Turkey Cheese Burger on Bun (Printer-friendly)
Juicy turkey patty with melted cheese and fresh veggies served on a toasted bun.
# What You'll Need:
→ Turkey Patties
01 - 1.1 lb 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 - ½ teaspoon black pepper
08 - 1 tablespoon chopped fresh parsley (optional)
09 - 2 tablespoons breadcrumbs (optional, for binding)
→ For Assembling
10 - 4 burger buns
11 - 4 slices cheddar cheese
12 - 4 leaves lettuce
13 - 1 large tomato, sliced
14 - ½ 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 Prepare:
01 - Combine ground turkey, onion, garlic, Worcestershire sauce, Dijon mustard, salt, pepper, parsley, and breadcrumbs if using in a large bowl. Mix gently until just combined.
02 - Divide mixture into 4 equal portions and shape each into a patty approximately ½ inch thick.
03 - Heat grill, grill pan, or skillet over medium-high heat.
04 - Cook patties for 5 to 6 minutes per side until fully cooked through with an internal temperature of 165°F.
05 - Place a slice of cheese on each patty during the last 2 minutes of cooking and cover to melt.
06 - Slice and lightly butter buns if desired. Toast on grill or skillet until golden brown.
07 - Spread mayonnaise, ketchup, and mustard on bottom buns. Layer lettuce, tomato, and onion slices. Add cheesy turkey patty and cover with top bun.
08 - Serve immediately with preferred side dishes.
# Expert Advice:
01 -
- It tastes nothing like chicken breast, I promise—the Worcestershire and Dijon keep it deeply savory.
- You can have dinner on the table in 30 minutes without any of the heaviness that comes with beef.
- The cheese melts right into the warm patty while it's still on the heat, which is non-negotiable.
02 -
- Don't cook your turkey patties past 165°F or they'll become dry—use a meat thermometer if you want to be absolutely sure.
- The cheese has to go on while the patty is still on the heat; trying to melt it afterward never works the same way.
03 -
- Make the patty mixture ahead of time and refrigerate it for a couple hours—the flavors blend better and the cold mixture holds together more easily when you shape it.
- If you want extra juiciness, make a small indent in the center of each patty before cooking; it prevents the burger from puffing up and keeps the meat tender.