Air Fryer Reference
Turkey Burger
protein · fresh
- Temperature
- 365 °F
- 185 °C
- Total time
- 11 min
- 2 patties
- Flip at
- 6 min
- flip once
- Internal temp
- 165 °F
- 74 °C
Doneness
Exterior is golden-brown with no pink seeping when pressed; centre is uniformly opaque (no pink) when pierced. Juices run clear.
Oil & seasoning
Brush both sides lightly with neutral oil — ground turkey is very lean and will stick without it.
Season with: salt, black pepper, garlic powder, smoked paprika, Worcestershire (mixed into meat).
Watch out for
- Always confirm 165 °F / 74 °C internal temperature with an instant-read thermometer. Visual checks are not safe for ground poultry, which carries the same salmonella risk as raw chicken.
- Use 85/15 or 93/7 ground turkey — 99% lean turns to sawdust no matter how carefully you cook it. The fat is what carries flavour and keeps the patty moist.
- Make a deliberate thumb-divot in the centre of each patty before cooking — turkey burgers dome upward more than beef and the divot keeps them flat.
- Don't press the patties during cooking. Pressing squeezes out the rendered fat and the burger goes dry.