Turkey Burger Avocado Swiss Cheese (Printable Version)
Juicy turkey patty, creamy avocado, melted Swiss cheese, and fresh toppings on toasted buns.
# What You Need:
→ Turkey Patties
01 - 1 lb ground turkey (93% lean)
02 - 1/4 cup breadcrumbs
03 - 1 large egg
04 - 2 tbsp finely chopped red onion
05 - 1 garlic clove, minced
06 - 1 tbsp Worcestershire sauce
07 - 1/2 tsp salt
08 - 1/4 tsp black pepper
→ Toppings
09 - 4 slices Swiss cheese
10 - 1 large avocado, sliced
11 - 1 medium tomato, sliced
12 - 4 lettuce leaves
→ For Serving
13 - 4 burger buns, split and toasted
14 - 2 tbsp mayonnaise (optional)
15 - 1 tbsp Dijon mustard (optional)
# How-To:
01 - In a large bowl, combine ground turkey, breadcrumbs, egg, red onion, garlic, Worcestershire sauce, salt, and pepper. Mix gently until just combined; do not overmix to maintain tenderness.
02 - Divide the mixture into 4 equal portions and shape into patties about 1/2 inch thick. Make a slight indentation in the center of each patty to prevent puffing during cooking.
03 - Preheat a grill or skillet over medium-high heat. Lightly oil the surface to prevent sticking.
04 - Cook the patties for 5-6 minutes per side, or until fully cooked. The internal temperature should reach 165°F for safe consumption.
05 - In the last minute of cooking, place a slice of Swiss cheese on each patty. Cover the grill or skillet to melt the cheese completely.
06 - Toast the burger buns cut side down until golden and crispy, approximately 1-2 minutes.
07 - Spread mayonnaise and/or mustard on the toasted buns according to preference.
08 - Layer lettuce on the bottom bun, followed by the turkey patty with melted cheese, avocado slices, and tomato. Top with the remaining bun halves.
09 - Serve the burgers immediately while hot and enjoy.
# Expert Tips:
01 -
- Turkey stays incredibly moist when you do not overwork the meat and cook it just right
- Swiss cheese melts into a creamy blanket that ties everything together beautifully
- Avocado adds richness that makes you forget you are not eating beef
02 -
- Turkey needs to hit 165 degrees to be safe, but do not go much beyond or it will dry out completely
- That thumbprint in the center of each patty is the difference between a flat burger and a meatball shape
- Avocado browns fast, so slice it right before you are ready to assemble everything
03 -
- Let the patties rest for a couple minutes after cooking so the juices redistribute
- Room temperature turkey forms better patties than cold straight from the fridge