Insideout Turkey Cheeseburger Juicyturkey Jucy Lucy Style
Quick Hook
Inside Out Turkey Cheeseburger was the first recipe I tried when I wanted cheese inside, not on top. Honestly, that molten cheddar surprise makes dinner feel naughty.
Fun fact: the cheese stuffed burger idea traces back to Minnesota’s Juicy Lucy turkey twist, and it still thrills me.
I love how a simple Ground Turkey Patty can hide a gooey center. You get bold crust and melty cheese inside. This is a real inside out burger recipe that feels fancy.
Brief Overview
This Cheese stuffed turkey burger borrows from the classic Juicy Lucy turkey tradition. It’s an American comfort food flip with a lighter spin.
Difficulty is medium. Expect about 20 minutes active prep and 30 minutes chilling . Cook time is 12– 15 minutes. Total time sits near an hour.
Yield is four burgers. Serve with fries. Or make it part of Healthy Meal Prep by keeping patties chilled. It’s perfect for a quick Healthy Lunch or classic Dinner Time.
Main Benefits
Top nutrition perk: lean protein without losing juiciness. A well made turkey patty gives lots of protein. Swap buns for lettuce wraps for lower carbs.
Perfect for casual nights and backyard grills. It’s also great for meal prep nights. Make several patties, freeze extras, and reheat later.
What makes this recipe special is the gooey center. This Cheddar stuffed turkey cheeseburger gives you molten cheese every bite. I learned how to stuff a burger with cheese by pressing shredded cheddar into tight pucks.
Pro tip: chilling the assembled patties reduces splitting.
I’ll admit I burnt a few before learning to sear then finish on medium. Total honesty: don’t rush the resting time.
The cheese is lava hot. Also use an instant read thermometer and confirm the turkey hits 165° F ( 74° C) for safety.
If you want Turkey burger cooking tips, remember to mix gently and press a shallow dimple to keep patties flat. Want a spicy twist? Try pepper jack inside.
Ready? Next, we’ll gather the ingredients and make the sauce.
Ingredients & Equipment
Fun stat: Americans eat roughly 50 billion burgers yearly. Crazy, right? This Inside Out Turkey Cheeseburger is my lighter spin on that love. I made it for meal prep once. Everyone raved.
Main Ingredients Patties
- 1 lb 8 oz (680 g) ground turkey, 85 93% lean. Look for moist pink meat. Avoid dry, pale packs.
- 1 large egg (~50 g) .
- 1/3 cup (35 g) panko breadcrumbs.
- 1 tbsp (15 ml) Worcestershire sauce.
- 1 tsp (5 g) Dijon mustard.
- 1 tsp (5 g) kosher salt.
- 1/2 tsp (1.5 g) black pepper.
- 1/2 tsp (1.5 g) garlic powder.
- 1/2 tsp (1.5 g) onion powder.
- 1 tbsp (15 ml) olive oil.
Main Ingredients Cheese pucks
- 4 oz (115 g) cheddar, shredded or four slices ( ~1 oz / 28 g each). Quality note: Use sharp cheddar for flavor. Avoid low-moisture blocks.
Assembly & Toppings
- 4 buns (brioche or sesame).
- 2 tbsp (30 g) butter.
- Lettuce, pickles, tomato, red onion, optional avocado.
Sauce
- 1/3 cup (80 g) mayonnaise.
- 1 tbsp (15 g) Dijon mustard.
- 1 tsp (5 ml) lemon juice.
Seasoning Notes
Essential combo: salt, pepper, garlic, onion, and Dijon. It keeps the turkey juicy. Add 1 tsp smoked paprika for BBQ vibes.
For a spicy twist, add chopped jalapeño. Flavor enhancers: a splash of Worcestershire and a pinch of sugar. Quick subs: no panko use 35 g crushed crackers.
No egg swap 2 tbsp mayo.
Equipment Needed
- Instant read thermometer (recommended).
- Large bowl and spatula.
- Cast iron or heavy skillet.
- Baking sheet and plastic wrap.
- Measuring cups and spoons.
- Cheese grater.
