Juicy Turkey Cheese Burger (Printable)
Savory turkey patties with cheddar, fresh veggies, and tangy sauces assembled on whole-wheat buns.
# What You’ll Need:
→ Turkey Patties
01 - 1.1 pounds ground turkey
02 - 1 small onion, finely chopped
03 - 2 cloves garlic, minced
04 - 1 tablespoon fresh parsley, chopped
05 - 1 teaspoon Worcestershire sauce
06 - 1/2 teaspoon smoked paprika
07 - 1/2 teaspoon salt
08 - 1/4 teaspoon black pepper
→ Assembly
09 - 4 slices cheddar cheese
10 - 4 whole-wheat burger buns
11 - 4 leaves lettuce
12 - 1 large tomato, sliced
13 - 1 small red onion, thinly sliced
14 - 4 tablespoons mayonnaise or burger sauce
15 - 1 tablespoon Dijon mustard (optional)
16 - 1 tablespoon ketchup (optional)
# How to Prepare:
01 - In a large bowl, gently combine ground turkey, chopped onion, minced garlic, parsley, Worcestershire sauce, smoked paprika, salt, and black pepper until just mixed; avoid overmixing.
02 - Form the mixture into four even patties, slightly larger than the buns to account for shrinkage during cooking.
03 - Heat a grill or skillet over medium-high heat and lightly oil the surface to prevent sticking.
04 - Grill the patties for 5 to 6 minutes on each side until golden brown and the internal temperature reaches 165°F (74°C).
05 - Place a slice of cheddar cheese on each patty during the last minute of cooking and cover to melt thoroughly.
06 - Lightly toast the burger buns on the grill or in a toaster until golden and crisp.
07 - Spread mayonnaise or burger sauce on the bottom bun, layer lettuce, a cheese-topped patty, tomato slices, red onion, and optional sauces; finish with the top bun.
08 - Present immediately alongside preferred sides such as sweet potato fries or a green salad.
# Expert Advice:
01 -
- It tastes indulgent but won't leave you feeling weighed down for the rest of the afternoon.
- Ground turkey is so forgiving that even if you're still learning to cook, these come out tender and juicy every single time.
- You can customize each burger with different toppings, so everyone at the table gets exactly what they want.
02 -
- Don't skip the indent in the center of each patty—without it, the burgers puff up and cook unevenly, becoming either raw in the middle or overdone on the edges.
- Ground turkey can dry out faster than beef, so don't cook it past 74°C (165°F); even a few degrees more makes a noticeable difference in texture.
03 -
- Season your patties generously but not excessively; turkey is mild enough that underseasoning makes them forgettable, but overseasoning can make them taste salty or overpowered by spice.
- Make your patties up to 4 hours ahead and refrigerate them uncovered; cold patties hold their shape better on the grill and cook more evenly.