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Cheesy Turkey Burgers

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4 strips bacon
1/4 cup soft breadcrumbs
1 tablespoon milk
1 egg
1/2 cup grated Havarti cheese
1/2 teaspoon kosher salt
1/2 teaspoon dried thyme
1-1/4 pounds ground turkey
4 slices Havarti cheese
2 ripe avocados, peeled and sliced
1/3 cup mayonnaise
1/3 cup honey mustard
4 onion buns, split and grilled

Cheesy Turkey Burgers

Cheesy Turkey Burgers are moist and tender and so flavorful with bacon and cheese.

  • Serves 4
  • Easy

About This Recipe

Cheesy Turkey Burgers is a delicious and simple grilled recipe that combines ground turkey, bacon, lots of cheese, avocados, and mayo on a toasted onion bun (I prefer Pepperidge Farm). They are one of the joys of summer and I make them at least a couple of times a month, along with Best Burgers and Double Bacon Double Cheeseburgers.

What makes this turkey burger a bit different is that I put crisp, crumbled bacon into the turkey mixture. That adds a great salty note and some texture into a soft tender burger. And some cheese is added to the turkey mixture too. And avocados, of course, are necessary on all my burgers. You can leave them off if you want (but why would you?).

As with all ground meat, you have to be careful for food safety reasons. All ground poultry must be cooked to 165°F and that temperature must be checked with a reliable and accurate food thermometer. Do not skip this step or you are risking disaster.

Fortunately, all of the ingredients added to the turkey mixture keep it moist, juicy, and tender even when cooked to well done. Yum.

I always always serve my burgers with My Mom’s Potato Salad, which is the only perfect potato salad and I will never make another kind. Once you’ve tried it you’ll understand.

Enjoy these delicious burgers a lot this summer!

How to make the best Cheesy Turkey Burgers

  • Be careful handling raw poultry. Keep it away from foods that are eaten uncooked. And wash your hands, utensils, plates, and anything that touched the raw meat with soap and water when you’re done assembling the burgers.
  • Handle the meat gently. All ground meat is more tender when you use a light touch.
  • Cook the bacon first, then shred the cheese and combine with the breadcrumbs and milk and seasonings. Add the turkey and bacon last so you work it less.
  • Cook to 165°F. Every time.

Why this recipe works

  • The combination of tender mild turkey, crisp salty bacon, melting cheese, creamy avocado, and crisp onion buns is fabulous.

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Prepare and preheat the grill. Meanwhile, cook the bacon until crisp, drain on paper towels, crumble, and set aside.


In a large bowl combine the breadcrumbs, milk, egg, grated Havarti, salt, and thyme and mix well. Add the turkey and bacon and mix gently with your hands until combined.


Form into four patties and put onto a plate. Press your thumb into the center of each patty so the burgers don't puff up on the grill. Wash your hands.


Refrigerate the burgers while you prepare the avocados and get the rest ready.


When you're ready to eat, grill the burgers, turning once, until a thermometer inserted into the side registers 160°F. Add the sliced cheese to the top of each burger. Remove the burners to a clean plate, cover with foil, and let stand for 5 minutes; the temp should rise to 165°F.


Meanwhile grill the cut sides of the buns. Then assemble the burgers with the mayo, mustard, buns, and avocado. Dig in.


Linda is a bestselling cookbook author and home economist who has written 54 books (53 cookbooks and Medical Ethics for Dummies) since 2005. She has worked for Pillsbury since 1988, on the Bake-Off and other projects. Linda has been a web presence since 2002, developing recipes and teaching people how to cook.

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