Leftover Turkey Burgers: A Moist, Crisp Skillet Recipe

Leftover turkey burgers turn chopped cooked turkey into tender, savory patties with mashed potato, breadcrumbs, and simple seasonings. Pan-seared until crisp outside and heated through, they make an easy lunch or dinner served on buns or alongside a salad.

Ingredients

3 cups (420 g) finely chopped cooked turkey, skin and bones removed
1 cup (210 g) plain mashed potato, chilled or at room temperature
1/2 cup (30 g) panko breadcrumbs
1 large egg (about 50 g without shell)
1/3 cup (50 g) finely diced onion
1 tablespoon (15 g) mayonnaise
1 tablespoon (15 ml) Dijon mustard
1 teaspoon (2 g) poultry seasoning
1/2 teaspoon garlic powder (about 1.5 g)
1/4 teaspoon fine salt (about 1.5 g), or less if the turkey is already salty
1/4 teaspoon ground black pepper (about 0.5 g)
1 tablespoon (15 ml) neutral oil, such as canola or avocado oil
4 burger buns (about 240 g total)
4 lettuce leaves (about 20 g) and 1 medium tomato (about 120 g), sliced, for serving
2 tablespoons (30 g) mayonnaise, for spreading on the buns, optional

Instructions

Finely chop the turkey into pieces about 1/4 inch (6 mm) wide. Small, even pieces help the patties hold together; large chunks can make them break when flipped. Measure the mashed potato, panko, onion, and seasonings before mixing. If the turkey has been refrigerated, keep it chilled while you prepare the other ingredients.
In a large bowl, beat the egg with the mayonnaise and Dijon mustard. Stir in the mashed potato, diced onion, poultry seasoning, garlic powder, salt, and pepper. Add the chopped turkey and panko, then fold gently until the mixture is evenly combined. It should be moist and cohesive rather than loose or wet. Avoid vigorous mixing, which can compress the turkey and make the patties dense.
Divide the mixture into four equal portions, about 1 cup (roughly 180 g) each. Shape each portion into a patty about 3/4 inch (2 cm) thick and slightly wider than the bun, since the patties may shrink a little as they cook. Press any cracks at the edges closed. Set them on a plate, cover, and chill for 15 minutes so the mixture firms up and is easier to turn.
Heat a large nonstick or well-seasoned skillet over medium heat. Add the oil and tilt the pan to coat the surface. When the oil is shimmering but not smoking, carefully add the patties, leaving space between them; cook in batches if needed. Let the first side cook undisturbed for 5 to 6 minutes, until a golden crust forms. If the bottoms are browning too quickly, lower the heat slightly.
Turn each patty carefully with a thin spatula and cook the second side for another 5 to 6 minutes. Check the center of each patty with an instant-read food thermometer, inserting it from the side into the middle. USDA FSIS guidance is to reheat cooked poultry leftovers to 165°F (74°C); cook until every patty reaches that temperature. If the outside is browned before the centers are hot, reduce the heat and cover the pan for a minute or two, then check again.
Transfer the hot patties to a clean plate. If desired, toast the cut sides of the buns in the same pan for about 30 seconds to 1 minute; this is easiest while the patties rest and does not change the listed patty cooking time. Spread the buns with mayonnaise, add lettuce and tomato, and place a patty on each bottom bun. Serve promptly while the edges are crisp.

Tips

Use turkey that is finely chopped, not puréed. Small pieces make a patty that holds together but still has a pleasant, recognizable turkey texture. A knife is the simplest tool; if using a food processor, pulse briefly and stop before the meat turns into a paste.
Adjust the mixture before shaping. Mashed potatoes vary in moisture, and turkey may be chopped more or less finely. If the mixture feels too wet to shape, mix in panko 1 tablespoon (about 4 g) at a time. If it seems dry or crumbly, add 1 teaspoon (5 ml) mayonnaise or water at a time. Let any added breadcrumbs sit for a minute to absorb moisture before deciding whether to add more.
Keep the patties an even thickness. Thin edges cook and dry out before the center warms, while very thick patties take longer to heat safely. The 3/4-inch thickness gives the middle time to reach 165°F (74°C) without needing a long, high-heat cook. Turn gently and avoid pressing down with the spatula, which squeezes out moisture.
Season with the original turkey in mind. Roast turkey may already contain salt, herbs, or gravy. Taste a small portion of the mixture before adding the full amount of salt, or cook a teaspoon-sized sample in the pan and adjust the uncooked mixture. If the turkey has been sitting at room temperature for more than 2 hours, do not use it.

