Turkey Burger with Avocado and Swiss (Printable)
Juicy turkey patties crowned with creamy avocado and melted Swiss cheese on toasted buns for a satisfying, protein-rich meal.
# Ingredient List:
→ Turkey Patties
01 - 1 pound ground turkey, 93% lean
02 - 1/4 cup breadcrumbs
03 - 1 large egg
04 - 2 tablespoons fresh parsley, finely chopped
05 - 1 tablespoon Dijon mustard
06 - 1 garlic clove, minced
07 - 1/2 teaspoon onion powder
08 - 1/2 teaspoon salt
09 - 1/4 teaspoon black pepper
→ Toppings and Assembly
10 - 4 slices Swiss cheese
11 - 1 large ripe avocado, peeled, pitted, and sliced
12 - 4 whole wheat or brioche burger buns, split and lightly toasted
13 - 1 small red onion, thinly sliced
14 - 1 cup baby arugula or lettuce leaves
15 - 2 tablespoons mayonnaise, optional
# Steps:
01 - In a large mixing bowl, combine ground turkey, breadcrumbs, egg, parsley, Dijon mustard, minced garlic, onion powder, salt, and black pepper. Mix until just combined without overworking the mixture.
02 - Divide mixture into 4 equal portions and shape into burger patties approximately 3/4-inch thick.
03 - Preheat a grill or skillet over medium-high heat. Lightly oil the grates or pan surface.
04 - Cook patties for 5 to 6 minutes per side until fully cooked, reaching an internal temperature of 165°F.
05 - During the final minute of cooking, place one slice of Swiss cheese on each patty. Cover briefly to allow cheese to melt completely.
06 - Toast burger buns until golden brown.
07 - Spread mayonnaise on bottom buns if desired. Layer with arugula or lettuce, followed by turkey patty with melted cheese, avocado slices, and red onion. Crown with top buns.
08 - Serve immediately with preferred side dishes.
# Expert Advice:
01 -
- The turkey stays remarkably juicy thanks to that bit of Dijon mustard working its magic inside the patty, something I discovered completely by accident.
- You can prep these patties the night before and have them ready to cook when you walk in the door tired and hungry, which has saved my weeknight dinner plans countless times.
02 -
- Overworking the turkey mixture will make your burgers tough and dense, so mix just until ingredients are combined and then stop, no matter how tempted you are to keep going.
- Turkey burgers need to reach 165°F internal temperature for safety, but using an instant-read thermometer means you can pull them right at that point before they dry out.
03 -
- If ground turkey sticks to your hands when forming patties, lightly oil your palms with olive oil first rather than adding more breadcrumbs which can make them dense.
- Toasting the inside of your buns with a light brush of butter creates a protective barrier that prevents them from getting soggy from burger juices, maintaining that perfect texture contrast.