Gather your ingredients and finely chop the onion. If you prefer a milder flavor, sauté the onion in a little oil until soft and slightly caramelized, then let it cool.
In a large mixing bowl, combine the ground turkey, panko breadcrumbs, cooled sautéed onion, beaten egg, chopped parsley, salt, black pepper, and smoked paprika. Use your hands or a spoon to gently mix everything until just combined; avoid overmixing to keep the patties tender.
Divide the mixture into four equal portions. With lightly damp hands, shape each portion into a patty about 3/4 inch thick, pressing gently to ensure they hold together without compacting the meat too tightly.
Heat a skillet over medium heat, about 160°C (320°F), and add a tablespoon of neutral oil. Swirl to coat the pan and wait until it shimmers and sizzles lightly.
Carefully place the patties in the hot skillet, spacing them evenly. Let them cook undisturbed for about 5-6 minutes until the bottoms are golden brown and crispy, then flip gently with a spatula.
Cook the second side for another 5-6 minutes, pressing down slightly to sear, until the patties are golden and the internal temperature reaches 74°C (165°F). You should hear a satisfying sizzle as they cook.
Once cooked through, transfer the patties to a plate and let them rest for 3-5 minutes. This allows the juices to redistribute, keeping them moist and flavorful.
Serve the juicy turkey burgers hot, with your favorite buns, toppings, or sides. Enjoy the tender, flavorful bite that’s just the right balance of crispy exterior and moist interior.
