Favorite Turkey Burger

Gouda & Dijon Turkey Burgers

Forget dry, tasteless poultry burgers—this version is packed with "secret" ingredients to ensure every bite is succulent. The finely grated Gouda cheese melts into the meat as it cooks, providing a rich, creamy texture, while the Dijon mustard and green onions offer a sophisticated tang and freshness. By using a two-zone cast iron cooking method—searing on high heat followed by a gentle finish on low—you achieve a perfectly browned exterior without drying out the center.
Print Recipe
Servings: 4
Course: Main Course
Cuisine: American
Calories: 395
Ingredients Method Notes

Ingredients
  

  • 1 1/2 lb Ground turkey
  • 1/2 cup Gouda cheese finely grated
  • 4 Green onions thinly chopped
  • 1/4 cup Dried breadcrumbs
  • 1/4 cup Dijon mustard
  • 1 Garlic clove minced
  • To taste Salt and black pepper

Method
 

  1. Prep the Pan: Heat a cast-iron skillet over medium heat until hot.
  2. Mix & Form: In a large bowl, combine the turkey, Gouda, green onions, breadcrumbs, mustard, garlic, salt, and pepper. Gently mix until just combined (don’t overwork the meat!). Form into four 1-inch thick patties.
  3. The Sear: Place the patties on the hottest part of the pan. Cook for 1 to 2 minutes per side until they have a nice, golden-brown crust.
  4. The Slow Finish: Move the patties to a cooler part of the pan (or lower the heat to low). Cover and cook for an additional 5 to 10 minutes.
  5. Serve: Cook until the center is no longer pink (internal temperature of 165°F). Serve on a toasted bun with spicy aioli sauce and your favorite toppings.

Notes

Cast iron is the “Pittsburgh way” to get that perfect crust! If your cheese starts to ooze out and caramelize on the pan, don’t worry—those crispy cheese bits are the best part. For a true Steel City vibe, try serving these with a slice of thick provolone and a side of vinegar-based slaw.