Serving Suggestions

For a classic burger, tuck each patty into a soft bun with lettuce, tomato, and mayonnaise. Pickles, sliced red onion, mustard, or a little cranberry sauce also work well; cranberry adds sweetness and a familiar holiday flavor, so use a thin layer rather than enough to overwhelm the savory patty. A slice of cheddar or Swiss can be added during the last minute in the skillet, with the pan covered briefly to help it melt.

These patties are also good without buns. Serve one over a green salad with a sharp vinaigrette, alongside roasted vegetables, or with slaw and oven-roasted potatoes. For a lighter-feeling plate without the bread, use a lettuce leaf as a wrap and add tomato and a spoonful of mustard. If serving several people, put the toppings on the table separately so each person can build a burger that suits them.

Variations

Herb and lemon: Replace the poultry seasoning with 1 tablespoon (about 4 g) chopped parsley and 1 teaspoon (5 ml) lemon zest. A squeeze of lemon over the cooked burger brightens the turkey, while the basic binder and cooking method stay the same.

Cranberry and sage: Stir 1 tablespoon (15 g) finely chopped dried cranberries and 1/2 teaspoon (about 0.5 g) rubbed sage into the mixture. Keep the cranberry pieces small so they do not interfere with shaping. This version pairs especially well with a soft bun and a little mayonnaise.

Spicy patties: Add 1/4 teaspoon (about 0.5 g) cayenne or 1 teaspoon (5 g) finely chopped pickled jalapeño. For a milder option, leave out the cayenne and serve hot sauce at the table. If the jalapeño is wet, blot it first so it does not loosen the mixture.

No mashed potato: Use 3/4 cup (45 g) panko and 2 tablespoons (30 ml) mayonnaise in place of the cup of mashed potato. The patties will be a little less soft and more breadcrumb-forward. Add the panko gradually and give it a minute to absorb moisture; the mixture should still be easy to shape.

Storage and Reheating

Refrigerate cooked patties within 2 hours of cooking, in a shallow airtight container. They keep for 3 to 4 days in the refrigerator. Store buns and fresh toppings separately so the bread does not become damp. If you are making the mixture ahead, shape the patties, cover them, and refrigerate for up to 24 hours before cooking; do not leave the raw egg-and-turkey mixture at room temperature while preparing other food.

To freeze cooked patties, cool them promptly, place parchment between them, and seal in a freezer-safe container or bag for up to 2 to 3 months for best quality. Thaw in the refrigerator rather than on the counter. Reheat refrigerated or thawed patties in a covered skillet over low to medium-low heat with a teaspoon of water, or in a microwave in short bursts. In either case, check the center with a food thermometer and heat to 165°F (74°C). The microwave is quick but can soften the crust; a skillet helps bring back some browning.

Frequently Asked Questions

Can I use leftover turkey that has already been reheated?
Yes, provided it was handled safely, refrigerated promptly, and is still within its storage time. Chop it finely and proceed with the recipe. Because the patties are reheated again, check each center and bring it to 165°F (74°C). Turkey that has been left out for more than 2 hours should be discarded rather than used.

Why are my turkey burgers falling apart?
The mixture may be too wet, the turkey pieces may be too large, or the patties may have been flipped before a crust formed. Add panko a tablespoon at a time if the mix will not hold its shape, chop the turkey smaller, and chill the formed patties for the full 15 minutes. When cooking, wait until the underside is browned and use a thin spatula to turn them gently.

Can I make these burgers with ground turkey instead?
This recipe is designed for already-cooked chopped turkey, so raw ground turkey behaves differently and needs a different binder balance and cooking approach. You can make a separate ground-turkey burger recipe, but do not simply swap it in here and follow the same timing. Ground turkey must be cooked to 165°F (74°C), checked with a food thermometer.

Can I bake or air-fry the patties?
Yes, though the surface may be less evenly browned than in a skillet. For baking, arrange the chilled patties on a lightly oiled, parchment-lined sheet and bake at 400°F (200°C), turning carefully once; begin checking after about 10 minutes and continue until the centers reach 165°F (74°C). Air fry in a single layer at 375°F (190°C), checking early because appliance performance and patty thickness vary. A thermometer, not appearance alone, determines when they are ready.

Can I prepare the patties without egg?
For an egg-free version, omit the egg and add 2 tablespoons (30 ml) mayonnaise or plain yogurt, then use extra panko only as needed to make the mixture shapeable. The patties may be more delicate, so chill them well and turn them carefully. If avoiding egg because of an allergy, check that the mayonnaise and breadcrumbs are suitable for your needs.

What can I use instead of panko?
Use the same volume of fine dry breadcrumbs, or crush plain crackers into fine crumbs and measure 1/2 cup (about 30 g). Fine crumbs absorb moisture more quickly than panko, so start with about 1/3 cup (20 g), mix, and add more only if the patties are too loose. The crust will be a little less airy, but the patties should still brown nicely.

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Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes

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