Turkey Burger with Cheese (Printable)

Juicy turkey patties topped with melted cheese and crisp dill pickles for a lighter classic favorite.

# Ingredient List:

→ Turkey Patties

01 - 1 lb ground turkey
02 - 1/4 cup breadcrumbs
03 - 1 large egg
04 - 2 tbsp finely chopped onion
05 - 1 clove garlic, minced
06 - 1/2 tsp salt
07 - 1/4 tsp black pepper
08 - 1/2 tsp smoked paprika (optional)

→ Toppings

09 - 4 slices cheddar cheese
10 - 8–12 dill pickle slices
11 - 4 burger buns

→ Optional Garnishes

12 - Lettuce leaves
13 - Sliced tomatoes
14 - Sliced red onion
15 - Ketchup and mustard

# Directions:

01 - In a large bowl, mix ground turkey, breadcrumbs, egg, onion, garlic, salt, pepper, and smoked paprika gently until just combined to avoid tough patties.
02 - Divide the mixture into four equal portions; shape each into a patty with a slight indentation in the center to prevent puffing during cooking.
03 - Heat a grill or skillet over medium-high heat and lightly oil the surface to prevent sticking.
04 - Cook each patty for 5 to 6 minutes per side, or until internal temperature reaches 165°F (74°C), ensuring thorough cooking.
05 - Place a slice of cheddar cheese on each patty during the last minute of cooking and cover briefly to melt.
06 - Optionally toast the burger buns lightly until golden for added texture.
07 - Place each cooked patty on the bottom bun, top with dill pickle slices and optional garnishes, then cover with the top bun and serve immediately.

# Expert Tips:

01 -
  • Turkey stays impossibly juicy when you don't overthink the mixing, and the cheese creates this perfect melted trap for flavor.
  • Dill pickles give you that tangy punch without needing a complicated sauce situation.
  • The whole thing comes together in under thirty minutes, which means weeknight dinner without the stress.
02 -
  • Don't skip the indent in the center of each patty—it sounds like a tiny thing, but it's the difference between flat burgers and ones that cook evenly.
  • If you're tempted to add mayo to the mixture for extra juice, do it; one tablespoon mixed in adds richness without changing the texture, and it's a game-changer.
  • Turkey can dry out fast, so cook to 165°F and not a degree higher—once you go past that, the meat gets tough and no cheese can save it.
03 -
  • If your ground turkey seems too lean, adding a tablespoon of mayonnaise to the mixture brings back the juiciness without making the patty feel heavy.
  • Toast your buns even if it feels like an extra step—it transforms them from soft and forgettable into something with actual texture and subtle sweetness.

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