Equipment
Ingredients
Turkey Patties
- 500 g ground turkey, chilled
- 3 g garlic powder
- 3 g onion powder
- 5 g salt
- 2 g black pepper, freshly ground
Stuffing Core
- 60 g cheddar cheese, cut into 4 equal cubes
- 30 g unsalted butter, cold, cut into 4 equal cubes
Cooking and Assembly
- 15 ml olive oil
- 4 hamburger buns, split
- 1 avocado, sliced
- 4 lettuce leaves, washed and dried
Nutrition (per serving)
Nutrition is estimated per serving. Nutrients without complete source data are omitted.
Full nutrition
- Calories
- 535 kcal
- Protein
- 36 g
- Carbohydrates
- 28 g
- Fat
- 32 g
- Fiber
- 6 g
- Sugar
- 4 g
- Sodium
- 897 mg
- Saturated Fat
- 11 g
- Trans Fat
- 0 g
- Monounsaturated Fat
- 12 g
- Polyunsaturated Fat
- 5 g
- Cholesterol
- 102 mg
- Potassium
- 651 mg
- Calcium
- 244 mg
- Iron
- 3.0 mg
- Magnesium
- 87 mg
- Phosphorus
- 461 mg
- Zinc
- 4.7 mg
- Vitamin A
- 138 mcg
- Vitamin C
- 5 mg
- Vitamin D
- 0.5 mcg
- Vitamin E
- 1.8 mg
- Vitamin K
- 16 mcg
- Vitamin B6
- 0.9 mg
- Vitamin B12
- 1.4 mcg
- Thiamin
- 0.35 mg
- Riboflavin
- 0.35 mg
- Niacin
- 11.3 mg
- Folate
- 64 mcg
- Water
- 147 g
Sources: Aggregated Public Data, USDA FoodData Central
Method
In a mixing bowl, combine the chilled ground turkey, garlic powder, onion powder, salt, and black pepper. Mix gently with your hands just until the seasonings are evenly distributed. Do not overmix.
Divide the seasoned turkey mixture into 8 equal portions. Flatten each portion into a thin patty, slightly larger than the size of your hamburger buns.
Place one cube of cheddar cheese and one cube of cold butter in the center of 4 patties. Top with the remaining 4 patties. Carefully pinch and seal the edges completely so no cheese or butter can escape during cooking.
Heat olive oil in a skillet over medium-high heat. Once hot, carefully place the stuffed patties in the skillet. Cook for 5 to 6 minutes per side, undisturbed, until a golden-brown crust forms. Ensure the internal temperature reaches 74°C/165°F using a meat thermometer inserted sideways into the meat, avoiding the molten cheese core.
Transfer the cooked burgers to a clean plate or cutting board and let them rest for 5 minutes. This allows the hot butter and cheese to settle and prevents them from violently squirting out upon the first bite.
Place the rested patties on the bottom halves of the hamburger buns. Top with lettuce leaves and sliced avocado, then cover with the top buns. Serve immediately.
Chef's Notes
- Using cold butter cubes alongside the cheese acts as an internal basting mechanism. As the butter melts, it pushes outward into the lean turkey, keeping the interior exceptionally moist.
- Wetting your hands with cold water is the secret to handling sticky ground turkey without frustration. Re-wet them after forming every couple of patties.
- Resting stuffed burgers is not just for flavor; it is a critical safety step. The molten core can cause severe mouth burns if bitten into immediately off the skillet.
- Insert the meat thermometer horizontally through the side of the burger into the meat layer, avoiding the direct center, so you measure the turkey's temperature rather than the hot melted cheese.
Storage
Refrigerator: 3 days — Store cooked patties separately from buns and toppings to prevent sogginess.
Freezer: 1 month — Freeze raw, stuffed patties separated by parchment paper in an airtight container.
Reheating: Reheat patties in a skillet over medium-low heat with a splash of water, covered, until the cheese core is re-melted.
Troubleshooting
Cheese and butter leak out during cooking
Cause: The edges of the two patties were not pinched together securely, or the patty was pressed with a spatula
Fix: Scoop the escaped cheese and butter back over the top of the patty right before serving
Prevention: Ensure completely sealed borders when assembling and refrain from pressing the patties while they cook
Turkey mixture is too sticky to handle
Cause: Warm hands or warm meat melting the natural fats
Fix: Lightly wet your hands with cold water before handling and shaping the patties
Prevention: Keep the meat chilled until ready to mix
Burger is dry on the outside despite the core
Cause: Overcooking past the safe poultry temperature
Fix: Cannot be fixed once overcooked, rely on the creamy avocado and buttery center to add moisture
Prevention: Monitor the internal temperature closely, pulling exactly at 74°C/165°F
Cultural Context
Stuffed burgers, famously known as the Juicy Lucy, originated in Minneapolis bars in the 1950s. Adapting this inside-out cheeseburger technique to lean ground turkey solves the protein's notorious tendency to dry out, introducing much-needed fat and rich flavor directly into the center of the patty.
