Turkey Burger with Avocado Swiss (Printer-Friendly)
Succulent turkey patty topped with avocado slices and melted Swiss cheese on toasted buns.
# What You'll 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 (about 1 oz)
15 - 2 tbsp mayonnaise (optional)
16 - 1 tbsp olive oil for cooking
# How to Make It:
01 - In a large bowl, gently combine ground turkey, finely chopped onion, minced garlic, fresh parsley, Dijon mustard, Worcestershire sauce, salt, and black pepper until just mixed.
02 - Divide the mixture evenly into four portions and shape each into patties slightly larger than the buns.
03 - Heat olive oil in a skillet or grill pan over medium heat. Cook patties 5 to 6 minutes per side until golden brown and internal temperature reaches 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 the burger buns in the skillet or grill until warm and slightly crisp.
06 - If desired, spread mayonnaise on the bottom half of each bun. Layer with lettuce, the turkey patty topped with melted cheese, avocado slices, tomato, and red onion. Cover with the top bun.
07 - Serve immediately with preferred sides.
# Expert Advice:
01 -
- Ground turkey is leaner than beef but stays incredibly juicy when you don't overwork the mixture, and it takes on flavor like a sponge.
- The combination of Swiss cheese and avocado feels indulgent without weighing you down, perfect for those times when you want something satisfying that doesn't make you feel sluggish.
- These burgers come together in 30 minutes flat, which means weeknight dinners stop feeling like a negotiation.
02 -
- Don't refrigerate the mixture before cooking; cold patties take longer to develop that golden crust and dry out in the process.
- The avocado should go on at the very last second—it bruises from heat and oxidizes from air, so timing is everything.
03 -
- A tiny dash of smoked paprika mixed into the raw turkey brings a flavor depth that people notice but can't quite name.
- If your turkey feels dry when you're mixing it, add a tablespoon of finely minced onion or a splash of water—it'll cook through tender instead of firm.