Heat the heaviest skillet you have over medium high heat and cook a few slices of bacon until they are the way you like them. This is not only going to give us a little bacon on our burger, it’s also going to give us some bacon drippings to cook the burgers in. Turkey burgers are leaner than regular burgers, so they need a little extra bit of help so they don’t stick to the pan. Now spread your ground turkey over a cutting board or other flat surface, breaking it up gently, and sprinkle it with a little salt and pepper. Separate it into quarters, and very gently form it into four patties, about 1/2 inch thick. Don’t pack it tight – you want it just pressed together enough that they won’t fall apart.
Now crank up the heat under the skillet to high and lay them in there gently. Cook them for three minutes on that first side. Don’t touch them until you are ready to flip – that’s going to give them a nice little crust while still cooking the turkey all the way through. Unlike beef burgers, you absolutely DO want that turkey thoroughly cooked.
Now comes the part that is controversial in my house, because once you flip them you are facing a Very Important Choice. You can either put the cheese on the cooked side right away…this will result in very melted cheese that soaks down into the nooks and crannies….and yes, spills over the side and chars a bit when it hits the pan. This is MY personal favorite way to cheese up my turkey burger.
Others in my house who may remain nameless….
And of course there is yet another contingent in my house who is perfectly happy either way…
Anyway, whatever cheese road you decide to go down, cook your burger for another 3 minutes with the cover on the pot (this helps the cheese melt).
Now, if you want to take your turkey burger to the very heights of deliciousness you can toast your burger buns in some melted butter until the insides of them are golden and crispy, and I highly recommend this. One way or the other you are going to assemble them as follows: Bottom bun, mayo and ketchup sauce, lettuce, burger, bacon, pickle, top of bun.
Take a big bite.
Forget for a minute that beef burgers exist in the world because your turkey burger is so dang delicious.
Serves: 4 servings
- 4 slices bacon, cut in half
- 1 pound ground turkey
- 4 burger rolls
- 2 tablespoons butter (optional for toasting the rolls)
- 4 slices American cheese
- 3 tablespoons mayonnaise
- 2 tablespoons ketchup
- Lettuce leaves and pickles slices for garnish
- Heat a heavy large skillet over medium high heat. Add bacon and cook until crispy. Remove and drain on paper towels, leaving drippings in skillet.
- If you want to toast the buns (highly recommended!), melt one tablespoon of butter in a separate large skillet over medium high heat. Place two buns cut side down and cook until golden. Repeat with remaining butter and buns and set aside.
- Spread the ground turkey out on a cutting board and sprinkle with salt and pepper. Form into 4 patties about ½ inch thick, keeping them as loose as possible while still holding together.
- Raise bacon skillet to high and place burgers in gently. Cook without moving for 3 minutes. Flip carefully and cook, covered for another three minutes. If you want your cheese totally melted top your burgers as soon as you flip them - if not, add it when you have one minute to go.
- While the burgers are cooking, mix the mayo and ketchup together to make a sauce. When the burgers are done, assemble as follows: Bottom bun, sauce, lettuce, burger, bacon, top of bun. Enjoy!