Juicy Lucy Turkey Burgers
Created by ForeverMama on June 30, 2015
- Servings: 4
- Prep Time: 20m
- Cook Time: 6m
- Recipe #19835
Ingredients
- BURGERS
- 1 1/2 pounds ground turkey (dark meat or a combination of dark and white)
- 1/4 cup whole-milk Greek yogurt
- 1 lemon (grated zest of)
- 2 teaspoons Dijon mustard
- 4 sprigs thyme (leaves from)
- Salt and pepper
- Cheddar cheese (four 1/4-inch-thick chunks sharp cheddar cheese, about 2 inches long and 1 inch wide)
- 1 tablespoon oil (vegetable oil)
- 5 ounces bread buns (4 hamburger buns, bun-style potato rolls, split)
- TOPPINGS OF YOUR CHOICE
- Avocado Spread (refer to recipe below) or sliced avocado
- Lettuce, such as Boston
- Sliced tomatoes
- Thinly sliced red onion
- Pickles
- AVOCADO SPREAD
- 1 avocado, pitted and peeled
- 2 tablespoons sour cream (heaping Tbsp.)
- 2 tablespoons white wine vinegar
- 1/2 whole lime (juice of)
- 1/2 teaspoon salt
- Pepper
- 1/4 cup oil (grape-seed or vegetable oil)
- Cilantro (small handful, chopped)
How to Make
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Step 1: In a large bowl, combine the turkey, yogurt, lemon zest, mustard and thyme, then season with salt and pepper. Gently mix together with a fork or your hands.
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Step 2:
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Step 3: Divide the meat into 8 even-size balls. Gently press each one into a patty about 1/4-inch thick. Put 1 chunk of cheese in the center of each of the 4 patties, then cover with the remaining 4 patties. Seal the cheese inside by gently pressing the patties together all the way around the edges. Season the patties with salt and pepper.
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Step 4:
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Step 5: In a grill pan or large skillet, heat the oil over medium-high heat until it shimmers. Add the burgers and cook until browned on the first side, about 3 minutes. Flip them over and cook until browned and cooked through, about 3 minutes more. (If a bit of cheese oozes out, don't worry; the crusty bits left in the pan are the best part, so just peel them off and eat them.) Transfer the burgers to the buns and serve with toppings.
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Step 6:
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Step 7: AVOCADO SPREAD METHOD:
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Step 8: In a food processor, combine the avocado, sour cream, vinegar, lime juice, salt and a large pinch of pepper. Pulse a few times to break up the avocado, then gradually add the oil with the motor running and process until smooth. (It should have the consistency of mayonnaise.) Transfer to a bowl, then stir in the cilantro and check the seasonings. The Avocado Spread will keep, covered in the refrigerator, for up to 3 days.