On the Grill: Turkey Cheddar Burgers
These turkey cheddar burgers will forever go down in history as the very first thing we ever cooked on our first real grill. I was worried they may not be yummy enough/worthy for this occasion/special event, but it was 4th of July and I wanted a burger. Our all-time favorite burgers (according to my husband the best burger ever, including beef) are these seared spiced turkey burgers, but we wanted to try something new, so we gave these turkey cheddar burgers from Everyday Food a try. Major win! They were delicious. So juicy and flavorful - not quite as amazing as our favorite burger, but very, very good. "Good enough for company," The Mr. will say. The sauteed onions and mustard keep the meat nice and moist, and the melty cheddar is sharp and creamy. I added my favorite toppings - avocado, red onion, tomato, and lettuce - and we had the perfect 4th of July dinner.
Turkey Cheddar Burgers
adapted from Everyday Food
- 1 tsp canola oil
- 1/2 medium sweet onion, diced small
- 1 clove garlic, minced
- 1 lb ground turkey thigh (dark meat is way more flavorful and juicy than white, but use what you prefer)
- 1 Tbsp + 1 tsp unseasoned breadcrumbs
- 1 Tbsp grainy Dijon mustard
- 2 Tbsp chopped fresh flat leaf parsley
- kosher salt
- freshly ground black pepper
- 4 oz sliced extra sharp cheddar (or your cheese of choice)
- 4 brioche burger buns (or your bun of choice - but these are by far my favorite buns)
- condiments (mayo, mustard, ketchup, etc.)
- 1 medium tomato, sliced
- 4 slices red onion
- baby lettuces
- 1/2 avocado, thinly sliced
- cooking spray
- Heat the oil in a large skillet over medium-high heat, and saute the chopped onion until it starts to turn translucent and brown, about 6 minutes. Add garlic and cook for another minute. Transfer onion mixture to a medium-sized bowl and add the ground turkey, breadcrumbs, mustard, parsley, 1/4 tsp kosher salt and 1/4 tsp freshly ground black pepper. Mix with your (clean!) hands and form into 4 equally sized patties (I use a food scale for this). I make a dent in the center of my patties so that they cook up evenly - otherwise you'll end up with domed burgers. Refrigerate the patties for at least 30 minutes (or up to 24 hours, if covered or stored in an airtight container) so they can firm up before hitting the grill.
- Get your grill started and nice and hot - we used a charcoal grill. Spray the grill with cooking spray. Right before putting the burgers on the grill, give them another pinch/sprinkle of kosher salt and some freshly ground black pepper. Cover the grill and cook for 4 minutes; after 4 minutes flip the patties over, cover, and cook for another 2 minutes. Lay the cheese on top of the burgers, cover, and cook another 2 minutes or until burgers are cooked through and the cheese is melted - the burgers should be 165 degrees in the center. At the last second, put your burger buns on the grill and grill until toasty, just a minute or so.
- Build your burger - top the bun with your favorite condiments (I used mayonnaise, ketchup, and mustard) and follow with the burger, sliced red onion, sliced tomato, sliced avocado, baby lettuce, and then the top of the bun.
Since this is the first time we've cooked on our first real grill (how many times have I mentioned that? Can you tell I'm a bit excited?!), I decided to document the occasion for posterity.
Everything ready for the grill - the burgers, buns, cheese, and, most importantly, this amazing thermometer.
The Mr. putting the lid on the grill!
Attempting to eat these in a graceful manner is challenging - they're HUGE, and very juicy. I served the burgers with a watermelon, mint, and feta salad (recipe to come) and some sour cream and onion chips (and lemonade and sauvignon blanc). The perfect backyard BBQ meal.
I mean, really - look at that. Don't you just want to EAT it?!