Turkey Burger with Avocado (Printable)
Juicy turkey patty with avocado, Swiss cheese, tomato, and crisp lettuce on toasted buns.
# What You'll Need:
→ Turkey Patties
01 - 1 lb ground turkey
02 - 1/4 cup finely chopped red onion
03 - 1/4 cup fresh parsley, chopped
04 - 1 clove garlic, minced
05 - 1 tsp Dijon mustard
06 - 1 tsp Worcestershire sauce
07 - 1/2 tsp salt
08 - 1/4 tsp black pepper
→ For Cooking
09 - 1 tbsp olive oil
→ Toppings
10 - 4 slices Swiss cheese
11 - 1 large ripe avocado, sliced
12 - 1 small tomato, sliced
13 - 4 leaves romaine or butter lettuce
14 - 4 whole wheat burger buns, split and toasted
15 - 2 tbsp mayonnaise (optional)
16 - 1 tbsp Dijon mustard (optional)
17 - Salt and pepper, to taste
# How-To Steps:
01 - Combine ground turkey, red onion, parsley, garlic, Dijon mustard, Worcestershire sauce, salt, and black pepper in a large bowl. Mix gently until just combined.
02 - Divide mixture into 4 equal portions and shape each into a patty approximately 3/4 inch thick.
03 - Heat olive oil in a large skillet or grill pan over medium heat.
04 - Cook turkey patties for 5 to 6 minutes per side until golden brown and internal temperature reaches 165°F (74°C).
05 - During the final minute of cooking, place a slice of Swiss cheese on each patty and cover the pan to melt the cheese.
06 - Toast the whole wheat buns until golden and warm.
07 - Spread mayonnaise and/or Dijon mustard on the bottom halves of the buns if desired. Layer with lettuce, turkey patty with melted Swiss cheese, tomato slices, avocado slices, and top with bun halves.
08 - Serve immediately while warm.
# Expert Advice:
01 -
- High protein, lower fat than beef burgers, but somehow feels more indulgent because of that buttery avocado.
- Ready in 30 minutes flat, which means weeknight dinner or weekend entertaining without stress.
- Customize to your mood—add jalapeños if you want heat, skip the mayo if you want simplicity, toast the bun darker if you like that smoky edge.
02 -
- The internal temperature of turkey must hit 165°F (74°C) no matter what—undercooked turkey is a food safety issue, so don't guess or cut into it to check for pink; use a thermometer.
- Avocado oxidizes quickly and turns brown if you slice it more than a few minutes before serving, so prep everything else first and slice the avocado at the very last moment.
- Overworking the turkey mixture is the most common mistake—it makes dense, rubbery burgers that taste like hockey pucks, so treat the meat gently and stop mixing as soon as everything is distributed.
03 -
- Mix a tiny pinch of cayenne or smoked paprika into the turkey mixture if you want subtle heat without announcing it—you're not trying to make it spicy, just adding depth.
- Make the patties a few hours ahead and refrigerate them uncovered on a plate; cold patties hold together better on the pan and develop a better crust.