Turkey Burger Avocado Swiss Cheese (Printer-friendly)
Juicy turkey patties with creamy avocado and melted Swiss cheese on whole wheat buns.
# What you'll need:
→ Turkey Patties
01 - 1.1 lbs ground turkey
02 - 1 small onion, finely chopped
03 - 2 cloves garlic, minced
04 - 1 tbsp Worcestershire sauce
05 - 1 tsp Dijon mustard
06 - 1 tsp salt
07 - 0.5 tsp black pepper
08 - 1 tbsp olive oil (for cooking)
→ Toppings & Assembly
09 - 4 whole wheat burger buns
10 - 4 slices Swiss cheese
11 - 1 ripe avocado, sliced
12 - 4 leaves romaine lettuce
13 - 1 medium tomato, sliced
14 - 0.25 small red onion, thinly sliced (optional)
15 - 2 tbsp mayonnaise (optional)
16 - 2 tbsp ketchup (optional)
# Method:
01 - Combine ground turkey, finely chopped onion, minced garlic, Worcestershire sauce, Dijon mustard, salt, and black pepper in a large bowl. Mix gently until just combined.
02 - Divide the mixture into 4 equal portions and shape each into a patty approximately 0.75 inches thick.
03 - Heat olive oil in a large skillet or grill pan over medium heat. Cook patties for 5 to 6 minutes per side until fully cooked, reaching an internal temperature of 165°F.
04 - During the last minute of cooking, place a slice of Swiss cheese on each patty and cover to melt the cheese.
05 - Lightly toast whole wheat burger buns, if desired.
06 - Spread mayonnaise and/or ketchup on the bottom bun if using. Layer with romaine lettuce, the turkey patty with melted Swiss cheese, tomato slices, avocado slices, and red onion. Top with the bun lid.
07 - Serve immediately alongside your preferred side dishes.
# Expert Tips:
01 -
- Turkey stays incredibly juicy when you don't overmix and don't skip the aromatics.
- The avocado and Swiss combination feels fancy but takes zero extra effort.
- You can have dinner ready in 30 minutes flat, no fuss.
- It's the kind of burger that actually feels good to eat, not guilty about later.
02 -
- Temperature matters: if your patties reach 74°C (165°F) internally, they're done, and going beyond that is when they dry out.
- Don't press down on the burgers while they cook, even though it's tempting. Let them alone and they'll thank you with juiciness.
- Slice your avocado at the last possible moment or it browns and looks sad.
03 -
- Keep all your ingredients cold until the moment you mix, which keeps the patties from falling apart on the grill.
- A meat thermometer removes all the guesswork and prevents dry burgers, the one investment that changed everything for me.
- Toast your buns every single time, even if just lightly. It prevents them from getting soggy and adds a subtle contrast to the juicy patty.