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air fryer turkey burgers on parchment paper

Air Fryer Turkey Burgers

Course Main
Cuisine American
Keyword air fryer, turkey burgers
Prep Time 20 minutes
Cook Time 19 minutes
Servings 3 large burgers


  • 1 pound (453 grams) ground turkey (ground chicken also works)
  • 1 large (50 grams), out of shell egg
  • 1 teaspoon salt
  • 1 teaspoon dried parsley
  • 1/4 teaspoon black pepper
  • 1/4 teaspoon garlic powder
  • 1 tablespoon olive oil, refined coconut oil or unsalted butter


  • In a large mixing bowl, stir together all the ingredients. I think using the hands is easier but you can use a fork if you prefer.
  • Remove from the fridge and form into three 165-gram balls, being careful not to overwork the meat.
  • Shape the balls into about 1" thick (and 1/2" wider than the hamburger buns) patties. You don't need to squash the meat together or overwork the meat, but the patties should have the same thickness.
  • Use your thumb to make an indentation in the center of each patty, to prevent the patties from puffing up like meatballs.
  • Preheat the air fryer to 360 °F (183 °C). Spray the air fryer basket with oil.
  • Place the patties in the basket. They shouldn't be touching.
  • Cook for 8 minutes, flip and fry another 8-11 minutes or until a thermometer inserted in the middle of a patty is 165 °F (74 °C).
  • Turn the heat off, put the cheese on and let it sit in the air fryer for a minute or two or until slightly melted.
  • Add to the bun with the toppings.
  • Refrigerate leftovers in an airtight container for up to 3 days.




As you can see in the video, I didn't have issues with the meat being sticky or hard to handle. When using frozen ground turkey, I've accidentally dumped in the liquid from the bag. Then they were sticky. If they're sticky, place in the fridge for 2 hours (or freeze quickly) or overnight. If using butter or coconut oil, that will especially help firm them up.