Barefoot Contessa Turkey Burgers with White Cheddar and Brioche
By Pauline Ortiz
15 min
Prep
10 min
Cook
25 min
Total
4
Servings
Easy
Level
I cook four thick turkey burgers at once to eat some right away and reserve others to be eaten at other times. Cold turkey burgers are warmed and topped with shredded white cheddar cheese in a covered cast-iron skillet until heated through and ready to eat, served on toasted brioche buns. I like the combination of soft brioche and dark, crispy turkey burgers.
I use a mix of 93/7 turkey and very little other seasoning to prevent dry, rubbery turkey. I form turkey patties about 1 inch thick with a thumbprint indentation in the middle. The thumbprint indentation keeps the middle of the patty from puffing up during cooking.
The first side is cooked for 5 minutes until well-browned grill marks form on the burgers. The second side is cooked with cheese added. A lid is placed over the pan for 3 to 4 more minutes of cooking. Patties are not pressed down with a spatula, even if they appear to be fully cooked, to retain juices in the patties.
For assembly purposes, I use green leaf lettuce on the bottom bun under the cheeseburger patty and above the bottom bun. I also add red onions and tomatoes. The lettuce protects the bottom bun from moisture. I add lemon-mayo sauce to the top of the bun. I serve the burgers right away, with jalapeno slaw or shoepeg corn salad and, if desired, a dark slate.
What makes this special
- Four patties can be prepared in a single skillet to make one meal and leave two patties for later.
- Store leftover hamburger patties separately from buns and other vegetables to reduce moisture when serving leftover hamburgers.
- A covered skillet with water will reheat the patties and melt the cheese without overcooking them in a microwave.
- All four patties are 1 inch thick. All four patties cook on the same schedule.
- Toast the brioche slices in the same pan as the second burger side and serve once the cheese melts.
Ingredients
- •1 lb 93/7 ground turkey (454g)
- •1 tsp kosher salt (6g)
- •½ tsp black pepper (2g, freshly cracked)
- •high-smoke-point oil (for a light coating of the skillet)
- •4 slices sharp white cheddar cheese (112g total, Havarti can be used)
- •4 brioche buns (split)
- •1 tbsp unsalted butter (14g, for toasting the buns)
- •4 green leaf lettuce leaves
- •1 beefsteak tomato (sliced into 4 thick rounds)
- •1 red onion (thinly sliced into rings)
- •½ cup mayonnaise (120ml)
- •1 tsp fresh lemon juice (5ml)
Instructions
- 1
Gently mix the ground turkey with the kosher salt and black pepper in a large bowl.
- 2
Shape the mixture into 4 thick patties, about 1 inch (2.5cm) thick, and press a slight thumbprint indentation into the center of each.
- 3
Heat a cast iron skillet over medium-high heat until wisps of smoke rise, then coat it lightly with high-smoke-point oil.
- 4
Set the patties in the hot skillet and sear the first side for 5 minutes without moving them.
- 5
Flip the patties carefully, top each with 1 slice of cheese, cover the skillet, and cook for 3-4 more minutes until the cheese melts and the internal temperature reaches 165°F (74°C).
- 6
Spread the cut sides of the brioche buns with butter and toast them face-down in a separate skillet over medium heat until deep golden brown.
- 7
Mix the mayonnaise and lemon juice in a small bowl until smooth.
- 8
Layer the bottom buns with green leaf lettuce, the cheese-topped patties, red onion rings, and tomato slices.
- 9
Spread the lemon-mayo sauce on the undersides of the top buns, close the burgers, and serve immediately.
FAQ
Nutrition (per serving)
Calories
520
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