Turkey Burger Avocado Swiss (Printable Version)
A flavorful turkey patty stacked with avocado and Swiss cheese on a toasted bun.
# What You Need:
→ Turkey Patties
01 - 1.1 lb ground turkey
02 - 1 small onion, finely chopped
03 - 2 cloves garlic, minced
04 - 1 tbsp fresh parsley, chopped
05 - 1 tsp Dijon mustard
06 - 1 tsp Worcestershire sauce
07 - ½ tsp salt
08 - ½ tsp black pepper
→ Assembly
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 tbsp mayonnaise (optional)
16 - 1 tbsp olive oil (for cooking)
# How-To:
01 - In a large mixing bowl, combine ground turkey, chopped onion, minced 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 burger buns.
03 - Heat olive oil in a skillet or grill pan over medium heat.
04 - Cook patties for 5 to 6 minutes per side until golden brown and fully cooked, reaching an internal temperature of 165°F.
05 - During the final 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 until warm and slightly crisp.
07 - Spread mayonnaise on the bottom half of each bun if desired. Layer lettuce, turkey patty with melted cheese, avocado slices, tomato, and red onion. Cover with the top half of the bun.
08 - Serve immediately with preferred sides such as a green salad or sweet potato fries.
# Expert Tips:
01 -
- It's a weeknight dinner that tastes fancy enough for guests, but takes barely 30 minutes from start to finish.
- Ground turkey is forgiving and absorbs all those umami flavors while staying lean and juicy when you don't overthink the mixing.
- The Swiss cheese melts into the warm burger in the last minute of cooking, creating this creamy, salty layer that makes you forget you're eating something healthy.
02 -
- Don't overwork the turkey mixture—handle it like you're cradling something delicate, because the looser you keep it, the more tender your burger will be.
- Turkey cooks all the way through faster than beef, and if you're not careful it can dry out; a meat thermometer reading 165°F (74°C) is your safeguard against overcooking.
03 -
- Toast your buns with a tiny bit of butter instead of oil for deeper, richer flavor that complements everything.
- If you're cooking for a crowd, shape the patties and refrigerate them for 30 minutes before cooking; they hold together better and cook more evenly.