Caroline Chambers Adds Mayo and Cheese to Her Turkey Burgers to Make Them 'So Moist and Delicious'

Caroline Chambers' tricks for juicy turkey burgers are already in your fridge.

"I love cooking with ground turkey because it’s such a versatile lean protein, but it can dry out easily. Adding mayo and cheese into the patties keeps them so moist and delicious," says the author of What to Cook When You Don’t Feel Like Cooking.

Chambers adds shredded white cheddar directly into the meat mixture, plus more melted on top. She suggests tossing some iceberg lettuce in a homemade burger sauce for a little crunch — but not everyone in her family goes for it.

"My kids take their burgers with just ketchup, but my husband and I like the cool, crisp lettuce tossed with the sauce," she says.

The burgers are freezer-friendly, too. “Cook up a double batch of patties, freeze half, and then heat them in the microwave for a fast burger night,"

Caroline Chambers' Turkey and Cheddar Burgers

1 lb. ground turkey (white and dark meat)

4 oz. white cheddar cheese, shredded (about 1 cup), divided

¾ cup mayonnaise, divided

1¼ tsp. garlic powder, divided

1¼ tsp. chili powder. divided

1 tsp. kosher salt, divided

4 medium scallions, thinly sliced (optional)

2 Tbsp. hot sauce (optional)

2 tsp. fresh lime juice (from 1 lime)

1 Tbsp. neutral cooking oil (such as canola)

4 hamburger buns

3 cups shredded iceberg lettuce

1. Preheat oven to 375°. Stir together turkey, ½ cup of the cheese, ¼ cup of the mayonnaise, 1 teaspoon of the garlic powder, 1 teaspoon of the chili powder and ¾ teaspoon of the salt in a large bowl until just combined. Add scallions, and stir gently to combine. Shape into 4 (½-inch-thick) patties.

2. Stir together remaining ½ cup mayonnaise, ⅛ teaspoon salt, ¼ teaspoon garlic powder and ¼ teaspoon chili powder with hot sauce (if using) and lime juice in a small bowl. Set burger sauce aside.

3. Heat a 12-inch nonstick skillet over medium high for 1 to 2 minutes. Add oil, and swirl to coat hot skillet evenly. Add patties to skillet; cook, undisturbed, until golden brown on 1 side, 4 to 5 minutes. Flip patties, and cook until golden brown all over or internal temperature reaches 165° when a thermometer is inserted into center of patties, 4 to 5 minutes. Top patties with remaining ½ cup cheese (2 tablespoons per patty) after 2 minutes of cooking.

4. While burgers cook, place buns on a baking sheet; bake in preheated oven until warm, 4 to 5 minutes. Remove from oven.

5. Toss lettuce with 2 to 3 tablespoons of reserved burger sauce and remaining ⅛ teaspoon salt. Spread remaining burger sauce over both sides of each bun. Top buns with patties, lettuce mixture and your desired toppings, like sliced tomato and red onion. Top with bun tops, and serve.

Serves: 4
Active time: 30 minutes
Total time: 30 minutes