Why This Recipe Works

A little bit of cheese goes a long way in helping these turkey burgers stay moist. Mixing Monterey Jack in with the lean turkey meat created juicy pockets of fat, which yielded a more desirable interior texture, and the cheese crisped around the edges of the burger, creating a crunchy crust. We found that adding panko bread crumbs and a little bit of mayonnaise kept the burgers from becoming too dense. You can top these burgers with any of the usual favorites; sliced tomato, lettuce, and sliced onion. We particularly liked the tanginess of pickled onions to cut through the richness of the burger.

Before You Begin

Be sure to use 93 percent lean ground turkey, not 99 percent fat-free ground turkey breast, in this recipe or the burgers will be tough. Serve with your favorite burger toppings, including Pickled Onions (see related content).

Instructions

Combine turkey, panko, Monterey Jack, mayonnaise, 1/2 teaspoon salt, and 1/2 teaspoon pepper in bowl. Using your hands, pat turkey mixture into four 3/4-inch-thick patties, about 4 inches in diameter. Season patties with salt and pepper.

Heat oil in 12-inch nonstick skillet over medium heat until shimmering. Add patties and cook until well browned and meat registers 160 degrees, about 5 minutes per side.

Place burgers on buns and serve.