Turkey Burger Avocado Swiss (Printable)
A juicy turkey burger featuring creamy avocado and melted Swiss cheese on toasted buns.
# What You’ll 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 It:
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 which can result in tough patties.
02 - Shape the mixture into 4 equal patties, making them slightly wider than your burger buns to account for shrinkage during cooking. Create a slight indentation in the center of each patty to prevent puffing.
03 - Heat olive oil in a large skillet or grill pan over medium heat. Place patties in the pan and cook for 5–6 minutes until a golden-brown crust forms on the bottom.
04 - Flip each patty and immediately top with a slice of Swiss cheese. Continue cooking for 4–5 minutes until the cheese is fully melted and the internal temperature reaches 165°F for safe consumption.
05 - Lightly toast the split burger buns until golden and crispy. Spread mayonnaise on the bottom halves if desired.
06 - Layer lettuce leaves and tomato slices on the toasted bottom bun. Place the cheesy turkey patty on top, arrange fresh avocado slices over the cheese, and finish with the top bun.
07 - Serve immediately while the cheese is still melted and the patties are hot. Pair with sweet potato fries, coleslaw, or a simple green salad.
# Expert Advice:
01 -
- Turkey absorbs flavors beautifully so every bite tastes intentional and seasoned
- The creamy avocado balances the slight tang of Swiss cheese perfectly
02 -
- Overworking the meat makes tough rubbery burgers so mix gently and stop as soon as ingredients are combined
- Letting patties rest for a few minutes after cooking helps redistribute juices for a moister bite
03 -
- Make a small thumbprint in the center of each raw patty to prevent them from puffing up into balls while cooking
- Bring the meat to room temperature for 20 minutes before cooking for more even results