weeknight?

Start with number 1. The classic cheddar and lettuce burger takes 22 minutes, uses one bowl and one skillet, and the technique in it, the binder, the dimple, the 3-minute rest, is the same in every other recipe on this page. If you are new to cooking lean meat, begin with these easy turkey burger recipes for weeknight dinners and the rest of the list gets easy from there.

When you want more flavor, number 3 with the coleslaw is my pick, and number 5 is the one that makes the kitchen loudest. If you are cooking several other things in the oven, number 4 does its work on a sheet pan and hands you the time back.