Recipe courtesy of
Melissa Gaman
for
Food Network Kitchen
From:
Food Network Magazine
Recipe courtesy of
Melissa Gaman
for
Food Network Kitchen
Watch how to make this recipe.
From:
Food Network Magazine
Cheddar-Crusted Turkey Burgers
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- Level: Easy
- Total: 30 min
- Active: 30 min
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Calories
- 560
- Total Fat
- 31 grams
- Saturated Fat
- 11 grams
- Cholesterol
- 111 milligrams
- Sodium
- 1006 milligrams
- Carbohydrates
- 31 grams
- Dietary Fiber
- 3 grams
- Sugar
- 6 grams
- Protein
- 35 grams
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.
- Level: Easy
- Total: 30 min
- Active: 30 min
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Calories
- 560
- Total Fat
- 31 grams
- Saturated Fat
- 11 grams
- Cholesterol
- 111 milligrams
- Sodium
- 1006 milligrams
- Carbohydrates
- 31 grams
- Dietary Fiber
- 3 grams
- Sugar
- 6 grams
- Protein
- 35 grams
Ingredients
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Directions
- 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.
- 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).
- 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.
