Turkey Burger with Cheese and Pickles (Print Version)
Flavorful ground turkey patties with melted cheese and crisp pickles on toasted buns. A lighter take on the classic burger.
# Recipe Ingredients:
→ 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
→ 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
14 - 2 tablespoons mayonnaise, optional
15 - 2 tablespoons ketchup, optional
# Directions:
01 - In a large mixing bowl, combine ground turkey, finely chopped onion, minced garlic, Worcestershire sauce, Dijon mustard, salt, and black pepper. Mix gently until just combined, being careful not to overwork the mixture. Divide into 4 equal portions and shape into patties slightly larger than the buns.
02 - Heat olive oil in a large skillet or grill pan over medium heat. Place turkey patties in the hot pan and cook for 5 to 6 minutes per side until cooked through, with an internal temperature of 165°F.
03 - During the last minute of cooking, place one slice of cheddar cheese on each patty. Cover the pan to allow the cheese to melt completely.
04 - Toast burger buns until golden brown and lightly crispy.
05 - Spread mayonnaise and ketchup on the bottom bun halves if desired. Layer lettuce, followed by the turkey patty with melted cheese, tomato slices, and pickle slices. Top with the remaining bun halves.
06 - Serve immediately with your preferred side dishes.
# Expert Advice:
01 -
- These patties stay incredibly moist with a little trick I discovered - the combination of finely chopped onion and Dijon mustard works like magic to keep the turkey juicy.
- You get all the satisfaction of a proper burger experience with significantly less guilt, perfect for those weeknight cravings when you want something indulgent but not heavy.
02 -
- Never skip toasting the buns - it takes 30 seconds but transforms the eating experience by adding texture contrast and preventing the juices from making the bread soggy.
- Letting the patties rest for just two minutes after cooking allows the juices to redistribute throughout the meat instead of running out when you take your first bite.
03 -
- Keeping a bowl of ice water nearby to dip your hands in before forming each patty prevents the meat from sticking to your fingers and makes the whole process much cleaner.
- If youre cooking on a grill rather than stovetop, place patties on a sheet of aluminum foil with small holes poked in it - this prevents flare-ups while still allowing smoky flavor to penetrate.