I think each time I make a new burger recipe I call it my best burgers yet. This cheddar onion burger really was. Actually, my veggie burger might be better…but as far as the ones made with meat go, these are where it’s at. I owe it to all the onion and cheese inside of them. Yes I put cheese inside the burgers AND on top. It was low fat cheese…and absolutely delicious.
These were inspired by Harris Teeter. Back when Justin was job training in Greensboro during the weeks he would use some of his food expense budget to just do grocery shopping for things he could cook in his hotel room – trying to keep it relatively healthy while traveling. He bought the cheddar onion burgers from the meat counter and raved about them to me. So I told him the next burgers I’d make would be cheddar/onion.
Of course I made them with lean ground turkey and low-fat cheddar cheese. I put TONS of onion in these and I think that’s what made them so juicy and flavorful. The extra cheese definitely adds to it as well. I kept it low fat of course so I could spread avocado on them.
I do recommend getting a block of cheese and dicing it up really small. I did something weird and tried cutting up those individually packaged cheese slices. In order to save money I figured I’d cut some up for inside the patties and use the rest as my burger toppings for the week. It was difficult to get it cubed up nicely because it was just too soft. Get a block! It’s better for you too than that weird packaged stuff. I admit, I do buy it often though. I’ll repeat myself here: There’s a balance between eating healthy and eating on a budget. I have definitely been on a budget the past few months.
Alternatively you can probably forget that entire ramble and just use shredded cheese.
Cheddar Onion Turkey Burgers
- 20 oz Lean Ground Turkey (93%)
- 1 large onion chopped finely
- 1 tbsp dried chives
- 1 tbsp onion powder
- 1 large egg
- 1 oz shredded or finely chopped/grated cheddar cheese
- Optional Burger Toppings: Sliced cheese whichever kind you prefer, tomato, avocado, red onion, lettuce.
Mix all the ingredients in a bowl and mash together well with your hands. I start with the meat, egg and seasonings first. Then add in the chopped onions and cheese and mix up again.
Form mixture into patties - should make about 5 or 6 depending on your desired patty size.
Place on a plate or cookie sheet and stick them in the fridge or freezer for 20 minutes (optional, but they are easier to manage when chilled)
When patties have sufficiently chilled, heat a skillet over medium heat and spray with cooking oil. Cook each patty about 5 minutes per side (just make sure you check they are fully cooked! All stoves are different and it will differ depending on how chilled they were to start)
Assemble your burgers as lettuce wraps or on whole wheat buns with your desired toppings!
Turkey burgers freeze really well. Make a batch and stick the rest in your freezer if you don't like to eat the same thing all week and don't have a family to feed.