Smashed Turkey Burgers w/ Pickles & Mustard

I grew up not eating red meat. That means no beef burgers, no McDonalds burgers or any fast food burgers what-so-ever. My mom did, however, make a turkey burger. Don't tell her, but I was not a fan. There was usually a fight to get me to eat the thing. She always made them fat, and honestly flavorless. The taste of bland turkey meat just does not appeal to me. I would smother it with ketchup to add SOME kind of flavor and to survive the meal. Fast forward to adulthood: It's 2022 and I just ate a turkey burger from Graze (a local burger joint), immediately changing my entire perspective on the possibilities of turkey burgers. Inspired, I had to create my own version at home. It is now a lunch staple that everyone loves. There are several factors that make a good turkey burger; heavy on the seasoning, super thin patties, mustard is a must, and a layer of pickles that is as thick or thicker than the patty itself. The grilled onions add that charred sweetness that cannot be skipped, and of course a delicious brioche or potato bun doesn't hurt. I make a batch and freeze the patties so I have them on hand for a quick and easy lunch during the week. It has been one of my best ideas to date! 

For the patties
 *makes 8 patties
1 lb ground turkey
1 tablespoon garlic powder or granules
1 teaspoon onion powder
1 teaspoon cayenne pepper
1 generous pinch of salt
lots of freshly ground pepper

*1 tablespoon olive oil for cooking

For the toppings
1 red onion, thinly sliced
thinly sliced cheese of your choice, I like kraft singles while Phil prefers cheddar

1. In a large mixing bowl combine all the ingredients for the patties; ground turkey, garlic powder, onion powder, cayenne pepper, salt and pepper.

2. Cut two piece pf wax paper that are the same size and lay one flat on your work space. Divide the turkey mixture into 8 balls about the size of a golf ball and place them on the prepared wax paper spacing them out evenly about 2-3 inches apart. Place the other piece of wax paper on top and smash each patty flat until they are about 1/4 thick. Cut the wax papers around each patty and set aside the desired patties you are cooking. If you are storing any in the freezer place into a freezer safe bag and lay them flat in the freezer. 


3. Heat a skillet to medium- high heat. Smoother your bun with mayo and place on skillet till toasted to your liking and set aside. Wipe out the skillet.


4. In the same skillet, heat the olive oil on medium-high until hot. Place a handful of onions down, season with a pinch of salt and then add the patty on top of the onion pile. Cook, pressing down on the patty every once in a while, for 3-4 minutes or until the onions have softened and started to char and the patty begins to turn white along the edges. Flip the patty and onions, add your cheese and cook for another 3-4 or until the patty is cooked through. Remove and repeat for desired amount of patties.

5. Finish your burger by adding mustard to both sides of you bun. Place your cheesy patty with charred onion on the bottom patty, salt and pepper and then add your layer of pickles. Top with the other half of the bun and enjoy! 


I serve it with chips to keep it a pretty light lunch. If cooking the patties from frozen, cook and extra 2-3 minutes on each side. These frozen prepped patties will be a life saver throughout the week! Convenient & Delicious. 

Thanks for cooking with me! If you make it, please tell me! It is the best feeling to know I inspired some excitement in the kitchen.