Apple Cheddar Turkey Burgers

Course: Grilling
Cuisine: American
Servings: 9
Author: Michelle De La Cerda
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Ingredients

  • 3 lbs extra lean ground turkey
  • 3 tbsp grated onion
  • 1/2 tsp dried sage
  • 1/2 tsp salt
  • 1/2 tsp pepper
  • 9 thick-cut cheddar cheese slices
  • 2 Granny Smith apples; thinly sliced
  • 2 Gala apples; thinly sliced
  • 9 100 % whole wheat sandwich/hamburger thins
  • Head of leafy lettuce (optional for those omitting the buns)
  • 1-2 tbsp oil (for greasing the grill)
  • Water (for creating steam)
  • Mayonnaise (optional)

Instructions

  1. In a large bowl, add the ground turkey, grated onion, sage, salt, and pepper.
  2. Thoroughly yet gently mix together.
  3. Form 9-1/3 lb burgers (stack them on a plate or baking sheet between layers of wax paper.) Make the burgers wider versus super thick. Turkey must be completely cooked before consuming and if they are too thick, the cooking time will be increased along with the chance of charring the outside.
  4. Cover and chill if they are not going to be used immediately and if chilled, allow to come to room temperature before grilling.

Using an outdoor grill

  1. Heat the grill on high to get hot, but once hot, lower the temperature to medium. Scrape the grill clean and carefully apply oil to the grates using a paper towel or similar method. (These burgers are super lean and WILL STICK to the grill if oil is not applied.)
  2. Evenly space the burgers on the grill, taking care that the flames are not high, and close the lid. Cook for at least 4-6 minutes, a bit longer if they are super thick.
  3. Flip the burgers and cook for an additional 4 minutes with the lid closed.
  4. Place a slice of cheese over each burger and then spritz the grill (NOT THE BURGERS) with water to create steam. Close the lid and allow to cook an additional 2 minutes.
  5. Remove from the grill once the burgers are cooked through and have an internal temperature of 165°.

Indoor Grill Pan

  1. Heat the grill pan (preferably non-stick) on medium-high to get hot, but once hot, lower the temperature to medium.
  2. Carefully apply oil to the pan using a paper towel or similar method. (These burgers are super lean and WILL STICK to the pan, despite being a non-stick pan, if oil is not applied.)
  3. Place 2-6 burgers or however many your grill pan can accommodate with still having space between the burgers.
  4. Cook for at least 4-6 minutes, a bit longer if they are super thick. If you have a lid that can accommodate the grill pan, even if it is an awkward fit, use it. (I use my wok lid.)
  5. Flip the burgers and cook for an additional 4 minutes with the lid closed, if possible.
  6. Place a slice of cheese over each burger and then spritz the grill pan (NOT THE BURGERS) with water to create steam. Replace the lid and allow to cook an additional 2 minutes.
  7. Remove from the grill once the burgers are cooked through and have an internal temperature of 165°.

Assembly

  1. Slice the apples thinly, either by hand or using a mandolin slicer.
  2. If using the mayo, put a thin amount on the bottom bun, place the burger on top, cheese side up on the mayo.
  3. Arrange the apples over the top of the burger and place the top bun on.
  4. Serve and enjoy.