Turkey Burger with Avocado and Swiss (Printable)

Juicy ground turkey patties topped with creamy avocado and melted Swiss cheese, served on toasted buns for a wholesome, protein-rich meal.

# What You'll Need:

→ Turkey Patties

01 - 1 pound ground turkey, 93% lean
02 - 1/4 cup breadcrumbs
03 - 1 large egg
04 - 2 tablespoons fresh parsley, finely chopped
05 - 1 tablespoon Dijon mustard
06 - 1 garlic clove, minced
07 - 1/2 teaspoon onion powder
08 - 1/2 teaspoon salt
09 - 1/4 teaspoon black pepper

→ Toppings and Assembly

10 - 4 slices Swiss cheese
11 - 1 large ripe avocado, peeled, pitted, and sliced
12 - 4 whole wheat or brioche burger buns, split and lightly toasted
13 - 1 small red onion, thinly sliced
14 - 1 cup baby arugula or lettuce leaves
15 - 2 tablespoons mayonnaise, optional

# How to Make It:

01 - Combine ground turkey, breadcrumbs, egg, parsley, Dijon mustard, minced garlic, onion powder, salt, and black pepper in a large bowl. Mix until just combined without overworking the meat.
02 - Divide the mixture into 4 equal portions and shape into burger patties approximately 3/4-inch thick.
03 - Preheat a grill or skillet over medium-high heat. Lightly oil the grates or pan surface.
04 - Cook the patties for 5 to 6 minutes per side until fully cooked, reaching an internal temperature of 165°F.
05 - During the last minute of cooking, place one slice of Swiss cheese on each patty and cover briefly to allow melting.
06 - Toast the burger buns until golden brown.
07 - Spread mayonnaise on the bottom buns if using. Layer with arugula or lettuce, turkey patty with melted cheese, avocado slices, and red onion. Top with remaining buns.
08 - Serve immediately with preferred accompaniments.

# Expert Advice:

01 -
  • The Dijon mustard and herbs work a special kind of magic that keeps the turkey incredibly moist, solving that dry-burger problem forever.
  • You can prep the patties ahead of time and keep them in the fridge, making this perfect for those evenings when cooking feels like too much work but you still want something homemade.
02 -
  • Resist the urge to press down on the patties while cooking, which squeezes out precious juices and leaves you with dry burgers.
  • The internal temperature must reach 165°F for safety, but checking too early by cutting into the patty releases juices, so invest in a meat thermometer.
03 -
  • Chill the formed patties for 20 minutes before cooking to help them hold together better on the grill and allow the flavors to meld.
  • Toast your buns with a light brush of butter on the cut sides for an elevated flavor that makes all the difference in your final burger experience.

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