Ingredients
Scale
- 1 lb Lean Ground Turkey (93% lean is best)
- 1 large Lemon (zested and juiced)
- 3 tablespoons Fresh Parsley, finely chopped
- 2 cloves Garlic, minced
- 1 teaspoon Dried Oregano
- 1/2 teaspoon Onion Powder
- 1/2 teaspoon Salt
- 1/4 teaspoon Black Pepper
- 1 tablespoon Olive Oil (for brushing)
- Optional: Burger buns, lettuce, tomato slices, and red onion for serving
Instructions
- Start by gathering a large mixing bowl. Add the ground turkey, lemon zest, one tablespoon of lemon juice, chopped parsley, minced garlic, dried oregano, onion powder, salt, and pepper. Use your hands or a spatula to gently combine the ingredients. Be careful not to overwork the meat, as this can make the burgers tough. Once the herbs and spices are evenly distributed, set the mixture aside for 5 minutes to let the flavors meld.
- Divide the turkey mixture into four equal portions. Roll each portion into a ball and then gently press down to form a patty about 3/4-inch thick. Use your thumb to make a slight indentation in the center of each patty; this prevents the burgers from puffing up into a “football” shape during the cooking process. Lightly brush both sides of the patties with a small amount of olive oil to help with browning.
- Preheat your air fryer to 375°F (190°C) for about 3 minutes. Place the patties in the air fryer basket in a single layer, ensuring they do not touch. You may need to work in batches depending on the size of your machine. Cook for 10 to 12 minutes, flipping the patties halfway through. Use a meat thermometer to ensure the internal temperature reaches a safe 165°F (74°C).
- Once cooked, remove the burgers from the air fryer and let them rest for 2 to 3 minutes to allow the juices to redistribute. Toast your buns if desired. Place a patty on each bun and top with fresh lettuce, a thick slice of tomato, and red onion. For an extra zing, drizzle a little more fresh lemon juice or a dollop of Greek yogurt sauce over the top before serving.
- Cook Time: 22 minutes