Ground Turkey Smash Burgers
These easy Turkey Smash Burgers are crispy on the outside, juicy on the inside, and loaded with flavor. They’re made with simple ingredients and cook up in under 30 minutes. Top them with the quick burger sauce for an easy dinner everyone will love!
Prep: 10Cook: 11Total: 21 minutes
Servings: 4 1x
Ingredients
- 1 pound ground turkey
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- ¾ teaspoon fine sea salt
- 1 teaspoon paprika
- 1 tablespoon olive oil
- 2 tablespoons avocado oil or butter, for cooking
- 4 slices cheddar cheese
- Lettuce
- 1 large tomato, sliced
- 4 burger or brioche buns (we like Rudi’s gluten free buns)
Quick burger sauce (optional):
- ⅓ cup mayo
- 2 tablespoons ketchup
- 1 tablespoon pickle juice
- 1 teaspoon Dijon mustard
- ¼ teaspoon garlic powder
Instructions
- Make the sauce: In a small bowl, whisk together the mayonnaise, ketchup, pickle juice, Dijon mustard, and garlic powder. Refrigerate until ready to use.
- Prepare the burgers: In a large bowl, mix the ground turkey, onion powder, garlic powder, paprika, salt, and olive oil until just combined. Divide the mixture into 4 equal portions and gently roll into balls.
- Smash: Heat a large cast iron skillet, griddle, or Blackstone over medium-high heat. Add 2 tablespoons of oil or butter. Place the turkey balls on the hot surface, leaving plenty of room of smashing. As soon as they hit the pan, smash the burgers flat using a burger press or large spatula. Note: Grease the press or place a square piece of parchment paper between the press and the burger to prevent sticking and create a thinner, more even patty. Cook for 3-4 minutes, or until the edges are browned and crispy.
- Flip: Flip and press down again to flatten out the patty. Cook for 2-3 minutes, or until burgers reach an internal temperature of 165°F. Top each burger with a slice of cheddar cheese during the last 1-2 minutes of cooking. Transfer to a plate and repeat with the remaining burgers if needed.
- Toast: Toast the buns for 1-2 minutes, if desired.
- Serve: Spread the burger sauce on the buns. Assemble with the turkey burgers, lettuce, tomato, and any additional toppings you like. Serve immediately.
Notes
- For the juiciest burgers, use dark meat or 85/15 ground turkey. Leaner varieties still work, but the burgers won’t be quite as moist.
- Don’t overcrowd the skillet. Smash burgers need room to spread. A large skillet will comfortably fit 2 burgers at a time, while a griddle or Blackstone can fit all 4.
- To prevent sticking, lightly grease your burger press or spatula with oil, or place a small piece of parchment paper between the turkey and the press before smashing.
- If you have some sticking after smashing, gently slide the spatula side to side to help it release.
- Smash thinner than you think. For true smash burgers, press the patties to about ¼-inch thick. They should look very thin before cooking.
*Nutrition facts are for the burger with cheese and a bun.
Find it online: https://coconutsandkettlebells.com/ground-turkey-smash-burgers/