Let's take a closer look at how to address the leading factors of dry turkey burgers: 1. Low-fat content: I don't recommend anything leaner than 93/7, or for extra juicy burgers, look for ground turkey made from dark meat which has more fat. 2. Not enough moisture in the mixture: Turkey is naturally a lean meat, so it dries out quickly unless enough moisture-binding ingredients are added. Ensure you have added adequate binders like an egg, breadcrumbs, and my favorite - Greek yogurt. 3. Handling the mixture too much: Overmixing or handling the ground turkey mixture excessively can lead to denser and drier burgers. Mix the ingredients until just combined with loose fingers, and avoid excessive shaping or pressing of the patties. 4. Overcooking: Overcooking turkey burgers is a common mistake that leads to dryness that is so easy to remedy! Cook the burgers just until they reach an internal temperature of 160°F then rest to carryover to 165 degrees F. Use a meat thermometer to accurately monitor the temperature and prevent overcooking.