Turkey Burger Avocado Swiss Cheese (Print Version)

Juicy turkey patties topped with avocado and Swiss cheese served on toasted whole wheat buns.

# What You Need:

→ Turkey Patties

01 - 1 lb ground turkey
02 - 1/4 cup fine breadcrumbs
03 - 1 large egg
04 - 1 small shallot, finely minced
05 - 1 garlic clove, minced
06 - 1 tbsp Dijon mustard
07 - 1/2 tsp salt
08 - 1/4 tsp black pepper
09 - 1 tbsp fresh parsley, chopped

→ Burger Assembly

10 - 4 slices Swiss cheese
11 - 1 ripe avocado, sliced
12 - 4 whole wheat burger buns, split and toasted
13 - 1 small tomato, sliced
14 - 1 cup lettuce leaves
15 - 2 tbsp mayonnaise
16 - 1 tbsp olive oil

# How To Make:

01 - Combine ground turkey, breadcrumbs, egg, minced shallot, garlic, Dijon mustard, salt, pepper, and parsley in a large bowl. Mix gently until just incorporated, being careful not to overwork the meat.
02 - Shape the mixture into 4 equal patties, making them slightly larger than your burger buns to account for shrinkage during cooking.
03 - Heat olive oil in a large skillet or grill pan over medium heat. Place patties in the pan and cook for 5 to 6 minutes on the first side until well browned.
04 - Flip patties and top each with a slice of Swiss cheese. Continue cooking for 4 to 5 minutes more until cheese is melted and internal temperature reaches 165°F.
05 - Lightly toast the split burger buns and spread mayonnaise on the bottom halves if desired.
06 - Layer lettuce leaves and tomato slices on the bottom bun. Place the cooked turkey patty with melted cheese on top, add avocado slices, and cover with the top bun.
07 - Serve immediately while hot, accompanied by sweet potato fries or a fresh green salad.

# Expert Tips:

01 -
  • The Dijon and shallot mixture keeps the turkey incredibly moist, unlike any turkey burger youve had before
  • Swiss cheese and creamy avocado create the most perfect balance of rich and fresh flavors
  • These come together in 30 minutes but taste like something from a restaurant burger night
02 -
  • Turkey burgers need to be cooked to 165 degrees for safety, but overcooking will make them dry, so watch that temperature carefully
  • Making a small thumb indentation in each patty before cooking prevents them from puffing up into balls
  • Let the patties rest for just 2 minutes after cooking so the juices redistribute
03 -
  • Dont press down on the patties while they cook, you will lose all those precious juices
  • Room temperature ingredients mix more evenly, so take the egg and turkey out 15 minutes before starting

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