Turkey Burger with Avocado (Printable)

Savory turkey patties combined with fresh avocado and Swiss cheese bring a flavorful, balanced meal.

# 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 - ½ 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 - ¼ small red onion, thinly sliced (optional)
15 - 2 tbsp mayonnaise (optional)
16 - 2 tbsp ketchup (optional)

# How To Make:

01 - In a large bowl, gently mix ground turkey, finely chopped onion, minced garlic, Worcestershire sauce, Dijon mustard, salt, and black pepper until just combined.
02 - Divide the mixture into 4 equal portions and shape each into a patty approximately ¾ inch thick.
03 - Heat olive oil in a skillet or grill pan over medium heat. Cook patties 5 to 6 minutes per side until internal temperature reaches 165°F.
04 - Place a slice of Swiss cheese on each patty during the last minute of cooking; cover the pan to melt the cheese evenly.
05 - Toast burger buns lightly if desired.
06 - Spread mayonnaise and/or ketchup on bottom buns if using, then layer lettuce, turkey patties with melted cheese, tomato slices, avocado slices, and optional red onion. Top with bun lids.
07 - Serve immediately accompanied by your preferred sides.

# Expert Tips:

01 -
  • Turkey stays surprisingly juicy when you don't overwork the meat and cook it just right.
  • Creamy avocado and nutty Swiss cheese bring richness without feeling heavy.
  • The whole thing comes together in half an hour, perfect for weeknight dinners.
  • You get all the burger satisfaction with leaner protein that doesn't leave you sluggish.
02 -
  • Don't press down on the patties while they cook, no matter how tempting. You'll squeeze out all the moisture and end up with dry pucks.
  • Let the patties rest for a minute after cooking. It helps the juices redistribute and makes every bite more flavorful.
  • If your turkey is super lean, add a tablespoon of olive oil directly into the meat mixture to keep things moist.
03 -
  • Chill your shaped patties in the fridge for 10 minutes before cooking. It helps them hold together and prevents crumbling.
  • Use a meat thermometer to avoid guessing. Turkey is safe at 74°C (165°F), and pulling it right at that temp keeps it juicy.
  • If you're grilling outdoors, oil the grill grates well. Turkey sticks more than beef, and you don't want your patties falling apart.

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