When deciding whether to buy turkey thighs or breast meat, you should know that the thighs have a bit more flavor but the breasts are leaner, so the decision is more about what you're looking for out of your dinner. I opted for thighs, but the recipe is full of flavor-boosting herbs and cheese, so you might not be able to detect too strong a difference in flavor. Just don't skip the cooking the shallots in the skillet, as they soak up the flavor of the turkey burgers and add an extra oomph to the toppings. Adding tomatoes or using spinach or bibb lettuce instead of arugula is another excellent option.
Note: Another quick time-saver is using a Microplane or similar grater for the onion and the garlic. Grate them right into the mixing bowl to cut down on the mess.
Herb-Filled Turkey Burgers with Cheddar Cheese
About This Recipe
|Active time:||20 minutes|
|Total time:||20 minutes|
|This recipe appears in:||A Hamburger Tuesday: Submit Your Turkey Burgers! Skillet Suppers: Herb-Filled Turkey Burgers with Cheddar Cheese|
- 1 pound ground turkey thigh meat
- ½ cup flat-leaf parsley, roughly chopped
- ½ cup cilantro, roughly chopped
- ¼ cup fresh dill, roughly chopped
- ¼ fresh mint, roughly chopped
- 1 teaspoon ground cumin
- ½ cup breadcrumbs pre-soaked in 1/4 cup of milk
- 1 medium clove garlic, grated on a microplane grater (about 1 teaspoon)
- ½ small red onion, grated on the large holes of a box grater (about 1/2 cup)
- ½ cup cheddar cheese, grated
- Kosher salt and freshly ground black pepper
- 2 tablespoons olive oil
- 1 shallot, thinly sliced
- 1 avocado, thinly sliced
- Arugula, for topping (optional)
- Dijon mustard
- 4 whole wheat, potato or regular burger buns toasted
Combine turkey, parsley, cilantro, dill, mint, cumin, soaked breadcrumbs, garlic, onion, and cheese in a large bowl and toss gently until homogenous. Form into four patties slightly larger than the buns and season with salt and pepper.
Heat the oil in a 12-inch skillet over medium heat until shimmering. Add the burgers and cook, turning occasionally, until well-browned on both sides and center of burger registers 155 to 160°F on an instant read thermometer, about 10 minutes total. Transfer to a paper towel-lined plate to rest.
Add the shallots to the pan juices with a pinch of salt (adding another ½ tablespoon of oil, if needed). Cook over medium heat until softened, about 3 minutes. Top the burgers with shallots and dress the buns with the arugula and Dijon. Transfer the burgers to the bun and serve with sliced avocado.