In a large mixing bowl, whisk together the eggs, ketchup, Dijon mustard, Worcestershire sauce, and olive oil until smooth and fully combined. If using milk or broth, add only 3 tablespoons at first to keep the mixture from becoming too wet.

Stir in the breadcrumbs, garlic powder, onion powder, salt, and black pepper, mixing until the seasonings are evenly distributed throughout the mixture.

Add the ground turkey to the bowl and gently mix with clean hands just until everything is combined. Avoid overmixing, as this can make the burgers dense and tough. If the mixture feels too wet to hold its shape, sprinkle in 1–2 tablespoons of additional breadcrumbs and mix lightly.

Divide the mixture into 9–12 equal portions and form into patties. Press a small indentation into the center of each patty to help them cook evenly and prevent puffing.

To cook on the stovetop, heat a skillet over medium heat and cook the patties for 5–6 minutes per side until browned and cooked through. To grill, cook over medium heat for 5–7 minutes per side. Burgers are done when they reach an internal temperature of 165°F.