Juicy Turkey Cheese Burger (Printable)
Juicy turkey patty topped with cheddar, fresh vegetables, and tangy sauce served on whole-wheat buns.
# What You Need:
→ 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, combine ground turkey, onion, garlic, parsley, Worcestershire sauce, smoked paprika, salt, and black pepper. Mix gently until just combined to avoid toughening the meat.
02 - Shape the mixture into 4 even patties, slightly larger than the buns as they will shrink during cooking.
03 - Preheat a grill or skillet to medium-high heat and lightly oil the surface to prevent sticking.
04 - Cook patties for 5 to 6 minutes on each side, or until the internal temperature reaches 165°F (74°C) and the patties are golden brown.
05 - During the final minute of cooking, place a slice of cheddar cheese on each patty and cover to melt the cheese thoroughly.
06 - Toast the burger buns on the grill or in a toaster until lightly golden.
07 - Spread mayonnaise or burger sauce on the bottom buns, layer with lettuce, a turkey patty with melted cheese, tomato slices, red onion, and optional condiments. Finish with the top bun.
08 - Serve immediately accompanied by your preferred side dish.
# Expert Tips:
01 -
- Turkey stays tender and juicy when you don't overthink the mixing—a learned lesson after one too many dense attempts.
- The cheese melts perfectly in the last minute, so you get that gooey finish without it sliding off.
- High in protein but doesn't feel heavy, which means seconds without the afternoon slump.
02 -
- Don't skip the oiling step—a dry pan makes the burgers stick and tear, and that's a frustration you don't need.
- Turkey cooks faster than beef, so watching the internal temperature is your insurance against dry, overcooked patties.
03 -
- Chill your shaped patties for 15 minutes before cooking if you have time—they hold together better and cook more evenly.
- Let the cooked burgers rest for two minutes before assembling so the juices settle and stay in the meat instead of running everywhere.