Ingredients:

  • 1 lb 8 oz (680 g) ground turkey (preferably 85–93% lean)
  • 1 large egg (~50 g)
  • 1/3 cup (35 g) panko breadcrumbs
  • 1 tablespoon (15 ml) Worcestershire sauce
  • 1 teaspoon (5 g) Dijon mustard
  • 1 teaspoon (5 g) kosher salt (adjust to taste)
  • 1/2 teaspoon (1.5 g) freshly ground black pepper
  • 1/2 teaspoon (1.5 g) garlic powder
  • 1/2 teaspoon (1.5 g) onion powder
  • 1 tablespoon (15 ml) olive oil
  • 4 oz (115 g) cheddar cheese, divided into four 1 oz (28 g) pucks (or cheese of choice)
  • 4 brioche or sesame hamburger buns
  • 2 tablespoons (30 g) unsalted butter, softened (for toasting buns)
  • 4 leaves romaine or butter lettuce
  • 8 slices dill pickle
  • 1 small red onion, thinly sliced
  • 4 slices tomato (optional)
  • Optional: sliced avocado
  • 1/3 cup (80 g) mayonnaise
  • 1 tablespoon (15 g) Dijon mustard (for sauce)
  • 1 teaspoon (5 ml) lemon juice or apple cider vinegar (for sauce)
  • Salt and pepper to taste (for sauce)

Instructions:

  1. Make the sauce: combine mayonnaise, Dijon mustard, and lemon juice or vinegar in a small bowl; season with salt and pepper to taste. Chill until assembly.
  2. Prepare cheese pucks: divide cheddar into four equal portions (about 1 oz / 28 g each). Compress each portion into a tight, slightly flattened puck, wrap in plastic if needed, and chill 10–15 minutes until firm.
  3. Mix turkey mixture: in a large bowl combine ground turkey, egg, panko, Worcestershire sauce, Dijon, salt, pepper, garlic powder, onion powder, and olive oil. Gently mix until just combined; avoid overworking.
  4. Portion and form patties: divide meat into four equal portions (or eight portions then pair). Flatten one portion into a disc about 3/4 inch (2 cm) thick, place a chilled cheese puck in the center, top with a second flattened portion and carefully pinch edges closed to fully seal the cheese. Smooth and form a slight shallow dimple in the center.
  5. Chill assembled patties: place seam-side down on a baking sheet or plate, cover loosely and chill 20–30 minutes to firm up, which helps prevent splitting while cooking.
  6. Toast buns: heat a skillet over medium heat, butter the cut sides of the buns and toast until golden brown; set aside.
  7. Cook the patties: heat a cast-iron or heavy skillet to medium-high (about 375–400°F / 190–205°C surface). Add a little oil and sear patties 3–4 minutes per side to form a deep golden-brown crust. Reduce heat or move to indirect heat and finish cooking until internal temperature reaches 165°F (74°C) in the thickest part. Total cook time about 10–15 minutes depending on thickness.
  8. Rest and assemble: let patties rest 3–4 minutes. Spread sauce on bottom bun, add lettuce (and tomato if using), place the turkey cheeseburger patty, top with pickles, onion, optional avocado, and the top bun. Serve immediately, noting cheese will be very hot.
  9. Doneness cues and safety: look for a deep golden-brown crust, clear juices, and confirm an internal temperature of 165°F (74°C). Allow a brief rest to reduce risk of burns from the molten cheese.