Turkey Burger Melted Cheese (Printable)
Juicy turkey patty with melted cheese, fresh tomato, lettuce, and a soft bun handled to perfection.
# What You'll Need:
→ Turkey Patties
01 - 1.1 lbs ground turkey
02 - 1 small onion, finely chopped
03 - 1 clove garlic, minced
04 - 1 tablespoon fresh parsley, chopped (optional)
05 - 1 teaspoon Worcestershire sauce
06 - 1 teaspoon Dijon mustard
07 - 1/2 teaspoon smoked paprika
08 - 1/2 teaspoon salt
09 - 1/4 teaspoon black pepper
10 - 1 tablespoon olive oil
→ Assembly
11 - 4 slices cheddar cheese
12 - 4 burger buns, split
13 - 4 lettuce leaves
14 - 1 large tomato, sliced
15 - 4 slices red onion
16 - 4 tablespoons mayonnaise or preferred sauce
17 - Pickles (optional)
# How to Make It:
01 - In a large bowl, mix ground turkey with onion, garlic, parsley, Worcestershire sauce, mustard, smoked paprika, salt, and pepper until just combined without overmixing.
02 - Divide mixture into 4 equal portions and form patties approximately 1/2 inch thick.
03 - Heat olive oil in a skillet or grill pan over medium heat. Cook patties 5 to 6 minutes per side until internal temperature reaches 165°F.
04 - Place a slice of cheddar cheese on each patty during the final minute of cooking and cover to melt.
05 - Lightly toast split burger buns if desired.
06 - Spread mayonnaise or chosen sauce on bottom bun, then layer lettuce, tomato slices, turkey patty with melted cheese, red onion, and pickles. Cover with top bun.
07 - Serve immediately alongside preferred sides.
# Expert Hacks:
01 -
- Turkey stays impossibly juicy when you don't overthink the mixing, and honestly tastes richer than you'd think.
- The whole thing comes together in 30 minutes, so you can have dinner on the table without drama.
- Melted cheese on a warm burger is a small moment that feels disproportionately good.
02 -
- Don't overmix the turkey mixture—the moment everything is combined, stop; overworking it turns the burger tough and dry.
- That melted cheese in the final minute isn't optional if you want the burger to taste complete; it's what ties everything together.
03 -
- An instant-read thermometer is your friend here—74°C (165°F) is the magic number for turkey, and you don't have to guess.
- Make your patties slightly thinner than you think you need to; they'll puff up a bit as they cook, and you want them tender, not dense.