Cheddar-Stuffed Turkey Burger With Avocado

Wow, very tasty. Followed the advice to grate and mix the cheese into the mixture. Delicious!

This is an awesome turkey burger. Every time I make them, they are a HIT! I have also frozen them, raw, and they taste just the same, plus you can grill them outside when it's hot. My teens actually ask for these and they don't love my other turkey burgers.

Good! Because we were cooking this on the grill, I grated the cheese and (frozen) butter and mixed in. Didn’t have dried parsley, so used about 1/4 tsp of dried garlic/parsley blend that was in my spice cabinet. Would try the recipe’s method if/when I make this in a pan, but the mixing together worked great for the grill.

I’m not a fan of those who review a recipe that is completely changed with many substitutions…HOWEVER I made these burgers with Z’atar rather than dried parsley, which I did not have. Fantastic! And juicy! I found the two pats—cheese and butter—sunk into the turkey patties was not terribly difficult to execute and worked very well. The butter dissipated and left the burger juicy, while the interior cheddar lost a little weight but survived as a sliver of deliciousness in a few of the bites.

These were delicious! Next time I’ll grate the cold butter and mix it into the meat to avoid the pocket of butter bursting. Loved the melted cheese centers. Served with horseradish sauce, chili crisp aioli, avocado, tomato, and dill pickle. I only eat meat once per week, and these have earned a spot in the rotation!

I have made these several times and found the easiest way to handle them is take a ball of meatball mixture in the left hand, spread it slightly, place cheese and butter in the middle, and mold the sides around and over. It can be slightly flattened on its way to the frying pan, without putting it down anywhere else. I add garlic and onion powder, and leave the milk out of the 1-lb. package of ground turkey sold here.

I mashed up some black beans from the fridge and added them to the burger mixture since I only had 1 lb of ground chicken. These were really tasty! I could see myself going 50/50 on beans and meat next time.

Made per the recipe. My husband isn't so fond of turkey burgers - but he LOVED this one. (The fresh avocado was the perfect topping)

So delicious. The butter, cheese, Hawaiian rolls, and avocado slices make this extraordinary, especially for a turkey burger.

These were delicious and even the dedicated red meat guy who has rejected other turkey burgers loved these. I followed some others' comments and shredded the cheese, couldn't find the cheese listed so used a basic pepper jack. Didn't add butter and cooked in avocado oil vs butter and they were still delectable. Easy to make too, compared to some other good but more involved chicken burgers we've made. Highly recommend.

Excellent, flavorful, easy. Just a little messy. I served with aioli. Yummmmm....

Someone in the notes suggested using latex gloves. Latex can be incredibly useful when sheathing certain body parts in a variety of situations. But I assure you, they are not necessary when making these turkey burger patties.

Made this ! substituted mozzarella cheese for Cheedar and hummus for the avocado, lettuce, tomato ,pickles gluten-free multigrain bun insanely great !

These have become a favorite. A few alterations give a more hamburger taste. I use 2 lb of ground turkey to make 6 1/3 lb burgers. I skip the milk and I add 1 T Worcestershire sauce, 2 T cream horseradish, 1t onion powder, 1t garlic powder and 1t Montreal steak. I use the the other recommended ingredients (doubled) but half the salt. EVOO on the hands make forming the patties easier and agree with individual cut parchment papers. Save a little to help cover the butter / cheese additions.

So delicious, this is the best turkey burger recipe! Thank you!