Turkey Burger with Cheese (Print)
Juicy turkey patty with melted cheese and fresh toppings for a flavorful, healthier twist.
# What You Need:
→ Turkey Patties
01 - 1.1 lbs ground turkey (preferably thigh meat)
02 - 1 small onion, finely chopped
03 - 2 cloves garlic, minced
04 - 1 tablespoon fresh parsley, chopped
05 - 1 teaspoon Worcestershire sauce
06 - 1 teaspoon Dijon mustard
07 - 1/2 teaspoon smoked paprika
08 - 1/2 teaspoon salt
09 - 1/4 teaspoon ground black pepper
10 - 1 tablespoon olive oil (for cooking)
→ Assembly
11 - 4 slices cheddar cheese
12 - 4 hamburger buns
13 - Lettuce leaves
14 - Tomato slices
15 - Red onion rings
16 - Pickles
17 - Ketchup, mayonnaise, or mustard (optional)
# How to Make:
01 - In a large bowl, mix ground turkey, onion, garlic, parsley, Worcestershire sauce, Dijon mustard, smoked paprika, salt, and pepper gently until just combined; avoid overmixing.
02 - Divide mixture into 4 equal portions and shape into patties slightly larger than buns to allow for shrinkage during cooking.
03 - Heat olive oil in a skillet or grill pan over medium heat until shimmering.
04 - Cook patties for 5 to 6 minutes per side until browned and internal temperature reaches 165°F (75°C).
05 - During the final minute of cooking, place a slice of cheddar on each patty, cover the pan, and allow the cheese to melt thoroughly.
06 - Optionally toast hamburger buns until lightly crisp and warmed.
07 - Spread chosen condiments on buns, layer lettuce, turkey patty with cheese, tomato slices, onion rings, and pickles. Cap with top bun.
08 - Serve the assembled burgers hot alongside preferred sides.
# Expert Advice:
01 -
- A burger that actually tastes indulgent despite being significantly leaner than beef, with the melted cheese doing most of the heavy lifting.
- Ready start to finish in thirty minutes, which means you can satisfy a burger craving on a weeknight without the guilt or the planning.
- Foolproof enough that even if you've never shaped a patty before, you'll end up with something golden and delicious.
02 -
- Using thigh meat instead of breast makes the difference between a burger you actually look forward to and a dry, disappointing meal.
- Don't skip the seasoning step or underbuild the flavor profile; turkey is mild and needs bold seasonings to shine.
- An instant-read thermometer is your best friend here, eliminating the guesswork and preventing overdone, rubbery burgers.
03 -
- Keep all your ingredients cold until the moment you mix them, as warm ingredients will start the cooking process and make the mixture harder to work with.
- If your patties seem to be falling apart, chill the mixture in the fridge for fifteen minutes before shaping; the cold helps everything bind.
- Toast your buns in the same pan after cooking the burgers to soak up any flavorful drippings, adding an extra layer of richness to the final sandwich.