Turkey Smash Burgers
These Turkey Smash Burgers may just be the perfect burger. Packed with melty cheese and a golden-brown crust from being pressed on a hot skillet, these are not your average turkey burgers. Pile on your favorite toppings and top with my mouthwatering Smash sauce for a healthier, smash burger right at home!
Servings: 4
Calories: 322kcal
Ingredients
Burgers
- 1.25 pounds ground turkey 93% lean
- salt and black pepper to taste
- 4 slices cheddar cheese extra thin sliced
- 4 brioche buns
- Burger toppings: lettuce, tomato, red onion, pickles
Smash Sauce
- 1/4 cup light mayo
- 2 tbsp plain fat free Greek yogurt
- 1 tbsp full fat mayo
- 1 tbsp yellow mustard
- 2 tbsp chopped dill pickles chopped dill pickles
- 2 tbsp dill pickle juice dill pickle juice
- 1/4 tsp garlic powder
- 1/4 tsp onion powder
- 1/4 tsp paprika
Instructions
- Divide the ground turkey into 8 even portions, about 2.5 oz each. Roll each portion into a ball.
- Whisk all of the sauce ingredients together in a small bowl, set aside.
- Pre-heat a griddle to medium high heat and spray with non-stick cooking spray.
- Add your ground turkey balls to the griddle. Quickly smash down each ground turkey portion with a spatula until super flat. It helps to use a piece of parchment paper in between the spatula and beef while "smashing"
- Season the smashed down patties with salt and pepper.
- Cook each turkey patty for about 2 minutes or until the juices in the burgers start to rise to the top.
- Flip the patties over (do not smash again) and cook for an additional 2-3 minutes (there should be a nice crust) and then add half a slice of cheese to each burger.
- (Optional) Toast the brioche buns: Preheat your skillet or griddle over medium heat. Place the buns cut-side down and toast until they're golden brown. This usually takes about 1-2 minutes. Be sure to watch them closely to prevent burning.
- To assemble the smashed turkey burgers: add about 1 tablespoon of smash sauce to the bottom of each burger bun. Add two burgers to each bun and top with toppings.
Notes
Use a Smash Burger Press for perfectly "smashed" burgers every time.
If not using a press, place a piece of parchment paper between the spatula and the turkey ball while smashing. This prevents sticking and helps you achieve an even, thin patty.
Make sure your griddle or pan is pre-heated to a medium-high heat. A hot surface ensures a good sear and helps prevent sticking.
Once you've smashed your patties, don't press down on them again while cooking. This squeezes out the juices, making the burgers dry.
Nutritional info does not include the bun.
Nutrition
Calories: 322kcal | Carbohydrates: 6g | Protein: 34g | Fat: 19g | Saturated Fat: 5g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 2g | Cholesterol: 88mg | Sodium: 620mg | Potassium: 29mg | Sugar: 2g