These super easy stuffed Double Cheddar Turkey Burgers with Pickley Sauce are… how can I best say this…
These are not your average turkey burgers friends. They are obscenely cheesy, incredibly juicy, exploding with flavour and don’t even get me started on the tangy dill pickle burger sauce… I’ll just say that you’re going to love this sauce so much that you’ll be eating it on more than just burgers.
You also may (or may not) want to know that I eat these cold leftover burgers straight from the fridge and they’re delicious like that whether you believe me or not and you are not here to judge me.
You’ll understand soon enough though…
Scroll past the recipe if you’re looking for tips, substitutions, questions, etc. and details on how to make this recipe, but if you want to get straight to it, here’s my recipe-ish…
Double Cheddar Turkey Burgers with Pickley Sauce
Ingredients
For the burgers:
- 1 lb ground turkey
- 1 tsp salt
- 1/4 tsp pepper
- 1 Tbsp butter melted, not hot
- 6 large slices cheddar cheese divided
- 4 brioche buns
- Shredded iceberg lettuce
For the burger sauce:
- 1/2 cup mayonnaise
- 1/4 cup dill pickles finely chopped
- 1 Tbsp pickle juice
- 1 tsp dijon mustard
- 1 tsp white wine vinegar
- 1/2 tsp sugar
- 1 garlic clove minced
- 1 tsp fresh dill finely chopped
Instructions
Make the burger sauce:
- In a bowl combine the mayonnaise, dill pickles, pickle juice, dijon, vinegar, sugar, garlic and dill.
- Mix well and refrigerate while you make the burgers.
Make the burgers:
- In a bowl combine the turkey, salt, pepper and melted butter.
- Mix well.
- Divide the turkey mixture into 4 balls.
- Take 2 of the cheddar slices and cut them in half.
- Place one piece of cheese on each of the burger balls, flatten out the ball and wrap it around the cheese slice so the cheese is encased in the meat.
- Flatten out to a burger shape about 3/4” thick.
- Heat a heavy skillet over medium-high heat and add in a small drizzle of oil.
- Add in the burgers and allow to cook for about 3 minutes until browned.
- Flip the burgers and top each one with a slice of the remaining cheese.
- Cover the skillet and cook until the patties are cooked through and the cheese is melted.
- Serve the burgers on the buns (toasted is nice) with a big dollop of sauce and a pile of shredded lettuce.
my pro tips for making the best double cheddar turkey burgers with pickley sauce
Mixing – you want to mix the turkey with the salt, pepper & butter well enough to distribute the add-ins thoroughly, but not so much that you make tough burgers. Keep the mixing light to keep the burgers tender. Your hands are your best tools here.
Buns – I am a huge fan of brioche buns. The subtle sweetness and soft texture goes perfectly with the salty, juicy burgers. Bonus points if you can find the ones with sesame seeds on top!
Buns part 2 – extra bonus points if you butter and toast your buns first. That’s how I eat them.
recipe substitutions and variations
Swap the cheddar cheese for another good, melty cheese. Mozzarella, gouda and provolone are all good.
Add extra veggies if you like. Tomatoes, onions and avocados are all good additions and free you from any need you may have to eat salad on the side.
Spicy Version – swap out the cheddar cheese for pepper jack cheese and add a big pinch of red pepper flakes to the turkey along with the salt. If you’re really feeling spicy add a dash of cayenne to the pickle sauce too.
Lettuce Wrapped Turkey Burgers Version – instead of shredding the iceberg lettuce, keep the leaves intact and layer a couple of them on a plate. Lay the turkey burger on top and wrap the lettuce up and around the burger, adding another lettuce leaf or two on top, if needed.
serving suggestions
My favourite way to eat these is with a lot of napkins and a big old pile of dill pickle potato chips, which I know are not everyone’s fave but I figure if you’re into my pickle burger sauce you’re on board.
They’re also delicious with crispy fries, sweet potato fries, coleslaw or a crisp, fresh green salad… and just fyi… the pickle sauce makes a perfect dip for fries and also a pretty yummy salad dressing.
For a lovely summer dinner, serve these burgers with a side of grilled vegetables and probably some crisp white wine.
storing leftovers and make ahead details…
Fridge – leftover patties keep well in the fridge for 3-4 days.
Freezing – freeze stuffed, uncooked patties in a single layer until frozen and then transfer to a freezer bag. Reserve the extra cheese slices to top the burgers when cooking.
Sauce – the sauce can be made and refrigerated several days in advance.
questions?
How do you keep turkey burgers from drying out? this has been my biggest mission in creating turkey burgers and the key is simple – fat. Turkey burgers dry out because the meat is so lean. Adding in a little butter and a whole lot of cheese keeps them super juicy.
Can you make these outside on the grill instead of in a skillet? for sure! Cook them on a grill over medium heat and close the lid at the end to melt the cheese.
Can you use sweet pickles instead of dill for the sauce? you can, but I would leave out the sugar and know that it will be sweeter and less tangy than the dill pickle version.
If you like this easy Double Cheddar Turkey Burgers with Pickley Sauce Recipe let me know what you think in the comments below and please find and follow me on Social Media! And if you like it I think you’ll also like my: Turkey Smash Burgers, Buttery Corn and Chicken Salad, and my Udon Stir Fry with Turkey and Green Beans. They’re all winners!
