Turkey Burger Avocado Swiss (Printable)

A flavorful turkey patty enhanced with avocado, Swiss cheese, and fresh toppings on a toasted bun.

# 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 Make It:

01 - In a large bowl, combine ground turkey, red onion, parsley, garlic, Dijon mustard, Worcestershire sauce, salt, and black pepper. Mix gently until just combined.
02 - Divide the mixture into 4 equal portions and shape each into a patty about 3/4 inch thick.
03 - Heat olive oil in a large skillet or grill pan over medium heat.
04 - Cook the turkey patties for 5 to 6 minutes per side, or until golden brown and the internal temperature reaches 165°F.
05 - During the last minute of cooking, place a slice of Swiss cheese on each patty and cover the pan to melt the cheese.
06 - Toast the burger buns until golden.
07 - Spread mayonnaise and/or Dijon mustard on the bottom half of each bun if using. Top with lettuce, turkey patty with Swiss cheese, tomato slices, avocado slices, and the top bun.
08 - Serve immediately.

# Expert Advice:

01 -
  • The avocado melts into the warm cheese, creating a richness that rivals any beef burger without the heaviness.
  • Ground turkey absorbs all those punchy flavors—garlic, mustard, Worcestershire—so every bite tastes intentional and seasoned, not bland.
  • This comes together in thirty minutes flat, making it perfect for a weeknight dinner that feels effortless but tastes like you tried.
02 -
  • Don't skip the indent in the center of each patty—I learned this the hard way when my first batch came off looking like little meatballs on a bun.
  • Use a meat thermometer and take the patties off at 165°F; they keep cooking a little after you remove them, and you want them juicy, not hockey pucks.
  • Slice the avocado at the very last second so it doesn't oxidize and turn gray; brown avocado doesn't ruin the burger, but green is prettier and tastes fresher.
03 -
  • If you're cooking for a crowd, shape and refrigerate the patties up to an hour ahead; cold patties hold together better on the pan and cook more evenly.
  • Toast the buns in a dry skillet instead of a toaster for more control and a better crust that won't crumble when you bite down.

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