Turkey-Cheddar Burgers
Submitted by raylee496
Juicy turkey cheddar burgers seasoned with sage, thyme, lemon zest, and sauteed garlic onions, with melted cheese stuffed right inside the patty. Grill or broil in 40 minutes for a lighter burger that still oozes with flavor.
YIELD
4 burgersPREP
20 minCOOK
20 minREADY
40 minThese turkey cheddar burgers prove that a lighter burger can still be something you genuinely crave. Lean ground turkey gets mixed with sauteed onions, minced garlic, fresh parsley, sage, thyme, and a bright hit of lemon zest that lifts the whole patty out of blandness.
The real move here is stuffing thin slices of cheddar right into the center of each patty. As the burgers hit the grill or broiler, the cheese melts from the inside out, creating a molten pocket in every bite. Brush the buns with garlic olive oil and toast them alongside for a savory, crispy finish.
Pro Tips
- Chill the patties for at least 20 minutes before grilling. Cold patties hold together better and keep the cheese sealed inside.
- Do not press the burgers on the grill. Pressing squeezes out moisture and defeats the purpose of stuffing cheese inside.
- Use a meat thermometer. Ground turkey should reach 165F internally. Pull the burgers when they hit 160F and let carryover cooking do the rest.
- Lemon zest is non-negotiable. It cuts through the richness of the cheddar and makes the turkey taste brighter and more complex.
Variations
- Swap cheddar for pepper jack cheese and add a chipotle mayo for a spicy turkey burger.
- Go bunless and serve the patties over a bed of arugula with a squeeze of lemon.
- Mix in a tablespoon of Dijon mustard for a sharper, more savory turkey patty.
Ingredients
Directions
Heat 2 teaspoons olive oil in a small skillet, add the onion and 1 clove minced garlic.
Sauté until softened, about 5 minutes.
Cool.
Combine the onion mixture with the ground turkey, lemon peel, parsley, sage, thyme, salt and pepper.
Divide into quarters.
Break the cheese slices in half and force 2 into the center of each section of turkey.
Flatten and refrigerate until ready to use.
(The cheese can also be put on top of the burgers when cooked.)
Stir together the remaining tablespoon olive oil and minced clove of garlic.
Brush on one side of each bun.
Broil or grill the burgers on a lightly oiled rack until no longer pink in the center and the juices run clear.
Place the buns cut side down around the edge of the grill to toast lightly, or toast under a hot broiler.
Place each burger on a bun and serve with condiments.
Comments
