Juicy Turkey Burger with Cheese (Print)
Juicy ground turkey patties with melted cheese and tangy pickles on toasted buns. A lighter, protein-packed take on the classic burger.
# Ingredient list:
→ Turkey Patties
01 - 1.1 lbs ground turkey
02 - 1 small onion, finely chopped
03 - 1 garlic clove, minced
04 - 1 tablespoon Worcestershire sauce
05 - 1 teaspoon Dijon mustard
06 - 1/2 teaspoon salt
07 - 1/4 teaspoon black pepper
08 - 1 tablespoon olive oil for cooking
→ Toppings
09 - 4 slices cheddar cheese
10 - 8 to 12 pickle slices
11 - 4 lettuce leaves
12 - 4 tomato slices, optional
13 - 4 burger buns, split and toasted
→ Assembly Condiments
14 - 2 tablespoons mayonnaise, optional
15 - 2 tablespoons ketchup, optional
# Directions:
01 - In a large mixing bowl, combine ground turkey, chopped onion, minced garlic, Worcestershire sauce, Dijon mustard, salt, and black pepper. Mix until just incorporated without overworking. Divide into 4 equal portions and shape each into patties slightly larger than the burger buns.
02 - Heat olive oil in a large skillet or grill pan over medium heat. Add shaped turkey patties and cook for 5 to 6 minutes per side until cooked through, reaching an internal temperature of 165°F.
03 - During the final minute of cooking, place one slice of cheddar cheese on each patty. Cover the skillet to allow the cheese to melt completely.
04 - Toast burger buns until golden brown and lightly crisp.
05 - Spread mayonnaise and ketchup on the bottom bun halves if desired. Layer with lettuce, followed by the turkey patty with melted cheese, tomato slices, and pickle slices. Top with the remaining bun halves.
06 - Transfer burgers to serving plates immediately and accompany with preferred side dishes.
# Expert Tips:
01 -
- These burgers stay incredibly juicy while having way less fat than beef, letting you indulge without the post-burger heaviness that usually follows.
- The combination of tangy pickles with melted cheese creates that perfect burger balance where every bite delivers multiple flavor hits at once.
02 -
- Do NOT press down on the patties while cooking or youll squeeze out all the precious juices that keep them moist.
- Turkey needs to reach an internal temperature of 165°F for safety, but cooking even 5 degrees higher can make them dry, so a meat thermometer is your best friend here.
03 -
- Chill your shaped patties for 15 minutes before cooking to help them hold together better when they hit the heat.
- If youre grilling rather than pan-cooking, brush the patties lightly with oil first to prevent sticking and create better grill marks.