Turkey Burger Avocado Swiss

The first time I made these turkey burgers, my husband actually asked if they were beef. That's how juicy and flavorful they turn out when you don't overwork the meat and let the Swiss cheese melt into every crevice. Now they're our go-to Friday dinner, especially when we want something satisfying without the heaviness of traditional burgers.

Last summer, I served these at a backyard cookout and watched three self-proclaimed 'beef only' burger purists go back for seconds. There's something about that combination of melted Swiss and fresh avocado that makes people forget they're eating turkey.

Ingredients

• Ground turkey: The 93% lean ratio gives you the perfect balance between flavor and manageable fat content
• Breadcrumbs: These are the secret to keeping turkey burgers from drying out
• Egg: Binds everything together so your patties don't fall apart on the grill
• Red onion: Adds a subtle sweetness that pairs beautifully with Swiss cheese
• Worcestershire sauce: Deepens the flavor and gives that umami richness turkey often lacks
• Swiss cheese: Its nutty flavor melts into the turkey unlike any other cheese
• Avocado: Adds creaminess that compensates for turkey's leanness
• Toasted burger buns: Essential for preventing soggy bottoms and adding crunch

Instructions

Mix the patty ingredients:

Combine everything in a large bowl and use your hands to mix gently just until the ingredients hold together. You'll feel when it's done, and trust me, overmixing makes tough burgers.

Shape the patties:

Form four equal portions and press them to about ½ inch thickness, making a slight indent in the center of each one. This little trick prevents them from puffing up into balls while cooking.

Preheat your cooking surface:

Get your grill or skillet nice and hot over medium-high heat, then give it a quick swipe of oil. You should hear a satisfying sizzle when the patties hit the surface.

Cook to perfection:

Cook for 5 to 6 minutes per side until they're beautifully browned and reach 165°F internally. Don't press down on them with your spatula or you'll lose all those precious juices.

Melt the cheese:

Place a slice of Swiss on each patty during the last minute of cooking and cover the pan. Watch through the lid as it turns into a glorious puddle of melted goodness.

Toast the buns:

Throw the buns cut side down on the grill for about 30 seconds until golden. This step is worth the extra minute for that restaurant-quality crunch.

Build your masterpiece:

Spread some mayo and mustard on those toasted buns, then layer lettuce, cheesy patty, creamy avocado slices, and fresh tomato. Top with the other bun and press gently.

Save

My daughter now requests these for her birthday dinner every year. Something about assembling her own burger with all those toppings makes her feel like a chef in her own kitchen.

Making Them Ahead

I've learned to form the patties the night before and stack them between parchment paper in the fridge. They actually taste better because the flavors have time to mingle, and it makes dinner prep absolutely effortless.

Serving Suggestions

A crisp cucumber salad or some sweet potato fries on the side makes this feel like a complete meal. Sometimes I'll roast some broccoli with garlic while the burgers cook for something green and satisfying.

Customization Ideas

These burgers are incredibly forgiving and welcome all sorts of personal touches. Try swapping in pepper jack for a kick, or add some crumbled bacon into the patty mixture itself.

• Crispy fried egg on top takes these to brunch territory
• Caramelized onions add a sweetness that's incredible with Swiss
• A smear of pesto instead of mustard creates a whole new flavor profile

Save

There's nothing quite like biting into that first burger with juice running down your wrist and avocado everywhere. Pure comfort food that just happens to be good for you.

Recipe Questions & Answers

→ How do I prevent turkey patties from drying out?

Mixing turkey with breadcrumbs and egg helps retain moisture. Avoid overmixing and cook just until internal temperature reaches 165°F (74°C).

→ Can I use different cheese instead of Swiss?

Yes, cheeses like cheddar or provolone work well and melt nicely over the patties.

→ What is the best way to slice avocado for topping?

Cut the avocado in half, remove the pit, then slice thinly or scoop out slices for even coverage on the burger.

→ How should buns be prepared for best texture?

Toast the buns cut side down until golden to add crispness and prevent sogginess from toppings.

→ Can I cook these patties on a skillet instead of a grill?

Yes, a lightly oiled skillet over medium-high heat works well for even cooking and browning.