Turkey Burger with Avocado Cheese (Printable)

A juicy turkey burger with creamy avocado and melted Swiss cheese on a toasted bun for a fresh, satisfying meal.

# What You Need:

→ Turkey Patties

01 - 1.1 lb ground turkey
02 - 1 small onion, finely chopped
03 - 2 cloves garlic, minced
04 - 1 tablespoon fresh parsley, chopped
05 - 1 teaspoon Dijon mustard
06 - 1 teaspoon Worcestershire sauce
07 - ½ teaspoon salt
08 - ½ teaspoon black pepper

→ Assembling

09 - 4 whole wheat burger buns
10 - 4 slices Swiss cheese
11 - 1 large ripe avocado, sliced
12 - 2 tomatoes, sliced
13 - ½ small red onion, thinly sliced
14 - 1 cup fresh lettuce leaves
15 - 2 tablespoons mayonnaise (optional)
16 - 1 tablespoon olive oil (for cooking)

# Steps:

01 - In a large bowl, combine ground turkey, onion, garlic, parsley, Dijon mustard, Worcestershire sauce, salt, and black pepper. Mix gently until just combined.
02 - Divide the mixture into 4 equal portions and shape each into a patty slightly larger than the buns.
03 - Heat olive oil in a large skillet or grill pan over medium heat.
04 - Cook the patties for 5 to 6 minutes per side until golden brown and cooked through, ensuring the internal temperature reaches 165°F.
05 - During the last minute of cooking, place a slice of Swiss cheese on each patty and cover with a lid to melt the cheese.
06 - Lightly toast the burger buns on the skillet or grill.
07 - Spread mayonnaise on the bottom half of each bun if using. Layer with lettuce, turkey patty with melted cheese, avocado slices, tomato, and red onion. Top with the remaining bun halves.
08 - Serve immediately with your preferred side dishes.

# Expert Advice:

01 -
  • The turkey stays tender and flavorful without feeling heavy or dry like some lean burgers do.
  • Everything comes together in half an hour, so you can have a real meal on a weeknight without the stress.
  • The creamy avocado and nutty Swiss create this perfect balance that feels indulgent but still light.
02 -
  • Dont overmix the turkey or the patties will turn out dense and rubbery instead of tender.
  • Make the patties slightly larger than the buns because they shrink as they cook, I learned this the hard way with tiny burgers on big buns.
  • Use a meat thermometer to check for 74 degrees C (165 degrees F) so you know theyre safe and not overdone.
03 -
  • Add a dash of smoked paprika to the turkey mixture for a subtle smoky flavor that makes people ask what your secret is.
  • Press a small dimple in the center of each patty before cooking so they stay flat and dont puff up into little domes.
  • Let the patties rest for a minute after cooking so the juices redistribute and dont run all over your plate when you bite in.

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