Turkey Cheese Burger (Printable version)

Flavorful turkey patty with melted cheese, fresh veggies, and tangy sauce in a whole-wheat bun.

# List of ingredients:

→ Turkey Patties

01 - 1.1 lbs ground turkey
02 - 1 small onion, finely chopped
03 - 2 cloves garlic, minced
04 - 1 tbsp fresh parsley, chopped
05 - 1 tsp Worcestershire sauce
06 - 1/2 tsp smoked paprika
07 - 1/2 tsp salt
08 - 1/4 tsp 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 tbsp mayonnaise or burger sauce
15 - 1 tbsp Dijon mustard (optional)
16 - 1 tbsp ketchup (optional)

# Directions:

01 - In a large bowl, gently mix ground turkey, finely chopped onion, minced garlic, chopped parsley, Worcestershire sauce, smoked paprika, salt, and black pepper until just combined; avoid overmixing.
02 - Shape the mixture into four even patties, slightly larger than the burger buns to account for shrinkage during cooking.
03 - Preheat a grill or skillet over medium-high heat and lightly oil the surface to prevent sticking.
04 - Cook each patty for 5 to 6 minutes per side until golden brown and internal temperature reaches 165°F.
05 - Place a slice of cheddar cheese on each patty during the last minute of cooking and cover to melt thoroughly.
06 - Toast the whole-wheat burger buns on the grill or in a toaster until lightly golden.
07 - Spread mayonnaise or burger sauce on the bottom bun, layer with lettuce, a turkey patty topped with melted cheese, tomato slices, red onion, and optional sauces; finish with the top bun.
08 - Serve immediately alongside preferred side dishes.

# Expert Advice:

01 -
  • They're genuinely juicy and packed with flavor, not the dry hockey pucks turkey can become.
  • 30 minutes start to finish means weeknight dinner without the guilt.
  • The melted cheese and fresh toppings make them feel indulgent while keeping you satisfied longer.
02 -
  • Don't skip the meat thermometer—turkey is unforgiving, and undercooked poultry isn't worth the risk.
  • The Worcestershire and smoked paprika aren't 'nice-to-haves'; they're what prevent the burger from tasting like it's on a diet.
  • Letting your cooked patties rest for a minute before assembling keeps all the juices where they belong instead of running all over the plate.
03 -
  • Make your patties a few hours ahead and chill them—they hold together better when cold and cook more evenly.
  • If you don't have Worcestershire sauce, soy sauce mixed with a splash of vinegar gets you close to that savory depth.

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