Turkey Burger Cheese Dill Pickles (Printable)
Juicy turkey patties topped with melted cheese and crisp dill pickles for a lighter meal.
# What You Need:
→ Patty Mixture
01 - 1 lb ground turkey
02 - 1/4 cup breadcrumbs
03 - 1 large egg
04 - 2 tbsp finely chopped onion
05 - 1 clove garlic, minced
06 - 1/2 tsp salt
07 - 1/4 tsp black pepper
08 - 1/2 tsp smoked paprika
→ Toppings
09 - 4 slices cheddar cheese
10 - 8–12 dill pickle slices
11 - 4 burger buns
→ Optional Garnishes
12 - Lettuce leaves
13 - Sliced tomatoes
14 - Sliced red onion
15 - Ketchup and mustard
# Directions:
01 - In a large bowl, combine ground turkey, breadcrumbs, egg, onion, garlic, salt, pepper, and paprika. Mix gently until just combined to avoid toughening the meat.
02 - Form the mixture into 4 equal patties. Press a slight indent into the center of each patty to prevent puffing during the cooking process.
03 - Preheat a grill or skillet over medium-high heat. Lightly oil the cooking surface to prevent sticking.
04 - Cook the patties for 5 to 6 minutes per side. Ensure the internal temperature reaches 165°F for safe consumption.
05 - Place a slice of cheese on each patty during the last minute of cooking. Cover the grill or skillet briefly to melt the cheese completely.
06 - Lightly toast the burger buns on the grill or in a toaster for added texture and warmth.
07 - Place each patty on the bottom half of a bun. Top with dill pickle slices and any desired garnishes. Add the bun top and serve immediately.
# Expert Tips:
01 -
- Turkey stays surprisingly juicy when you don't overthink the mixing—a lesson I learned after one rubbery attempt taught me patience.
- The dill pickles cut through the richness with just enough brine to make you feel like you're eating something bright and alive.
02 -
- Don't overwork the raw turkey mixture or the burgers will be dense and crumbly instead of having that tender, slightly loose texture that makes them juicy.
- The indent in the center of each patty is non-negotiable if you want them to stay flat; without it, they dome up and cook unevenly.
03 -
- Use a meat thermometer to hit 165°F precisely—it's the difference between juicy and dry, and it takes the guesswork out completely.
- Let the cooked patties rest for two minutes after cooking; it redistributes the juices and prevents them from running all over your bun.