Turkey mince makes me heave so I've only ever used extra lean beef and they've held together fine(ish) but you are supposed to chill them for at least an hour before cooking so that they bind. I think a burger press might help too! I didn't use egg last time but sometimes you need to.
There is a SW recipe for turkey burgers with grated courgette and ginger which is lovely - the courgette keeps it very moist. Can't find it at the moment but when I do I will post it - unless anyone else has it to hand?
I sometimes make turkey burgers - the first time the broke up a bit, which I put down to not having chopped the onion finely enough. Don't remember them being dry though.
How did you cook them? (grill / oven / fried in frylight?) I think fried works best as is quicker and you get the nice scorched bits on the edges.
i came across this thread and just wondered if you could make the burgers using the following:-
extra lean beef, onions, garlic, herbs and an egg - if you put all this into a blender to make a "paste" could you then make a burger out of this by rolling it up in to a ball and flattening it out or is that too gross?
I fried them in a little Fry Light, had the pan hot first. Mmmmmm will try them again soon using a diff method to see if that helps. Was really looking forward to them as well esp after waiting nigh on 2 weeks for them and after being back to work.