Gather all your ingredients and a large mixing bowl to start. In the bowl, combine the ground turkey with breadcrumbs, beaten egg, minced garlic, chopped onion, salt, pepper, and smoked paprika. Mix gently with your hands or a spoon until just combined, being careful not to overmix to keep the patties tender.
Add a splash of chicken broth to the mixture. Gently fold it in to help keep the patties moist and juicy as they cook. Chill the mixture in the fridge for about 15 minutes; this relaxes the proteins and makes shaping easier.
Divide the chilled mixture into four equal portions. Gently form each into a patty about 1.5 cm thick, handling the meat lightly to avoid compacting the mixture and losing tenderness. Set them aside on a plate.
Preheat your skillet over medium-high heat until hot—look for a shimmer on the surface. Add a teaspoon of olive oil and swirl to coat the pan. Once the oil is shimmering, carefully place the patties in the pan, spacing them apart.
Sear the patties for about 4-5 minutes on the first side, watching for a deep golden crust to form and listening for a gentle sizzle. Flip them carefully using a spatula and cook for another 4-5 minutes until the other side is equally golden.
Check the internal temperature of each patty with a meat thermometer. It should reach 74°C (165°F). If they haven't reached this, continue cooking for another minute or two, monitoring carefully.
Once cooked, transfer the patties to a plate and let them rest for 3 minutes. This resting period allows the juices to redistribute, keeping each bite juicy and flavorful.
Serve the turkey burger patties immediately on buns or alongside your favorite sides. Squeeze a bit of lemon over the top for brightness, if desired, and enjoy that perfect balance of moisture and firmness.
