by Nikki of Pennies on a Platter
When most think of tailgating food, the thought of a turkey burger does not pop up. Nonetheless, when I started making a new cheeseburger recipe for the tailgating season, I could not get turkey out of my head! So, I followed my instinct and went with it.
My husband and I are cheeseburger fanatics. We can never pass up trying out new cheeseburger dives, and when we grill at home, most of the time we are grilling cheeseburgers. It somehow just resonates in our blood to eat cheeseburgers, and eat them well. Our toddler is definitely our offspring, as he also joyfully gobbles them up.
Turkey and Wisconsin Havarti cheese go well together, and the addition of the ground almond in the meat was a perfect way to blend in fitting flavors, while helping to hold the patties together. There are a lot of flavors of Wisconsin Havarti, too – dill, jalapeno, caraway and pesto, to name a few – so get creative with your cheese selection!
If you are familiar with turkey burgers, you will find that one of the main obstacles is shaping the perfect patties so they do not dry out and fall apart – for these, I was able to put together the perfect combination of liquid and dry spices, while avoiding a typical flat patty.
The best way to grill turkey cheeseburgers is to place them directly over the hottest area for the first interval (flipping once) and then slide the patties to the cooler part of the grill to finish cooking. This is then where you add the Wisconsin Havarti and let it melt onto the burger while it finishes cooking. Delicious.
Wisconsin Havarti & Almond Turkey Cheeseburgers
1 lb ground turkey (preferably 93% lean)
2 tablespoons chopped fresh parsley
1 tablespoon chopped fresh basil
2 teaspoons Worcestershire sauce
1/4 teaspoon smoked paprika
1/2 teaspoon garlic powder
1 egg yolk
1/2 teaspoon seasoned salt
1/4 to 1/2 cup ground slivered almonds
4 slices of Wisconsin Havarti cheese
4 burger buns
4 tomato slices and lettuce, and other toppings as desired
Combine all burger ingredients together in a large bowl. Use your hands to thoroughly mix, then shape into four thick patties.
For a charcoal grill, place patties directly over hot coals for 6 to 7 minutes (flipping once), then slide the patties away from the coals and cook for an additional 5 to 6 minutes until the internal temperature reaches 160˚F.
For a gas grill, cook for 8 to 9 minutes over high heat (flipping once), then slide to medium-low heat and cook an additional 5 to 6 minutes, until the internal temperature reaches 160˚F.
Place a slice of Wisconsin Havarti cheese on top of each cooked patty and continue to heat on the grill until the cheese is melted. Grill the buns, if desired. Serve each topped with a tomato slice and lettuce.