Household alternatives: use a nonstick pan instead of cast iron. Use a dinner plate for chilling. No thermometer? Use visual cues instead. But trust me, get the thermometer.
Cooking tip from experience: chill sealed patties 20 30 minutes before cooking. It stops splitting. Cook patties on a hot surface 375 400° F (190 205° C) .
Ensure internal temp reaches 165° F ( 74° C) . Let rest 3 4 minutes. I learned that the hard way.
Don’t burn your mouth on molten cheese.
Cooking Method
Prep Steps
Get your mise en place ready. Chop onion and tomato. Make the mustard mayo sauce. Form 4 tight cheese pucks. Keep cheese cold. This step saves mess later.
Label containers and clear a spot on the counter. It feels small. It saves you time. For a week of lunches, this is perfect for Healthy Meal Prep and a quick Healthy Lunch .
Safety first. Ground turkey needs to hit 165° F ( 74° C) . Use an instant read thermometer. Don’t cut the patty early. The cheese will scorch you.
step-by-step Process
- Mix ingredients gently. Form 4 loose discs.
- Place a chilled cheese puck in a disc. Seal edges tightly.
- Chill assembled patties 20– 30 minutes to firm up.
- Heat skillet to medium high (surface ~ 375– 400° F / 190– 205° C ). Sear patties 3– 4 minutes per side until deep brown.
- Lower heat. Finish until internal temp reads 165° F ( 74° C) . Total cook time 12– 15 minutes .
- Rest patties 3– 4 minutes . Assemble with toasted buns and sauce.
- Serve immediately at Dinner Time or pack for lunch.
Visual cues: a deep golden brown crust and clear juices. The cheese inside should be molten. If the seam splits, the cheese will leak. That’s a tell tale mistake.
Pro Tips
Press shredded cheese into a tight puck. It seals better than loose shreds. Sear first for a crust, then reduce heat. This gives a juicy interior without burning.
Common mistakes: overworking the meat. That makes a dense Ground Turkey Patty . Skipping the chill leads to splits. Piercing the patty during cooking drains cheese.
make-ahead option: assemble patties and chill up to 24 hours . Or freeze for up to a month. Thaw in fridge before cooking.
Honestly, the first time I tried this, cheese exploded everywhere. My mate laughed and said, Don't skimp on the cheese.
That led to the perfect Inside Out Turkey Cheeseburger moment. This is my go-to for a lighter twist on a Juicy Lucy turkey or a classic Cheddar stuffed turkey burger .
Try it. You’ll learn how to stuff a burger with cheese and score serious flavor.
Serving Suggestions
Fun fact: stuffed burgers make you grin like a kid. The Inside Out Turkey Cheeseburger really sings plated simply. Serve on toasted brioche. Add crisp romaine and pickles for crunch.
For a classy feel, slice the burger and show the molten center. I once cut one too soon and lava cheese everywhere. Lesson learned. Let it rest a few minutes.
Sides? Go with oven fries, sweet potato wedges, or a sharp arugula salad. For drinks, try a cold lager, iced tea, or a citrusy soda.
This works great for Dinner Time and a Healthy Lunch swap when paired with a green salad.
Storage Tips
Refrigerate cooked patties in an airtight container. Use within three days for best taste. If raw, store on the lowest shelf and use within one day.
For longer storage, flash freeze patties on a tray. Then wrap each in foil and freeze up to three months. Thaw overnight in the fridge before cooking.
Reheat gently in a 350° F oven until warm. Microwaving can make the cheese explode. When reheating, aim for even heat to keep the Ground Turkey Patty juicy.
Always check temperature for safety.
Variations
Want a dairy-free version? Use plant based cheese and add 1 tablespoon olive oil to the mix for moisture. For low-carb, skip the bun and serve as a lettuce wrapped cheese stuffed turkey burger.
Seasonal swaps are fun. In summer, fold in chopped basil and sun-dried tomatoes. In autumn, swap cheddar for smoked gouda for a richer Cheddar stuffed turkey burger vibe.
