Turkey Burger Recipe

Mix burger ingredients

In a large bowl, combine 1 lb lean ground turkey, 2 tbsp finely chopped green onions, 1 tbsp finely chopped parsley, 1 tbsp Panko breadcrumbs, 1 lightly beaten egg, 1 tsp Worcestershire sauce, 1 tsp garlic powder, 1 tsp onion powder, 1 tsp kosher salt, and 1/2 tsp freshly ground black pepper. Gently mix with your hands or a spatula until just combined — avoid overworking the meat to keep burgers tender.

Form patties

Divide the mixture into four equal portions (about 4 oz each). Gently form into patties about 3/4-inch thick and slightly wider than the buns, pressing a shallow dimple in the center of each patty to help them cook evenly.

Cook patties

Heat a large skillet or cast-iron pan over medium-high heat and add 1 tbsp neutral oil. When the oil shimmers, add the patties (do not overcrowd; cook in two batches if needed). Cook for 4–5 minutes on the first side without pressing down. Flip and cook 3–4 minutes on the second side, or until internal temperature reaches 165°F (74°C). During the last minute of cooking, place a slice of Swiss cheese on each patty, cover the pan with a lid to melt the cheese.

Rest patties

Transfer cooked patties to a plate and let rest for 3 minutes under loose foil. This helps juices redistribute and ensures a moist burger.

While the burgers cook, make the aïoli: in a small bowl whisk together 1/2 cup mayonnaise, 2 tsp Sriracha, 1 tsp fresh lemon juice, 1/2 tsp grated garlic, 1/4 tsp toasted sesame oil, and 1/8 tsp kosher salt. Taste and adjust heat or acidity by adding more Sriracha or lemon if desired. Refrigerate until assembly.

Toast buns

Spread a thin layer of softened butter on the cut sides of 4 sesame buns. Toast in a dry skillet over medium heat or on a griddle for 1–2 minutes until golden and crisp. Alternatively, toast under a broiler for 1 minute watching carefully.

Prep avocado

Slice the ripe avocado just before assembly to prevent browning. Season slices lightly with a pinch of salt if desired.

Assemble burgers: spread about 1–2 tbsp sriracha aïoli on the bottom bun. Place a lettuce leaf (if using) and the Swiss-topped turkey patty. Top with 3–4 avocado slices and a tomato slice (if using). Spread a little aïoli on the top bun and close. Serve immediately.