Turkey Burger with Cheese (Print View)
Flavorful turkey patties with melted cheese and fresh fixings served on soft buns for a satisfying meal.
# Ingredient List:
→ Turkey Patties
01 - 1.1 lbs ground turkey
02 - 1 small onion, finely chopped
03 - 1 clove garlic, minced
04 - 1 tablespoon fresh parsley, chopped (optional)
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 black pepper
10 - 1 tablespoon olive oil (for cooking)
→ Assembly
11 - 4 slices cheddar cheese
12 - 4 burger buns, split
13 - 4 lettuce leaves
14 - 1 large tomato, sliced
15 - 4 slices red onion
16 - 4 tablespoons mayonnaise or preferred sauce
17 - Pickles (optional)
# How to Make:
01 - In a large bowl, combine ground turkey, onion, garlic, parsley, Worcestershire sauce, mustard, smoked paprika, salt, and black pepper. Mix until just combined—avoid overmixing.
02 - Divide the mixture into 4 equal portions and shape each into a patty about 1/2 inch thick.
03 - Heat olive oil in a large skillet or grill pan over medium heat. Cook patties for 5 to 6 minutes per side until fully cooked and internal temperature reaches 165°F.
04 - In the last minute of cooking, place a slice of cheese on each patty and cover with a lid to melt evenly.
05 - Optionally, lightly toast the burger buns until golden.
06 - Spread mayonnaise or sauce on the bottom bun, layer with lettuce, tomato, turkey patty with melted cheese, red onion, and pickles. Finish with the top bun.
07 - Serve immediately with preferred sides.
# Expert Advice:
01 -
- It's genuinely juicy and flavorful, which sounds impossible for turkey but somehow works every single time.
- You can have it on the table in under thirty minutes, and nobody will think you rushed it.
- It tastes indulgent without the heaviness you get from beef, so you can eat it and still feel fine afterward.
02 -
- Don't skip mixing in a little moisture—the Greek yogurt tip in the notes is real and makes the difference between dry and juicy.
- Internal temperature matters; use a meat thermometer if you have one, because visually cooked doesn't always mean safe, especially with turkey.
03 -
- If you're making these ahead, form the patties and refrigerate them for up to a few hours before cooking—the flavors marry and they hold together better.
- A little Greek yogurt mixed into the turkey makes it noticeably juicier and more forgiving if you accidentally cook them a minute too long.