Nutrition Basics
This is a lean protein star. Expect about 45 55 grams protein per serving. Calories hover around 600 with a bun. Fat and carbs depend on cheese and sides.
Key benefits include high protein for muscle repair and fewer saturated fats than beef. It’s an easy Healthy Meal Prep option for busy weeks.
I love this Inside out burger recipe because it proves turkey can be juicy. Try the Turkey burger cooking tips above. You’ll nail How to stuff a burger with cheese.
Keep experimenting and don’t worry about perfect edges. Cook, taste, laugh, and enjoy that molten cheese moment. You got this.
Frequently Asked Questions
What exactly is an Inside Out Turkey Cheeseburger and how does it differ from a regular turkey burger?
An Inside Out Turkey Cheeseburger is a cheese stuffed turkey patty think Jucy Lucy style where molten cheddar is sealed inside the meat so every bite has a gooey centre.
Unlike a standard turkey burger where cheese sits on top, this method encloses the cheese, which changes handling and cooking: you must seal and chill the patties and cook to 165°F (74°C) for safety. It’s a lighter twist on pub-style comfort food that still delivers rich, melty satisfaction.
How can I stop the cheese from leaking out when making an Inside Out Turkey Cheeseburger?
Use chilled, compressed cheese pucks (or double wrapped slices) and form the turkey very gently, pinching the seam tightly to seal the edges. Chill assembled patties for 20 30 minutes before cooking, sear on high to set the crust, then finish on medium heat; avoid piercing the centre with your thermometer until the end.
These small steps dramatically reduce leakage and are the difference between a greasy pan and a perfect melt.
Can I prepare Inside Out Turkey Cheeseburger patties ahead of time, and what’s the best way to store leftovers?
Yes assembled raw patties can be covered and refrigerated for up to 24 hours, which actually helps them hold together; freeze raw patties on a tray then bag them for longer storage.
Cooked burgers will keep in the fridge for 3 4 days or frozen for 2 3 months; reheat gently in a low oven (about 160 170°C / 325°F) covered for even warming without drying the turkey or exploding the cheese.
Thaw frozen patties overnight in the fridge and use an instant read thermometer when reheating to ensure safe temperature.
What are easy variations or substitutions for this recipe if I want a different flavour or dietary swap?
Try pepper jack and jalapeño for a spicy version, feta with sun-dried tomato and basil for a Mediterranean twist, or smoked cheddar with BBQ sauce for a pub-style melt. For substitutions, use crushed crackers or almond flour instead of panko, mayonnaise or Greek yogurt in place of egg as a binder, and lower sodium cheese or wholegrain buns to reduce salt and calories.
These swaps keep the concept intact while adapting to taste or dietary needs.
How do I cook an Inside Out Turkey Cheeseburger so it stays juicy but still reaches the safe internal temperature?
Sear the patties on a hot skillet to build a brown crust, then reduce the heat to finish cooking gently so the centre reaches 165°F (74°C) without overbrowning. Don’t overwork the meat when forming patties, use a slight dimple in the centre for even cooking, and rest the burgers 3 4 minutes before serving to redistribute juices and let the molten cheese settle.
An instant read thermometer is your best mate here think of it as as essential as a good pint at the end of a barbecue.
Are Inside Out Turkey Cheeseburgers healthier than beef burgers and what should I watch for nutritionally?
Lean ground turkey generally has less saturated fat than beef, making these burgers a lighter option, but the cheese, buttered buns and sauce can add calories and sodium estimated around 550 650 kcal per serving in this recipe.
To make them leaner, choose 93% turkey, use a smaller or wholegrain bun, reduce the cheese amount or swap to lower fat cheese, and tone down the mayo in the sauce. If sodium is a concern, pick low-salt condiments and rinse any salty add-ins like brined pickles.
Insideout Turkey Cheeseburger Juicyturkey Jucy L
Ingredients:
Instructions:
Nutrition Facts:
| Calories | 600 kcal |
|---|---|
| Protein | 50 g |
| Fat | 32 g |
| Carbs | 33 g |
| Fiber | 2 g |
| Sugar | 6 g |
| Sodium | 850 mg |
