Turkey Smash Burgers

5 from 7 votes

These juicy Turkey Smash Burgers are fast, flavorful, and perfect for burger night. Done in just 20 minutes, they’re ideal for busy weeknights, casual gatherings, or when you're craving a simple, no-fuss meal.

Prep Time10

Cook Time10

Total Time20

Course: Dinner, Lunch

Cuisine: American

Servings: Burgers

Calories: 446.46kcal

Author: Sarah Hill

Equipment

Mixing Bowls
Cutting board
Knife
Skillet
Grill Pan

Ingredients

1 pound ground turkey dark meat or 85% lean
1 teaspoon salt
½ teaspoon black pepper
1 teaspoon garlic powder
1 teaspoon paprika
1 tablespoon olive oil
2 tablespoons unsalted butter
1 large yellow or white onion sliced thinly
4 slices of cheese American, Cheddar, Provolone, etc.
Lettuce
1 large tomato sliced
4 burger buns

Sauce

¼ cup mayonnaise
¼ cup ketchup
2 tablespoons Dijon mustard
2 tablespoons dill pickle relish or finely chopped dill pickles

Instructions

In a large bowl, combine the ground turkey with the spices and olive oil. Form the mixture into 4 equal-sized balls using your hands.
1 pound ground turkey, 1 teaspoon salt, ½ teaspoon black pepper, 1 teaspoon garlic powder, 1 teaspoon paprika, 1 tablespoon olive oil
Heat the butter on a large grill pan or skillet over high heat.
2 tablespoons unsalted butter
Place about ¼ cup of sliced onions onto the pan and top with a burger patty. Smash the ball into onions using a spatula or burger press (I recommend a piece of parchment paper in between) to create a burger patty. Repeat with all 4 patties.
1 large yellow or white onion
Cook for 4 minutes, flip the burgers and top each with a slice of cheese.
4 slices of cheese
Cook the burgers for another 3-4 minutes until the internal temperature is 165 degrees F.
While the burgers are cooking, mix all of the sauce ingredients together in a small bowl.
¼ cup mayonnaise, ¼ cup ketchup, 2 tablespoons Dijon mustard, 2 tablespoons dill pickle relish or finely chopped dill pickles
Remove the burgers from the pan and serve on a toasted burger bun with lettuce, tomato and some of the burger sauce.
Lettuce, 1 large tomato, 4 burger buns

Video

Notes

No burger press, no problem. If you don't have a burger press, use a large spatula, plate, meat mallet, or even a cup!
Use dark meat. Use dark meat or around 80-85% lean for a juicier burger. If you use lean meat, the burgers may be dry.
Use a griddle or cast-iron pan. I prefer to use a cast-iron pan over a hot grill as it allows for higher heat and a more even cook. You need a hot surface to allow a nice crust to form on the outside of the burger.

Nutrition