Recipe courtesy of Melissa Gaman for Food Network Kitchen

Cheddar-Crusted Turkey Burgers

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  • Level: Easy
  • Total: 30 min
  • Active: 30 min
  • Yield: 4 servings
This recipe addresses many of the pitfalls turkey burgers can have, while also giving major fast-food-at-home-vibes. A light cheese and mayo crust on the outside of the thin patties prevent the meat from drying out, while also adding richness, flavor and tons of umami.



  1. Line a rimmed baking sheet with foil. Mix the turkey, parsley, 1 tablespoon ketchup and a pinch each of salt and pepper in a large bowl. Shape into four 5-inch-wide patties on the baking sheet (dampen your hands if the mixture is sticky). Brush the patties with mayonnaise (use about 1 tablespoon total) and top with half the cheese, pressing gently to adhere. Carefully flip the patties, reshape or flatten as needed and repeat with 1 more tablespoon mayonnaise and the remaining cheese. Place the pan in the freezer to firm up the patties slightly, 10 to 15 minutes.
  2. Meanwhile, combine the remaining 2 tablespoons mayonnaise, the mustard, pickle brine and remaining 1 tablespoon ketchup in a small bowl; refrigerate. Heat the butter in a large nonstick skillet over medium-high heat. Add the burgers and cook until the bottoms release easily and the cheese is browned, about 4 minutes. Carefully flip and cook until browned and just cooked through, 3 to 4 more minutes. Drain briefly on paper towels (don’t let them sit on the towels too long or they will stick).
  3. Spread some of the mayonnaise sauce on each bun half. Top each bottom bun with lettuce, red onion and a patty. Top with the pickle slices, drizzle with the remaining sauce and finish with the top bun. Serve with fries.