Turkey Burger with Avocado and Swiss (Printable Version)
Juicy turkey patties topped with creamy avocado and melted Swiss cheese on toasted buns. A wholesome, high-protein meal ready in 30 minutes.
# What You'll Need:
→ 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
13 - 1 small red onion, thinly sliced
14 - 1 cup baby arugula or lettuce leaves
15 - 2 tablespoons mayonnaise, optional
# How To Make It:
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 the mixture into 4 equal portions and shape each into a burger patty approximately 3/4 inch thick.
03 - Preheat a grill or skillet over medium-high heat and lightly oil the grates or cooking surface.
04 - Cook the 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 and cover briefly to allow the cheese to melt.
06 - Toast the burger buns until golden brown.
07 - Spread mayonnaise on the bottom buns if desired. Layer with arugula or lettuce, topped with the turkey patty and melted cheese, avocado slices, and red onion. Place the top bun on each burger.
08 - Serve the burgers immediately with your preferred side dishes.
# Expert Advice:
01 -
- These burgers stay incredibly juicy thanks to a few secret ingredients in the mix, something I wish someone had told me years ago.
- You can prep the patties ahead of time and keep them in the fridge, making this your back-pocket solution for those nights when cooking feels impossible but takeout isnt an option.
02 -
- Adding the egg to the turkey mixture is non-negotiable - I once skipped it thinking it wouldnt matter and ended up with burgers that fell completely apart on the grill.
- The internal temperature must reach 165°F for turkey burgers, which is higher than beef, but dont rely on color alone as turkey can still look a bit pink even when fully cooked.
03 -
- If youre grilling these burgers, place them on aluminum foil for the first few minutes to prevent them from sticking or falling through the grates since turkey is more delicate than beef.
- Mash half the avocado with a fork and mix it with the mayonnaise to create a spread that ensures every bite has that creamy avocado flavor.