Turkey Burger Cheese Pickles (Printable)
Juicy turkey patties with melted cheddar and crunchy pickles on toasted buns for a delicious meal.
# What You'll Need:
→ Turkey Patties
01 - 1.1 lbs ground turkey
02 - 1 small onion, finely chopped
03 - 1 clove garlic, minced
04 - 1 tbsp Dijon mustard
05 - 1 tsp Worcestershire sauce
06 - 1 tsp salt
07 - ½ tsp ground black pepper
08 - 2 tbsp chopped fresh parsley (optional)
09 - 1 tbsp olive oil (for cooking)
→ Assembly
10 - 4 slices cheddar cheese
11 - 4 burger buns, split
12 - 8 to 12 dill pickle slices
13 - 4 lettuce leaves
14 - 4 tomato slices
15 - 2 tbsp mayonnaise (optional)
16 - 2 tbsp ketchup (optional)
# Steps:
01 - In a large bowl, mix ground turkey, onion, garlic, Dijon mustard, Worcestershire sauce, salt, pepper, and parsley until just combined without overworking.
02 - Shape the mixture into 4 equal patties, slightly larger than the buns.
03 - Heat olive oil in a large skillet or grill pan over medium heat.
04 - Cook patties for 5 to 6 minutes per side until golden and thoroughly cooked; internal temperature should reach 165°F.
05 - Place a slice of cheddar cheese on each patty during the last minute of cooking and cover to melt.
06 - Toast the burger buns until golden.
07 - Spread mayonnaise and ketchup on buns if desired. Layer lettuce and tomato on the bottom half, add the turkey patty with melted cheese, top with pickle slices, then cover with the top bun.
08 - Serve immediately while warm.
# Expert Tips:
01 -
- Turkey stays surprisingly tender when you don't fuss with the mixture, and cheese melts right into every crevice of the patty.
- These cook fast enough for a weeknight dinner but taste like you put real thought into it.
- Pickles add a sharp brightness that keeps the whole thing from feeling heavy, even though you're eating something filling.
02 -
- Turkey is lean, so it dries out if you cook it past medium on the inside; a meat thermometer checking 74°C (165°F) is worth having in your drawer.
- The indentation you press into each patty isn't just for show—it genuinely keeps them from puffing and cooking unevenly.
- Don't flip the patties more than once; every flip releases heat and prevents a proper golden crust from forming.
03 -
- Keep everything cold before you start mixing—cold turkey holds together better and cooks more evenly than meat that's been sitting at room temperature.
- A meat thermometer removes all the guesswork; turkey's done when it hits 74°C (165°F), and there's no shame in checking.