Turkey Cheese Burger on Bun (Printable)
A lighter, flavorful twist on the traditional burger.
# What You Need:
→ Turkey Patties
01 - 1.1 lbs ground turkey
02 - 1 small onion, finely chopped
03 - 2 cloves garlic, minced
04 - 1 tablespoon Worcestershire sauce
05 - 1 teaspoon Dijon mustard
06 - 1 teaspoon salt
07 - 0.5 teaspoon black pepper
08 - 1 tablespoon chopped fresh parsley (optional)
09 - 2 tablespoons breadcrumbs (optional)
→ For Assembling
10 - 4 burger buns
11 - 4 slices cheddar cheese
12 - 4 leaves lettuce
13 - 1 large tomato, sliced
14 - 0.5 small red onion, thinly sliced
15 - 4 tablespoons mayonnaise
16 - 2 tablespoons ketchup
17 - 1 tablespoon yellow mustard
18 - Butter, for toasting buns (optional)
# How To Make:
01 - In a large bowl, combine ground turkey, chopped onion, garlic, Worcestershire sauce, Dijon mustard, salt, pepper, parsley, and breadcrumbs. Mix gently until just combined; do not overmix.
02 - Divide the mixture into 4 equal portions and shape each into a patty about 0.5 inch thick.
03 - Preheat a grill, grill pan, or skillet to medium-high heat.
04 - Cook the turkey patties for 5 to 6 minutes per side, or until fully cooked through (internal temperature should reach 165°F).
05 - In the last 2 minutes of cooking, place a slice of cheese on each patty and cover to melt.
06 - While the patties cook, slice the buns and butter them lightly. Toast the buns on the grill or skillet until golden.
07 - Spread mayonnaise, ketchup, and mustard on the bottom buns. Layer with lettuce, tomato, and onion slices. Add the cheesy turkey patty, then close with the top bun.
08 - Serve immediately with your favorite sides.
# Expert Tips:
01 -
- Turkey stays surprisingly moist when you don't overthink the mixing, and the cheese melts into every crevice of the patty.
- You'll feel genuinely good eating these—high protein without the heaviness of beef, perfect for a weeknight dinner that doesn't leave you sluggish.
02 -
- Don't overmix the turkey patty mixture—I learned this by making dense, bouncy burgers that tasted like hockey pucks until someone pointed out I was treating it like meatloaf.
- Undercooked turkey is a real concern, so use a meat thermometer; the patties are done at 75°C (165°F) internal temperature, and guessing isn't worth the risk.
03 -
- Make a small dimple in the center of each patty before cooking so they cook evenly and don't puff up into a dome that's hard to bite.
- Let the cooked burgers rest for 2 minutes before assembling—this keeps the juices from running out onto the plate.