Barefoot Contessa Turkey Burgers
Barefoot Contessa Turkey Burgers combine juicy ground turkey with sharp white cheddar, buttery brioche buns, and a bright lemon mayo for a 20-minute dinner that feels polished and satisfying. Perfect for weeknights when you want a burger that's quick but never dry.
Equipment
- Cast-iron skillet or grill pan
- Instant-read thermometer
- Mixing bowl
Ingredients
- 1 lb ground turkey 93/7 lean to fat ratio
- 1 tsp kosher salt
- 1/2 tsp black pepper freshly cracked
- 4 slices white cheddar cheese
- 4 brioche buns split and buttered
- 1 beefsteak tomato sliced into 4 thick rounds
- 1 red onion thinly sliced into rings
- 4 leaves green leaf lettuce
- 1/2 cup mayonnaise high quality
- 1 tsp lemon juice freshly squeezed
Instructions
- In a medium bowl, gently mix ground turkey with kosher salt and black pepper just until combined.
- Divide mixture into 4 equal portions and shape into 3/4-inch-thick patties. Press a slight indent into the center of each.
- Cook patties in a preheated cast-iron skillet or grill over medium-high heat for 5 minutes per side, or until internal temperature reaches 165°F.
- During the last minute of cooking, top each patty with a slice of white cheddar. Cover loosely with foil until cheese melts.
- Toast buttered brioche buns cut-side down in a dry skillet or on the grill until golden, about 1-2 minutes.
- Spread lemon mayo on bottom buns. Layer lettuce, turkey patty with cheese, tomato slice, and red onion rings. Close with top bun and serve.
Notes
Storage: Store leftover patties in an airtight container in the fridge for up to 3 days. Keep buns and toppings separate.
Reheating: Reheat patties in a covered skillet over medium-low heat with a splash of water for 4-5 minutes until warmed through.
Best Tips: Don't overmix the turkey, and chill shaped patties for 5 minutes before cooking to help them hold their shape. A thumbprint indent keeps them flat.
Variations: Swap white cheddar for Havarti or smoked gouda. Add fresh herbs to the turkey or spice up the lemon mayo with sriracha.